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Cabbage, Savoy, and Brussels Sprouts

Wash and pick off the outer leaves. Place the vegetables in a pan of boiling water, to which has been added a handful of salt and a very small piece of soda. Let them boil quickly until tender. Drain the water from them, and serve as hot as possible. Pepper slightly, and spread a little butter over them. Send a little melted butter to the table with them, but not on them. Savoys should be drained from the water, and may be pressed into the dish, and cut in squares. The best way to keep greens a good colour is to put them into the saucepan when the water is boiling; keep them boiling fast all the time; let them have plenty of room and plenty of water; let them be uncovered, and take them up as soon as they are cooked. Time, ten minutes for sprouts, half an hour or more for savoys. Probable cost, 2d. per pound. Two pounds will be sufficient for four or five persons.