Vegetables when used raw as a seasoning give a strong flavor, and only a little of each should be used. For flavoring soups, sauces, stews, etc., fried vegetables are far superior to the raw. To prepare them for use, clean and peel or scrape the vegetables, then cut them into small pieces, and put in a saucepan with butter or drippings, allowing two generous tablespoons of butter or drippings to a pint of vegetables. Place on a hot part of the range and stir until the butter or drippings and vegetables become hot. Partially cover the saucepan and set back, where the vegetables, which should be stirred often, will cook slowly for half an hour. Then add the vegetables to the dish they are to flavor.