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Cut the cabbage into good-sized pieces, take off the outside leaves and cut away the hard core. Wash it well in two changes of cold water and place the pieces openside down on a colander to drain. Havea very generous amount of water in a sauce pan or pot; let it boil violently; add a tablespoonful of salt and a quarter of a teaspoon of soda; put in the cabbage, one piece at a time, so as to check the boiling as little as possible. Let it cook for twenty-five minutes uncovered and boiling rapidly all the time. Push the cabbage under the water every five minutes. Turn it into a colander and press out all the water. Put into a sauce pan one tablespoonful of butter, a heaping teaspoonful of flour, one-half a teaspoonful of salt and a dash of pepper; add slowly one- half cup of milk and stir till smooth; then add the cabbage cut into large pieces with a knife, and mix it lightly with the same. If the cabbage is free from water, the same will adhere to it and form a creamy coating. Mrs. F. L. FULLER. BOILED CAULIFLOWER (AMERICAN STYLE). Pluck off the outside leaves and soak in cold salted water, top downwards, for an hour to thoroughly cleanse it; then tie it in a twine bag to prevent breaking, and cook in salt boiling water for about twenty minutes, or until quite tender. If it is not boiled in a bag, remove the scum before it settles on the cauliflower. Serve it in a shallow dish and cover it with a cream of Hollandaise sauce, or add a little grated cheese; cover with cracker crumbs moistened in melted butter, and bake until the crumbs are done brown, or when cold, serve as a salad with mayonnaise dressing. MISS J. CARR. CAULIFLOWER FRITTERS. Cut into equal sized pieces two well boiled cauliflowers; dip each piece into thick yellow or white sauce, and place them one side to cool. Take them out with a spoon, put them into a basin of frying butter, plunge them into a frying pan of boiling fat and fry to a good color. Serve very hot on a napkin spread over a dish. If it is preferred, the pieces of cauliflower may be dipped into vinegar, oil, salt and pepper mixed together in place of the batter, and then fried. Mrs. J. S. CARR. = [ 39 ] SAUCES AND DRESSINGS. GOOD APPLE JELLY One bushel of good apples (pippins are the best), wash and cut off all defective parts, then cut up, peeling core and all, (put in all good seed) pack in kettle and cover with water, let boil until apples are soft, pour in bag and let drip; to two pints of juice add one pint of white sugar, boil rapidly until it congeals, do not try to boil more than one or two quarts at a time. GRANDMA. PEACH JELLY. Make like the above apple receipt and add six or eight of the peach stones, and two tablespoonfuls of quince seed, to fruit while boiling. You can get seed at drug store. } Mrs. JAMES DAY. TO PREPARE CRANBERRIES. To one pint berries put one gill vinegar, one cup sugar; boil ten minutes with cover on vessel and do not stir. TOMATO SAUCE. Twenty-four ripe tomatoes, eight onions, six green peppers, eight coffee cups vinegar, eight tablespoonfuls sugar, eight tablespoonfuls salt, one tablespoonful cinnamon, one tablespoonful allspice, one tablespoonful nutmeg, one tablespoonful cloves. Boil all together well. It is sate to seal jar, but will keep without. [ 40] SALAD DRESSING. Two eggs well beaten, one teaspoonful butter, threone-half cup of vinegar; simmer until it thickens, when cold add one teaspoonful mustard, one teaspoonful sugar, one teaspoonful salt. Excellent for raw tomatoes, cold slaw or any salad. WINE SAUCE.