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Cabbage, Boiled

Cut off the stalk, remove the faded outer leaves, and halve, or, if large, quarter the cabbages. Wash them thoroughly, and lay them for a few minutes in water to which a table-spoonful of vinegar has been added, for the purpose of destroying any insects that may be present. Drain them in a colander. Put them in a large saucepan of boiling water, to which a table-spoonful of salt and a very small piece of soda have been added, and let them boil quickly for six minutes, pressing them down two or three times to keep them well under the water. Then take them out and throw them into another saucepan prepared just like the first. Let them boil ten minutes, and repeat the process, letting them boil the third time until tender. Serve as hot as possible, with melted butter or white sauce poured over them. Time: small summer cabbage, twenty minutes or more; large cabbage, from half to three-quarters of an hour. Sufficient, one small cabbage for two persons.