Young peas, canned tomatoes, green corn, aspar-agus, spinach, Brussels sprouts - 15 to 20 minutes.

Rice, potatoes, macaroni, summer squash, celery, cauliflower, young cabbage, peas - 20 to 30 minutes.

Young turnips, young beets, young carrots, young parsnips, tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower - 30 to 45 minutes.

String beans, shell beans, oyster plant, winter squash - 45 to 60 minutes.

String beans, shell beans, oyster plant, winter squash - 45 to 60 minutes.

Winter vegetables - One to two hours. Old beets, forever.

Suggestions

Stuffed Egg Plant

Scoop out inside of egg plant. Chop and add to it 1 tomato and 1 onion and lump of butter. Cover with water and let cook until tender and nearly dry. Season highly with salt and red pepper; add enough bread crumbs to fill egg plant. Now cover top with bread crumbs and bits of butter, put into oven and brown. Serve on lettuce leaves.

Mrs. Frank Frysinger,

York, Pa.

Kale

Boil tender in salted water 1 hour, or more. Fry cubes of bacon, dredge with flour, drain the kale and put into the bacon and dress with salt, pepper and vinegar. Mrs. C. Kurtz.

Fried Squash And Gravy

Cut a squash into thick slices, about one-third of an inch. Sprinkle with salt and let stand in water 1 hr. or so. Drain, wipe dry, roll in flour; fry in pan containing some lard; Fry brown on both sides. When the squash is all fried if no lard remains in the pan put some into the pan, add 1 tablespoonful of flour and enough water to make gravy. Season and serve. Mrs. Oliver Hesson.

Westminster, Md.

Boiled Parsnips

Pare parsnips, cut into quarters, put them into a kettle containing a piece of smoked ham; boil rapidly until tender. Drain, and serve.

Baked Cauliflower

Boil tender, split through the middle with a sharp knife, lay the cut sides downwards in the baking dish, and pour over and around it a cupful of drawn butter sauce. Sift fine bread crumbs on top and set in the oven until it begins to brown. Serve in baking dish with cut lemon.

Mrs. T. J. Little.

Cauliflower Tomato Sauce

Boil a fresh cauliflower, drain and place on a hot dish. Pour over it a cupful of tomato sauce, sprinkle with fried bread crumbs, add lemon juice and a small bit of butter, and 1/4 lb. of grated cheese. Put in oven until hot, and serve.

Mrs. C. J. Gitt.

Salsify

Scrape them, and throw at once into water, to which a little vinegar has been added. Then boil in fresh water until it has evaporated, add butter, pepper and salt. Mash and form into patties and roll in bread crumbs, fry the same as an oyster.

Misses Zeiber.

Carrots

Trim the carrots and boil in salted water. When done drain off the water. Melt 1 tablespoonful of butter in a sauce pan, add to it 1 tablespoonful each of flour, pepper, salt, grated nutmeg, a pinch of sugar and a small quantity of cream or milk. Put in the carrots, simmer gently a few minutes and serve. Misses Zeiber.

Dream Cakes

Cut thin slices of stale bread, spread each slice with club cheese and press together like a sandwich, brown and crisp in hot butter. Serve immediately.

Mrs. S. L. Bixler.

Stewed Chestnuts

Blanch 1 quart of shelled chestnuts and put on to boil with just enough water to cover them. Care should be taken to have them boil slowly, so that they remain whole. Should it be necessary more hot water may be added while boiling. When tender, season with butter the size of an egg, 1/2 cup of cream and salt to taste. Serve as a vegetable with roast turkey. Mrs. C. E. Ehrhart.