HOT SLAW.
Chop one half large, or one small head of cabbage; put over in saucepan with salted water; cook till tender, but not soft; drain, add one-half cupful of vinegar, salt and pepper to taste, with one tablespoonful of butter.
BAKED CABBAGE.
Boil a firm, white, head of cabbage until tender, drain, and set aside until cold. Then chop fine; add two well beaten eggs; one ounce of butter; salt, and pepper, with three tablespoonfuls of cream; bake in moderate oven.
EGG PLANT.
ESCALOPED EGG PLANT.
Steam a whole egg plant until it is soft throughout; cut it in half, lengthwise; put each half into a vegetable dish; cut it in squares; sprinkle them with salt and moisten with Worcestershire Sauce; spread butter over them; dredge with powdered crackers; strew with pieces of butter and brown in a quick oven.
BAKED EGG PLANT.
Peel and cut in pieces enough egg plant to fill a quart bowl; steam until it can be mashed smooth; stir in two tablespoonfuls of butter, one tablespoonful of salt, and one half teaspoonful of black pepper; put it into a baking dish; smooth it over, dredge it with powdered cracker; strew it with pieces of butter; and brown it in a quick oven.