_Stewed Cabbage._—Chop cabbage fine and stew until tender. When “done” add sweet milk sufficient for a dressing and allow it to cook for ten minutes. Season with salt and pepper. Marion Harland gives this recipe for a stewed “stuffed cabbage:” “Choose for this purpose a large, firm cabbage. When perfectly cold bind a broad tape about it, or a strip of muslin, that it may not fall apart when the stalk is taken out. Remove this with a thin, sharp knife, leaving a hole about as deep as your middle finger. Without widening the mouth of the aperture excavate the center. Chop the bits you have taken out very small; mix with some cold boiled pork or ham, or cooked sausage-meat, a very little onion, pepper, salt, a pinch of thyme, and some bread crumbs. Fill the cavity with this, bind a wide strip of muslin over the hole in the top, and lay the cabbage in a large sauce-pan with a pint of ‘hot liquor’ from boiled beef or ham. Stew gently until very tender. Take out the cabbage, unbind carefully, and lay in a dish. Keep hot while you add to the gravy, when you have strained it, pepper, a piece of butter rolled in flour, and two or three tablespoonfuls of rich milk or cream. Boil up and pour over the cabbage.” _Baked Cabbage._—The cold boiled cabbage left over from dinner is very nice baked. Chop it fine and add a dressing made of beaten eggs and milk and seasoned with salt and pepper. Put it into a buttered baking dish, and having strewn the top with bread crumbs or rolled crackers, bake it brown. _Fried Cabbage._—Another excellent dish to be prepared from cold boiled cabbage is fried cabbage. Chop the cabbage fine and stir in a little melted butter, two beaten eggs, a little cream, pepper and salt, and cook until slightly brown. _Boiled Turnips._—Boil until tender and drain dry. After mashing them smooth, being careful to rub away all hard lumps, stir in a tablespoonful of butter and season with salt and pepper. If it is preferred to cut them in slices, they are nice served with white sauce or drawn butter as a dressing. A little vinegar added to the dressing is by many considered an improvement. Young turnips are nice served whole with either of these sauces. _Stewed Turnips._—An excellent way of warming over boiled turnips is to add sufficient milk to them to stew thoroughly, and then to season with pepper and salt. _Baked Turnips._—Cold boiled or sliced turnips may be “done over” by putting them into a baking-pan, covering with bread crumbs, moistening with milk, and then baking in the oven. Freshly boiled turnips, sliced thin, may be cooked in the same way. _Boiled Carrots._—If carrots are small and young they may be boiled whole, but if they are large they should be split into two or three pieces; when cooked they may be served with butter, salt and pepper, or with white sauce, like sliced boiled turnips.