Cauliflower

Break off the green leaves, cut off the stock close at the bottom; if large, divide it into quarters, put it in cold water and let it lie, not more than an hour; then put it in boiling milk and water - milk makes it white - with one teaspoonful of salt. Skim while boiling. When the stalks are tender, take it up; have ready a teacupful of cream gravy, made of one cup of milk, piece of butter the size of an egg, thicken with one tablespoonful of cornstarch, salt and pepper to taste, and pour it over the cauliflower.

Baked Cauliflower

Boil until tender, chop into neat clusters, and pack - the stems downward - in a buttered pudding-dish; beat up a cupful of bread crumbs to a soft paste with two tablespoonfuls of melted butter and three of cream or milk, season with pepper and salt, braid with a beaten egg, and with this cover the cauliflower. Cover the dish closely, and bake six minutes in a quick oven, brown in five more, and serve, very hot, in the same dish in which they were baked.

Baked Cauliflower - French Dish

Boil until tender, and put in a buttered, shallow earthen dish, season with salt and pepper, and pour over drawn butter sauce; grate cheese thickly over it; brown in the oven.

Fried

Cut the cabbage very fine, on a slaw cutter, if possible; salt and pepper, stir well, and let stand five minutes. Have an iron kettle smoking hot, drop one tablespoonful lard into it, then the cabbage, stirring briskly until quite tender; send to the table immediately. One-half cup of sweet cream, and three tablespoonfuls vinegar - the vinegar to be added after the cream has been well stirred, and after it is taken from the stove, is an agreeable change. When properly done, an invalid or babe can eat it without injury, and there is no offensive odor from cooking it.

Stuffed Cabbage

Take a large, fresh cabbage and cut out the heart; fill the vacancy with stuffing made of cooked chicken or veal, chopped very fine and highly seasoned and rolled into balls with yolk of an egg. Then tie the cabbage firmly together (some tie a cloth around it), and boil in a covered kettle two hours. This is a delicious dish and is useful in using up cold meats.

Stewed Cabbage

Cut up a small head of cabbage coarser than for slaw. Put in a sauce-pan and pour on boiling water, scalding till it is tender. Pour off the water and add half a teacupful of milk, a piece of butter the size of an egg, a tablespoonful of flour, made smooth in the butter, pepper and salt. Stir and let it cook five minutes, till the cabbage is quite done.

Cabbage Sprouts

Pick over carefully, lay in cold water, slightly salted, half an hour; shake in a colander and drain, and put into boiling water, keeping at a fast boil until tender, A piece of pork seasons them pleasantly.

Delicate Cabbage

Boil a firm white cabbage fifteen minutes, changing the water then, for more from the boiling teakettle. When tender, drain and set aside until perfectly cold. Chop fine, and add two well beaten eggs, a tablespoonful of butter, pepper and salt, three tablespoonfuls of rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Eat very hot.