Pick off the outer green leaves, quarter, examine carefully to be sure
there are no insects in it, and lay for an hour in cold water. Then
put into a pot with plenty of boiling water, and cook fifteen minutes.
Throw away the water, and fill up the pot from the boiling tea-kettle.
Cook until tender all through. Three-quarters of an hour will do
for a good-sized cabbage when young. Late in the season you must be
guided by the tenderness of the stalk. Drain well, chop, and stir in a
tablespoonful of butter, pepper, and salt. Serve very hot. If you boil
corned beef or pork to eat with cabbage, let the second water be taken
from the pot in which this is cooking. It will flavor it nicely.
_Always_ boil cabbage in two waters.