Cabbages, Cauliflowers, Greens and Savoys

Directions

1. Cut off the faded outside leaves and hard part of the stalk, and wash the vegetables well.
2. Cook in plenty of boiling water, with a tablespoonful of salt to every half gallon.
3. If the water is very hard, add sufficient carbonate of soda to cover a threepenny piece.
4. Boil with the lid off till the stalk is soft.