drain. Boil in
salted water twenty minutes, then pour into a colander and let cold
water run over it, drain and chop fine. Brown a small onion in a
tablespoonful of butter, and add the kale, seasoning with salt and
pepper, add a half teacupful of the water in which the kale was boiled,
and let all simmer together for twenty minutes. Just before taking from
the stove add a half cup of milk or cream, thickening with a little
flour. Let boil a moment and serve.

KALE GREENS.

These make excellent greens for winter and spring use. Boil hard one
half hour with salt pork or corned beef, then drain and serve in a hot
dish. Garnish with slices of hard boiled eggs, or the yolks of eggs
quirled by pressing through a patent potato masher. It is also palatable
served with a French dressing.

KALE ON TOAST.

Boil kale, mix with a good cream sauce and serve on small squares of
toast.

BROCCOLI.

Broccoli if not fresh is apt to be bitter in spite of good cooking.
Strip off all the side shoots, leaving only the top; cut the stalk close
to the bottom of the bunch, throw into cold water for half an hour,
drain, tie in a piece of cheese cloth to keep it from breaking and boil
twenty minutes in salted water. Take out carefully, place upon a hot
dish, pour over it a cream sauce and serve very hot; or it may be served
on toast.

BRUSSELS SPROUTS.

Wash in cold water, pick off the dead leaves, put them in two quarts of
boiling water, with a tablespoonful of salt, and a quarter teaspoonful
of bi-carbonate of soda. Boil rapidly for twenty minutes with the
saucepan uncovered, then drain in a colander, and serve with drawn
butter or a cream sauce.

BOILED CABBAGE.

[Illustration]

Slice a cabbage fine and boil in half water and half milk, when tender
add cream and butter. This is delicious.

A CABBAGE CENTER PIECE.

Take a head of cabbage, one that has been picked too late is best, for
the leaves open better then, and are apt to be slightly curled. Lay the
cabbage on a flat plate or salver and press the leaves down and open
with your hand, firmly but gently, so as not to break them off. When
they all lie out flat, stab the firm, yellow heart through several times
with a sharp knife, until its outlines are lost and then place flowers
at random all over the cabbage.

Roses are prettiest, but any flower which has a firm, stiff stem,
capable of holding the blossom upright will do. Press the stems down
through the le