312 MORE POT-POURRI 



and in bare, dry places. G. pyramidalis, though it likes 

 half shade, enjoys a rich, rather moist place. 0. per- 

 sicifoUa is never quite so beautiful here as I have seen 

 it on stiff soils. 



It is well in spring and early summer to make con- 

 stant cuttings of the white Swainsonia. It does well 

 out of doors and in, and is a very refined, pretty little 

 plant. 



RECErPTS 



To Cook Spaghetti (small Italian macaroni).— Put 

 some bacon-fat, or any pieces of fat, in a saucepan 

 with onions, carrots, herbs, etc., all chopped up, and a 

 little sugar. Fry them slightly. Pour off the fat. Cut 

 up some tomatoes, add a little stock, and simmer it all 

 together till the tomatoes are cooked. Pass the whole 

 through a sieve, so that the sauce may be quite smooth. 

 Boil the spaghetti separately tni quite tender, then drain 

 off the water, and mix with the tomato sauce. If cheese 

 is liked, mix in some grated Parmesan the last thing 

 before serving ; also a little fresh butter, which can be 

 added without the cheese, if preferred. 



Italian Way of Dressing a Cabbage with a Hard 

 Heart. — Plunge the cabbage into boiling water. Take 

 out the heart, cut it into ribbons. Mix with it bacon, 

 chopped meat or game, onion, garlic, parsley, [herbs, 

 and, above all, some Gruy^re and Parmesan cheese — in 

 fact, almost anything. Bind this mixture with egg. 

 Replace it in the cabbage, and tie it up well to prevent 

 the stuffing from escaping. Boil fast till done. Serve 

 with brown or white sauce, or butter only. 



Another Risotto a la Milanaise.— Italian ~rice is 

 the best of all, though rather difficult to get. It is dif- 

 ferent from either Caroliua or Pata. Failing it, boil 

 haJf a pound of best Carolina rice. When it is about 



