BRUSSELS SPROUTS WITH CELERY Trim and wash in cold running water 1 quart of Brussels sprouts; then place them in a saucepan, cover with boiling water, and let them boil for five minutes; then drain and cover with fresh boiling water containing 1 teaspoon of salt. Boil for another twenty-five minutes uncovered, and then drain them. Wash enough celery to make 1 1/2 cups when cut in pieces one inch long, put this in a saucepan with 3 tablespoons of butter, stir well together, and add 1 1/2 cups of scalded milk containing 2 tablespoons of flour; when this is thickened add the sprouts, season with salt and pepper, and serve very hot. BRUSSELS SPROUTS WITH CHESTNUTS To every cup of Brussels sprouts allow 1/2 cup of blanched chestnuts which have been cooked for fifteen minutes; put the sprouts and chestnuts together, cook another forty minutes, drain, and serve with white sauce. BRUSSELS SPROUTS LYONNAISE Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion; when this is beginning to brown add 4 cups of boiled sprouts, and stir together for three or four minutes, unless the sprouts were cold, in which case they should be tossed about with the butter and onion until hot. CREAMED BRUSSELS SPROUTS Cover freshly boiled Brussels sprouts with a white sauce made entirely of milk, or of the stock in which they were cooked, with 1 tablespoon of cream added. BRUSSELS SPROUTS IN BREAD CASES Cut stale bread into three-inch squares, and with a sharp knife cut out the centre, leaving a bottom and four sides like a box; brush over with melted butter, and brown in the oven. Serve sprouts prepared in any of the above ways in these cases; the creamed sprouts are perhaps the best served this way. CABBAGE Wash cabbage carefully after cutting it in half, and let it boil for five minutes in well-salted boiling water; pour this water off and re-cover with fresh boiling water; let cook for half an hour, then add 1 teaspoon of salt, and let finish cooking, which will be in about another half an hour for a medium-sized cabbage. Cabbage should never be covered while boiling, as covering increases the odour in cooking. NEW ENGLAND CABBAGE Cut a cabbage in quarters, wash it thoroughly, and parboil it for five minutes in salted water; then drain and cook with 2 carrots and 2 turnips for an hour or until tender, in any strong vegetable stock, to which 1 tablespoon of butter has been added. Drain and dampen with a little of the stock to serve, and season well with salt and pepper. WESTERN CABBAGE Take 4 or 5 cups of shredded white cabbage and put in a frying pan in which 1 tablespoon of butter has been melted. Press the cabbage into the pan, dredge with salt and pepper, and pour over it 1/2 cup of vinegar and 1/2 cup of water; cover and let cook very gently for half an hour or somewhat less.