Miss Corson's practical American cookery and household management

over the fire in boiling water, or in tlie same pot in which bacon, pickled pork, or smoked sausage is boiling, and boil it until it is tender ; to serve the sauerkraut, drain it, put it on a dish, lay the meat on it, and serve them together. When the sauerkraut is cooked without meat, it is simply served as a vegetable. Cold sauerkraut may be chopped and fried in butter, or heated with a white sauce or gravy. CAULIFLOWER. Trim off the leaves of a firm head of cauliflower, and wash it thoroughly in plenty of cold water in which a handful of salt has been dissolved ; if any insects are visible between the branches of the cauliflower, let it soak in the salted water, with the flowerets down, for an hour ; the salt will kill the insects, and they will fall down into the water. About three-quarters of an hour before dinner-time, put two tablespoonfuls of butter, a level teaspoonful of salt, and a quarter of a saltspoonful of white pepper into a perfectly clean saucepan large enough to hold the cauliflower ; take it from the water, and put it at once into the saucepan without draining it ; cover it closely, set it over a gentle fire, and let it simmer and steam until tender, which will be in about half an hour. Then, without breaking it, take it up on a hot dish ; let the butter and water in which it was cooked boil very fast for a minute, and then pour it over the cauliflower, and serve it. If a thick sauce is liked, mix a teaspoonful of flour or cornstarch, dissolved in half a cupful of cold water, with the butter and water, boil it for two minutes, stirring it constantly, and then serve it with the cauliflower. CauUflower, after it is carefully washed, may be boiled until tender, and then drained, and served with white sauce ; or covered with sauce and bread-crumbs, and browned in a hot oven ; or, when the heads are small and defective, filet boiled and served in branches, instead of entire, or mashed through a colander, and heated with salt, pepper, and butter. Cold boiled cauUfiower is very good fried plain in butter, or breaded in branches and fried ; or ruashed and fried like oyster-plant, with the addition of an egg, and a palatable seasonmg of salt and pepper. SPINACa Trim off the roots and tough stalks of half a peck of spinach, wash it in plenty of coid salted water until it is quite free from sand, put it over the fire in salted boiling water enough to cover it, and boil it fast for three minutes or longer, until it is just tender ; do not allow it to become soft and watery; drain the spinach, throw it into a large pan of cold water until it is cool, then chop it very fine, or rub it through a colander with a potato-masher ; put it again over the fire to heat, with a palatable seasoning of butter, salt, and pepper ; ■ while the spinach is being heated, poach half a dozen eggs soft, and when it is dished- lay them upon it, and serve the dish hot. The spinach may be served without the eggs. Boiled spinach is good dressed with white sauce or gravy, or fried with butter, either with or without the addition of a very httle grated onion. BOILED TURNIP-TOPS.