Wash, trim, scrape the roots and cut them up fine. Boil till tender, mash and season with pepper, salt, bread crumbs, butter, and milk. Put in a dish and bake brown.--_Mrs. A. P._ TO STEW SALSIFY. Scrape and throw at once in water to prevent from turning dark. Boil till tender in a closely covered vessel. Drain off the water and cut the salsify in pieces half an inch long. Throw in a saucepan with 1 teacup vinegar. 1 teacup water. 1 tablespoonful sugar. 1 tablespoonful butter. Salt and pepper to taste. Just before serving, add the yolk of an egg, beaten up and mixed with a little water. The seasoning above given is for one quart salsify.--_Mrs. S. T._ _Another Way to Stew Salsify._ Prepare the salsify exactly as in the foregoing recipe. Boil till tender, drain and cut in pieces, half an inch long, and then stew in milk. Just before serving, add a tablespoonful of butter, rolled in a teaspoonful flour. Let it boil up once. Pepper and salt it, grate cracker over it and serve.--_Mrs. S. T._ TO FRY SALSIFY. Prepare as for stewing. When perfectly tender, run through a colander. Add grated cracker, two eggs, well beaten, one tablespoonful vinegar, one tablespoonful butter, one teaspoonful salt, one teaspoonful sugar, a little pepper. Make into oval cakes, roll in grated cracker, and fry a light brown.--_Mrs. S. T._ TO BOIL CABBAGE WITH BACON. Quarter a head of hard white cabbage, examine for insects, lay in salt and water several hours. An hour before dinner, drain and put in a pot in which bacon has been boiling--a pod of red pepper boiled with it will make it more wholesome and improve the flavor of both bacon and cabbage.--_Mrs. S. T._ CABBAGE BOILED WITHOUT BACON. Prepare exactly as directed in the foregoing recipe. Boil an hour in a large pot of boiling water. Drain, chop fine, add a tablespoonful butter, the same of cream, the same of pepper-vinegar, and salt and pepper to your taste.--_Mrs. S. T._ CABBAGE PUDDING. Boil nice, hard, white cabbage with good bacon. When thoroughly done, chop fine and add a large lump of butter, one teacup rich milk, three eggs beaten light, two teaspoonfuls mixed mustard; pepper and salt to the taste. Pour in a buttered deep dish; put on top dusted pepper, bits of fresh butter, and grated cracker or stale bread. Bake a light brown.--_Mrs. M. C. C._ _Cabbage Pudding._ Boil the cabbage till tender, chop fine and add four eggs, well beaten, one pound bread crumbs, one teacup melted butter, milk enough to make it as thick as mush, salt and pepper to the taste. Bake in a dish till the eggs and milk are cooked.--_Mrs. McD._ WARM SLAW. Cut the cabbage very fine and sprinkle over it a tablespoonful flour. Put a piece of butter, the size of an egg, in the oven to melt. Salt and pepper the cabbage and put it in the oven with the butter. Mix half a teacup of cream with the same quantity of vinegar, pour it over the cabbage and heat thoroughly.--_Mrs. S. G._