CREAMED SALSIFY — Wash it, scrape, cut into slices | inch thick, boil till tender in a sauce-pan; then turn off most of the liquor, add milk or cream, and salt to taste✪ Salsify, and boil 5 to 10 minutes longer; thicken the liquor with rice flour or other thickening, and serve hot. If milk is used add a large lump of butter. ESCALLOPED SALSIFY Boil, mash it, moisten with milk, add butter, salt and pepper to season, put it in a baking-pan, cover with dry 'crumbs✪ Escalloped Salsify, and bake in a quick oven about 7 or 8 minutes. salsify. Salsify (also called vegetable oyster) belongs to the natural order Composifce, the same order to which lettuce and chicory belong. It is the root which is used, which is shaped somewhat like the common carrot. As a rule, members of this order are tonic or stimulant in their medicinal qualities. SEA^KALE. BOILED. — Wash the kale thoroughly and examine it for insects; tie it in bunches like asparagus, and boil about ^ hour, or until tender, in water containing a trifle of salt✪ Boiled Sea Kale; when done, drain thoroughly on a cloth, untie the bundle, and spread the kale on slices of toasted bread; then pour over it hot butter sauce. Seaskale resembles asparagus, and belongs to the same tribe. It is easily cultivated. It is so light that the most delicate or- ganizations may readily eat it, and it is nutritious, stimulating to the appetite, and easily digested. It usually contains no sugar, but some mucilage and starch, the percentage being, starch and mucilage, 3; cellulose, 1; albumen 2A; mineral matter, 0.6, and water, 93. sea kale. SooTOH Kale. — This has a fine head of curly leaves; the ten- derest are used as greens, and are pre])ared in the same manner as dandelions and other greens. This herb may be planted late, like late turnips, and is in sea- son, if planted early, from midsummer to late fall; it may be picked green and fresh, even after the ground is covered with snow. RADISHES. These are washed and scraped, and to keep them fresh looking 250 VEGETABLES are placed on the table in glasses containing a little water. All vari- eties are served in the same way. There are many varieties of the radish, and they are supposed to possess some power in stimulating the appetite. The radish is demulcent, stimulating ana diuretic, but it is not suitable for those with weak digestive powers. SAUERKROUT. TO MAKE — Choose firm, white cabbage heads and remove the coarse outer leaves, and the large fibres of the back of the white leaves; chop coarsely, and for about 30 medium^sized heads, allow | lb. of salt✪ Sauerkrat and mix it well with the chopped cabbage; cover the bot- tom of a small oak barrel or cask with cabbage leaves, and press the cabbage firmly into the barrel, or pound it down with a wooden pestle. When all the cabbage is firmly packed, cover with cabbage leaves and a cloth, then have a round cover that goes into the barrel, press it down firmly and put a stone on that to keep it in place. As soon as it begins to ferment (and you will know it by the odor) place the barrel in a cold cellar or storehouse, where it will not freeze. Made in October, it is ready to cook in February.

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CREAMED SALSIFY — Wash it, scrape, cut into slices | inch thick, boil till tender in a sauce-pan; then turn off most of the liquor, add milk or cream, and salt to taste, and boil 5 to 10 minutes longer; thicken the liquor with rice flour or other thickening, and serve hot. If milk is used add a large lump of butter. ESCALLOPED SALSIFY Boil, mash it, moisten with milk, add butter, salt and pepper to season, put it in a baking-pan, cover with dry 'crumbs, and bake in a quick oven about 7 or 8 minutes. salsify. Salsify (also called vegetable oyster) belongs to the natural order Composifce, the same order to which lettuce and chicory belong. It is the root which is used, which is shaped somewhat like the common carrot. As a rule, members of this order are tonic or stimulant in their medicinal qualities. SEA^KALE. BOILED. — Wash the kale thoroughly and examine it for insects; tie it in bunches like asparagus, and boil about ^ hour, or until tender, in water containing a trifle of salt; when done, drain thoroughly on a cloth, untie the bundle, and spread the kale on slices of toasted bread; then pour over it hot butter sauce. Seaskale resembles asparagus, and belongs to the same tribe. It is easily cultivated. It is so light that the most delicate or- ganizations may readily eat it, and it is nutritious, stimulating to the appetite, and easily digested. It usually contains no sugar, but some mucilage and starch, the percentage being, starch and mucilage, 3; cellulose, 1; albumen 2A; mineral matter, 0.6, and water, 93. sea kale. SooTOH Kale. — This has a fine head of curly leaves; the ten- derest are used as greens, and are pre])ared in the same manner as dandelions and other greens. This herb may be planted late, like late turnips, and is in sea- son, if planted early, from midsummer to late fall; it may be picked green and fresh, even after the ground is covered with snow. RADISHES. These are washed and scraped, and to keep them fresh looking 250 VEGETABLES are placed on the table in glasses containing a little water. All vari- eties are served in the same way. There are many varieties of the radish, and they are supposed to possess some power in stimulating the appetite. The radish is demulcent, stimulating ana diuretic, but it is not suitable for those with weak digestive powers. SAUERKROUT. TO MAKE — Choose firm, white cabbage heads and remove the coarse outer leaves, and the large fibres of the back of the white leaves; chop coarsely, and for about 30 medium^sized heads, allow | lb. of salt and mix it well with the chopped cabbage; cover the bot- tom of a small oak barrel or cask with cabbage leaves, and press the cabbage firmly into the barrel, or pound it down with a wooden pestle. When all the cabbage is firmly packed, cover with cabbage leaves and a cloth, then have a round cover that goes into the barrel, press it down firmly and put a stone on that to keep it in place. As soon as it begins to ferment (and you will know it by the odor) place the barrel in a cold cellar or storehouse, where it will not freeze. Made in October, it is ready to cook in February.

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