a
piece of clean cheese-cloth and then place on it a board which is
weighted down on top, to keep the cauliflower covered in the brine.
This weight need not be as heavy as that used for the kraut.

Cauliflower prepared in this manner late in October and November
can be used for the table by freshening it in water and cooking in a
manner similar to that in which the salted beans are cooked, or it may
be canned in three months, when there will be a supply of fruit jars.

To can the brined cauliflower, remove from the brine and wash in
cold running water. Let stand for one hour and then fill into the
sterilized jars; fill jars with boiling water; adjust the rubbers and
lids and partially seal. Place in a hot-water bath and process for
one hour. Remove, seal securely and then cool and store in a cool, dry
place.

SALTING CAULIFLOWER

Select the nice heads of cauliflower and remove the outer leaves, and
then trim into shape. Now place a layer of salt one inch deep in the
bottom of the keg or crock and then place the cauliflower head down
and pack well with salt. Do not allow them to touch each other. Have
the salt one inch above the cauliflower stalk. Finally cover with a
clean cloth and set in a cool place.

SALTED BEANS

Remove the strings from the beans and then place a layer of salt in
the crock. Add a layer of beans and then a layer of salt, and repeat
until the crock is filled to within two inches of the top. Have the
layer on top two inches deep and then add one quart of water to every
one-half bushel basket of beans. Cover closely and then store in a
cool place. Do not wash the beans.

YORKSHIRE PUDDING

About one-half hour before serving the dinner, pour six tablespoons
of fat from the roast beef into a baking pan and grease the pan
thoroughly. Set where the pan will heat and then place in a bowl

One and one-quarter cups of milk,
One egg,
One teaspoon of salt,
One-eighth teaspoon of white pepper,
One teaspoon of grated onion,
Two cups of sifted flour,
Two teaspoons of baking powder.

Beat with a Dover egg beater for five minutes and then turn this
batter in the well-heated pan and bake in a moderate oven for twenty
minutes. When nearly done, baste the pudding with one-half cup of the
gravy that is to be served with the beef.

STUFFED PEPPER MANGOES

Place the peppers in a large tub and cover with the following brine:

Eight quarts of water,
Three cups of salt.

It