Stewed Sweet Potatos
These should first be scraped or pared. Then cut into pieces, and stewed as above.
Boiled Cabbage
All cabbage should be well washed, and boiled in a large quantity of water with a little salt; the loose or faded leaves being stripped from the outside. They should always be cut or split in two, or in four pieces if very large. Cut the stalk short, and split it up to where the leaves begin. Put it on in boiling water, and keep it boiling steadily till quite done, which will not be till the stalk is tender throughout. If a young summer cabbage, split it in half, and when well boiled, and drained and pressed in a cullender, serve it up with a few bits of cold fresh butter, laid inside among the leaves. Season it with pepper. This is a much nicer and easier way, than to make drawn butter, and pour over the outside of the cabbage.
Sprouts and very young greens, require nothing more than to be well washed, boiled and drained. In the country, cabbage sprouts are commonly boiled with bacon.
Savoy cabbage is considered the finest sort. It is a late autumn and winter cabbage. If very large, split it in four. Do not boil it with meat. The fat will render it strong and unwholesome. Still worse, when melted butter is added to a cabbage already saturated with the fat of corned beef.