_Cabbage Salad or Slaw._—Remove from a firm, fresh cabbage the outer leaves and slice fine. The simplest dressing is of sugar, salt and vinegar. Mayonnaise[2] dressing may be prepared by taking the beaten yolks of six eggs and into them beating, drop by drop, two tablespoonfuls of salad oil; now alternate with every few drops of two tablespoonfuls of salad oil, small quantities of vinegar until two tablespoonfuls of vinegar have been used. Beat into this mixture, which should be very smooth, one saltspoonful of salt and half as much cayenne pepper, set in a cold place until wanted. A cooked mayonnaise dressing is made by adding to each tablespoonful of boiling vinegar, the beaten yolk of an egg, and cooking until stiff. Remove the mixture and stir in an ounce of butter. When cool, season it with salt, pepper and mustard; then add sweet cream until it is of the desired consistency. _Hot Slaw_ is prepared by stewing chopped cabbage until tender, and then adding a dressing of vinegar, butter, salt and pepper. _Pickled Cabbage._—Chop, not too fine, a fresh cabbage, and season it with white mustard seed, salt and pepper. Now pack this firmly into a jar and add cold vinegar. Cloves should be sprinkled over the top to prevent mould. Or, pack a layer of chopped cabbage alternately with a layer of chopped onions, and having salted, allow it to stand for about twenty-four hours. A dressing of one pint of vinegar, one cup of sugar, and one teaspoonful each of ground mustard, black pepper, cinnamon, turmeric, mace, allspice, and celery seed is made for each head of cabbage and half dozen of onions, by scalding the vinegar and adding sugar and spices. Into this dressing pour the cabbage and onions. Allow them to simmer for half an hour, then put into jars. _Boiled Cabbage._—Quarter a cabbage from which the outer leaves have been removed, and which has been examined carefully for insects and slugs. Boil until tender. Drain well, being careful to press out the water. Boiled cabbage may be chopped, and a tablespoonful of butter, pepper and salt stirred in, or it may be served with white sauce or drawn butter. White sauce is made by cooking together one ounce of flour and two ounces of butter, and, after adding a pint of milk allowing the mixture to simmer slowly. Season with salt and pepper. Drawn butter differs from white sauce only in having water or broth in place of the milk. Cabbage may be boiled in water taken from the pot in which corned beef or pork is being cooked. This seasons it nicely.