ettle of rapidly boiling water, into which has been
dropped a teaspoonful of salt and soda the size of a pea. Cover the
vessel well and continue boiling for five minutes; drain, cover again
with fresh boiling water and let boil for eight or ten minutes longer.
Take out of water, draining, flat side down, on a hot platter for a
moment. Then turn right side up, allowing the slices to spread apart a
little, and drop slowly over it the following sauce: One tablespoon
butter and two tablespoons sweet cream, melted together. Select and have
ready to use at once, eighteen or twenty plump, good sized oysters,
dried on a towel. Take a double-wire gridiron and butter it well; spread
the oysters carefully on one side of the gridiron and fold the other
side down over them. Have a clear fire and broil them quickly, first one
side, then the other, turning iron but once. Dot them over the hot
cabbage, giving all a faint dust of curry powder and two or three dashes
of white pepper. This is a most dainty and delicious dish.

CHICAGO RECORD.

CABBAGE SALAD.

This salad requires about a pint and a half of chopped cabbage. The
cabbage should have the loose leaves removed, the stem cut out, and then
be laid in cold water twelve hours. Chop rather fine, pour over and mix
with it a boiled dressing. Heat three-quarters of a cup of milk and beat
two egg yolks with a fork. Mix with the egg a half-teaspoonful of
mustard, one half-teaspoonful of salt, a teaspoonful of granulated
gelatine that has been softened in a little cold water, a teaspoonful of
sugar and a few grains of cayenne. Cook a tablespoonful of butter and
flour together and add half a cup of vinegar. Now cook the milk and egg
mixture together like a soft custard and combine with the other part.
This dressing, if sealed tight, will keep a long time. When the cabbage
and dressing are mixed, fill little individual molds and set away to
cool. After-dinner coffee cups, wet in cold water, make good molds. Bits
of red beet or half an olive put in the bottom of the mold before the
cabbage is put in will make a pretty garnish when the salad is turned
out.

CHICAGO RECORD.

SOUR CABBAGE.

Beat one half-cupful of sour cream until smooth, add three
tablespoonfuls of vinegar, and one beaten egg, pour over chopped cabbage
raw or boiled, and mix thoroughly. Serve on lettuce.

STUFFED CABBAGE.

Use a savoy cabbage, open up the leaves and wash thoroughly in cold
water, put in salted