Procure an aitch bone or brisket of corned beef (or if pork is preferred', a large piece of salt pork), put into the pot over a brisk fire with enough cold water to cover it; let it come 10 a boil, then skim, in 1/2 hr. set the pot back on the fire and boil slowly, until tender. About 3/4 hr. before dishing skim the liquor free from fat; put a portion of it into another kettle with 1 cabbage, cleaned and cut in 4 quarters, 1/2. doz. peeled white turnips of medium size, cut in halves, and 4 carrots, scraped, and the same number of scraped parsnips, each cut in 4 pieces; boil till tender. Put into the kettle containing the meat, 1/2 hr. before serving, as many medium-sized peeled potatoes as desired. Serve all together, meat and vegetables from 1 dish. boiled beets, cooked separately, sliced hot, with vinegar over them, should also be served as a side dish. Cooking the cabbage in another dish prevents them from tasting of this vegetable when cold. - Mrs. J. Cunningham, 2735 S. Dearborn St., Chicago, 111.