When served as a dish by themselves, after being drained off, they can be placed in a stew-pan with a little butter, pepper, salt, nutmeg, and lemon-juice.

They can then be served with toasted or fried bread.
CABBAGE, PLAIN BOILED .-- Ordinary young cabbages should be first trimmed by having the outside leaves removed, the stalks cut off, and then should be cut in halves and allowed to soak some time in salt and water.

They should be thrown into plenty of boiling water; the water should be kept boiling and uncovered.

As soon as they are tender they should be strained off and served immediately.

Young summer cabbages will not take longer than a quarter of an hour, or even less; old cabbages take nearly double that time.