Wash and scrape. Boil in salt water to which a little vinegar has been added. Prepare with a butter sauce, or mash fine. Serve with tongue, croquettes or boiled beef. EGG PLANT. Cut in slices about an inch thick. Make a batter of eggs, salt and flour; dip the slices of egg plant in the batter, and fry in hot fat. Serve with lean meat, for dinner or supper, or serve with green salad for breakfast. STUFFED GREEN PEPPERS. Cut off the stem end and remove the seeds. Fill the peppers with a dressing such as is given in recipes for bread dumplings or meat croquettes. Place them in a baking dish with two tablespoonfuls of oil or fat; when brown add a little flour and some soup stock, cover the dish and bake in an oven for about 50 minutes. The inner part of the peppers may be mixed with the filling. ONIONS. For stewing use small or medium sized onions. Boil them in salt water, drain off the water and serve with butter and lemon, or prepare a butter or cream sauce. They are best eaten for breakfast or dinner with some salted meat, and wheat or rye bread. RAW ONIONS. People who like onions and find they disagree on account of the strong acids, should grate them and mix thoroughly with sauces, or French or mayonnaise dressing. FRIED ONIONS. Chop the onions very fine in a wooden bowl. Then heat some butter and oil and fry them until light brown and pour over steak or mix with potatoes. PARSLEY. Chop enough to last for several days. Melt some butter and add the parsley, and let boil up once. When cold put on ice. This saves time, though it is best to prepare the parsley fresh for each meal. MUSHROOMS. Wash and dry them, then roll in flour and fry in fat until brown. Add some soup stock and steep until done. Cover well. If the stock is too thin, add a little browned flour; season and serve on toast. RED CABBAGE. Wash and cut in quarters. Mince very fine and put on to boil in a little water; let it cook for 20 minutes in earthen ware, then add three to five ounces of fat or oil, some vinegar, sugar, salt and caraway seed. Let all cook for several hours. A few apples may be cooked with the cabbage and taken out when done. The latter may be served for breakfast. When the cabbage is done, thicken with browned flour and let cook 10 minutes longer. Onion may be added if desired. A piece of salt pork is also a good addition in place of oil. WHITE CABBAGE. No. 1. Prepare the same as red cabbage. WHITE CABBAGE. No. 2. Cut in quarters and boil in a little water with a small piece of lean salted smoked meat, or without meat. When tender, drain and serve with butter and the yolk of an egg and lemon, or with an egg sauce or tomato sauce. SPROUTS. Remove the outside leaves and put to boil in a little salt water. When tender, drain and season with butter and lemon. The yolk of an egg may be added. A butter or egg sauce is also good. COOKED CORN.