ings as celery salt, onion salt, paprika, etc., save cream soup from tasting "flat." A little left-over bacon, chopped fine, is especially nice for seasoning cream-of-corn soup.

Rice and Celery Soup

(From "The Housewife" for March, 1915)

Boil 1 cup rice and 2 heads celery in 2 quarts of water till soft. Rub through a strainer, add 1 cup of milk and 1 cup of cream and seasoning.

Carrot Soup

(From "The Housewife for March, 1915)

Put through a meat-chopper 1 pint of carrots and a green sweet pepper, simmer in 3 pints of water till soft. Rub through a sieve, and add a pint of milk (combined with 1 tablespoon butter and 1 tablespoon flour) and season with salt, pepper and a little nutmeg or powdered mace.

COOKING WINTER VEGETABLES

In spite of the convenience of canned vegetables, there is a value in such vegetables as cabbage and turnips which we must not overlook. To render these vegetables mild and digestible we must cook them quickly in plenty of water with the cover off; change the water two or three times during cooking; and drain off the water when the vegetables are nearly done, substituting a little milk for the final cooking. Avoid overcooking, as this makes cabbage tough and develops the dark color, and the strong flavor and after-taste.

Baked Cabbage

(From the Presbyterian Cook Book, Boonville, N. Y.) Cut the cabbage in small pieces, boil until tender in salted water. When cold, chop fine, add 2 beaten eggs, 1 tablespoon butter, 2 tablespoons cream. Mix well, put into a buttered brown in the oven.

Boiled Red Cabbage

pan and

Red cabbage should be boiled in an uncovered saucepan, but in a small amount of water and without stirring (merely shaking the saucepan occasionally to keep the cabbage from sticking), in order that the attractive color may not be lost. Shred the cabbage, boil

as directed for half an hour; then season with salt, add one level tablespoon butter and one tablespoon pork drippings, duck fat or goose fat, and one apple cut in small pieces. Thicken slightly by dredging with a little flour. Cook until the apple is tender enough to be thoroughly mixed with the cabbage.

Fried Onions and Apples

(From the Presbyterian Cook Book, Boonville, N. Y.)

Cut thin slices of salt pork and fry in saucepan. Fill dish with sliced onions and apples, add a little water and cook until brown, stirring often. Add a little pepper.

COOKING SUMMER VEGETABLES

Young, mild-juiced vegetables like green peas, beans, etc., should be cooked slowly in a covered saucepan, with a small amount of water, in order to develop their full flavor. When tender, drain, season with butter, salt and a little sugar. A little milk or cream may be added before serving.

LEFT-OVER VEGETABLES

There are as many possibilities in vegetable left-overs as in those of meat, potatoes or bread. Vegetable hash is highly esteemed in New England, and may be looked for on the day after a boiled dinner. Baked vegetable hash is made by melting one tablespoon of butter in a frying pan, adding 1 pint of mixed chopped vegetables (or any one vegetable alone), 1 pint of chopped potatoes and 1/2 cups soup stock. Mix until heated, season well, set in the oven and bake thirty minutes.

Green Pea Croquettes

Take equal parts of left-over green peas and thick cream gravy (made of 4 level tablespoons butter and 4 level tablespoons flour to 1 cup of milk). Season well and cool. Shape into croquettes, roll in bread-crumbs, in beaten egg (adding 1 tablespoon of cold water to each egg) and again in bread crumbs, and fry in deep fat.

Vegetable Salads

Any left-over vegetables such as green peas, beans, asparagus, carrots or beets may be served separately or in combination as a

salad. They should be stirred as little as possible, and should be served the day they are prepared. Have them well drained and cold before adding the salad dressing. In general, a French dressing is best adapted to vegetable salads.

Mrs. Lincoln's French Dressing

One saltspoonful salt, 1⁄2 saltspoonful pepper, 3 tablespoonsful oil, 1/4 teaspoonful onion juice, 1 tablespoonful vinegar or lemon juice. Mix in the order given, adding the oil slowly. The onion may be omitted and a teaspoonful of made mustard may be added. if desired.

Canned-Tomato Salad

Fresh sliced tomatoes make one of our favorite salads, but a good substitute may be obtained during the winter months when we long for something that will add a little "snap" to our meals. To make the canned-tomato salad, heat 1 pint of strained tomato, seasoned with 1 teaspoon salt, a little pepper and 1 teaspoon onion juice. Soak 14 package of granulated gelatine in a little cold water, and add just enough boiling water to dissolve. Add to the tomato, boil for one minute, strain into small moulds and chill. Serve with salad dressing.

Salad Dressing

(From the Presbyterian Cook Book, Boonville, N. Y.)

Melt 2 tablespoons butter and stir in 2 tablespoons flour in which 1 teaspoon mustard and 2 teaspoons salt have been mixed. Then add 1 cup milk. Cook 2 minutes, then add 1⁄2 cup vinegar, 3 well-beaten eggs and 2 tablespoons sugar. Cook until thick. A cup of whipped cream may be added when cold.

VEGETABLE RELISHES

It is not fruits alone that form the basis of jams, marmalades, etc. Carrot may be added to orange marmalade without injury to the flavor, and with considerable lowering of the cost. Tomato relish may be prepared by boiling 2 pounds of ripe tomatoes (scalded and peeled) with 11⁄2 cup of vinegar, 1 pound sugar, and a teaspoon of grated ginger root, until thick.

VEGETABLE DESSERTS

Squash, pumpkin, carrot, and sweet-potato pie have as large a following as have apple or mince.

Pumpkin Pie

The only tedious part in the making of a pumpkin pie lies in preparing the pumpkin. There is a "short cut" to this which is not generally known. Bake the pumpkin whole (just as though it was an overgrown apple) until it is tender throughout. By this method it takes but a few moments to separate and mash the pulp. To one cup of this add 1 cup of milk, 1 egg, 1⁄2 teaspoon of cinnamon, 11⁄2 teaspoon ginger and a little salt. Make a paste by chopping 1/2 cup shortening into 11⁄2 cups of sifted pastry flour and adding 1⁄2 teaspoon salt, and just enough cold water so that the paste can be rolled. Line a deep pie tin with this, fill with pumpkin mixture, and bake till a golden brown.

VEGETABLE SWEETMEATS

Although it is too troublesome a process for the average cook, expert candy makers succeed in producing crystallized carrots,or glaced carrots as they are called that compare favorably with crystallized fruits and nuts. This bears out the theory that vegetables may have a place in every course, from soup to dessert, and be excellent in all.

LEGAL WEIGHTS AND MEASURES OF VEGETABLES

SOLD IN NEW YORK STATE

JOHN H. FARRELL, ALBANY, N. Y.

State Superintendent of Weights and Measures

Vegetables, like all commodities sold in this state, must be sold either by weight, measure or numerical count.

There are two simple ways in which vegetables may be sold in the state of New York: (1) by the head or bunch, and (2) by weight.

The method of sale by dry measure is far more complex, for, in the first place, when commodities are commonly sold by heap measure the law provides:

"The measure of capacity for all commodities commonly sold by heap measure shall be the half bushel and its multiples and subdivisions. The measures used to measure such commodities shall be cylindrical, with plain and even bottom, and of the diameter of nineteen and one-half inches from outside to outside if a bushel; fifteen and one-half inches if a half bushel, and twelve and one-third inches if a peck.

"All commodities sold by heap measure shall be duly heaped up in the form of a cone, the outside of the measure to be the limit of the base of the cone, and the cone to be as high as the commodities will admit."

Furthermore, bushels of various vegetables must consist of a definite number of pounds, in the absence of any agreement to the contrary: peas, potatoes or beans, 60 pounds; onions, 57 pounds, sweet potatoes, 54 pounds and carrots, 50 pounds. For a fractional part of a bushel, like fractional parts of the above weights are required. There are similar provisions as to various. fruits and grains.

When more than six heads or bunches of vegetables are sold by count, or whenever vegetables are sold by weight or dry measure, the weight, measure or count must be marked on a label