eads of white cabbage sliced fine, nine
large onions sliced, one large horseradish, one quart green beans cut
one inch long, one quart green tomatoes sliced; put this mixture in a
pretty strong brine twenty-four hours; drain three hours; then sprinkle
in one-fourth pound black and one-fourth pound white mustard seed; also
one tablespoonful black ground pepper; let it come to a boil in just
vinegar enough to cover it, adding a little alumn; drain again, and when
cold put in one-half pint ground mustard; cover the whole with good
cider vinegar; add turmeric enough to color if you like.

ACCESSORY RECEIPTS.

38. CAULIFLOWER SAUCE (_Good Living_).--Use either white or
cream sauce, adding to it the flowerets of cauliflower previously boiled
tender. Serve with boiled fowl, veal saute, etc.

39. CAULIFLOWER SAUCE (_To accompany No. 19_).--One pint of
thick Bechamel sauce, a quarter of a pound of grated Parmesian cheese,
two tablespoonfuls of grated Gruyere cheese, two tablespoonfuls of
cream, a little dust of cayenne pepper and a pinch of salt; mix well
together, and use.

40. TOMATO SAUCE (_To accompany No. 14_).--

6 large tomatoes, or 1 can,
Butter, size of an egg,
Bunch of parsley or thyme,
1 tablespoonful of butter,
2 chopped onions,
Salt and pepper,
Pinch of sugar,
2 tablespoonfuls of flour.

Peel the tomatoes, and put into a sauce pan with butter, thyme, onions
and parsley (and 1 clove of garlic chopped and fried in butter). Set
over boiling water and stew very gently for three hours. Then press
fruit and juice all through a sieve, rejecting only the seeds and herbs.
Meanwhile prepare a roux, allowing 1 quart of sauce, 1 tablespoonful of
butter, and 2 of flour, stirred together over the fire until light
golden brown--no darker, or the color of the sauce will be injured. When
the sauce is strained, remove the roux from the fire; stir in the sauce.
Return it to the fire. Stir and boil 3 to 5 minutes, until rich and
thick. Should the sauce be already quite thick with the pulp of the
tomatoes, use less thickening. If served with fricandeau, veal saute, or
filet of beef, add the juices of the meat to the sauce.

41. WHITE SAUCE (_To accompany No. 3, etc._)--

3 ounces of butter,
2 gills of water,
1 ounce of flour,
Pepper and salt.

Put 2 ounces of the butter in a stew pan; when it melts, add the flour.
Stir for 1 minute or more, but do not brown. Then add by degrees the
boiling water, stirring