ixture of cold, cooked and diced
potatoes, green peas or beans and sliced cucumbers or celery. The
canned sweet red peppers or pimentos may be substituted. Spiced or
pickled green peppers are also nice with a crisp green salad.--Mrs.
Whitehead.

Vegetables

"Dyspepsia is largely the result of trying to force square meals
into round stomachs."

TIME FOR BOILING VEGETABLES.--Turnips should be peeled and boiled from
forty minutes to one hour. Beets; boil from one to two hours then put
in cold water then slip the skin off. Spinach; boil twenty minutes in
uncovered kettle if green color is to be retained. Parsnips; boil from
twenty to thirty minutes. String beans should be boiled one and one
half hours, covered. Shelled beans require one hour to cook. Onions
should be boiled from forty minutes to one hour, covered. Green corn;
boil ten to twenty minutes. Green peas should be boiled in very little
water, boil twenty minutes. Asparagus should be cooked the same as
peas. Serve on toast with cream gravy or melted butter. Cabbage should
be boiled from one to two hours in plenty of salted water. Carrots
should be boiled from forty minutes to one hour. Whole potatoes should
be put in boiling salted water and boil rapidly in covered kettle from
fifteen to thirty minutes according to size and age. Test with the
tines of a fork. Drain as soon as tender, remove the cover and set on
back of range to dry. If they are to be mashed do not let them stand
long.

VEGETABLES.--Vegetables of all kinds should be thoroughly picked over
and well washed, and it is good sometimes to lay them into cold water a
short time before cooking. Salt should not be added until partly
cooked, as it has a tendency to harden them; they should cook steadily,
do not allow them to stop boiling or simmering until they are
thoroughly done. Drain, take some butter, heat it, add a little flour,
mix smooth in the butter, add milk enough to make a smooth gravy, turn
over vegetables, and let it heat through, then serve. This sauce is
nice for many kinds. For asparagus, carrots, peas and a few others I
keep some of the liquid they were boiled in, as it gives them a better
flavor than milk alone.

GERMAN CABBAGE.--Another way of preparing cabbage in a German way: Cut
up a cabbage and pick over carefully, wash well, heat some lard, drop
cabbage into the hot grease, stir, so as to get it all heated, then let
fry for a short time, but watch carefully to a