One cup rice, 2 tablespoons melted butter, 1 small chopped onion, salt, pepper and paprika to taste, 1 cabbage, 1 tablespoon vinegar. Boil rice until tender, drain and mix with melted butter, onion and seasonings. Take the cabbage, detach leaves, wash well and soak in salted water; then pour over them boiling water and let stand until soft. Drain and fill each leaf with a heaping teaspoon of savory rice and roll up. Place these rolls in a saucepan, packing them so they will not move; pour the vinegar over the rolls, add enough water to cover and cook gently for 20 minutes. These may be served with an egg sauce, if desired.

Mrs. A. W. Eldon.