of
an ounce of flour sprinkled over the top of cabbage, one teaspoon salt,
one teaspoon caraway seed, one pint beef broth. Let this boil slowly
until tender, stir every few minutes to keep the cabbage from burning.
When done add one teaspoon sugar and one teaspoon vinegar.--Mrs. R.
Meidell.

STEWED OKRA AND TOMATO (CREOLE).--Twelve pods of okra sliced thin, four
tomatoes sliced. Stew with salt and pepper and butter, half an hour
slowly, add dash cayenne pepper and serve.

SOUTHERN SWEET POTATOES.--Slice cold boiled sweet potatoes. Lay in a
buttered baking dish, sprinkle with sugar and dot with butter. Bake
Brown.--Mrs. Whitehead, Southern Cookery demonstration.

SCALLOPED SWEET POTATOES.--Boil six sweet potatoes in salted water and
cut them into thin slices in a baking dish. Mix with a well seasoned
cream sauce, cover with fine bread crumbs and dot with butter. Brown in
the oven.

POTATO SOUFFLE.--Four good sized potatoes boiled and mashed fine, one
half teacup of milk, one tablespoon butter. Let butter and milk come to
a scald, add potatoes, a little salt and pepper, beat to a cream, add
slowly the beaten yolks of four eggs. Beat the whites to a stiff froth,
add them to the mixture. Do not beat often adding the white of egg.
Bake twenty minutes in a brisk oven. Serve while hot with meats that
have gravy.--Mrs. Mary Harvey.

COLD SLAW.--This is a creole dish and very delicious. Cut very fine a
quarter of a head of firm white cabbage. Put it into a covered dish,
pour over it one half cupful of vinegar, one half tablespoonful of salt
and toss it about lightly with a fork. Into a skillet pour one half
cupful of milk, a teaspoonful of butter and one quarter of a cupful of
sugar. Beat one egg light. Let the milk come to a boil, mix a
teaspoonful of the milk with the egg, add sugar and butter, allow it to
cook until a custard is formed, then pour over the sliced cabbage.
Allow it to become very cold before using. As vinegars differ do not
use so much if very strong.--Mrs. A. McKay.

CANNED STRING BEANS.--Prepare the beans as for dinner--that is, string
and break into one inch pieces. Have your cans and top all cleansed;
then fill the cans with the beans--after washing them, of course--and
shake them down. Put one teaspoonful of salt to a quart of beans after
the cans are full. Now put fresh cold water upon them to overflowing. I
run a thin knife between the can and the beans to get all the air
bubbles out. Put on the