Cut the veal and onion very small; put on with the barley. Boil slowly until reduced to two quarts. Strain, rubbing the barley through a sieve. Season with pepper and salt; simmer three minutes. It should be white and thick as cream, when you have added the cup of boiling milk, after which it must not boil.
Boiled Ham.
Soak a ham four or five hours. Scrub it well, and put on to boil in plenty of cold water. Cook eighteen or twenty minutes to the pound. When done, leave in the water one hour in the open air, or where it will cool rapidly. Take off the skin carefully; rub all over with flour; sift fine crumbs over the top and sides, and set ten minutes in a quick oven. Wind frilled paper about the shank, and where the paper joins the body of the ham, twine a wreath of parsley.
Chopped Cabbage.
Cut off stalks and green leaves, and quarter a cabbage. Boil fifteen minutes in hot salted water; pour this off, and cover the cabbage with pot-liquor, taken from the ham-kettle, and the fat skimmed off. Cook tender; drain, pressing hard; chop, and again drain; season with pepper, salt, and a little vinegar, and dish very hot.
Corn Pudding.
Drain a can of corn. Chop the grains fine with a chopping-knife. Add a cup of milk, three eggs, a tablespoonful of melted butter, pepper and salt to taste. Beat all together, and bake, covered, forty-five minutes, in a good oven; then brown.
Beet-root Salad.
Chop the cold beets left from yesterday into rather coarse dice. Mix with an equal quantity of cold chopped potatoes, and pour over them such a dressing as was used for Bavarian Salad, Thursday, Second Week in October.