Break off the woody ends, wash and tie the asparagus in bunches of suitable size, cook in a small amount of salted boiling water, and season as peas, or serve with Hollandaise Sauce. May steam instead of boiling it.
Cabbage may be cooked in very little water, and to most persons is even more palatable than when cooked in a large quantity of water. To cook cabbage in this way, cut into moderately small pieces, and put to cook in a closely covered vessel containing just boiling water enough to prevent burning. When boiling rapidly, draw to a cooler portion of the range, and let cook slowly until tender. Season with salt, pepper, and butter, and serve. Cabbage will be cooked by steaming in about the same length of time as by boiling.
Trim off the outside leaves, cut each head into eighths, and put into the kettle with a small amount of boiling salted water. Cook until tender, keeping just water enough to prevent burning. When tender, remove to the back of the range to keep warm, until ready to serve, then prepare White Sauce No. I and pour over it.
Cut the cabbage fine, cook in very little water until tender, and when ready to serve add to one egg beaten very light one tablespoonful of sugar, one-half cup of hot vinegar, and lastly two tablespoonfuls of cream. Season with salt and pepper, pour over the cabbage, stir, and serve at once.
Cook cabbage same as in No. I, season with salt, pepper and butter and add enough vinegar to make pleasantly acid.
The following is from U. S. Dept. Agr., Office Exp. Stations, Bulletin No. 43:
"The kind of water used seems to have more effect on the loss of nutrients in cooking cabbage than the temperature of the water at which the cooking is started. In any case the loss is large. In one hundred pounds of uncooked cabbage, there are but seven and one-half pounds of dry matter, and of this dry matter from two and one-fourth to three pounds are lost in the process of cooking." Cabbage loses much in cooking, because, being leaves, the water has access to a large surface. There seems no way to avoid great loss in food value, except to use little water in cooking, and cook the water out, or make a sauce of it.
Cut the cabbage into medium fine pieces and steam or cook in little water until tender, then pour over it a seasoned white sauce.
Put into a saucepan two level tablespoonfuls of butter and the same of flour. Heat until the butter melts, and mix thoroughly together, but do not allow it to brown. Pour into this, all at once, one cup of milk. Let cook until it thickens, and ceases to taste of raw flour, season with salt and pepper, pour over the cabbage, and serve.
Some find cabbage more palatable when as much water as possible is removed before pouring the sauce over it. Cabbage may be served with Hollandaise Sauce.