Creamed or Mashed Turnips

Peel turnips, then cut up in small dice, discarding all tough and stringy parts. Cover with cold water, add salt, and boil until tender, then drain. Prepare a cream sauce of butter and milk thickened with a little flour, add the boiled diced turnips with salt and pepper to taste, and serve at once, or mash the turnips after draining, and add pepper and salt and butter to taste.-[A. G., Mass.

Stuffed Cucumbers

Peel large cucumbers, cut in half lengthwise, and remove seeds and soft pulp. Prepare a filling of 1 cup each minced cold chicken and bread crumbs, 1 teasp each minced parsnip and onion, 1 tablesp melted butter, 2 tablesp cream, and salt and pepper to taste. If filling seems too stiff, add more cream. Pack this filling heaping full into the cucumber boats. Place side by side in a baking dish, and pour around them some well seasoned stock or gravy, or a little hot water and butter. Cover and bake 1/2 hour, then uncover and brown. Remove the cucumbers to a heated platter, thicken the gravy in the pan with a little browned flour, pour around the cucumbers, and serve at once.- [Mrs. E. E. S., Pa.

Cooked Celery

Trim and cut celery stalks in small pieces, reserving the tender inner parts to serve raw. and the greens for soup. Boil until tender in no more water than necessary, then season with salt and pepper, add butter and milk, and slightly thicken the gravy with a little flour.-[Mrs. J. L. R., O.

Celeriac

Not all housewives are acquainted with the turnip-rooted celery, or celeriac, which is generally used for soups and stews. Here is another way. Pare and slice the root, add a medium sized onion, sliced thin, and boil till tender, then add a cream sauce, and let simmer on back of the range a few minutes, until ready to serve.-[Miss M. W., Mass.

How To Cook Asparagus

The usual way is to cook asparagus uncut, in water to cover, but in this way you are obliged to cook the tender heads just as long as the tough stalks. This is my way: Cut off all the tops and an inch or so of the tender top stalk, and lay these aside, then peel the bottom stalks, cut in one-inch lengths, and stew slowly 1/2 hour, adding a small pinch of soda, then add the tops and boil 10 or 15 minutes longer. Season with pepper and salt, and add butter and cream.-[Mrs. C. J., Ct.

Boiled or Fried Rutabaga

Peel and slice rutabaga, add water to cover, salt and pepper, 1 tablesp lard, and a small pinch soda. Cook until tender, then remove cover, and fry brown.- [C. O., N. D.

Peel and slice rutabaga 1/2-inch thick, and boil in slightly salted water until tender; then drain, roll in flour, and fry in hot drippings, adding salt and pepper to taste.-[Mrs. L. S., Minn.

Baked Salsify or Oyster Plant

Scrape and slice the salsify and cook till tender in slightly salted water. Then put in buttered baking pan alternate layers of bread crumbs and salsify, seasoning each layer with salt, pepper and butter. Fill the pan half full of sweet milk, and then add sweet cream until nearly full. Cover the top with bread crumbs, and dot with butter. Bake in a hot oven. A very little sugar added to the salsify is liked by some.-[Mrs. G. G., Mo.

Stewed Radishes

Wash and scrape 3 or 4 bunches white radishes, cut in small pieces, cover with water, add a little salt and sugar, boil until tender, then drain, mash and add a little butter and cream. We like this better than turnips.-[Mrs. P. H. J. Ore.

Stuffed Peppers

Remove seeds from 6 large, sweet peppers. Put over the fire in cold water, bring to the boiling point, and then drain. Repeat this twice. Prepare a filling of 1 cup each boiled rice, cold meat, chopped fine, and tomatoes, cut fine, and 1/2 cup bread crumbs. Season with salt, pepper and onion. Fill the parboiled peppers with this mixture, sprinkle the tops with bread crumbs, and dot with butter. Bake in brisk oven 1/2 hour. Another way is to cut the parboiled peppers in slices, dip in a batter and fry brown on both sides.-[Mrs. D. D. P., Cuba.

Stewed Cauliflower

Select a nice, fresh head of cauliflower, break it apart, trim the stem ends carefully, and let stand a few minutes in cold, slightly salted water, then drain and put in a granite stew pan with cold, slightly salted water, and let boil till tender. It is a good plan to tie the cauliflower in a net, so that it can be lifted out of the boiling water when done, without breaking the flower. Prepare a cream sauce of milk and butter, thicken with a little flour, and season with salt and pepper. A beaten egg, may be added, if liked. Pour this over the cauliflower, and serve at once.-[Mrs. M. M. B., Mo.

How To Cook Sauerkraut

Wash sauerkraut in cold water to freshen just right to taste, then put on 1 qt saukerkraut with 1/2 cup lard or drippings and a little water to prevent scorching. Cover closely and stew slowly until tender, adding a very little hot water if necessary. It is a mistake to wash the sauerkraut too much or to parboil it as this leaves nothing but a wilted, tasteless mass. Plenty of fat and slow boiling are necessary. Serve jwith boiled or roast pork, and mashed potatoes.-[A. G., Mass.