The new Annie Dennis cook book

cool; unfold leaf by leaf, until the heart is reached. Chop the tender leaves. Soak the roll in milk and press dry. Beat the egg and bread together, add the creamed butter and work in the meat, cabbage and seasoning. Form into a ball and place in the cabbage head. Refold the leaves and bake three or four hours, basting with butter and water. Serve on a round, hot platter with the gravy from the pan. Stewed Cabbage Chop small one gallon of hard, white cabbage. Have ready a pot of boiling water salted to taste, and with a tiny pinch of soda in it. Put in the cabbage and let it boil until tender. Then drain it through a colander, press out carefully all of the water. Put it in a saucepan with four ounces of nice butter, a teacupful of sweet milk, and salt and pepper to taste. Mix thoroughly, and let it stew until the cream is all absorbed. On no account let it burn, which it is apt to do if not constantly stirred. Serve immediately. Cabbage is never nice when it remains some time after it is done. Cabbage Boiled Without Meat Boil white cabbage in salt water until tender. Drain, place, in a hot covered dish ; butter, pepper and salt; then serve. One tablespoonful of butter to a medium sized head of cabbage is the proportion. Cabbage Boiled Whole Take one firm, white cabbage; remove the outside leaves, tie around so that the leaves will not fall apart. Cut out the inside from the stalk end, chop fine, season to taste with salt, pepper and butter (a little mustard, if liked), then return to the cavity from which it was cut ; now place carefully in a pot, cover with cold water and boil until done. Serve on a flat dish. Mustard dressing is nice with this. Cold Slaw, No. 1 One medium sized cabbage, chopped fine; salt to taste. Add to the well beaten yolks of three eggs one teaspoonful of prepared mustard, one tablespoonful of sugar, six of apple vinegar, and a teaspoonful of butter. Beat well together, cook till it thickens ; when cold, mix well with cabbage half hour before serving. Cold Slaw, No. 2 One egg, one teaspoonful of salt, one-half teaspoonful of mustard, quarter of a teaspoonful of pepper, two-thirds of a cupful of vinegar; beat all together and boil in a bowl over the steam of a kettle till quite thick ; when cold, turn over a small half head of cabbage chopped fine. If too thick add cold vinegar. CAULIFLOWER Have ready a pot of boiling salted water, place in a thin bag of cloth, a head of cauliflower (whole or broken). Drop into the water; boil fifteen minutes, or until tender. Place in a warm covered dish, and butter and pepper five minutes before serving ; or make a cream sauce of sweet milk, butter, flour, well boiled and seasoned. Pour over and serve. CELERY Raw Celery If the celery is well blanched, the inner stalks or heart can be separated and served on a pretty china dish, the soft yellowish-green leaves being used as a garnish. Creamed Celery Wash and cut in inch pieces as much celery as needed. Boil until tender in salt water. (Chicken stock preferred.) Strain and serve with cream dressing. This may be served on toast. Celery on Toast