Miss Parloa's kitchen companion

After letting the sliced cabbage stand in cold water for an hour, drain it, and put it into a stew-pan with two quarts of boiling water. Cover closely, and boil gently for ten minutes ; then pour off all the water, and add two quarts of fresh boiling water. Cover the pan, and set it where its contents will boil gently for an hour and a half ; then drain off all the water, and chop the cabbage rather coarse. Put it into a frying-pan with the butter, salt, and pepper, and stir over the fire for five minutes; then cover, and set back where the mixture will cook slowly. Mix the milk gradually with the flour, and when a smooth mixture has been formed of the two ingredients, pour it over the cabbage. Draw the pan forward where the dish will only simmer for the next ten minutes. Serve hot. * Escaloped Cabbage. Cook the cabbage as directed for creamed cabbage, using a generous cupful of milk. Turn the cooked mixture into an escalop-dish, and sprinkle over it a pint of grated bread crumbs and one table-spoonful of grated Parmesan cheese. Bake for half an hour, and serve as soon as it comes from the oven. * Stewed Cabbage. Take two quarts of chopped cabbage, two quarts of boiling water, eight slices of rather lean salt pork, one generous table-spoonful of butter, and one teaspoonful of salt. Put the cabbage into a stew-pan, and after adding the salt and butter, lay the slices of pork on top of the cabbage. Pour the boiling water into the pan, and cook for an hour. Add some Indian dumplings at the end of that time, and cook fifteen minutes longer. Indian Dumplings. — These require a cupful of Indian meal, one-fourth of a cupful of flour, one cupful of milk, one level teaspoonful of salt, one teaspoonful of bakingpowder, and a small egg. Mix all the dry ingredients, and rub them through a sieve. Beat the egg until it is light. Add the inilk, and after pouring this liquid mixture upon the dry one, beat both thoroughly. Drop from a spoon upon the boiling cabbage ; and after covering the stew-pan, cook for a quarter of an hour. * Brussels Sprouts Sauté. Use one quart of sprouts, three table-spoonfuls of butter, one teaspoonful of sugar, one table-spoonful of salt, one teaspoonful of flour, and one-quarter of a teaspoonful of pepper. After ridding the sprouts of the loose hanging leaves, soak them in cold water for half an hour ; then wash them, and put them on the stove in a stew-pan containing two quarts of boiling water. Boil for half an hour, adding a teaspoonful of salt at the end of the first ten minutes. At the end of the half-hour drain off all the water, and add the sugar, butter, pepper, flour, and one teaspoonful of salt. Shake the pan over the fire until the sprouts become colored slightly, — say for about four minutes ; then turn the vegetables into a warm dish, and serve at once. Brussels Sprouts in Cream Sauce.' Wash and boil a quart of sprouts as for the saute, and after draining them carefully, put a cupful of milk into the stew-pan with the sprouts, and set the pan where its contents will boil. Now beat together one table-spoonful of flour and two of butter. Stir this mixture into the milk, and add one-fourth of a teaspoonful of pepper and one teaspoonful of salt. Simmer for five minutes. * Boiled Okra.