Cooks in clover

table. Have ready a large tub that is sweet and \ Scalloped Cabbage. — Put a layer of the cabbage water-tight. A butter tub will answer, though one — well boiled — into a baking dish, then a layer of with perpendicular sides is better. Cover the bot- broken crackers, butter, salt and pepper, and altertom with a thick coat of salt, then put in alternate nate the layers until the dish is filled. Pour over layers of beans and salt, and let the top layer be a j this good rich milk or cream, and bake, liberal one of salt. Use a wooden cover fitting the) Mrs. Garret Terhune. inside of the tub, put a heavy weight upon it, and stand the tub in a cool place. You will be surprised Cream Cabbage. — Cut up a small head of cabto find in a few hours that the contents of your well bage as for cold slaw. Boil in salted water until filled tub have shrunk at least one-third, and that the \ tender, then drain well, and pour over it half a pint beans are covered with brine. When needed for! of milk, add a piece of butter the size of an egg and use, soak the beans you intend to cook in fresh j a little salt and pepper. Let it come to a boil, and water for at least an hour, and, after they have serve. Mrs. T. R. G. boiled a short time, change the water so that they \ may not be too salt. Boiled Greens or Sprouts. — To each half gallon Mrs. T. R. Goodlatte. \ of water allow one heaping tablespoon of salt and a VEGETABLES. very small pinch of soda. Pick away all the dead J leaves and wash the greens well in cold water, drain > them in a colander, and put them into fast boiling water with salt and soda in the above proportion. / Keep them boiling quickly, with the lid off, until tender, and the moment they are done take them up or their color will be spoiled. When well drained, serve. The great art in cooking greens properly and in having them of a good color, is to ', put them into plenty of fast boiling water, to let them boil very quickly and to take them up the moment they become tender. Young greens take ten to twelve minutes, sprouts twelve minutes, after the water boils. Mrs. A. R. B. New England Baked Beans. — One quart of beans \ soaked over night in cold water. Drain, and put in a covered stone jar with one-quarter of a pound of I salt pork, three tablespoons of molasses, one tea- < spoon of ground mustard, half a teaspoon of soda, salt and pepper to taste. Cover with luke-warm water, and bake twelve hours, adding water from time to time as it dries away. Have the oven quite hot at first, gradually diminishing the heat. The small white bean that does not fall apart in cooking is the best to select for this manner of preparing. Mrs. M. L. Bullock. Spaghetti with Italian Sauce. — Put one pound of spaghetti in boiling water with one teaspoon of salt; boil twenty minutes, drain in a colander, then place in a deep dish and pour over sauce made as follows : Sauce: — Two small white onions, sliced fine and browned nicely in half a cup of butter; simmer one quart of tomatoes, mix together and strain fine. Sprinkle over one cup of grated cheese. Miss Libbie Still. Macaroni and Cheese. — Half apound of macaroni