well as all Alsace, has a well-acquired fame for
preparing the cabbages. They slice very white and firm cabbages in
fine shreds with a machine made for the purpose. At the bottom of a
small barrel they place a layer of coarse salt and alternately layers
of cabbage and salt, being careful to have one of salt on the top. As
each layer of cabbage is added, it must be pressed down by a large and
heavy pestle and fresh layers are added as soon as the juice floats on
the surface. The cabbage must be seasoned with a few grains of
coriander, juniper berries, etc. When the barrel is full it must be
put in a dry cellar, covered with a cloth, under a plank, and on this
heavy weights are placed. At the end of a few days it will begin to
ferment, during which time the pickle must be drawn off and replaced
by fresh, until the liquor becomes clear. This should be done every
day. Renew the cloth and wash the cover, put the weights back and let
stand for a month. By that time the sourcrout will be ready for use.
Care must be taken to let the least possible air enter the sourcrout
and to have the cover perfectly clean. Each time the barrel has to be
opened it must be properly closed again. These precautions must not be
neglected.

This is often fried in the same manner as fried cabbage, excepting it
is first boiled until soft in just water enough to cook it, then fry
and add vinegar.

TO BOIL RICE.

Pick over the rice carefully, wash it in warm water, rubbing it
between the hands, rinsing it in several waters, then let it remain in
cold water until ready to be cooked. Have a saucepan of water slightly
salted; when it is boiling hard, pour off the cold water from the
rice, and sprinkle it in the boiling water by degrees, so as to keep
the particles separated. Boil it steadily for twenty minutes, then
take it off from the fire and drain off all the water. Place the
saucepan with the lid partly off, on the back part of the stove, where
it is only moderately warm, to allow the rice to dry. The moisture
will pass off and each grain of rice will be separated, so that if
shaken the grains will fall apart. This is the true way of serving
rice as a vegetable and is the mode of cooking it in the Southern
States where it is raised.

PARSNIPS, BOILED.

Wash, scrape and split them. Put them into a pot of boiling water; add
a little salt, and boil them till quite tender, which will be in from
two to three hours, according to their size. Dry