Boil, and if large cut into quarters. Put in a shallow dish, cover with white sauce and buttered crumbs and bake until the crumbs are brown.

Remove the stalk but not the skin, wash, cut into halves, put on in boiling water and boil till partly tender (about 1/2 hour), drain, cut into small pieces and season with salt, pepper and plenty of butter. Place in baking dish with thick layer of bread crumbs and more butter. Bake till brown in a quick oven and serve in the same dish.

Boil till very tender. Drain well and cut in small pieces, Put it in layers with fine chopped egg and this dressing: 1/2 pt. of milk thickened over boiling water with 2 tablespoonfuls of flour and seasoned with 2 teaspoons of salt, 1 of white pepper and 2 ounces of butter. Put grated bread over the top, dot it with small bits of butter and place it in the oven to heat thoroughly and brown. Serve in the same dish in which it was baked.

Let it soak in cold water 1 hour before cooking. Take off the outside leaves and cut the stem off close. Put it, stem side down, into boiling water sufficient to cover it, add teaspoonful of salt, and boil till tender, from 1/2 hour to 1 hour.

When done it may be served in the following ways:

First, take up carefully so as to preserve shape. Place in dish and pour cream sauce over it.

Second, serve in the same way with Hollandaise sauce.

Third, break into small pieces. Put a layer in a buttered baking dish, sprinkle with grated cheese and a few bits of butter. Repeat till dish is filled. Pour over it a cupful of milk seasoned with a teaspoonful of salt and saltpoonful of pepper. Cover with bread or cracker crumbs, and brown in oven.

Fourth and best, cook the cauliflower whole as given above. When done cover with drawn butter, not cream sauce. Sprinkle thickly with grated cheese. Put in oven to brown. Serve either in baking dish in which it has been browned, or remove carefully to platter and garnish with parsley.

Cook the cabbage in water until well done and pour off the water, add 1/2 pt. of milk thickened with rolled crackers. Season with butter, salt and pepper.

Take only the tender part of the stalk, tie about 12 stalks into a bundle with white thread; prepare as many bundles as needed. Drop the bundles into boiling water and cook until tender, about 20 minutes; take up and drain. Have ready 4 or more slices of toasted bread on a platter, lay the bundles of asparagus on the toast, take off the threads and let them drop apart; pour over this a hot cream sauce and serve at once.

Another way is to cut the asparagus in inch pieces reserving the tips. Put in boiling water and boil 20 minutes, at the end of 10 minutes' boiling, put in the tips as they cook very quickly. When done add 1 tablespoonful of butter, season with salt and pepper and pour over pieces of buttered toast placed in a tureen. See that quite a bit of water remains when the asparagus is done, as it will be needed to moisten the toast.

Slice 1 small head of cabbage, cook for 20 minutes in well salted water, then drain well and pour over 1 cup sweet cream. Let the cream just heat through and serve immediately.

Cut the asparagus in 1/2 inch pieces and let stand in cold water about 1 hour. Throw off this water and put on enough hot water to cover; let it cook till tender, then add about a teacupful of milk, salt and pepper and a lump of butter. Dissolve a tablespoonful of flour and thicken a little.

Pick over the spinach, wash in several waters and cook until tender in boiling water to which a teaspoonful of salt has been added. When thoroughly cooked, remove from the fire, drain and chop very fine. Make a cream dressing as follows: Put 2 tablespoonfuls of butter in a fryingpan; when melted add 1 tablespoonful of flour, mix until smooth, then add 1/2 pt. of milk or cream, and stir continually until it boils; add 1/2 teaspoonful of salt and a dash or two of black pepper, now add the chopped spinach and stir until it is very hot. Serve on a hot dish with slices of hard boiled egg. The quantity of cream dressing used may vary according to taste. Many like to use a little vinegar with it on the table.

Look over very carefully and wash well; boil in clear water until tender, drain in a colander, cut fine with a knife, return to a vessel on the stove and season with butter, pepper and salt.

Note.--Spinach is sometimes covered with nicely poached eggs or hard boiled eggs sliced.