e chopped vegetables, pour in a spoonful or two of hot water
from the tea-kettle, cover quickly so as to keep in the steam. When
heated thoroughly take off the cover and stir occasionally until well
cooked. Serve hot. Persons fond of vegetables will relish this dish
very much.

SPINACH.

It should be cooked so as to retain its bright green color and not
sent to table, as it so often is, of a dull brown or olive color; to
retain its fresh appearance, do not cover the vessel while it is
cooking.

Spinach requires dose examination and picking, as insects are
frequently found among it and it is often gritty. Wash it through
three or four waters. Then drain it and put it in boiling water.
Fifteen to twenty minutes is generally sufficient time to boil
spinach. Be careful to remove the scum. When it is quite tender, take
it up, and drain and squeeze it well. Chop it fine, and put it into a
saucepan with a piece of butter and a little pepper and salt. Set it
on the fire and let it stew five minutes, stirring it all the time,
until quite dry. Turn it into a vegetable dish, shape it into a mound,
slice some hard-boiled eggs and lay around the top.

GREENS.

About a peck of greens are enough for a mess for a family of six, such
as dandelions, cowslips, burdock, chicory and other greens. All greens
should be carefully examined, the tough ones thrown out, then be
thoroughly washed through several waters until they are entirely free
from sand. The addition of a handful of salt to each pan of water used
in washing the greens will free them from insects and worms,
especially if after the last watering they are allowed to stand in
salted water for a half hour or longer. When ready to boil the greens,
put them into a large pot half full of boiling water, with a handful
of salt, and boil them steadily until the stalks are tender; this will
be in from five to twenty minutes, according to the maturity of the
greens; but remember that long-continued boiling wastes the tender
substances of the leaves, and so diminishes both the bulk and the
nourishment of the dish; for this reason it is best to cut away any
tough stalks before beginning to cook the greens. As soon as they are
tender drain them in a colander, chop them a little and return them to
the fire long enough to season them with salt, pepper and butter;
vinegar may be added if it is liked; the greens should be served as
soon as they are hot.

All kinds of greens can be coo