The economical cook book

You may use for this the coarser parts of cabbage that are too poor for cold slaw. Cut the cabbage up rather coarsely, chop it a little and put it over the fire with boiling water, stew it for fifteen minutes, then drain off the water, add milk to cover and stew it until very tender (about ten or fifteen minutes will do it) ; then stir in it a tablespoonful of butter mixed to a paste with a heaping teaspoon of flour, give a boil up, add pepper and salt and serve. This is an excellent dish. * Onions. Peel and wash a couple of dozen small onions, put them in a stew-pan with boiling water; when they have boiled five minutes, drain off the water and all fresh from the tea-kettle ; boil in this until tender. In winter they will require threequarters of an hour. Young onions in early summer will cook more quickly. Drain off every drop of water; put on them butter the size of an egg, a teaspoon heaping full of flour; give them a shake to melt the butter and mix it with the flour; pour over them a teacup of rich milk, give a boil up, and turn them into a covered vegetable dish ; add a little salt when you put ihie butter in. Fried Cucumbers. Pare the cucumbers, slice them about half an inch in thickness, lay them in ice-water for fifteen or twenty minutes, then drain them and wipe each piece separately ; season them with pepper and salt and dust them with flour; firy them in butter and lardy equal quantities of each. They should be slieed lengthwise. •Okra. Pick out only those that you can pierce easily with your nail; the old ones will never boil tender ; wash them, put them in boiling water and cook them twenty minutes or half an hour; drain them, put them in a covered vegetable dish, with butter^ pepper and salt ; vinegar can be added at the table, if liked. *Iiima Beans. Lima beans should be gathered when only half grown and quite green in color ; shell them, wash them and put them on ttie fire in boiling water ; they will require about three-quarters of an hour to cook ; when done, drain them through a cullender, throw them back in the vessel they were boiled in, put in them a piece of butter as large as an egg, shake them about a little, put in an even tablespoonful of flour, shake again untfl well mixed, add a teacup of rich milk, give a boil up and serve • Salsify Boiled. Scrape and wash the salsify, and put it in boiling water, with salt and a tablespoonful of vinegar ; when tender, drain it, put It in a vegetable dish and pour over it a sauce made with a heaping tablespoonful of butter melted with two teaspoons of flour; when smooth, stir in a coffeecup of rich milk, give a boil VEQETABLEB. 188 ap and pour over. Stir this sauoe all the tim« until it thickens and boil Stewed Carrots. Scrape and wash the carrots, and if large split them through the middle in four quarters, out them in pieces an inch in "^hy cover them with boiling water, simmer for ten minutes, drain off the water, add fresh from the tea-kettle ; stew them until tender, which will take about three-quarters of an hour ; let the water gradually stew away, so that there will be very little on them when done ; stir in them three ounces of buttex (to a vegetable dish of carrots), nearly a tablespoonful of flour mixed into the butter, and half a coffeecup of cream, with salt and pepper to your taste ) give a boil up and serve in a covered dish. You may add a tablespoonful of chopped parsley. Cucumbers Stuffed.