remainder as fine as for slaw. Have on the fire a spider or
deep skillet, and when it is hot put in the cut cabbage, pouring over
it right away a pint of boiling water. Cover closely and allow it to
cook rapidly for ten minutes. Drain off the water and add half a pint
of new milk, or part milk and cream; when it boils, stir in a large
teaspoonful of either wheat or rice flour moistened with milk; add
salt and pepper, and as soon as it comes to a boil, serve. Those who
find slaw and other dishes prepared from cabbage indigestible will not
complain of this.

STEAMED CABBAGE.

Take a sound, solid cabbage, and with a large sharp knife shave it
_very fine_. Put it in a saucepan, pour in half a teacupful of water,
or just enough to keep it from burning; cover it very tightly, so as
to confine the steam; watch it closely, add a little water now and
then, until it begins to be tender; then put into it a large
tablespoonful of butter; salt and pepper to taste, dish it hot. If you
prefer to give it a tart taste, just before taking from the fire add a
third of a cup of good vinegar.

LADIES' CABBAGE.

Boil a firm white cabbage fifteen minutes, changing the water then for
more from the boiling tea-kettle. When tender, drain and set aside
until perfectly cold. Chop fine and add two beaten eggs, a
tablespoonful of butter, pepper, salt, three tablespoonfuls of rich
milk or cream. Stir all well together, and bake in a buttered
pudding-dish until brown. Serve very hot. This dish resembles
cauliflower and is very digestible and palatable.

FRIED CABBAGE.

Place in a frying pan an ounce of butter and heat it boiling hot. Then
take cold boiled cabbage chopped fine, or cabbage hot, cooked the same
as steamed cabbage, put it into the hot butter and fry a light brown,
adding two tablespoonfuls of vinegar. Very good.

FRENCH WAY OF COOKING CABBAGE.

Chop cold boiled white cabbage and let it drain till perfectly dry:
stir in some melted butter to taste; pepper, salt and four
tablespoonfuls of cream; after it is heated through add two
well-beaten eggs; then turn the mixture into a buttered frying pan,
stirring until it is very hot and becomes a delicate brown on the
under side. Place a hot dish over the pan, which must be reversed
when turned out to be served.

SOURCROUT.

Barrels having held wine or vinegar are used to prepare sourcrout in.
It is better, however, to have a special barrel for the purpose.
Strasburg, as