The housekeeper's companion

Cold Slaw. — Sprinkle a quart of finely chopped cabbage with salt, and let it stand an hour; drain off the brine into a saucepan; pour half a pint of strong vinegar, a piece of butter (size of a hickory nut), a teaspoonful of strong mustard (after it has been stirred with water), and half the same of pepper; when it boils stir in two well-beaten eggs, and three tablespoonfuls of sweet cream; pour hot on the cabbage, and have it cold when it is to be served. A very delicious relish with meats. Onions. — If milk is plenty, use equal quantities of skimmilk and water, allowing a quart of each for a dozen or so large onions. If water alone is used, change it after the first half-hour, as this prevents their turning dark; salting as for all vegetables, and boiling young onions one hour; old ones, two. Either chop fine, and add a spoonful of butter, half a teaspoonful of salt, and a little pepper, or serve them whole in a dressing made by heating one cupful of milk with the same butter and other seasoning as when chopped. Put the onions in a hot dish, pour this over them, and serve. They may also be half- boiled; then put in a buttered dish, covered with this sauce and a layer or bread crumbs, and baked for an hour. String Beans. — String, cut in bits, and boil an hour if very young. If old, an hour and a half, or even two, may be needed. Drain off the water, and season like green peas. Shelled Beans. — Any green bean may be used in this way, lima and butter beans being the nicest. Put on in boiling, salted water, and boil not less than one hour. Season like string beans. Green Corn. — Husk, and pick off the silk. Boil in wellsalted water, and serve on the cob, wrapped in a napkin, or cut off and seasoned like beans. Cutting down through each row gives, when scraped off, the kernel without the hull. Green Corn Fritters. — One pint of green corn grated. This will require about six ears. Mix with this half a cupful of milk, two well-beaten eggs, half a cupful of flour, one teaspoonful of salt, half a teaspoonful of pepper, and a tablespoonful of melted butter. Fry in very small cakes in a little hot butter, browning well on both sides. Serve very hot. Corn Pudding. — One pint of cut, or grated corn, one pint of milk, two well-beaten eggs, one teaspoonful of salt and a saltspoonful of pepper. Butter a pudding dish, and bake the mixture half an hour. Canned corn can be used in the same way. Spinach. — Not less than a peck is needed for a dinner for three or four. Pick over carefully, wash, and let it lie in cold water an hour or two. Put on in boiling, salted water, and boil an hour, until tender. Take up in a colander, that it may drain perfectly. Have in a hot dish a piece of butter the size of an egg, half a teaspoonful of vinegar. Chop the spinach fine, and put in the dish, stirring in this dressing thoroughly. A teacupful of cream is often added. Any tender greens, beet or turnip tops, kale, etc., are treated in this way; kale, however, requiring two hours boiling. Artichokes. — Cut off the outside leaves; trim the bottom; throw into boiling, salted water, with a teaspoonful of vinegar in it, and boil an hour. Season, and serve like turnips, or with drawn butter poured over them.