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The vegetable which admits of the greatest variation is the 
potato. Filippini has in his International Cook Book over one 
hundred ways of serving the aie 
Carrots are still considered by many to be food for animals 
instead of man, and yet carrots, ai cooked, are delicious, and 
give a touch a color to a stew or casserole, and combined wit 
green vegetables add much to the appearance of a salad. New 
carrots are in the New York market at all times, and are good 
cooked whole, but for flavor old carrots are better in soups and 
stews. When cut in slices, boiled, and glazed in butter and 
sugar, quite a new vegetable appears. If the flavor of mint is 
liked, the finely cut fresh herb may be sprinkled over the carrots, 
and served as a border around a mound of green peas. Sweet 
potatoes may be glazed in the same manner, but candied in the 
good old Southern way, they are still better, that is, cut the 
raw potato into strips, cover with brown sugar and butter, and 
cook in an earthen dish, slowly, for several hours. 
It is a pity that the white turnip is not more often served. 
Cut in Sie boiled, and creamed, it is excellent with roast 
lamb. -rabi is new to many: it looks very much like the 
turnip oa a idl flavor of both turnip and cabbage, and is 
cooked by boi 
ulb ae is used in cooking more than sie other vege- 
mee isthe onion. Onions are eaten raw and cooked in a variety 
of ways. When boiled, the water should be in as sufficient 
to cover the onions and boiled rapidly. Do not cover the 
kettle, and do not cook too long a time. The varieties are the 
yellow skin, silver skin, and red onion, bought by the quart, peck, 
or bushel; and the Spanish and Bermuda onions bought by the 
pound. The onion is one of the oldest known vegetables, and 
various countries of the world have their own particular variety 
of this vegetable. Garlic, which is used so much by the Italians, 
is found in the market in long bunches, the stems braided to- 
gether. Two garlics may be bought for five cents or less, and 
as each one is divided into many sections, known as ‘‘beans’’ 
‘ cloves,” and as only one is usually used at a time, it lasts 
. weeks in the ordinary American household. The French 
