KALE ON TOAST.
Boil kale, mix with a good cream sauce and serve on small squares of toast.
BROCCOLI.
Broccoli if not fresh is apt to be bitter in spite of good cooking. Strip off all the side shoots, leaving only the top; cut the stalk close to the bottom of the bunch, throw into cold water for half an hour, drain, tie in a piece of cheese cloth to keep it from breaking and boil twenty minutes in salted water. Take out carefully, place upon a hot dish, pour over it a cream sauce and serve very hot; or it may be served on toast.
BRUSSELS SPROUTS.
Wash in cold water, pick off the dead leaves, put them in two quarts of boiling water, with a tablespoonful of salt, and a quarter teaspoonful of bi-carbonate of soda. Boil rapidly for twenty minutes with the saucepan uncovered, then drain in a colander, and serve with drawn butter or a cream sauce.
BOILED CABBAGE.
Slice a cabbage fine and boil in half water and half milk, when tender add cream and butter. This is delicious.
A CABBAGE CENTER PIECE.