Practical vegetarian cookery

cold milk; let cook until tender; then add two tablespoonfuls of flour smoothly mixed with cold milk. Stir until the mixture thickens; add two tablespoonfuls of butter; set it off to cool. Beat the yolks of four eggs in a large bowl; beat whites separately to a stiff froth; then mix well with the yolks, add to the warm corn and milk mixture, put into a hot buttered baking dish and brown in quick oven. CORN ON TOAST. Take pieces of bread four inches square and fry a delicate brown in butter; then heap on the bread a large tablespoonful of stewed or canned corn and heat through thoroughly; serve very hot. CORN PATÊS. Chop finely half a can of corn; stir in bread crumbs until stiff; season with salt and pepper; fill patê shells two thirds full and lay piece of butter size of hickory nut on top of each filling; then pour over each one a tablespoonful of cream; place in oven and bake till delicate brown; serve hot. Very much like oysters. If creamy dressing is preferred, omit the bread crumbs, and thicken the cream with a little flour and butter before pouring over the corn, use a little more cream to each shell. CABBAGE. TO BOIL CABBAGE. Wash in cold water, and pick over very carefully. Put whole in a covered boiler, with the stem end down, sprinkle well with salt, pour over it a cupful of cold water, boil until it is very tender, then uncover it for the water to boil away; set it on the back of range to dry, take off the coarse outer leaves, serve it in a hot, deep, dish. Cut the cabbage into halves or quarters and lay butter on each piece. CABBAGE IN WHITE SAUCE. Cut a head of white cabbage in pieces two or three inches large, put them into a covered saucepan with salt, one cupful of cold water, and flour mixed to a smooth thin paste with soft butter; boil until the cabbage is very tender. CABBAGE IN MILK. Chop coarsely one-fourth large or one-half