Salt is added to vegetables for savor and, in some cases, to help retain the color of green-colored vegetables, as spinach, peas, asparagus, etc. Salt tends to draw out the juices and toughen fibre. Consequently, if color and savor are preferred to texture, or if the vegetables are quickly grown, fresh, and tender, use salt. If the vegetables are wilted and in consequence liable to be tough, add the salt just as they are done, thereby sacrificing color to tenderness. Potatoes, either white or sweet, that are usually tender when boiled, are best boiled in salted water. All vegetables may be made more delicate in flavor by blanching. To blanch, cover the vegetable with cold water, let boil five minutes, then drain and rinse in cold water; drain again, then cook as usual.

Those who live in the country may plant a garden, have a "canner" of some kind, and, in time of plenty, "put up" vegetables and fruit for winter use. Even those who have no fruit trees often put up fruit. Young and tender asparagus, peas, string beans, beets, and sweet corn, when these are obtainable, may be canned most successfully, and prove truly delectable in taste. But, when the home supplies run short, then is the time to find out the possibilities of dried vegetables and fruit; and few know how tempting they may be made. Dried lima beans, lentils, and flageolets (French beans), soaked in cold water over night, cook quickly, and may be served with butter, cream or sauces; with more labor they may be transformed into soups, croquettes, souffles salads, etc. Tomatoes in combination or in sauces give variations to these dishes and, combined with a suspicion of onion impart flavor, which at the present time is demanded in all good cookery.

Once having tried celery au gratin - celery alone or with cheese and oysters - or celery in a brown sauce flavored with kitchen bouquet, no part of the head of celery need go to waste. Of course, in any of these dishes whole heads of celery may be used, but, as a matter of economy, the tender inner stalks may be reserved for a "savory," and the coarse outer stalks, that are not palatable uncooked, may be presented in one of the most pleasing little entrées mentioned above. These, properly seasoned and flavored, in addition to their palatability, give quite an "air" to an ordinary home dinner. Note that the celery will need cooking at least an hour.