of water. After they begin to boil cook 10 minutes, closely covered.
(This may be pressed through a sieve while hot, removing the skins, if
desired for a mould.)

STEWED RHUBARB.

Wash the rhubarb (if young and tender it will not be necessary to
remove the skin), cut into pieces about 1 inch long. To every lb. of
rhubarb allow 1 lb. of sugar. Put the rhubarb into a porcelain or
granite kettle, cover with the sugar, and stand on the back part of
the fire until the sugar melts. Move forward, let simmer for a few
minutes without stirring, turn it out carefully to cool.

BAKED PEARS.

Take large, sweet pears, wipe them but do not remove the stems. Stand
them in an earthen baking dish, pour around them a cup of boiling
water, add 2 tbsps. sugar, cover with another dish and bake slowly
until the pears are tender, basting occasionally with the liquor. When
done, stand away to cool in the dish in which they were baked. When
cold put them into a glass dish, pour the liquor over them and serve.

BAKED APPLES.

Pare and core, without breaking, tart apples. Put them into a shallow
earthen dish, fill the cavities with sugar, add water to cover the
bottom of the dish. Bake in a quick oven till soft, basting often with
the syrup. (Quinces may be baked in the same way.)

* * * * *

VEGETABLES.

Vegetables should be used very freely, as they contain saline
substances which counteract the effect of too much meat, and are the
chief source of mineral supply for the body. In cooking vegetables, a
common rule is to add salt, while cooking, to all classes growing
above ground (including onions), and to omit salt in the cooking of
vegetables growing underground. In cooking vegetables care must be
taken to preserve the flavor, and to prevent the waste of mineral
matter.

CABBAGE.

Cut a small head of cabbage in quarters, soak in cold water 1 hour,
drain and shake dry. Remove the stalk, or hard part, and chop the
remainder rather fine. Put it into a stew-pan with enough boiling
water to cover, and boil 20 minutes. Drain in a colander. Turn into a
hot dish, and pour over it cream sauce or a little melted butter,
pepper and salt.

CAULIFLOWER.

Pick off the outside leaves, soak in cold salted water, top downwards,
for 1 hour. Tie it round with a piece of twine to prevent breaking.
Cook in boiling salted water until tender, remove the string, turn
into a hot dish with the top up, cover