o or three inches wide, makes a quite appetizing substitute
for celery.

CABBAGE HASH.--Chop fine, equal parts of cold boiled potatoes and
boiled cabbage, and season with salt. To each quart of the mixture add
one half or three fourths of a cup of thin cream; mix well and boil till
well heated.

CHOPPED CABBAGE OR CABBAGE SALAD.--Take one pint of finely chopped
cabbage; pour over it a dressing made of three tablespoonfuls of lemon
juice, two tablespoonfuls of sugar, and a half cup of whipped cream,
thoroughly beaten together in the order named; or serve with sugar and
diluted lemon juice.

MASHED CABBAGE.--Cut a fine head of cabbage into quarters, and cook
until tender. A half hour before it is done, drop in three good-sized
potatoes. When done, take all up in a colander together, press out the
water, and mash very fine. Season with cream, and salt if desired.

STEWED CABBAGE. Chop nice cabbage quite fine, and put it into
boiling water, letting it boil twenty minutes. Turn into a colander and
drain thoroughly; return to the kettle, cover with milk, and let it boil
till perfectly tender; season with salt and cream to taste. The beaten
yolk of an egg, stirred in with the cream, is considered an improvement
by some.

CAULIFLOWER AND BROCCOLI.

DESCRIPTION.--These vegetables are botanically allied to the
cabbage, and are similar in composition. They are entirely the product
of cultivation, and constitute the inflorescence of the plant, which
horticultural art has made to grow into a compact head of white color in
the cauliflower, and of varying shades of buff, green, and purple in the
broccoli. There is very little difference between the two aside from the
color, and they are treated alike for culinary purposes. They were known
to the Greeks and Romans, and highly appreciated by connoisseurs. They
are not as nutritious as the cabbage, but have a more delicate and
agreeable flavor.

PREPARATION AND COOKING.--The leaves should be green and fresh, and
the heads of cauliflower creamy white; when there are dark spots, it is
wilted. The color of broccoli will depend upon the variety, but the head
should be firm, with no discolorations. To prepare, pick off the outside
leaves, cut the stalk squarely across, about two inches below the
flower, and if very thick, split and wash thoroughly in several waters;
or better still, hold it under the faucet, flower downward, and allow a
constant stream of water to fall over it for