Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

essence of ham is also very good to season lettuce. Where there is a large family, it is a good and economical way to cut the fat of ham in small pieces, fry it, and make a gravy with flour, water and pepper, to eat with lettuce. To cook lettuce you must fry a little ham; put a spoonful of vinegar into the gravy; cut the lettuce, put it in the pan; give it a stir, and then dish it. Cold Slaw. Cut hard white cabbage across the leaves, and put it in a deep plate, scald two large spoonsful of vinegar with a piece of butter, some pepper and salt; pour this over the slaw; have an egg boiled hard; chop it fine, and spread it over the top. Some persons like it heated in a pan with vinegar and water, and the yelk of a raw egg mixed through it. Cauliflowers, &c. Have a pot with half milk, and the rest water; when this boils, put in the cauliflowers, and let them boil till tender; put in some salt just before you take them up; have ready drawn butter with parsley, to pour over them, or a sauce of cream and butter. Good heads of yellow Savoy cabbage, cooked in this way, resemble cauliflowers. Brocolli is a delightful vegetable, and may be cooked in the same manner. To Boil Cabbage. In summer, you should allow a large head of cabbage an hour to boil, but when it has been tendered by the frost, it will boil in half that time. Most persons prefer cabbage boiled with ham; the pot should be well skimmed before it goes in or the grease will penetrate the cabbage, and make it unwholesome; take it up before it boils to pieces. It is very good boiled with corned beef or pork, or with milk and water, with a little salt added. Some like it with a little salaeratus thrown in while boiling, as that tenders it and makes it of a more lively green. To Boil Greens and Poke. After skimming the pot