MINCED CABBAGE—­Wash a cabbage and lay in cold water for half an hour.  With a sharp knife cut it into strips or shreds, an inch long, then drop them into iced water.  Beat a pint of cream very stiff.  Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream, turning and tossing until it is thoroughly coated with the white foam.  The cabbage should be tender and crisp for this dish.

NUT HASH—­Chop fine cold boiled potatoes and any other vegetables desired that happen to be on hand.  Put them into a buttered frying-pan and heat quickly and thoroughly, salt to taste, then just before serving stir in lightly a large spoonful of nut meal for each person to be served.

PEANUT MEATOSE—­Dissolve one cup of cornstarch in two cups of tomato juice, add two cups of peanut butter and two teaspoons of salt.  Stir for five minutes, then pour into cans and steam for four or five hours.

REMNANTS OF HAM WITH PEAS—­Cut the ham into small cubes, measure and add an equal quantity of peas.  In using canned peas rinse them well with cold water and drain.  Mix the peas and ham and for one and one-half cups add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash each of nutmeg and cayenne and salt to taste.  Mix well and add one egg well beaten.  Turn into a buttered baking dish, cover with buttered breadcrumbs and bake in a hot oven until well browned.

SCOTCH SNIPE—­Four slices bread buttered, one-half box sardines (one-half pound size), five drops of onion juice, six drops lemon juice, few grains salt, two level teaspoons grated cheese, one tablespoon thick cream.  Remove the skins and bones from the sardines, mince fine and add seasonings, cheese and cream.  Mix to a paste, spread on bread and heat thoroughly in the oven.

SQUASH FLOWER OMELET—­Put to soak in cold water.  Then boil about fifteen minutes, strain in a colander and cut up, not too fine.  Now a regular omelet is made but fried in a little bit of olive oil instead of butter, and just before it is turned over the flowers are spread on top.  Brown quick and turn out on a hot platter.

VEGETABLE ROAST—­Take cooked beans or peas, pass through a colander to remove the skins, and mix with an equal quantity of finely chopped nut meats.  Season to taste.  Put one-half the mixture into a buttered baking dish, spread over it a dressing made as follows:  Pour boiling water on four slices of zweiback, cover, let stand for a few minutes, then break them up with a fork and pour over one-half cup of sweet cream, season with salt and sage.  Cover the dressing with the remainder of the nut mixture, pour over all one-half cup of cream, and bake for one and one-half hours.  Serve in slices with cranberry sauce.

WALNUT LOAF—­One pint of dry breadcrumbs, one and one-half cups of chopped or ground nut meats, mix well with salt and sifted sage to suit the taste, add two tablespoons of butter, one beaten egg and sufficient boiling water to moisten.  Form into a loaf and bake in a granite or earthen dish in a modern hot oven.