The art of cooking

When mashed stir in with them the cream, and pile them high in a vegetable dish, smoothing the edges around with a knife. BOILED SUMMER SQUASH. loi Boiled Cabbage. — For this provide : one head of cabbage, three tablespoonsful of beef-drippings, one teaspoonful of salt, one-half teaspoonful of pepper, one lump of saleratus the size of a pea. Select a large, firm head of cabbage, wash it well and cut away the coarse outer leaves. This done cut off the stalk and make cuts in the base of the cabbage, crossing each other in the centre, so that the water may penetrate to the heart and cook it equally. Prepare a large saucepan of boiling water, into which throw the saleratus, put into this the cabbage, covering the pan until the water boils up, when removing the cover, it must be allowed to boil rapidly, until a skewer or fork will pierce readily through it Remove the cabbage now to a cullender and let the water drain from it, and chop it roughly with a knife when drained. When chopped put it into a vegetable dish, pour over it the beef-drippings, sprinkle over the pepper and salt, when it must be tossed about with a fork very quickly in order that the cabbage may not cool. When the seasoning is thoroughly distributed send it at once to the table. Notes — This may be cooked exactly the same way and served whole if preferred, in which case the dripping must be heated and poured over and the pepper and salt sprinkled over afterwards. Cabbage may also be boiled very palatably in the liquor in which either salt beef or salt pork is boiled. Boiled Summer Squash. — Take for this purpose : two medium sized squashes, two ounces of butter, onehalf teaspoonful of pepper, one dessert spoonful of salt. The squashes must first be pared, then cut into slices and put into cold water for ten minutes. Put the slices into a saucepan together with sufficient water to cover them, into which must be thrown the salt, and boil for about twenty minutes. Remove the squash to a cullender, drain off as much ' of the water as possible and mash them up, using a fork to break up all the lumps. Place all in a vegetable dish, add the butter and pepper, and toss them about with a fork until the butter is melted, when it should be smoothed over the top with a knife-blade, and served immediately. Boiled Carrots with Brown Sauce. — For this prepare : one bunch of young carrots, one ounce of butter, one-half ounce of flour, one-half pint of brown stock, one dessert spoonful of catsup, one saltspoonful of salt, one saltspoonful of pepper. Wash the carrots in cold water and cut them squarely across at the tops. Throw them into boiling water and boil them for twenty minutes. Ten minutes before this time expires, take the carrot tops that have been cut off, dry them thoroughly, and melting the butter in a frying pan, put these in top pieces and brown them upon both sides. When these are browned stir in with them the flour, add by degrees the stock and stir all together until the stock boils. Season with the pepper and salt, flavor with the catsup and again let the sauce boil for two minutes. When the carrots are boiled take them from the water •and rolling them one by one in a towel> wring lightly to rub off the thin outer skin, stand them in regular order upright in a vegetable dish, and strain the sauce around them. BOILED POTATOES. ICJ , Note. — Old carrots may be used also in this way but they must first be scraped and pared down to uniform sizes, and also will require a -little longer boiling. Boiled Potatoes. — For this provide : ten potatoes, .one-half tablespoonful of salt.