COOKING CABBAGE.
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We cannot here pass over the advice of
bruyerinus. respecting the preparing of cab
bage for the table.


81 must" says he. "expose an error
which is no less common than pernicious, in
preparing cabbage. Most people, in conse-
quence of the ignorance of their cooks, eat
it after it has been long boiled, a circum-
stance which does not little diminish both
its grateful taste and salutary qualities But
those who have more polite and elegant
turn. order their cabbage to be slightly boil
ed, put into dishes and seasoned with salt
and oil; by which method they assume a
beautiful green color, become grateful to
the taste, and proper for keeping the bo-
dy soluble. This circumstance ought not to
be forgotten by those who are lovers of cab
bage.


"The ancients Boiled their cabbage with
nitre, which rendered it at once more CRATE.
full to the palate and more agreeable to the
eye"


Phillips History Of Vegetables.