Separate the leaves of 2 cabbages, boil until half done in salt water, drain well. Take a clean, large napkin, lay it into a colander, over this place the largest leaves, one next to the other, overlapping some, and meeting at the bottom, with the bottom of the leaf down. Prepare the forcemeat while the cabbage is boiling. Chop the small leaves of the cabbage very fine, add to the chopped meat bread crumbs, 3 eggs, a liberal piece of butter and cream; mix this thoroughly, and season with pepper, salt and allspice; spread a thick layer of this over the leaves in the colander, cover with another layer of boiled cabbage leaves, continue until it is all used. Now take the 2 opposite, also the 2 other corners of the napkin, and secure firmly with a string, allowing plenty of room for swelling, but at the same time retaining the shape as much as possible. Boil it in plenty of water to cover well for 2 or 3 hrs. Serve the cabbage whole, and garnish with parsley, when served hot; when served cold, slice it. - Mrs. E. D. Kelley, Winnetka, 111.