CABBAGE. MRS. W. H. ECKHART.
HOW TO BOIL.–Cut a large head of cabbage into quarters; then re-cut
the quarters, and wash well in cold water; pour boiling water over it,
and cover about five minutes; drain in colander, and add one
good-sized onion, a pinch of cayenne pepper, and enough meat broth to
cover it; boil until tender. A brisket of beef is best for the broth.