CORNED BEEF AND CABBAGE 2 gal. chicken stock   ½ c. pickling spice   6 cloves garlic  4 bay leaves   4 cloves  2 lb. raw beef brisket, cut into 4 equal portions   2 heads cabbage, cut into wedges   3 carrots, cut into large chunks Salt and freshly ground black pepper to taste Vegetable oil, for frying  3 medium Idaho potatoes, cut into wedges Pour the stock into a large 4 gal. stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper. Heat a few inches of oil to 325°F. in a deep pot. Fry the potato wedges until tender, 6 to 7 minutes. Remove and season with salt and pepper. Place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 oz. of the cooking broth on top.  AUNT ELOISE’S PLAIN CAKE Donna J. Wilson 3 sticks bu...