Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

Boiled Brussels sprouts Remove the outer leaves and lay the sprouts in cold salted water for three-quarters of an hour. Drain and boil in salted water for about fifteen minutes, or until tender. Try with a fork, and if they are tender, but not soft, all through, they are done. Drain and lay in a hot dish and pour over them a half cupful of melted butter in which has been stirred a half saltspoonful, each, of salt and pepper. Serve very hot. Brussels sprouts au gratin Boil the sprouts tender in salted water, drain and cut each sprout in four pieces. Cook together a tablespoonful, each, of butter and flour, and when they are blended pour upon them a scant pint of milk. When you have a smooth sauce stir the quartered sprouts into this. Season to taste, turn all into a greased pudding-dish, strew thickly with crumbs and bits of butter, and bake to a light brown. Serve in the dish in which they were baked. CABBAGE Those who know cabbage as it is served with the old-fashioned “boiled dinner” have no conception of the many delightful changes of which this so-called plebeian vegetable is susceptible. In summer, when it is young and tender, it is particularly good, and may be so cooked that it is as palatable and delicate to the taste as its refined cousin, the cauliflower. Have the water boiling when the vegetable is thrust into it, head down, and keep it at a hard boil until done. Some housekeepers claim that a teaspoonful of vinegar added to the water will dissipate the obnoxious odor. Savory boiled cabbage Cut a firm cabbage into four parts and reject the outer leaves. Wash carefully in two waters, taking care to dislodge any insects that may be concealed between the leaves. Have a large pot of boiling water on the range; dissolve in a tablespoonful of salt and a quarter of a teaspoonful of baking soda. Plunge the cabbage into this, and cook, uncovered, for fifteen minutes, drain, and fill the pot with more boiling water, adding salt