BOILED CABBAGE.
1098. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda. Mode.—Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabbages across twice, at the stalk end; if they should be very large, quarter them. Wash them well in cold water, place them in a colander, and drain; then put them into plenty of fast-boiling water, to which have been added salt and soda in the above proportions. Stir them down once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done, take them up into a colander, place a plate over them, let them thoroughly drain, dish, and serve.
Time.—Large cabbages, or savoys, 1/3 to 3/4 hour, young summer cabbage, 10 to 12 minutes, after the water boils.
Average cost, 2d. each in full season.
Sufficient,—2 large ones for 4 or 5 persons.
Seasonable.—Cabbages and sprouts of various kinds at any time.
THE CABBAGE TRIBE: THEIR ORIGIN.—Of all the tribes of the Cruciferae this is by far the most important. Its scientific name is Brassiceae, and it contains a collection of plants which, both in themselves and their products, occupy a prominent position in agriculture, commerce, and domestic economy. On the cliffs of Dover, and in many places on the coasts of Dorsetshire, Cornwall, and Yorkshire, there grows a wild plant, with variously-indented, much-waved, and loose spreading leaves, of a sea-green colour, and large yellow flowers. In spring, the leaves of this plant are collected by the inhabitants, who, after boiling them in two waters, to remove the saltness, use them as a vegetable along with their meat. This is the Brassica oleracea of science, the Wild Cabbage, or Colewort, from which have originated all the varieties of Cabbage, Cauliflower, Greens, and Brocoli.