garlic, and spices, for twenty-four hours, then fill the cucumber with
highly-seasoned forcemeat, and stew it in a rich gravy, the cucumber
must be tied to keep it together.

* * * * *

CABBAGE AND RICE.

Scald till tender a fine summer white cabbage, then chop it up small,
and put it into a stewpan, with a large cup of rice, also previously
scalded, add a little water, a large piece of butter, salt and pepper;
let it stew gently till thoroughly done, stirring from time to time,
and adding water and butter to prevent its getting too thick; there
should be no gravy in the dish when served.

* * * * *

PALESTINE SALAD.

Take a dozen fine Jerusalem artichokes, boil till tender, let the
water strain off, and when cold cut them in quarters, and pour over
a fine salad mixture; the artichokes should lay in the sauce half an
hour before serving. This salad is a very refreshing one, and has the
advantage of being extremely wholesome.

* * * * *

A SPRING DISH.

Take one quart of young peas, a little mint, a few lumps of sugar, a