"If fresh meat be wanting to fill up our dish, We have carrots and pumpkins and turnips and fish." "In speaking of vegetables, I must add a few words in favor of the further adoption in this country of the French practice of using for soups the water in which vegetables generally (excepting potatoes) have been boiled. When we boil cabbage, turnips, carrots, celery, etc., we dissolve out of them a large proportion of their salts without which we become victims to various ills."

Put vegetables into plenty of boiling water, do not let it stop boiling, and take them out as soon as done.

Potatoes become unfit for food if exposed to the light or air. Keep them well covered and in a dark place. A potato exposed to the sun or wind will turn green. Probably the best method of cooking potatoes is steaming them in the skins. If peeled and then boiled, a large amount of salts are lost. Old potatoes that are shriveled or sprouted are improved by being peeled and kept over night in plenty of cold water.

Old potatoes that are too small to peel can be steamed until done. Peel and pour over them enough cream to coat each potato well, put in the baking dish, sprinkle with grated cheese, salt and cayenne pepper, brown in the oven and serve very hot. Mrs. Haughey.

Baked Parsnips

Boil parsnips, mash smooth, season with salt and pepper, and turn into a shallow baking pan, buttered. Covered with rolled cracker and bits of butter and brown in a hot oven.

Baked Tomatoes

Select large firm tomatoes, cut a round piece from the top of each, scoop out the soft parts and seeds and fill with the following stuffing: 2 tablespoons chopped parsley, 2 oz. butter, 2 oz. bread crumbs, 1 teaspoon of onions grated, yolks of 2 eggs, the chopped tomato, salt, pepper and a little nutmeg. Replace the tops, place closely together in a buttered baking dish, sprinkle with bread crumbs, and bake about 15 or 20 minutes. Mrs. E. I. Hatch.

Fried Tomatoes

Slice green tomatoes quite thick, roll in flour, season with salt and pepper and fry to a delicate brown in good beef drippings.

Spinach On Toast

Wash carefully and tie the spinach in bunches and cook in salted water until done. Drain it, cut the strings, and lay on buttered toasted slices of bread, and cover with a cream dressing made of milk, butter, pepper and salt, thickened with a little flour made smooth in cold milk. Lillie Lagerquest.

When cooking asparagus or cauliflower, always save the water and on the following day have a cream soup. Make a roux of 1 tablespoon each of butter and flour. Season with a little salt, pepper and a little onion if desired, add milk and the water saved from the vegetables.

Cabbage And Potato Roll

Take some cold boiled potatoes and an equal quantity of cabbage, cut in small pieces and mix. Heat some good beef drippings in a frying pan, put in the vegetables and season with salt and pepper. Press with a knife and fry until a delicate brown then fold carefully over into a roll and form nicely with the knife. Serve on a hot platter.