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Vaughan's Vegetable Cook Book (4th edition)

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Book Excerpt: 
. . .f stem, capable of holding the blossom upright will do. Press the stems down through the leaves and put in sufficient green to vary prettily. The outer leaves of the cabbage, the only ones to be seen when the flowers are in, form a charming background, far prettier than any basket.

Roses are best for all seasons, but autumn offers some charming variations. The brilliant scarlet berries of the mountain ash or red thorn mingled with the deep, rich green of feathery asparagus, make a delicious color symphony most appropriate to the season.

G. L. Colbron.

CREAM SLAW.

Chop a crisp head of cabbage fine, place in the individual dishes in which it is to be served; fill a cup with white sugar, moisten it with vinegar, add a cup of sour cream beaten until smooth, mix thoroughly, pour over the cabbage and serve at once.

CABBAGE A LA HOLLAND.

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