all over with rasped bread-crust. Set them in a buttered dish, and bake them in an oven. Take off the strings, and serve up the tomatas.
Egg-plants may be cooked in the same manner.
CAULIFLOWERS WITH CHEESE.
Having washed and boiled your cauliflowers in salt and water, drain them well. Make a white sauce in a small pan, with butter rolled in flour, and a little milk. Pour some of this sauce into the bottom of a dish that will bear the fire. Chop your cauliflower, and spread a layer of it on the sauce. Then cover it with a layer of rich cheese, grated and slightly sprinkled with pepper. Then spread on the remainder of the cauliflower, and then another layer of peppered cheese, and so on till your dish is nearly full. Pour over it the rest of the sauce. Prepare two or three handfuls of grated bread, mixed with a little of the grated cheese. Spread it all over the surface of the last layer of cauliflower, and smooth it with the back of a spoon. Allow a quarter of a pound of cheese to each cauliflower.
Put the dish in a slow oven about a quarter of an hour before you serve it up, and bake it till a brown crust forms on the outside. Clear off the butter from the edges of the dish, and send it to table hot.
Broccoli may be done in the same manner.
RAGOOED CABBAGE.
Wash a fine savoy cabbage, and boil it for half an hour in salt and water. Then take it out, drain it, and lay it for ten minutes in cold water. Af-
