To Stew Cabbage a la Cauliflower. Parboil in milk and water, and drain it, then shred it, put it into a stew-pan with a small piece of butter, a small teacupful of cream, and seasoning, and stew tender. — Peterson ' s Magazine. (By per.) Red Cabbage Stewed. After slicing a small red cabbage, and well wash- ing it, put it into a saucepan with pepper, salt, and butter, but no more water than will hang about it after the washing. Let it stew until quite tender, and shortly before serving add two or three spoon- fuls of vinegar,*- and give it one boil over the fire. It may be sent up with cold meat, or with sausages on it. — Godey ' s Lady ’ s Book. (By per.) Cream Dressing for Cold Slaw. In a small granite stewer beat the yolk of one egg (this for a pint of finely shaved cabbage), add a piece of butter the size of a nutmeg, two teaspoonfuls of sugar, half a teaspoonful of salt, a sprinkle of pepper, 104 STEWED TOMATOES. half a teacupful each of vinegar and water ; put on the back of the stove to simmer, and stir in a scant teaspoonful of flour made smooth with water ; when boiled, pour over the cabbage. This is a favorite dressing. — Commercial Gazette , Cincinnati, O. ( By per.) Stewed Tomatoes. Peel and slice a quart of fine ripe tomatoes. Put on to stew, and when nearly done add a good-sized lump of butter, a little salt and pepper, two teaspoon- fuls of sugar, and half a teacupful of stale bread- crumb✪ Stewed Tomatoess. Cook well and thoroughly, stirring often. Broiled Tomatoes. “ Large solid tomatoes are cut in halves cross- wise, placed on a gridiron or broiler, and put over a brisk fire, cut surface down. In eight or ten minutes, according to size, turn, put upon each half salt, pepper, and a lump of butter, and cook with the skin-side down, rather more slowly than before, about as long, or until done. When sufficiently broiled, place upon a platter with the cut side up, and nicely butter the surface. This gives a proper seasoning to the dish, which is now ready for the breakfast- table.” Tomatoes au Gratin. This simple and delicious dish is made by cutting some ripe tomatoes in half, putting them in a but- tered dish with bread-crumbs, butter, pepper, and salt, and baking till slightly browned on the top. — Arthur' s Home Magazine. {By per) BOILED ONIONS. 105 I doubt not that all men and women love the onion ; but few con- fess their love. Affection for it is concealed. Good New-Englanders are as shy of owning it as they are of talking about religion. Some people have days on which they eat onions — what you might call “retreats,” or their “Thursdays.” — My Summer in a Garden: Chas. D. Warner. [By per.) Boiled Onions. Wash the onions well, and peel, and if large cut in half. Boil in several waters, draining well each time ; and when done, add for seasoning, butter, cream or rich milk, and salt and pepper. Cook a few minutes after seasoning is added. Baked Onions. Boil the onions slightly in water ; cut in halves, and take out the centres. Fill the cups with a stuffing of bread-crumbs moistened with an egg and a little butter ; season with grated cheese, pepper, and thyme. Bake in a quick oven, with a little gravy to prevent from burning. — Boston Bulletin. Turnips a la Poulette.

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To Stew Cabbage a la Cauliflower. Parboil in milk and water, and drain it, then shred it, put it into a stew-pan with a small piece of butter, a small teacupful of cream, and seasoning, and stew tender. — Peterson ' s Magazine. (By per.) Red Cabbage Stewed. After slicing a small red cabbage, and well wash- ing it, put it into a saucepan with pepper, salt, and butter, but no more water than will hang about it after the washing. Let it stew until quite tender, and shortly before serving add two or three spoon- fuls of vinegar,*- and give it one boil over the fire. It may be sent up with cold meat, or with sausages on it. — Godey ' s Lady ’ s Book. (By per.) Cream Dressing for Cold Slaw. In a small granite stewer beat the yolk of one egg (this for a pint of finely shaved cabbage), add a piece of butter the size of a nutmeg, two teaspoonfuls of sugar, half a teaspoonful of salt, a sprinkle of pepper, 104 STEWED TOMATOES. half a teacupful each of vinegar and water ; put on the back of the stove to simmer, and stir in a scant teaspoonful of flour made smooth with water ; when boiled, pour over the cabbage. This is a favorite dressing. — Commercial Gazette , Cincinnati, O. ( By per.) Stewed Tomatoes. Peel and slice a quart of fine ripe tomatoes. Put on to stew, and when nearly done add a good-sized lump of butter, a little salt and pepper, two teaspoon- fuls of sugar, and half a teacupful of stale bread- crumbs. Cook well and thoroughly, stirring often. Broiled Tomatoes. “ Large solid tomatoes are cut in halves cross- wise, placed on a gridiron or broiler, and put over a brisk fire, cut surface down. In eight or ten minutes, according to size, turn, put upon each half salt, pepper, and a lump of butter, and cook with the skin-side down, rather more slowly than before, about as long, or until done. When sufficiently broiled, place upon a platter with the cut side up, and nicely butter the surface. This gives a proper seasoning to the dish, which is now ready for the breakfast- table.” Tomatoes au Gratin. This simple and delicious dish is made by cutting some ripe tomatoes in half, putting them in a but- tered dish with bread-crumbs, butter, pepper, and salt, and baking till slightly browned on the top. — Arthur' s Home Magazine. {By per) BOILED ONIONS. 105 I doubt not that all men and women love the onion ; but few con- fess their love. Affection for it is concealed. Good New-Englanders are as shy of owning it as they are of talking about religion. Some people have days on which they eat onions — what you might call “retreats,” or their “Thursdays.” — My Summer in a Garden: Chas. D. Warner. [By per.) Boiled Onions. Wash the onions well, and peel, and if large cut in half. Boil in several waters, draining well each time ; and when done, add for seasoning, butter, cream or rich milk, and salt and pepper. Cook a few minutes after seasoning is added. Baked Onions. Boil the onions slightly in water ; cut in halves, and take out the centres. Fill the cups with a stuffing of bread-crumbs moistened with an egg and a little butter ; season with grated cheese, pepper, and thyme. Bake in a quick oven, with a little gravy to prevent from burning. — Boston Bulletin. Turnips a la Poulette.

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