... slices of lemon and tufts of parsley, A tasty and wholesome supper dish:- Cleanse and trum off the gresulenres ofea large cauliflower, and place it dlower downwards into a large saucepan of well-salted, boiling water. Boil till tender; then carefully drain ...

... im theI meat. and-all4ow it to remn -in- pickl from tight ?? dayis. acordmgto the~sioe. - ' Scalloped cauliflower -Prepare and- Wash--a cauliflower in the usual way; cook it-till, tender in- ailtd water, then drain,,.and.breik the. sprays apart. Put- ...

... parsley, and serve; or they may be eaten cold for sup;er or breakfast. Fried cauliflower is a dish that one eeldocm comees acrors, though it is very good :--Soal; a cauliflower in cold water f tr one hour, then put it into a saucepan ot hot wver. slightly ...

... repairing boundary feness should be looked to. Sow early peos, plant not eabbage plants, protect ?? beans, sew mere; Protect cauliflower ulants from wot and froet; give air every oppor- tnuity to those udder gloses. Keep .ttres and salads dry. Hoe between the ...

... be nearly cleared by hoeing, but the finish must be by hand. All the surface of the ground between cabbages, lettuces, cauliflowers, and other standing crops may be stirred with advantage, and earth drawn to the stems. Mushrooms are now plentiful on well ...

... y added some parodies on the Stodare and Anderson tricks. The Basket trick is shown with a little story in it, and the Cauliflower trick, as it is here called, in which there is a deviation rather ufore cornio than elegant. But the great changes have ...

... sugerwas eaten with aeat to correct its putrescency. Turnips .dn:ostc .s othoughlt tobe indigenous roots of France. Our cauliflowers came from Cyprus, our Pokes from Sicilvy lettuces from Cos, a name vulgarly corrupted into Gos. Shallots or eshallots from ...

... bares, leverets, and rabbits are available. Vegetables in Food condition are artichokes (globe and Jerusalem), asparazus. cauliflower, car- rots, seakale, spinach, and turnips; bat all command good prices. And in the way of salad, cucumbers, endives, let- ...

... grouse, partridge, mmip, plovers, wild goose, will duck, teal, widgeon, woedrock. VEGETABLES. - Artichokes (Jerusalem), cauliflowers, French beans, scarlet runners, celery, spinach, vegetable marrow, cacamn- bers, tomatoes, parsnips, greens, and savoys ...

... radishes, kidney beans, carrots turni:s, sisroels, spinach, celery, brocoli, oucurnherg, adea~le, oniolons, early cabbages, cauliflowers, usparagus. artichoes, ill sort3s o sainds forced.- Straw- berries. raspberries, chersioa, rhubarb, melons, apricots, currants ...

... tied in a muslin bag, and added to the soup, improves the flavour. An excellent soup is made from cauli- flowers. Boil two cauliflowers for twenty winutes, and when the flower is soft press it through a sieve, and add one quart of white stock, and threepenny- ...

... grouse, partridge, nhares, rabbits, larks, ponlardes, plovers, snipe. teal, widgeon, wild goose, wood- cock. VEGxrasLEs.-Cauliflowers,celery, spinach, French beans, scarlet runners, vegetable mar- row, tomatoes, cabbage, parsnips. FR'UIT.-Bananas, apricots ...