Trim off the loose leaves of the cabbage, cut the stalky in quarters, to
the heart of the cabbage--boil it an hour. If not boiled with corned
beef, put a little salt in the water in which they are boiled. White
cauliflowers are the best. Take off the outside leaves, cut the stalk
close to the leaves, let them lie in salt and cold water for half an
hour before boiling them--boil them fifteen or twenty minutes, according
to their size. Milk and water is the best to boil them in, but clear
water does very well. Put a little salt in the pot in which they are
boiled.