Cream Cabbage.- Wash, cut fine, boil until tender, and drain the water from it. Brown two table-spoonfuls of Imtteï in a saucepan; put in the cabbago and pour over it a teacupful of good cream; season, and let simmer for half an hour. To Cook Salsify.- Wash the roots, and as the outer skin is seraped off throw the roots into cold water, lliey reqnire nearly an hour's boiling in plenty of water; throw in with them a litfle salt, a small piece of butter, and thejuieeof half a lemon. Serve with rich gravy or melted bHtter. Washing Flannels.- The one thing for which the best servant preserves an animosity is flannels. She will soak them in warm water, and drench them with seda, and reduce them to the eondition of boards. To wash flannels nioely, take warm soapsuds, use two waters, and soak the flannels in hot water for a few minutes. To Stew Oakrots. - Half boil, then scrape and slice theni into a stew-pan. Add to them half a teacupful of any weak broth, pepper and salt to taste, half a teacupful of creara, and a saltspoonful of sugar ; simmer until tender, but not broken; before serving, thicken with bit of butter rubbed smooth in flour. If liked, chopped parsley muy be added ten minutes before dishing. Fbost Bitten. - Froat-bitten plants may lic revived if properly treated. The proper way is, when the frost has been partially drawn out of them, naturally, to drench them with cold water from a fine-nosed watering pot, and immediately cover again and let them so remain until they regain their natural color. When they are removed, clip off all such parts as are blackened. As soon as it ia discovered that a plant I has been touched by frost, remove it to a cool, dark room, and on no account suffer the sun to shine upon it. If they can be covered so as to exelude air as well as light, it is better still. Dahlias and the like need not be removed iintii the frosts are severe enongh to blaoken tho leaves. Mince Pies. - Boil a fresh tongue ; chop it very fine, after removing the skin and roots; when cold add one pound of chopped suet, two pounds stoned raisins, two pounds currants, two pounds citrón cut in fine pieces, six cloves, powdered ; two teaspoonfuls cinnamon, half teaspoonful mace, one pint brandy, one pint wine or eider, two pounds sugar ; put this all in a stone jar and cover well; in making pies chop some apples very fine, and to one bowl of the prepared meat take two of apples; add more sugar, according to taste, and sweet eider enongh to make the pies juicy, but not thin ; mix and warm the ingredients before putting into your pie plates ; always bake with an upper and under erust, made with one cup of lard, one of butter, one of water and four of flour. Cleanino the Scalp.- A teaapoonful of powdered bornx, and a teaspoonful of spirits if hartshorn, dissolved in a qnart of soft water, and applied to the head witli a soft sponge, and then rubbed dry witli a towcl, is an excellent wasli for clèaning the scalp. Once ft week is often enough to use it. If there is any vitality left in the hair follicles or roots, the foilowing is said to be a very excellent wash for restoring the hair : Scald black tea, two ounces, witli a gallon of boiling water ; then stram, and add three ounces of glycerine, half an ounce of tincture of cantharides, and one quart j of bay rum. ïhis may be perfumed to I suit the taste, and should be well rubbed into the hair, after a warm glow has been produced on the scalp by the brush. The foilowing is a very good pomatum : One pound of castor oil and four ounces of white wax are melted together; then stir in while cooling two and a half drnchms of oil of burgamont, half a drachm of oil of lavender, and ten or twelve drops of essence of royale.