Cauliflower - Should have nearly all the green leaves trimmed off, leaving only one circle of the young green; lay in cold water to cover them, in which is a large handful of salt, Then rinse out of this in two waters. It may be tied up in an old napkin, which keeps any speck of scum from it. It should boil till the stalk is just tender, about twenty-five minutes, with a level saltspoonful of soda, and a tablespoonful of salt in the water, which should cover it well; serve with Ilollandaise or white sauce; and, if liked, a little parme-san cheese may be grated over it.

Cabbage - Is to be cooked in exactly the same manner, and unless in deep winter, will take no longer; in winter allow half an hour - but cabbage requires a large pot and plenty of water; to be frequently pushed down, and to boil without a cover as fast as possible - "to gallop "as the common phrase is. You will have then no bad odor from it. Take care the pot is large enough to prevent the water splashing over on the stove.

Peas - Require twenty minutes boiling, unless very old, in just enough water in which a teaspoonful of sugar to each quart is dissolved, and a teaspoonful of salt; serve with plain butter in the dish.