BOILED CABBAGE

After removing all the loose, outside leaves, cut the cabbage in halves, lay in a pan with the cut sides up and cover with salt water. Let it stand a few minutes, and turn out quickly. (This is done to remove any insects that may be hidden in the cabbage.) Put in the kettle with boiling water enough to cover it, adding sufficient salt. When tender, take up in a colander to drain, then put in a hot dish and cover with slices of butter. Some like cabbage boiled in the liquor in which corned beef or ham has been boiled. When coOked in this way the meat is first taken out, as the flavor of the cabbage would injure it. Skim off the grease before putting the cabbage in; boil briskly; when done, it will sink to the bottom; drain well.