The galley guide

Remove outside leaves, cut in quarters and cut out the center stalk. Cut the head in quarters and soak 30 min. in cold water before cooking. To a kettle full of boiling water add 1 tablespoon salt and Yz teaspoon soda. Boil 30 min. to 1 hr., depending on size of cabbage. To prevent the unpleasant odor usually emanating from cooking cabbage place several thicknesses of newspaper over the top of the pot and the cover over that. The paper will absorb the steam and the smell. When cabbage is cooked chop it up fine and season with butter, salt and pepper to taste. Cabbage is usually served with corned beef. If being served without corned beef it may be mixed with White Sauce (Recipe No. 1113) after being chopped. 945 — Carrots. Wash, scrape with a sharp knife and cut up the carrots in small pieces and boil in salted water 20 to 25 min. or until soft. Drain and season with butter, salt and pepper to taste. Carrots are good mixed with canned or green peas. 946 — Cauliflower. Remove leaves, cut off stalk and soak head down in cold water 30 min. before cooking. Cook 20 min. or until soft in boiling, salted water, with the head up. Drain off the water and heat again in White Sauce (Recipe No. 1113). The average size cauliflower will require 2 cups white sauce. 947 — Celery. Wash and scrape the stalks to remove the fibres. Cut off the roots, and the branches below the leaves, and cut the remainder in 1 in. lengths. Boil 20 min. or until soft in salted water; drain and mix with White Sauce (Recipe No. 1113), using 1 cup of sauce to 2 cups of celery. Alternate way is to drain and season with butter, salt and pepper to taste. 948 — Boiled Onions. Put onions in cold water and remove skins in the water, then put them in boiling salted water. Cook 1 hr. or until soft. Drain and put back on the stove with enough milk to cover the bottom of the pan. Cook 5 min. and add butter, salt and pepper to taste. An alternate way of serving is to heat the onions in White Sauce (Recipe No. 1113) after they have been boiled and drained. 949 — Fried Eggplant. Cut eggplant in thick slices and pare the rind. Soak in cold salt water for 30 min. before cooking. Sprinkle slices with pepper and salt after draining, roll them in flour and fry in a frying pan, in which is 1 tablespoon melted butter, until brown. CEREALS The longer cereals are allowed to cook the better they are. The times for cooking cereals given in the following recipes are the minimum times required. Left over cereal may be moistened with water and heated again the next day and is equally palatable and wholesome. 1001 — Com Meal Mush. Put 3^2 cups boiling water and 1 teaspoon salt in the upper half of a double boiler, set directly over flame and pour in 1 cup corn meal while stirring rapidly to prevent scorching. Allow to boil vigorously 10 min., stirring constantly, then place the saucepan over the lower half of the double boiler in which there is boiling water and cook 2 hrs. covered, without stirring. Serve with syrup or molasses. 1002 — Hominy. Cook exactly as directed for Corn Meal Mush (Recipe No. 1001) except that 1 cup hominy requires ^4 cups water. 1003 — Oatmeal or Rolled Oats. Put 4 cups boiling water and 1 teaspoon salt in the upper half of a double boiler, set directly over