Baked Tomatoes

. Pick out large, fair tomatoes; cut a slice from the stem end, and, placing them in a pan with the cut side up, put into each one-half teaspoonful of melted butter, sprinkle with salt and pepper, and bake until they shrivel slightly.

Raw Tomatoes

Cut the skin from both ends; slice moderately thin, and, if you like, add a small piece of onion chopped fine. Season with salt and pepper, and pour over Durkee's or Clayton's salad dressing.

Cucumbers

Take off a thick rind, as that portion between the seed and outer skin is the unwholesome part. Slice, rather thin, into cold, salt water, and, after half-an-hour, drain off, and dress with salt, pepper, wine vinegar, and a little Chile pepper-sauce, covering slightly with Durkee's or Clayton's salad dressing.

Boiled Cabbage

Cut large cabbage in four; small in two pieces, and tie up in a bag or cloth. Put in boiling water, with some salt, and boil briskly for half-an-hour. A piece of charcoal in the pot will neutralize the odor given out by the cabbage, boiled in the ordinary way. Cabbage should never be cooked with corned-beef, as the fine flavor of the latter is changed to the strong odor of the cabbage.

To Cook Cauliflower

If the cauliflower is large, divide in three, if small, in two pieces; tie up in a cloth, and put in boiling water with a little salt, and cook not more than twenty minutes. Eat with melted butter, pepper and salt, or nice drawn butter.

[Asparagus may be cooked in the same way, and eaten with similar dressing. Both cauliflower and asparagus may be spoiled with too much cooking. Care should be taken to drain the water from both as soon as they are done.]

To Cook Young Green Peas

The best mode of cooking this most delicate and finely-flavored vegetable - put the peas in a porcelain-lined kettle, with just water sufficient to cover, and let them boil slowly until tender. Add a lump of butter, worked in a teaspoonful of flour, to the rich liquid, with half a teacupful of rich milk or cream; season with salt and pepper.

A Good Way To Cook Beets

Take beets of a uniform size; boil until tender; slip off the skin, and slice into a dish or pan; season with salt and pepper, adding a little butter, made hot, and the juice of one lemon. Pour this over the beets, set in a hot oven for a few minutes, and send to the table hot.

Mashed Potatoes And Turnips

Take equal quantities of boiled potatoes and turnips; mash together, adding butter, salt and pepper, and mix thoroughly with a little good milk, working all together until quite smooth.

Boiled Onions

Take small white onions, if you have them; if large, cut and boil until tender, in salted water. Pour off nearly all the water, and add a small lump of butter, worked in a little flour, and a small cup of milk; add pepper, and simmer for a few minutes.

[All the foregoing are desirable additions to roast turkey and chicken.]