Have your vegetables fresh as possible. Wash them thoroughly. Lay them in cold water until ready to use them.

Vegetables should be put to cook in boiling water and salt. Never let them stand after coming off the fire; put them instantly into a colander over a pot of boiling water, if you have to keep them back from dinner.

Peas, beans, and asparagus, if young, will cook in twenty-five or thirty minutes. They should be boiled in a good deal of salt water.

Cauliflower should be wrapped in a cloth when boiled, and served with drawn butter. Potato water is thought to be unhealthy; therefore do not boil potatoes in soup, but in another vessel, and add them to it when cooked.

Baked Beets

Wash and put into a pan; set into a moderate oven, and bake slowly; when soft, remove the skin, and dress to taste.

Beets

"Wash thoroughly, being careful not to prick the skin, as that will destroy the color; put into boiling water and boil five or six hours; if served hot season with butter; pepper, and salt; if cold, cover with vinegar.

Scotch Escallops

Peel potatoes and slice, not quite as thin as for Saratoga chips, and cover the bottom of a dripping-pan with them; sprinkle with salt and pepper and small pieces of butter, or butter and lard mixed; continue this until the pan is full; lay a slice of salt pork or two on the top; cover closely and bake in a good hot oven. Very nice sweet potatoes can be prepared in the same way. They are very nice without the pork.

Turnips

Pare and cut into pieces; put them into boiling water well salted, and boil until tender; drain thoroughly and then mash and add a piece of butter, pepper, and salt to taste, and a small teaspoonful of sugar. Stir until they are thoroughly mixed, and serve hot.

Spinach

Spinach requires good washing and close picking. Boil twenty minutes in boiling water, drain, season with butter, pepper, and salt; garnish the dish with slices of hard-boiled eggs.

Fresh Corn Mush

Take several ears of green corn, grate it down; take some milk, stir into the corn briskly with a little salt; strain through a coarse sieve, and put in a hot cooking-pot with a spoonful of lard. Keep it well stirred for at least twenty minutes without stopping, while cooking.-When thickened put into a deep dish, slice, and fry.

Boiled Hominy

Soak one cup of fine hominy in three cups of water and salt to taste; in the morning turn it into a quart pail; then put the pail into a kettle of boiling water, cover tightly and steam one hour; then add one tea-cupful of sweet milk, and boil fifteen minutes.

How To Fry Parsley

This, when done as it should be, is one of the nicest as well as cheapest of garnishings. The parsley should be washed and dried in a cloth; then if one is the happy possessor of a wire basket, put in the parsley and hold from two to three minutes in boiling drippings; take from the basket and dry until crisp before the kitchen fire. It may be fried without a basket, but requires more care in so doing.

Carrots Stewed

Cut the carrots lengthways, and boil until soft; then slice very thin and put into a saucepan with two tablespoonfuls of butter and a cup of cream or milk; season, and stew a quarter of an hour.