All vegetables snap crisply when fresh; if they bend and present a wilted appearance, they are stale. If wilted, they can be partly restored by being sprinkled with water, and laid in a cool, dark place.

Potatoes are good with all meats. With poultry they are best mashed. Sweet potatoes are most appropriate to roasts, as are onions, winter squash, and asparagus.

Carrots, parsnips, turnips, greens, and cabbage are eaten with boiled meat, and corn, beets, pease, and beans are appropriate to either boiled or roasted meat. Mashed turnip is good with roasted pork and with boiled meats.

Tomatoes are good with every kind of meat, but especially so with roasts; apple sauce with roast pork, and cranberry sauce with beef, fowls, veal and ham.

Currant jelly is most appropriate with roast mutton and venison,

Pickles are good with all roast meats, and capers or nasturtiums with boiled lamb or mutton.

Turnips are not nutritious, being ninety per cent. water, but an excellent food for those who are disposed to eat too much, as they correct constipation.

Tomatoes are generally regarded as wholesome. The medium-sized smooth ones are best.

Cauliflowers are best when large, solid and creamy. When stale the leaves are wilted and show dark spots.

Celery stalks should be white, solid and clean. Celery begins in August, but it is better and sweeter after frost.

Egg-plant should be firm but not ripe. The large purple oval-shaped kind, is best.

Mushrooms are dangerous things for the inexperienced to buy, and should be let alone.

Pease should be bought in pods and should feel cool and dry. If pods are rusty or spotted, they are too old to be good.