"Now good digestion waits on appetite-" - Macbeth.

Fresh vegetables will break or snap crisply.

After washing vegetables allow them to remain in cold water for half an hour before cooking; it will freshen and improve them greatly. This is particularly necessary with cabbage and cauliflower as it draws out all insects that may be imbedded in the leaves.

To cook vegetables, put into boiling water slightly salted, and boil steadily until done. Do not allow them to remain in water after they are done, but drain at once.

All vegetables, unless it be string beans, should be served immediately after they are cooked

To drain summer squash, pour off water, turn into a jelly bag and squeeze out water; after draining off water, take a saucer or plate that will fit well into the cooking pan. place over squash and press.

After boiling and draining potatoes shake on stove to remove all moisture. If not to be served immediately put on back of the stove. lay over the pot two or three thicknesses of cloth and replace cover. This keeps potatoes dry and prevents sogginess.

Time Table For Cooking Vegetables

New potatoes, 20 mins. Potatoes, boiled, 30 mins. Potatoes, baked, 45 mins. Sweet potatoes, boiled,45 mins. Sweet potatoes, baked, 1 hr. Squash, boiled, 25 mins. Squash, baked,45 mins. Green peas, boiled. 20 to 30 min. Shell beans, boiled, 1 1/2 to 2 1/2 hr String beans, boiled, 2 1/2 hrs. Green corn, boiled. 20 mins.

Asparagus, 20 mins. Spinach, 20 to 30 mins. Tomatoes, (fresh), 45 mins. Tomatoes, (canned), 30 mins. Cabbage, 45 mins, to 2 hrs. Cauliflower, 20 to 30 mins. Onions, 1 to 2 hrs. Beets, 1 to 3 hrs. Turnips, 45 mins. to 1 1/2 hrs. Parsnips ami carrots, 45 mins. Vegetable oysters, 45 mins.

A Quick Preparation Of Potatoes

Peel and cut into small squares, or pieces of equal size, raw potatoes; slice in one-fourth as much onion, two green peppers, and add boiling water to cook. When nearly done add a little sweet milk, salt and pepper, and a liberal piece of butter. Thicken with a little flour rubbed in milk or water. They will be ready in fifteen minutes. Very nice.

Mrs. W. J. Hill.

Scalloped Potatoes

Put a layer of sliced raw potatoes in the bottom of a baking dish, sprinkle with pepper and salt and place some pieces of butter on top; then another layer of potatoes with pepper, salt and butter, and so on until you have the amount required. Dissolve a pinch of soda in enough milk to nearly cover potatoes and pour over them; cover and bake in a mod-crate oven for about three-quarters of an hour.

Mrs. A. W Anderson, Pacific Grove.

Lyonnaise Potatoes

Cut cold boiled potatoes into dice. Put into a saucepan one tablespoonful of butter and one onion sliced. Shake until onion is a golden brown. Throw in potatoes so that each piece will come in contact with the butter. Toss and cook until every piece is carefully browned. Serve at once.

Miss F. G. Woodcock.