Cut a medium sized cabbage in quarters. Take out the stem, put into a kettle of boiling water, cook for ten minutes, drain and cover with cold water. This will destroy the odor so unpleasant. When cold, chop fine, season with salt and pepper. Make a sauce of two tablespoons of butter, one tablespoon flour, mix smooth, add one pint of milk; cook in this sauce slowly for three quarters of an hour.
STEWED CUCUMBERS.
MRS. DAVID BELL.
Peel a nice straight cucumber, cut in four lengthwise, scoop out all seeds, and cut it in pieces about three inches long; throw these into a saucepan of boiling water with a little salt. When they bend under the touch, they are done, drain in a sieve, then put in a stewpan with a good sized piece of butter, finely chopped parsley salt and pepper. Toss over the fire till thoroughly heated through and serve in a hot dish.
OYSTER CABBAGE.
MRS. D. M. COOK.
Mince fine one half a cabbage, boil for ten minutes and strain off water. Then cover cabbage with milk and let come to a boil, add rolled cracker crumbs, butter size of a walnut, salt and pepper to taste.
CORN OMELET.
Boil one half dozen ears of corn, cut corn from the cob; beat four eggs separately, add to the corn the beaten yolks, salt and pepper, put in the whites last, fry in a pan with plenty of butter.