BUTTERED ORANGE-JUICE. Mix the juice of seven Seville oranges with four spoonfuls of rose-water, and add the yolks of eight and the whites of four eggs well beaten. Strain the liquor on half a pound of sugar pounded, stir it over a gentle fire; and when it begins to thicken, add a piece of butter the size of a small walnut. Keep it over the fire a few minutes longer, then pour it into a flat dish, and serve it to eat cold. If no silver saucepan for the purpose, do it in a china bason in a saucepan of boiling water, the top of which will just receive the bason. BUTTERED PRAWNS. Take them out of the husk; warm them with a little good gravy, a bit of butter and flour, a taste of nutmeg, pepper and salt. Simmer them together a minute or two, and serve with sippets; or with cream sauce, instead of brown. Shrimps are done in the same manner. BUTTERED RICE. Wash and pick some rice, drain, and set it on the fire, with new milk sufficient to make it swell. When tender, pour off the milk, and add a bit of butter, a little sugar and pounded cinnamon. Shake and keep it from burning on the fire, and serve it up as a sweet dish. C. CABBAGE. Wash and pick it carefully, and if very large, quarter it. Put it into a saucepan with plenty of boiling-water, and a large spoonful of salt; if any scum rises, take it off, and boil it till the stalk is tender. Keep the vegetable well covered with water all the time of boiling, and see that no smoke or dirt arises from stirring the fire. With careful management the cabbage will look as beautiful when dressed, as it did when growing. The flavour of an old cabbage may be much improved, by taking it up when half done, and putting it directly into another saucepan of fresh boiling water. When taken up, drain it in a cullender. It may be chopped and warmed with a piece of butter, pepper and salt, or sent to table whole with melted butter. Savoys and greens in general are dressed in the same way.