boiling water and boil five minutes, then take out
without breaking, and put in cold water. Make a stuffing of sausage
meat, and bread crumbs which have been moistened and squeezed. To a half
pound of sausage allow one egg, two tablespoonfuls of minced onion
browned in butter, a pinch of parsley and four tablespoonfuls of minced
cooked ham. Drain, and open up the cabbage to the center, between the
leaves put in a half teaspoonful of the stuffing, fold over two or three
leaves, put in again and so continue until the cabbage is filled. When
finished press it as firmly as the case will allow, tie up in a piece of
cheese cloth and put into boiling water; boil two hours. Serve the
cabbage in a deep dish and pour over a cream sauce.

TURKISH CABBAGE.

Prepare the cabbage as above for stuffing, then cut out the stalk
carefully. Cut each leaf in pieces about three inches square and fold
into it a forcemeat of some sort, or a highly seasoned vegetable
dressing. These little rolls are arranged in layers in a saucepan and
are held in place by the weight of a heavy plate; a broth is then turned
over them and they are boiled half an hour over a moderate fire. Serve
in a hot deep dish and pour over a good sauce made from the broth in
which they were cooked.

CARROTS A LA CREME.

[Illustration]

Take a large bunch of very small new carrots, scrape them, tie them
loosely in a piece of coarse muslin and put into a saucepan almost full
of boiling water, to which has been added a small lump of beef drippings
and two ounces of salt. In about twenty minutes they will be tender,
when remove from the hot water and plunge for a moment in cold. Next
melt an ounce of butter in a saucepan and stir into this a dessert
spoonful of flour, a small quantity each of pepper, salt and cayenne,
also a little nutmeg and half a teacupful of cream. Remove the carrots
from the muslin, put them into the saucepan with the other ingredients
and let them simmer in them for a few minutes; then serve very quickly
while hot. Green peas and carrots mixed and dressed in this way make an
excellent variation.

CARROTS A LA FLAMANDE.

When par-boiled and drained, put the carrots into a saucepan with a
piece of butter, a small lump of sugar and as much water as may be
necessary for sauce; add some finely minced parsley and pepper and salt
to the taste. Let the carrots simmer until done (about fifteen minutes)
shaking them occasionally. Beat together the yol