ok very slowly until tender. Drain and chop fine, add 1
tbsp. of butter, a tsp. of salt, a ssp. of pepper. It may be served on
toast (hot) or garnished with hard boiled eggs.

CARROTS AND TURNIPS.

Carrots as a vegetable for the table are more palatable when young and
tender. They should be washed and scraped, boiled until tender, and
served with butter, pepper and salt or a white sauce. Turnips contain
little nutriment; having no starch, they are very suitable for eating
with potatoes. They require more salt than any other vegetable, and
should be served with fat meat, corned beef, roast pork or mutton.
Turnips should be washed, pared, cut into slices or strips, boiled
until tender. Drain, mash and season with pepper and salt.

PEAS (GREEN).

Wash the pods, which should be green, crisp and plump, before
shelling, then the peas will not require washing. Put the peas into a
strainer or colander and shake out all the fine particles. Boil until
tender. When nearly done add the salt. Use little water in cooking,
when they may be served without draining; season with a little butter,
pepper and salt. If drained, serve either dry with butter, pepper and
salt, or with a white sauce.

GREEN SWEET CORN.

Remove the husk and silky fibre, cover with boiling water (the flavor
is improved by adding a few of the clean inner husks) and cook, if
young and tender, from 10 to 15 minutes. Try a kernel and take up the
corn as soon as the milk has thickened and the raw taste is
destroyed.

* * * * *

SALADS.

FRENCH DRESSING.

3 tbsps. of olive oil.
1/4 tsp. of salt.
1 tbsp. vinegar.
1/2 ssp. of pepper or speck of cayenne.

Mix these ingredients together and serve. This makes a particularly
good dressing for lettuce or vegetable salads.

SALAD DRESSING.

1/2 cup vinegar.
1 tbsp. sugar.
1/2 tsp. salt.
1/2 cup cream.
2 eggs.
1/2 tsp. mustard.
A speck of cayenne pepper.

Beat the eggs well, mix the sugar, salt, mustard and pepper together,
add to the beaten eggs, then add the vinegar. Place the saucepan on
the range in a pan of boiling water. Stir constantly until the
dressing becomes thick and light. Take from the fire and turn into a
cold bowl at once to prevent curdling. Beat the cream to a thick froth
and stir it into the cold dressing. (When cream is not available use
the same quantity of milk, previously thickened to the consis