Vegetable Novelties

There is a horrible monotoiiy about tho waj cauliflower, asparagus and celery are ahvuys served. An invariably white sauce is poured over them, and they are sant to the tablo with tiresome regularity. They may be varied by being covered with quite a thick white sauce, sprinkled with parineaan cheese aud colored a delicate browu before the fire. Or any of theiu, after being cooked, may be stewed in brown gravy. Even the despised cabbage is capable of being made appetizing. After it is boiled and pressed dry it should be chopped fine and dried agaiu by being put on the fire in the saucepau. Add a lump of botter, seasoo with pepper and galt and add a little grated nutmeg. When hot, serve on squares of hot toast. Mashed oarrots are quita as palatable as mashed turnips. They should be cooked, passed through a sieve and put into a stewpan with a piece of butter, a spoonful of cream, a drop or two of tarragon vinegar, whisked up and seasoned with pepper and salt, arranged in the form of a íaound and sprinkled with a little chopped parsley. Cucumbers are seldoin used except raw, and yet they are both delicious and digestible when cooked. The peel should be removed, and the cucumber should be boiled until tender, then drained and sliced and siminered in good brown gravy, to which a very little chili vinegar has been added, for seven or eight minutes. Radishes, like cucumbers, can be served hot as well as in salads. They should be tied in bunches and boiled for 18 or 20 minutes; then placed on toast and covered with white sauce, aas, French beans and sprouts are greatly improved by being tossed for a few minutes previous to sending to table in a saucepan containing a lump of fresh butter, a teaspoonf ul of cream, a pinch of castor sugar and seasouing of pepper and salt. A rather more simple way of treating French beans is a la Francaise. They are put into a pan with a piece of butter, the juice of half a lemon and a little pepper and salt. A ragout of peas needs but to be eaten to be appreciated. Put three ounoea of butter iuto a saucepan with a teaspoonful of niinced oniou, a few leavea of fresh mint, pepper and salt. When these ingredients have simmered for a few minutes - take care that they do not acquire the least color - add a quart of green peas and shake the pan to prevent their burning. After flve minutes add half a pint of water, a very little bórax and half a teaspoonful of powdered sugar. Cover the pan closely and draw it to the side of the fire and let the contenta cook slowly for about three-quarters of an hour. If allowed to boil, the water will soon be absorbed, and unless more is added at once the peas, instead of being large and tender, will be