od, as many believe. A
judicious use of plants of the onion family is quite as important a
factor in successful cookery as salt and pepper. When carefully
concealed by manipulation in food, it affords zest and enjoyment to
many who could not otherwise taste of it were its presence known. A
great many successful compounds derive their excellence from the
partly concealed flavor of the onion, which imparts a delicate
appetizing aroma highly prized by epicures.

CAULIFLOWER.

When cleaned and washed, drop them into boiling water, into which you
have put salt and a teaspoonful of flour, or a slice of bread; boil
till tender; take off, drain and dish them; serve with a sauce spread
over and made with melted butter, salt, pepper, grated nutmeg, chopped
parsley and vinegar.

Another way is to make a white sauce (see SAUCES) and when the
cauliflowers are dished as above, turn the white sauce over, and serve
warm. They may also be served in the same way with a milk, cream, or
tomato sauce, or with brown butter.

It is a very good plan to loosen the leaves of a head of cauliflower
and let lie, the top downward, in a pan of cold salt water, to remove
any insects that might be hidden between them.

FRIED CAULIFLOWER.

Boil the cauliflower till about half done. Mix two tablespoonfuls of
flour with two yolks of eggs, then add water enough to make a rather
thin paste; add salt to taste; the two whites are beaten till stiff,
and then mixed with the yolks, flour and water. Dip each branch of the
cauliflower into the mixture, and fry them in hot fat. When done, take
them off with a skimmer, turn into a colander, dust salt all over and
serve warm. Asparagus, celery, egg-plant, oyster plant are all fine
when fried in this manner.

CABBAGE BOILED.

Great care is requisite in cleaning a cabbage for boiling, as it
frequently harbors numerous insects. The large drumhead cabbage
requires an hour to boil; the green savory cabbage will boil in twenty
minutes. Add considerable salt to the water when boiling. Do not let a
cabbage boil too long--by a long boiling it becomes watery. Remove it
from the water into a colander to drain and serve with drawn butter,
or butter poured over it.

Red cabbage is used for slaw, as is also the white winter cabbage. For
directions to prepare these varieties, see articles SLAW and
SOURCROUT.

CABBAGE WITH CREAM.

Remove the outer leaves from a solid, small-sized head of cabbage, and
cut the