The new practical housekeeping

For Spiced Cabbage, trim and wash a medium-sized head and shave in rather thin slices, put in a saucepan heaping tablespoon of cold drippings or butter, the same of sugar, half cup vinegar, teaspoon each whole cloves, pepper-corns and salt ; put in cabbage, cover with lid and cook very slowly for three-quarters of an hour or till tender, on back of stove. Every fifteen minutes stir cabbage so as to put uncooked parts to the bottom. Serve on a platter with a piece of Braised Meat on it, moistening the cabbage with a little of the broth from the cooked meat. For Cabbage Pudding, boil a firm, white cabbage fifteen minutes, changing water then for more from the boiling tea-kettle - when tender, drain and set aside till perfectly cold : chop fine, and add two beaten eggs, a tablespoon of butter, three of very rich milk or cream, pepper and salt. Stir all well together, and bake in a buttered pudding dish until brown ; serve hot. This dish is digestible and palatable, much resembling cauliflower. For Brussels Sprouts^ soak in water a short time, and wash clean, boil in salted water and when done, strain and fry in a tablespoon butter, in which has been browned a tablespoon flour and a small onion cut fine ; add pepper and salt to taste. Carrots. — Peel some young carrots all to the same size and shape ; parboil in boiling water ; drain, and warm in saucepan with butter, a pinch of powdered sugar and little stock ; when boiled, increase fire, and cook until sauce is reduced to a glaze. For Carrot Compote, scrape and slice quarter of an inch thick, stew in water till tender, drain, weigh and to each pound carrots allow pound sugar and cup cider vinegar ; cook all together and flavor with orange peel cut very thin, cinnamon and cloves. For Warmed Over Carrots^ melt in a spider piece of butter half the size of an egg. Slice in boiled carrots, and season with butter and salt. Just before taking up add half cup of cream or milk, or omit either and serve them nicely browned. They are liked by some better than when first cooked. Parsnips can be prepared in the same way. Baked Cauliflower. — Parboil five minutes, cut into pieces and Put into a pie dish ; add a little milk, season with salt, pepper, and utter, cover with dry grated cheese, and bake. For Cauliflower Salad, after boiling, let cool and dress with Mayonnaise or any dressing preferred. With Miishrooms, put in a frying-pan, in hot fat a few small mushrooms and part of a cauliflower broken into sprigs. Sprinkle over them some grated cheese, and baste the whole well from time to time with the hot fat. Steamed Corn. — Husk and silk carefully; place in steamer; sprinkle with salt, and steam one hour and serve placed in a Corn Doily, made like the Fritter Doiley (wording ears of corn in the ends) in the dish, covering with ends. For Fried Corn, cut corn from cob ; put in frying-pan with tablespoon butter, cover and cook twenty-five minutes, stirring occasionally, but adding no water. The steam will cook it, if kept covered. Add salt, pepper and a cup of cream when done. For Corn Omelet, take one dozen ears of corn, three eggs, salt to taste ; boil the corn, cut it from the cob, mix with the eggs, and make