ently over the fire, while you make some rounds of buttered
toast for the bottom of a platter; when this is ready shake the Brussels
sprouts upon it, and serve hot. Some persons like the addition of two
ounces of grated Parmesan cheese; and others serve them with the
_Bechamel_ sauce named in receipt No. 84.

152. =Stuffed Cabbage.=--Cut the leaves of a large white cabbage as whole
as possible, cut out the stalks, wash the leaves well, and boil them
_only until tender_, in three quarts of boiling water and salt, with a
piece of soda as large as a dried pea; have ready some sausage meat
highly seasoned, and as soon as the cabbage is tender carefully drain it
in a colander, run cold water from the faucet over it, and, without
tearing the leaves, lay them open on the table, two or three upon each
other, making eight or ten piles. Divide the sausage meat, and lay a
portion in the centre of each, fold the cabbage over it in a compact
roll and tie it in place with cord; lay the rolls on a baking sheet,
season with salt and pepper, put over each a tablespoonful of any rich
brown gravy and brown a little in a quick oven; serve at once, on small
rounds of toast.

153. =Red Cabbage.=--Cut a firm head of red cabbage in shreds, lay it in
a sauce-pan with the following ingredients; one gill of vinegar, one
teaspoonful each of ground cloves and salt, half a saltspoonful of
pepper, two ounces of butter, and two ounces of sugar; stew it gently
until tender, about one hour, shaking the pan to prevent burning, and
serve it hot.

154. =Baked Cauliflower.=--Thoroughly wash a large cauliflower, boil it
in plenty of boiling water and salt, until tender, about twenty minutes;
drain it whole; pour over it one gill of _Bechamel_ sauce, made as in
receipt No. 84, dust it thickly with cracker dust, or bread crumbs, and
Parmesan cheese, mixed in equal proportions, and brown it ten minutes
in a quick oven.

155. =Baked Turnips.=--Pare six large yellow turnips, slice them, and boil
them till tender in plenty of salted water; drain them, put them on a
flat dish in layers, pour over them half a pint of _Bechamel_ sauce,
dust them thickly with crumbs and grated Parmesan cheese; brown them in
a quick oven, and serve hot.

156. =Glazed Onions.=--Pare three dozen button onions, put them on a tin
dish, pour over them a very little Spanish sauce or brown gravy, just
enough to moisten them, season them with a teaspoonful of salt, and
quarter of a salts