ander, and if it is not time to serve them stand the colander
over steam to keep them hot. Do not let them remain in the water. When
ready to serve put the sprouts in a vegetable dish and pour over them a
pint of rich cream sauce.

OKRA AND TOMATOES.

A quart of fresh or canned tomatoes--if fresh, skin in the usual
way--cut them in quarters and put over the fire, let them boil until a
great deal of the water has evaporated, then add a pint of fresh okra,
cut in slices, cook until tender, season with a generous heaping
tablespoonful of butter, and pepper and salt to taste.

BEETS.

Wash the beets carefully to avoid breaking the skin, and do not cut off
the fine roots, as this will bleed and spoil them. Put on in boiling
water and cook from an hour and a half to three hours. Test with a
wooden skewer. Cut in slices or dice and serve with melted butter,
pepper and salt. Winter beets should be soaked over night.

PUREE OF PEAS.

When peas are old this is a very nice way to use them. Put a quart of
shelled peas over the fire in sufficient boiling water to cook them.
Boil until tender, drain from the water, press through a puree sieve,
season with salt and pepper to taste, and a good heaping tablespoonful
of butter, and if too dry a little milk or cream may be used.

PUREE OF LIMA BEANS

may be prepared in the same way.

PUREE OF CUCUMBERS.

Peel and slice the cucumbers and put them over the fire in as little
boiling water as will cook them; when tender drain from the water, press
through a puree sieve, season with salt and pepper and add a
tablespoonful of butter.

STUFFED CUCUMBERS.

Peel two large, fine cucumbers, cut in half lengthwise, take out the
seeds. Scrape out carefully the soft part--with a small spoon--into a
saucepan. Peel and core a tart apple, chop fine with a small pickled
gherkin, take from this a good tablespoonful for the sauce and put one
side, then add the rest to the soft part of the cucumbers in the
saucepan. Let it simmer until tender, then add butter the size of an
egg, pepper and salt to taste, a few drops of onion juice, or the spoon
used for stirring the mixture may be rubbed with garlic, three
tablespoonfuls of grated bread crumbs, one egg beaten, stir all
together, and remove at once from the fire. Put the cucumbers in a
saucepan, cover with boiling water and cook gently until tender--about
ten or fifteen minutes; when nearly done add a tablespoonful of salt,
drain f