Captivated by order of the kitchen.

Vegetables are the most useful accessory to our daily food and their cooking should receive attention. It is considered a simple thing to boil a pot of potatoes, yet their palatableness depend largely on the way it is done. Nearly all vegetables are much better put in boiling water, as the fine flavor is thus retained. Care should be taken not to overcook them, and should be served immediately. Potatoes should be pared very thin as the most nutritious part is next to the skin. Some vegetables, as onions, cabbage, carrots and turnips, should be cooked in a great deal of water and when done immediately drained.

A Suggestion As To Vegetables

Not more than two kinds of vegetables should be served with a course. Lamb finds its appropriate accompaniment in potatoes, peas, spinach or asparagus. Roast mutton calls for salsify, spinach, turnip, cauliflower or potatoes. Roast goose demands onions creamed, prune or chestnut stuffing or souffles, Hubbard squash, and apple sauce, of course. Roast beef affiliates with carrots, cauliflower, onions, squash or string-beans. With fresh pork, apple sauce seems necessary.

Caromeled Carrots

Cut one or two large carrots into thin pieces about one inch long, put them in saucepan, sprinkle them well with sugar and place one tablespoon butter on top. Pour on enough water to just cover, let simmer until all but about one tablespoon of this has boiled away by which time they will be soft. Then sift a little flour over them and stir it through them until the water is absorbed. A nice sweet to serve with meat, or, as a luncheon dish. - Mrs. Thomas Maddock, Williams, Ariz.

Cream Cabbage

One cup of milk, butter size of a walnut, one egg, three tablespoonfuls vinegar, teaspoonful dry mustard; pepper and salt to taste. Chop raw cabbage fine; cook sauce (except vinegar, have that cold) and pour over cabbage. - Miss Katherine Anderson, Williams, Ariz.

Cauliflower

Put in kettle, keep covered with salt boiling water. Cook until tender. Set in hot oven to brown top. Dressing: In a saucepan put two tablespoonfuls butter and two tablespoonfuls flour, rub smooth, add one pint sweet milk, little salt, cook till little thick and serve hot around the cauliflower. - Miss Charlotte Wickstrom, Hartford, Conn.

He used to send her roses;

He sent them every hour, But now they're married and he sends

Her home a cauliflower.

Baked Green Corn

Grate one dozen ears green corn, add one cup milk, salt and a little butter. Bake one hour. - Mrs. Geo. A. Cole, Middle-town, Conn.

Baked Sweet Corn

Take five good sized ears of sweet corn, cut the kernels and scrape, two eggs well beaten, butter half the size of an egg, tablespoonful of flour mixed with a little milk, and one pint of milk, salt to taste. Put in oven and bake one-half hour. - Mrs. R. G. Peters, Manistee, Mich.

Fried Green Corn And Peppers

Cut the corn finely from six ears of corn, slice the outside finely of one green pepper. Have your frying pan hot. Put in a piece of butter nearly the size of an egg ,and your corn and pepper immediately, add salt and fry quickly. - Contributed.