Then take a generous tablespoonful of butter, an even tablespoonful of flour, brown them together in a spider, add two heaping tablespoonfuls of chopped walnuts and let them brown a little, then stir in gradually the stock the roots were boiled in and cook until it thickens. Arrange the roots in the center of the platter, the cylinders around them and pour the sauce over all. Garnish with parsley, putting a tiny sprig of celery leaves in the top of each root. SPRING CABBAGE STEWED. Cut the cabbage very small, throw into a saucepan, cover with boiling water, when nearly done add salt. Cook until tender, drain well in a colander. Make a rich cream sauce--it must be quite thick, as the cabbage will thin it--add a saltspoonful of mace, then the cabbage, let it come to a boil and serve. SPRING CABBAGE WITH CREAM SAUCE. Boil a young cabbage or part of one until perfectly tender, when done drain all the water from it in a colander, place in a vegetable dish and pour over it a rich cream sauce. SPRING TURNIPS IN CREAM SAUCE. Pare and cut into dice some young turnips, cook them tender in as little water as possible, salt when nearly done. Have ready a cream sauce, nicely seasoned, and after draining the turnips put them into the sauce, let them come to the boiling point and remove immediately from the fire, turn them into the serving dish, sprinkle a little finely chopped parsley over the top and serve. A tiny grain of mace added to the sauce is an improvement, but it must be used with great care. WHITE BREAD BALLS. Take four ounces of bread from which the crust has been removed, cut it into dice. Put half a cup of milk in a saucepan with two ounces of butter and a teaspoonful of sugar, let it come to a boil, then stir in the bread and continue stirring until it no longer cleaves to the pan, remove from the fire. When cool stir into it two eggs, one at a time, and a little salt. Cook in boiling water, as described for other balls, and serve in a cream sauce as a vegetable. (See spinach balls, page 74.) NOODLES. Beat the yolks of two eggs with a little salt and one tablespoonful of cold water and stir in enough flour to make a very stiff dough. Roll out as thin as paper and then roll it up; let it stand for an hour, and then cut fine with a sharp knife. These will keep any length of time, and can be used in soups, as a vegetable or in a pudding. NOODLES A LA FERRARI. Prepare the noodles as above, and cook in boiling salted-water from twenty to twenty-five minutes. Drain well. Have ready a tomato sauce, stir the noodles into it, turn into a baking dish, sprinkle well with grated Parmesan cheese and brown in a quick oven. GNOCCHI A LA ROMAINE.