cooks do this thoroughly. Break off stems and points, carefully
rejecting any imperfect or diseased pods. Lay a handful evenly on a
board and cut them all at once into inch lengths. Put in a porcelain
kettle, cover with boiling water, and cook from one to three hours,
according to age and variety, testing frequently, as they should be
removed from the kettle just as soon as done. When very young and
tender, only water sufficient to keep them from burning will be needed.
When done, add a half cup of thin cream, and salt to taste. If the
quantity of juice is considerable, thicken with a little flour.

THE ONION.

The onion belongs to a class of foods containing an acrid oil of a
strongly irritating character, on which account it cannot be considered
a wholesome food when eaten raw, as it so generally is. The essential
oil is, however, quite volatile, so that when cooked, after being first
parboiled in two or three waters, its irritating properties are largely
removed. The varieties grown in warm climates are much milder and
sweeter than those grown in colder countries. The onion is valuable for
flavoring purposes. It may also be boiled and served whole with a cream
sauce, or cut in quarters and prepared as directed for Scalloped
Turnips, page 242.

CANNING VEGETABLES.

Most housekeepers experience more difficulty in canning and keeping
vegetables than fruit. This is frequently owing to lack of care to
secure perfect cans, covers, and rubbers, and to cook the vegetables
thoroughly. Whatever is to be canned must be cooked sufficiently to be
eaten, and must be boiling at the time it is put into the cans. Care as
to the cleanliness of the cans and their sterilization is also
important, and after the canning process is completed, all vegetables
put up in glass should be kept in a cool, dark place. The general
directions given for canning fruits should be followed in canning
vegetables.

_RECIPES._

CANNED CORN.--Select corn just ripe enough for table use, and
prepare as directed for stewed corn. It will require from twelve to
fifteen ears to fill sufficiently each quart can. To insure success, the
cans should be so full that when the corn is shrunken by the cooking,
the can will still be well filled. Pack the corn in the cans, working it
down closely by means of the small end of a potato masher, so the milk
will cover the corn and completely fill the can; heap a little more corn
loosely on the top, and screw the