aves and put in sufficient green to vary prettily. The
outer leaves of the cabbage, the only ones to be seen when the flowers
are in, form a charming background, far prettier than any basket.

Roses are best for all seasons, but autumn offers some charming
variations. The brilliant scarlet berries of the mountain ash or red
thorn mingled with the deep, rich green of feathery asparagus, make a
delicious color symphony most appropriate to the season.

G. L. COLBRON.

CREAM SLAW.

Chop a crisp head of cabbage fine, place in the individual dishes in
which it is to be served; fill a cup with white sugar, moisten it with
vinegar, add a cup of sour cream beaten until smooth, mix thoroughly,
pour over the cabbage and serve at once.

CABBAGE A LA HOLLAND.

The following is a favorite dish in Holland:--Put together in a
saucepan, either porcelain or a perfect granite one, a small head of red
cabbage shredded, four tart apples peeled and sliced, one large
tablespoonful of butter or of drippings, a teaspoonful of salt, a half
teaspoonful of pepper, and a little sprinkling of cheese or nutmeg; stew
over a slow fire at least three hours. Mix together one tablespoonful of
vinegar, a little flour and one tablespoonful of currant jelly, just
before taking from the fire add this mixture to the cabbage, boil up
once or twice and serve.

RED CABBAGE PICKLE.

This is an improvement on saur kraut. Slice a large red cabbage in fine
shreds, place on a large platter and sprinkle well with salt; allow it
to stand three days and then drain. Heat enough vinegar to cover it
nicely, and put in one ounce of whole spices, pepper, cloves, allspice
and mace. Put the cabbage into a stone jar, pour the boiling vinegar
upon it, cover and let stand three days.

CABBAGE PUDDING.

Chop up small, enough white cabbage to fill a large baking pan when
done. Put it in a pot of boiling water that has been salted, let it boil
until tender, then drain thoroughly in a colander. In two quarts of the
cabbage stir half a pound of butter, salt and pepper to taste, one pint
of sweet cream and four eggs beaten separately. Add also, a pinch of
cayenne pepper; put in a pan and bake for half an hour.

PURITAN CABBAGE.

Take half of a small very solid head of white cabbage, cut into eighths,
from top to stem, without cutting quite through the stem so that it does
not fall into pieces; cover with cold water for one hour; then immerse
it in a porcelain k