To every thing there is a season. - Old Testament.

Cauliflower With Cheese

Boil the cauliflower in salt water until tender. When cool cut into small pieces. Place a layer in baking pan, sprinkle with grated cheese and another layer of cauliflower and cover with cheese. Add a little milk and bake in oven. - Mrs. W. B. Short.

Creamed Cauliflower

Take off outside leaves and cut into small pieces; stew in salted water for twenty minutes, to which has been added a dash of pepper and a table-spoonful of butter. Have ready a tablespoon of flour mixed with one cup of milk; pour over the cauliflower and let come to a boil. If cauliflower is not quite fresh, soak a while in cold water before cooking.

Mrs. W. C. Tibbetts.

Cream Cabbage

Beat together 2 egg yolks, ½ cup sugar, ½ cup vinegar, butter size of an egg, salt and pepper. Put the mixture in a saucepan and stir until it boils. Pour over cabbage. Pound cabbage while hot.

Mrs. W. B. Elston.

Escalloped Cabbage

½ medium head cabbage, 2 level tablespoons flour, 2 tablespoons butter,

1 pint sweet milk, 1/2 teaspoon salt, Pepper.

Cut cabbage, not very fine, and boil in salted water for twenty minutes and then drain. Melt butter in pan; add flour, stir; add milk gradually; salt, pepper and cook until smooth. Put cabbage in buttered baking dish, mix sauce with it, cover with layer of buttered crumbs and bake fifteen minutes. For extra good, add four hard boiled eggs, chopped, to the sauce. - Mrs. Arthur Traeger.

Baked Bermuda Onion

A favorite dish originated by Milo Prochazka, Mngr. of Creve Coeur Club. Slice a large Bermuda onion into three or four slices one-half inch thick; just with flour seasoned with salt and paprica; put into pan well buttered and bake in hot oven to a golden brown. Baste with butter.

Onion Souffle

Melt 1 tablespoon butter in saucepan. Add 1 teaspoon of flour, ¼ teaspoon salt, a dash of paprika. When smoothly mixed add one cup milk. Stir constantly until sauce boils, then add ½ cup stale bread crumbs from center of loaf. 1 teaspoon of chopped parsley, 1 cup cold boiled onions, chopped fine, yolk of 1 egg, well beaten. Beat white of 2 eggs very stiff and fold into onion mixture. Bake in a buttered baking dish in moderate oven 1 5 minutes. Use meat sauce. - Mrs. T. E. Hughes, Los Angeles, Cal.

Creamed Carrots

Cube carrots, parboil in soda, then return to fire with enough water to cover well, cook until tender and water is reduced with bits of onion, or boiled ham left over, make white sauce, season with salt, pepper, sugar, paprika, lump butter, boil up once and serve. Delicious.

Mrs. C. E. Beckwith.

Spanish Rice

Boil rice. (Boil one quart of water, add 1 heaping cup of rice and boil 20 minutes.) Fry bacon and cut in small pieces while frying. Add one green pepper cut fine. Fry until pepper becomes dark. Add 1 can tomato soup and cook a few minutes. Add rice. - Elizabeth Rider.