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use a very small onion with a brown skin, known as shallots, and 
these may be purchased by the basket, holding a quart, for 
twenty-five cents. The leek, known to the ancient Egyptians, 
is a variety of onion too often neglected. Leeks are bought by 
the bunch, and used in soups, or if very fresh, may be boiled 
and served like asparagus, with two or three inches of the leaves 
left on. They are cued ten cents a bunch, and are very 
acceptable in the early sp 
The leaves and stalks a lanes give us our fresh green or 
succulent vegetables, and include cabbage, celery, spinach, 
asparagus, and greens of all kinds. All of these may be cooked, 
ut many are eaten raw, such as lettuce and other salad plants, 
and celery. In selecting, look for crispness, and good green 
color. Sometimes spinach is a bit wilted and may be soaked 
in cold water, the result being crisp, firm leaves. Being com- 
posed largely of water, these vegetables decrease in bulk, when 
cooked, to a considerable extent, and it is necessary to buy a 
much larger quantity. They require careful preparation, con- 
sisting usually of many washings to remove dirt, and possible 
insects.. hen boiling green vegetables the ie is retained if 
the kettle be uncovered. ten, a small amount of bicarbonate 
of soda is used, and salt is added just before . vegetable is 
ready to serve 
One word about cabbage; it should not be overcooked, thirty 
minutes being sufficient, and less time when the leaves are 
separated. If cooked in a large quantity of freshly boiling 
water, in an uncovered kettle, it is most delicate, and perfectly 
white. The long cooking causes it to grow dark in color and 
renders it hard of digestion. Any left-over cabbage may be 
oe and scalloped with cream and cheese, covered with 
tered crumbs and baked. The Fins and Swedes make a 
es dish, by wrapping cabbage leaves around raw well- 
seasoned chopped meat; ae ese rolls are tied, fried until brown in’ 
hot fat, and then cooked in a very little water or gravy until 
tender. 
A green new to many in this country is the Swiss chard. It is 
boiled and served like spinach, or the midrib of the leaf which 
