POTATOES for baking should be pricked before putting in the oven to allow the escape of steam, and thus prevent bursting.

Vegetables of all kinds are better for being kept in cold water a short time after being prepared for cooking. This is especially nice for cabbage, cauliflower and pared potatoes.

Cauliflower should be tied up in a piece of white mosquito netting, to preserve its shape while boiling.

Canned Vegetables

Canned Vegetables are safer to be opened and turned into a strainer before cooking. Pour a cup of cold water over them and let drain thoroughly. Do this at least an hour before cooking allowing the air to have free access to them. Even with tomatoes this is necessary as it completely removes the juices that may have caught some corrosive quality from the can itself. Canned peas, corn, beans and asparagus should always be prepared in this way.

Onions may be peeled without the slightest annoyance, by holding them under water while handling and slicing.

Dried Corn

Dried Corn should be soaked over night.

Vegetables are usually put in boiling water, unless expressly stated otherwise.

Perfectly fresh vegetables need boiling less time than those that have been kept.

Cold sliced potatoes are better for sprinkling a tablespoonful of flour over them while frying.

Fried Cabbage

Fried Cabbage is better if a little flour is stirred in five minutes before serving.

Old and Poor Potatoes are greatly improved by paring and soaking them in cold water for several hours previous to boiling. Good potatoes should be cooked without peeling.

Water, Potatoes should have a piece of lime as large as a hen's egg put in the kettle, however watery the potatoes may have been when the water is poured off the potatoes will be perfectly dry and mealy Cabbage may have its disagreeable odor, while boiling, entirely done away with by tying a lump of charcoal in cloth and dropping in the kettle with it.

Greens boiling may have the odor absorbed by tying a piece of bread the size of an egg in cloth and dropping in the kettle.

Asparagus if very tender may be tied in bunches and set up in water, leaving the tops above to be cooked by steam; in this way they will not boil to pieces.

Good Potatoes

Good Potatoes when cut will show a light cream color, and a white froth will be the result of rubbing the cut surfaces together. Reject that variety where drops of water appear. Select those of uniform size to cook together.

Baked Potatoes

Baked Potatoes if wanted in a hurry may be partially boiled, then baked.

Cooking Vegetables

Cooking Vegetables too long ruins the flavor, and it is usually better not to have too much water left to pour off.

Potatoes sliced in each kettle full of doughnuts will keep the odor from penetrating the house, and the lard from burning.

Cabbage may be kept sweet and good for winter by making a brine strong enough to hold up an egg; then cut the heads of cabbage in halves and put in the brine. Press down.

Vegetables that are strong can be made much milder by tying a bit of bread in a clean cloth and boiling with them.