The national course in home economics

drain well when done, season it lightly and pour over melted butter C. F. S. BRUSSELS SPROUTS. Nice, tender sprouts, butter, salt, meat broth, flour, sugar, pepper. Free the sprouts of the outside leaves, wash them perfectly clean and boil in salt water until perfectly tender, drain, then cover with cold water until cold, again drain well. Melt some butter in a stew-pan, add flour, mix well and stir in one cupful of meat broth or cream to make a creamy dressing, season with pepper, salt and sugar, add the sprouts, then set back and keep hot until wanted. Hilda Brice. 5TUFFED CABBAGE HEAD. (German style.) Separate the leaves of two cabbages carefully, boil until about onehalf done in salt water, drain well, then take a clean, large napkin, lay it into a colander, over this place the largest leaves, one next to the other, overlapping some and meeting at the bottom, with the bottom of the leaf down. During the time the cabbage is boiling, prepare the forcemeat, regulate the quantity of meat according to the size of the cabbage you wish to make. Chop the small leaves of the cabbage very fine, add to the chopped meat bread-crumbs, three eggs, a liberal piece of butter and cream; mix this thoroughly and season with pepper, salt, and allspice; spread a thick layer of this over the leaves in the colander, cover with another layer of boiled cabbage leaves, continue this until it is all used up. Now take the two opposite corners of the napkin, also the two others, and secure firmly with a string, allowing plenty of room for swelling, but at the same time retaining the shape as much as possible. Boil it in plenty of water to cover well for two or three hours. Serve the cabbage whole, and garnish with parsley, when served hot; when served cold, slice it. Excellent either way. F. W, CABBAGE WITH CREAM DRESSING. Remove the outside leaves of the cabbage heads and quarter them; boil in salt water until almost tender, then drain in a colander. Put over the stove, add one cupful of rich cream, let come to a boil and thicken with butter and flour stirred to a cream; add pepper, salt and nutmeg, if liked. Julia M. FRIED CABBAGE. Chop one firm head of cabbage till fine. Put it into a kettle and add one teacupful of water, salt and pepper. Let boil till tender, add butter the size of an egg and with the cover off let the cabbage fry a light brown, adding a little sugar and two tablespoonfuls of vinegar, and serve. Stella. FRENCH CABBAGE. Chop cold boiled cabbage and drain until dry. Stir in melted butter, salt and pepper to taste. Add four tablespoonfuls of cream or milk and put on the stove. When heated thoroughly add two well-beaten eggs, and then put into a buttered frying-pan. Stir until very hot and h'ght, brown on the under side. Turn out up-side down so the brown part will be on top, and serve hot. Amanda Briggs. SAUERKRAUT.