Cabbages.
AFTER you have taken off the outer leaves, and well
washed them, quarter them, and boil them in plenty of
water, with a handful of salt. When they are tender,
drain them on a sieve, but I do not prefer them.—Savoys
and greens must be boiled in the same manner, but always
by themselves, by which means they will eat crisp, and be
of a good colour.