To Boil Sprouts, Cabbages, Savoys, Lettuces, or Endive

Ingredients

• sprouts, cabbages, savoys, lettuces, or endive
• abundance of water
• small quantity carbonate of soda
• salt

Instructions

1. Soak savoys, large lettuces, and close-leaved cabbages in salt and water for half an hour or more with the tops downwards to draw out insects.
2. Cut off the stems, strip away decayed leaves, and halve, quarter, or split deeply across the stalk-end and divide entirely before cooking.
3. Throw endive, sprouts, and spring greens into abundance of fast boiling salted water with a small quantity of carbonate of soda added.
4. Leave the pan uncovered and take every precaution to prevent smoke from reaching the contents.
5. Boil very young greens 15 to 20 minutes; lettuces 20 to 30 minutes; large savoys or cabbages 1 to 1½ hours or more.
6. When the stalk is tender, the vegetable is ready to serve.
7. For turnip-greens, wash well in several waters and boil in a very large quantity of water to deprive them of their bitterness.