It is well to remember that all canned goods are better if the cans be opened some little time before using, that the contents may come in contact with a fresh supply of oxygen. It is needless to add, perhaps, that it is a wholesome precaution to remove the contents from the can at once, after it has been opened. Acid fruits, tomatoes, etc., must be removed at once, or ill effects may result from their use.

Peas, beans, and, in fact, all vegetables, used apart from the liquid in which they are preserved, should be thoroughly rinsed in cold water, and then scalded quickly in hot water, and drained. They are then ready for seasoning and serving in any manner desired; a little sugar (a teaspoonful to a can) will improve the taste of peas. Rusty or leaky cans, or cans bulging at the end, should always be discarded. To simplify the matter of cooking vegetables, the things to be determined are : is salt or no salt to be used? is much or little water required? should this be hot or cold? and also is the cooking to be slow or rapid? These things can be best determined by considering whether the vegetable in question be strong or sweet juiced, fresh gathered, wilted or dried.