Cabbage, Bed, Pickled..- The cabbage should not be cut until it has been slightly frost-bitten. Choose a firm, hard cabbage. Ee- move the outer leaves and cut it as finely as possible in cross slices. The finer it is cut ;ho nicer will be the pickle. Put it in a largo shallow dish with a layer of salt spread over it, and let it remain for twenty-four hoius ; then squeeze the purple juice thoroughly from it, and place it in pickle- jars, strewing between every handful a little black pepper and bruised ginger. Fill the jars with cold vinegar, or better still, vinegar which has been boiled and allowed to become cold, and cork securely. It is ready for use at once. The French vinegar is the best for pickling. Probable cost of a good-sized red cabbage, 4d. to 6d. Cabbage, Bed, Stewed. — Prepare a large cabl)age as if it were going to be pickled. Melt two ounces of butter, or of good beef diipping, in a saucepan, lay the cab- bage upon it, and cover it with a cupful of vinegar and a pint of nicely-flavoured stock✪ Cabbage and Bacon. ^\^len it is quite tender, season it with salt and 7 pepper, di-ain it, and lay it on a hot dish, and arrange sausages round and over it. If pre- ferred the cabbage may be pressed into a mould and poached eggs served with it. It will warm up again perfectly. Time, one hoxu-. Probable cost, 4d. or 6d. Sufficient, one large cabbage for four or five persons. 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 veiy small piece of soda. Let them boil quickly until tender. Drain the water from them, and serve as hot as possible. Pepper slightly, and spi'ead 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 coloiu' is to put them into the saucepan when the water is boil- ing ; 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, twenty minutes for savoys. Pro- bable cost, 2d. or 3d. per pound. Two pounds wiU be sufficient for four or five persons. Cabbage Soup. — Put two ounces of butter or good dripping into a stewpan, and fry in it two sliced onions ; brown the onions nicely. Poui- on them two quarts of flavoxired stock, and add two pounds of pickled pork, which must not be too salt. Simmer gently foi- half an hour, and skim well. Skred finely two small cabbages, two turnips, two carrots, and a head of celery✪ Cabbage Soup, and throw them into the boiling liquor. When the vegetables are tender without falling to pieces, the soup will be ready. Time to prepare, two hours. Probable cost, Is. 2d. per quai-t. Sufficient for six or seven persons.

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Cabbage, Bed, Pickled..- The cabbage should not be cut until it has been slightly frost-bitten. Choose a firm, hard cabbage. Ee- move the outer leaves and cut it as finely as possible in cross slices. The finer it is cut ;ho nicer will be the pickle. Put it in a largo shallow dish with a layer of salt spread over it, and let it remain for twenty-four hoius ; then squeeze the purple juice thoroughly from it, and place it in pickle- jars, strewing between every handful a little black pepper and bruised ginger. Fill the jars with cold vinegar, or better still, vinegar which has been boiled and allowed to become cold, and cork securely. It is ready for use at once. The French vinegar is the best for pickling. Probable cost of a good-sized red cabbage, 4d. to 6d. Cabbage, Bed, Stewed. — Prepare a large cabl)age as if it were going to be pickled. Melt two ounces of butter, or of good beef diipping, in a saucepan, lay the cab- bage upon it, and cover it with a cupful of vinegar and a pint of nicely-flavoured stock. ^\^len it is quite tender, season it with salt and 7 pepper, di-ain it, and lay it on a hot dish, and arrange sausages round and over it. If pre- ferred the cabbage may be pressed into a mould and poached eggs served with it. It will warm up again perfectly. Time, one hoxu-. Probable cost, 4d. or 6d. Sufficient, one large cabbage for four or five persons. 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 veiy small piece of soda. Let them boil quickly until tender. Drain the water from them, and serve as hot as possible. Pepper slightly, and spi'ead 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 coloiu' is to put them into the saucepan when the water is boil- ing ; 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, twenty minutes for savoys. Pro- bable cost, 2d. or 3d. per pound. Two pounds wiU be sufficient for four or five persons. Cabbage Soup. — Put two ounces of butter or good dripping into a stewpan, and fry in it two sliced onions ; brown the onions nicely. Poui- on them two quarts of flavoxired stock, and add two pounds of pickled pork, which must not be too salt. Simmer gently foi- half an hour, and skim well. Skred finely two small cabbages, two turnips, two carrots, and a head of celery, and throw them into the boiling liquor. When the vegetables are tender without falling to pieces, the soup will be ready. Time to prepare, two hours. Probable cost, Is. 2d. per quai-t. Sufficient for six or seven persons.

Cassell's dictionary of cookery