The new Kentucky home cook book

thin slices of toast, and lay them in the bottom of a dish ; now drain off all the water from the asparagus, and place evenly upon the bread, pouring over all a drawn butter sauce. BAKED ASPARAGUS. Take fresh, tender asparagus, cut it into small pieces, throw it into well-salted boiling water, and cook it until tender; then drain off the water, and empty the asparagus into a baking-dish. Have an egg well beaten, stir into it a tea-cupful of milk, pepper, and butter the size of a walnut; pour it over the asparagus, and then set in the oven to bake. Mrs. Lee. KENTUCKY ASPARAGUS. Cut the stalks of equal length. Place the heads in one direction, and tie in. bunches. Put them into a bag, then into well-salted boiling water, and let them cook one hour and a half; pour off the water, and replenish with more boiling water; cook one hour and a half longer, as this whitens the asparagus, and makes it tender. Serve on toast, with a drawn butter sauce. Add salt and pepper. Mrs. Harry Wadsavorth. TO PREPARE CABBAGE FOR COOKING. It is an excellent plan to prepare the cabbage for dinner an hour before it is time to cook it. Cut the cabbage into quarters, scatter a handful of salt over it, and cover it with cold water. This is a good plan to pursue, if one has not time to look the cabbage over carefully. Cauliflower also should be treated in the same way after being picked apart. There are so many small insects that great care is necessary in looking over vegetables. TO FRY CABBAGE. Fry slices of fat meat or breakfast bacon in a skillet until thoroughly cooked; then remove the meat, and add finely chopped cabbage, and cook slowly until done, stirring well The Neiv Kentucky Home Cook Book. to prevent scorching. Season with salt and pepper, and just before removing from the fire add a few spoonfuls of vinegar. If the vinegar is added too soon, it will turn the cabbage red. BOILED CABBAGE. Select firm white heads of cabbage, remove the outside leaves, and cut it into quarters ; place it in cold water, opening it out well to let the water run through. Put it into boiling water, with corned beef or pork, and a pod of red pepper. If middling meat is used, it must be well scraped and washed in hot water. A half pound will season one good-sized head of cabbage. Put the meat on to cook one hour before the cabbage, which will require about threequarters of an hour. Drain well, and serve with the meat in the center of the dish. STEAMED, OR LADY'S, CABBAGE. Prepare as for boiling, trimming off the outside leaves, and cutting into quarters. Sprinkle salt in among the leaves, and place in a steamer over a pot of boiling water. Steam three-quarters of an hour, or until done. Have ready a drawn butter sauce, in which a pod of red pepper has been placed; pour it over the cabbage, and serve hot. CAULIFLOWER. Trim off the outside leaves, lay it in cold water for half an hour ; then shake the heads well, scatter salt through it, and place it in a steamer over a pot of boiling water. It will take about twenty minutes to cook. To boil it, prepare in the same way as for steaming ; tie it in a cloth, and put it into well-salted boiling water ; cook it for fifteen or twenty minutes. When done, place it in a covered dish, and serve with white sauce.