Have your vegetables fresh as possible. Wash them thoroughly. Lay them in cold water until ready to use them.Vegetables should be put to cook in boiling water and salt. Never let them stand after coming off the fire; put them instantly into a colander over a pot of boiling water, if you have to keep them back from dinner.

Peas, beans and asparagus, if young, will cook in twenty-five or thirty minutes. They should be boiled in a good deal of salt water.

Cauliflower should be wrapped in a cloth when boiled, and served with drawn butter. Potato water is thought to be unhealthy; therefore do not boil potatoes in soup, but in another vessel, and add them to it when cooked.

Lima Beans

Shell, wash, and put into boiling water with a little salt; when boiled tender, drain and season them, and either dress with cream, or large lump of butter, and let simmer for a few moments.

Cabbage A La Cauliflower

Cut the cabbage fine as for slaw; put it into a stewpan, cover with water and keep closely covered; when tender, drain off the water; put in a small piece of butter with a little salt, one-half a cup of cream, or one cup of milk. Leave on the stove a few minutes before serving.

Cream Cabbage

Beat together the yolks of two eggs, one-half cup of sugar, one-half cup of vinegar; butter size of an egg, salt and a little cayenne pepper. Put the mixture into a saucepan and stir until it boils; then stir in one cup of cream. Let it boil. Pour over the cabbage while hot.

Stewed Celery

Clean the heads thoroughly. Take off the coarse, green, outer leaves. Cut in small pieces, and stew in a little broth. When tender, add some rich cream, a little flour, and butter enough to thicken the cream. Season with pepper, salt, and a little nutmeg if that is agreeable.

Green Corn On The Cob

Take off the outside leaves and the silk, letting the innermost leaves remain on until after the corn is boiled, which renders the corn much sweeter. Boil for half an hour in plenty of water, drain, and, after removing the leaves, serve.

Corn Fritters

To a can of corn add two eggs well beaten, two tablespoonfuls of flour, one teaspoonful of salt, one-half teaspoon of pepper; mix thoroughly; have the pan hot; put in two tablespoonfuls of lard, and drop in the corn in large spoonfuls. Cook brown.

Corn Fritters

One pint of corn meal, one-half cup of milk, one tablespoonful of salt, one egg, one pint of wheat flour, one teaspoon of soda.

Green Corn Pudding

One quart of milk, five eggs, two tablespoonfuls of melted butter, one tablespoonful of white sugar, one dozen large ears of corn; grate the corn from the cob; beat the Whites and yolks of the eggs separately; put the corn and yolks together, stir hard, and add the melted butter, then the milk gradually, stirring hard all the time; next, the sugar, and then the whites and a little salt. Bake slowly, covering the dish at first. It will bake in about an hour.

French Mushrooms Canned

Pour off the liquid, pour over them a little cream, season, and let them simmer for a short time. To be served on broiled beefsteak.

Mushrooms Broiled

Gather them fresh, pare, and cut off the steals, dip them in melted butter, season with salt and pepper, broil them on both sides over a clear fire; serve on toast.

Macaroni, As A Vegetable

Simmer one-half pound of macaroni in plenty of water till tender, but not broken; strain off the water. Take the yolks of five and the whites of two eggs, one-half pint of cream; white meat and ham chopped very fine, three spoonfuls of grated cheese. Season with salt and pepper; heat all together, stirring constantly. Mix with the macaroni, put into a buttered mold and steam one hour.

Macaroni With Cheese

Throw into boiling water some macaroni, with salt according to quantity used; let it boil one-fourth of an hour, when it will be a little more than half cooked,. drain off the water, place the macaroni in a saucepan with milk to cover, boil till done. Butter a pudding dish, sprinkle the bottom with plenty of grated cheese, put in the macaroni a little white pepper, plenty of butter, sprinkle on more cheese, cover that with bread-crumbs, set in a quick oven to brown; serve hot.

Macaroni With Oysters

Boil macaroni in salt water, after which draw through a colander; take a deep earthen dish or tin; put in alternate layers of macaroni and oysters; sprinkle the layers of macaroni with grated cheese; bake until brown.

Stewed Macaroni

Boil two ounces of macaroni in water, drain well, put into a sauce-pan one ounce of butter, mix with one tablespoonful of flour, moisten with four tablespoons of veal or beef stock, one gill of cream; salt and white pepper to taste; put in the macaroni, let it boil'up, and serve while hot.

Macaroni With Tomatoes

Boil one-half pound of macaroni till tender, pour off all the water, then add one-half cup of sweet cream, one-third of a cup of butter; pepper and salt; let simmer for a short time, but be careful that it does not become much broken, turn into vegetable dish; have ready one pint of stewed tomatoes, season with butter, salt and pepper, pour over the macaroni.