bread-crumbs and pour over some cream sauce. Let bake in a hot oven
until brown on top. Serve with toast.


20.--Scotch Stewed Onions.

Boil 1 dozen small onions and 4 leeks in salted water until tender;
drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of
flour until smooth but not brown; then add 1/2 pint of rich milk;
season highly with pepper, and salt to taste. Add the onions; let boil
up and serve.


21.--German Baked Cabbage.

Take a large cabbage; remove the outer leaves and the inside, leaving
a frame. Chop all the cabbage from the inside and fry in hot grease
with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs
and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne.
Refill the cabbage; put on the outside leaves; cover the top with
leaves. Put in a baking-pan; sprinkle with bits of butter and pour in
1/2 cup of water. Let bake until brown. Serve hot.


22.--Dutch Veal Stew.

Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few
slices of bacon in a stew-pan; when hot, add the veal. Cover and let
brown a few minutes; then add 2 carrots and 1 onion sliced thin, some
thyme and mace; pour over 1 cup of hot water. Cover and let cook