Cabbage
Instructions
Wash, and look over very carefully, and lay in cold water an hour. Cut in quarters, and boil with corned beef an hour, or till tender, or with a small piece of salt pork. Drain, and serve whole as possible. A much nicer way is to boil in well-salted water, changing it once after the first half-hour. Boil an hour; take up and drain; chop fine, and add a teacupful of milk, a piece of butter the size of an egg, a teaspoonful of salt, and half a one of pepper. Serve very hot. For cabbage Virginia fashion, and the best of fashions, too, bake this last form in a buttered pudding-dish, having first stirred in two or three well-beaten eggs, and covered the top with bread-crumbs. Bake till brown.
Print recipe/article only | 
Save to del.icio.us
Source
The Easiest Way in Housekeeping and Cooking (1903)