Cabbage Salad

-Twe eerers, well beat en, two teasuoonsfuls of mustar I spoonfuls of sugar, butter half thó , ft littlo peppi i, ::id one cup of good vinegar. Heat the vin nuil Luttel-, thon stir in the oth ■ boiled eustard It v. i about tin' oonsistenoy of goo 1 on mul. I, chop tho c:ibbago fine, und mix altogether. These quantitics will bo suffioient lor ono large cubbago, -Take ono if flour and make into dough, as Boft be rolled, with sweet milk, a aaltspoonful of salt, two onncee of butt two ouDoes oflatd BoU out with bread piu into roun in diameter, and of wafer-liki Btick well with a fork. In baking, do not allow them t btown, bnt remove From the oven while thoy retain their whiteness, yet they aro crisji, and will meit in tliu mouth Muri'iN'S. - Tiic nicpst mnffins aro mndo in this simple fashion : Eaily in the morning také off a pieec oflight bread . rhat has m ono qu ut of ñour, f'or :i faiuily of eight perBons. Thin tliïs to the consistency of batter 1.; w . t. milk. Aitcr bêatimg it 1 111 smootb, let it risi rforanhour; then on i riddle drop f.:l0 bnt spoon, and as soon as lightly browned on ide, turn on tho other. To bo up hot and torn open ioatead of cut with a ktiiic.