CAULIFLOWER AU GRATIN—­Select a firm, well-shaped cauliflower, and after the preliminary soaking in cold salt water throw into a kettle of boiling water and cook half an hour, until tender.  Drain, pick off the flowers and lay to one side, while you pick the stalks into small pieces.  Lay on the bottom of a rather shallow buttered baking dish, sprinkle with pepper, grated cheese and cracker crumbs.  Dot with pieces of butter.  Add a little milk, then a layer of the flowerets and another sprinkling of milk, cheese and pepper.

CAULIFLOWER FRITTERS—­Soak and boil the cauliflower in the usual way, then separate into flowers.  Dip each piece into a thin batter, plunge into boiling fat and fry a delicate brown.  Serve very hot on napkins.  If preferred, the pieces may be dipped into a mixture of salt, pepper, vinegar and oil, then fried.

CREAMED SPAGHETTI—­Have two quarts of water boiling in a kettle and one-third of a pound of spaghetti.  Hold a few pieces of the spaghetti at a time in the water and as the ends soften turn them round and round and down into the kettle.  When all are in the water put on a cover and cook the spaghetti twenty minutes, then drain.

Make a cream sauce with a rounding tablespoon each of flour and butter and one cup of cream.  Season with one-half teaspoon of salt and a few grains of pepper.  Stir in the spaghetti cut in inch pieces, turn on to a dish, and sprinkle with finely grated cheese.

FRIED CORN—­Cut the corn off the cob, leaving the grains as separate as possible.  Fry in just enough butter to keep it from sticking to the pan, stirring very often.  When nicely browned add salt and pepper and a little rich cream.  Do not set near the fire after adding the cream.

FRIED TOMATOES—­Wipe some smooth solid tomatoes and slice and fry in a spider with butter or pork fat.  Season well with salt and pepper.

GLAZED CARROTS WITH PEAS—­Wash, scrape and cut three medium-sized carrots in one-fourth inch slices, then, in cubes or fancy shapes, drain and put in saucepan with one-half cup butter, one-third cup sugar, and one tablespoon fine chopped fresh mint leaves.  Cook slowly until glazed and tender.  Drain and rinse one can French peas and heat in freshly boiling water five minutes.  Again drain and season with butter, salt and pepper.  Mound peas on hot dish and surround with carrots.

GLAZED SWEET POTATOES—­Put two rounding tablespoons of butter and one of sugar into a casserole and set on the back of the range to heat slowly.  When hot lay in raw, pared sweet potatoes cut in halves, lengthwise.  Dust with salt and pepper and put in another layer of seasoned potatoes and enough boiling water to stand one-half inch deep in the dish.  Put on the close-fitting cover and set in the oven to cook slowly.  When the potatoes are tender serve in the same dish with the sweet sauce that will not be entirely absorbed in the cooking.  This way of preparing sweet potatoes pleases the Southern taste, which demands sugar added to the naturally sweet vegetable.