pleasant odour, and its unwholesome properties, and may be eaten without apprehension, except by persons decidedly dyspeptic. The usual cabbage-smell will not be perceptible in the house—either while the cabbage is boiling or afterwards.
If you like it boiled with corned pork or bacon, the second boiling (after the cabbage has been made cold under the hydrant) may be in the pot with the meat—skimming it well.
TO STEW RED CABBAGE.—Having stripped off the outer leaves, and washed the cabbage, quarter it, remove all the stalk, and cut the cabbage into shreds. Slice some cold ham as thin as possible, and put it into a stew-pan, alternately with layers of shred cabbage; having first laid some bits of fresh butter in the bottom of the pan. Add about half a pint of boiling water. Cover the pan closely, and let it stew steadily for three hours, till the cabbage is very tender, and the liquid all wasted; taking care not to let it burn. If you find it so dry as to be in danger of scorching, add a little more boiling water. When done, press and drain it through a cullender, and serve it up with the cabbage heaped in the middle of the dish, and the ham laid round.
It may be improved by adding, before it begins to stew, a jill of red beet vinegar.
White cabbage may be stewed as above. Also cauliflower or broccoli, omitting the vinegar.
YOUNG CORN OMELET.—To a dozen ears of fine young Indian corn allow five eggs. Boil the corn a quarter of an hour; and then, with a large grater, grate it down from the cob. Beat the eggs very light, and then stir gradually the grated corn into the pan of eggs. Add a small salt-spoon of salt, and a very little cayenne. Put
