The housewife's referee

Red Cabbage. — Remove the outer leaves of the cabbage, cut it in two, take away all the stalks, and cut the cabbage up with a cucumber slice, at the same time put into a pan some good dripping with one or two onions finely cut up and fry a nice white colour ; to this add the sliced red cabbage, which must have first been seasoned with salt and pepper ; pour over a little vinegar, and stir it about occasionally, and let it simmer over a gentle fire for three hours. Should the cabbage become too dry during the stirring, wine or stock can be added. It should have a shiny appearance, and be of a blue red colour, and taste very savoury. Red Cabbage, To Stew. — Strip the outer leaves from a fine and fresh red cabbage, wash it well, and cut it into the thinnest possible slices, beginning at the top, put it into a thick saucepan in which two or three ounces of good butter have just been dissolved, add some pepper and salt, and stew it very slowly indeed for three or four hours in its own juice, keeping it often stirred and well pressed down. When it is perfectly tender add a tablespoon ful of vinegar, mix the whole up thoroughly, heap the cabbage on a hot dish, and serve broiled sausages round it; or omit these last, and substitute lemon juice, cayenne pepper, and a half -cupful of good gravy. The stalk of the cabbage should be split in quarters and taken entirely out in the first instance. Three to four hours. Rice a la Marseillaise. — Cut up roughly a large cauliflower ; wash, drain, and place in a stewpan with basil, two cloves of garlic, two or three cloves, and a piece of butter. Let this cook over a slow fire for a quarter of an hour, then moisten it with fish stock, and let it boil till the cauliflower is perfectly cooked. Next cook the rice in stock, and before taking it from the fire add some grated Parmesan with a few spoonfuls of essence of anchovies. Riso e Piselli; Rice and Green Peas. — Take half a pound of Italian rice, well washed and dried, put it into a stewpan with a quarter of a pound of butter, stirring it until it is of a bright golden colour ; but great care must be taken not to burn it. Then add a teacupful of good stock with half a pint of fresh green peas, stirring the whole together till the rice and peas are tender ; add salt and pepper to taste, and serve hot. The rice must always be in grains. Salad a la Duke of York. — Take some white celery-heads, and mince them very small, also a Spanish onion minced, and press through a sieve, mix them well together, and put them aside; then take some watercress leaves and pound in a mortar with two boned anchovies, after which pass THE housewife's REFEREE through a sieve, take some beetroot, chop it very fine and pass it through a sieve. Make some mayonnaise sauce in which half a pint of aspic jelly has been melted, divide it into three parts, and mix one part with each of the three mixtures. To the green mixture add a little green colouring to the mayonnaise, and a little carmine to that used with the beetroot. Have ready a round mould and pour in first some of the red puree, then the white, then the green, and then white again and place on ice. The mould must be placed on ice with each different layer, to get firm before another layer is added.