Green vegetables should always be put on to cook in boiling water, despite the fact that one of the makers of a much advertised cooker gives contrary directions. The starches of vegetables are easily dissolved out, and as these and water are the main constituents, it is not necessary to enlarge upon the fact that as much as possible should be retained. For such a vegetable as old beets the fireless cooker is an especial economy. A good deal of water ought to be used in cooking onions — to a quart of onion four quarts of water.