next, but endive, chicory
and dandelion, with many others, may be used to advantage in this way,
and furnish pleasing variety to the menu.

Nearly all vegetables are good canned, and if care is taken in preparing
and canning, it is possible to have fresh-tasting fruits and vegetables
through all seasons.

Thorough sterilization is necessary in canning or preserving. In the
first place, use good jars. Glass jars will be found the most
satisfactory. Those with glass top and rubber ring held in place by a
wire spring are the cheapest in the long run, although the initial
expense may be somewhat high. Never use defective rubbers, as vegetables
often spoil after being sterilized, because of bad rubbers.

A clothes boiler makes a good container to use in sterilizing. A false
bottom made of wire netting cut to fit or strips of wood may be used, as
the jars will break if set flat on the bottom of the boiler.

Select vegetables that have not begun to harden or decay. Always can as
soon as possible after gathering. Some vegetables are best cooked
before putting in jars; among these are beets, pumpkins and turnips, but
most of them may be packed while raw in jars and cooked as follows:

Pack jar full, adding salt as desired, fill with cold water to the top
of the jar. Put the rubber on the jar and place the glass top on, but do
not press down the spring at the side of the jar. Put as many jars in
the boiler as it will hold without crowding. Pour into the boiler enough
water (cold) to prevent it from going dry during the boiling. Put the
cover on the boiler and bring the water to a boil and keep it boiling
for an hour. (Hour and a half for half-gallon jars.) At the end of this
time remove the boiler cover, and let the steam escape. Press down the
spring on each jar, which clamps on the top, and no outside air can
enter.

On the next day raise the spring at the side of the jar and boil as on
the first day, clamping on the top as before at the end of operation.
Repeat this on the third day. All meats, fruits and vegetables are
sterilized on this principle.

Never subject jars to a draft of cold air when removing them from the
boiler, as this will be likely to crack them. If, after sterilization
seems complete, any jars spoil, increase the time of boiling.

ASPARAGUS.

Cut the tender part into short pieces. Cover with boiling water, and
boil until done. Season with salt and pepper, and serve with most of
juice; or, if pre