158 
he cucumber is one of the very old vegetables, known for 
thousands of years. We are quite accustomed to think of it for 
salad to be eaten raw, but cooked it retains its ‘nae flavor, 
only ten minutes being required to soften it in boiling water. It 
is good served with a cream sauce, stuffed and oe or fried. 
The last two ways produce a flavor very like an eggplant. 
Overgrown cucumbers are good for cooking, the small crisp ones 
being better for sala 
Vegetable marrow, summer squash, and eggplant may be 
stuffed and baked, or fried. When fried try olive oil for the 
fat, and use a clove of garlic; the result is a real Italian flavor. 
Peas, beans, and lentils are rich in protein, and easily become 
the vegetable substitutes for meat. They are successfully 
canned and dried. Canned peas and beans are very good 
substitutes for the fresh ones, if treated in the right way. The 
eee should be drained from the liquor in the can several 
hou efore using, and allowed to stand in cold water. This 
water should be drained off, and freshly boiling water added. 
Heat the vegetables in this, again drain, and serve with butter, 
salt, and pepper. In tae canned vegetables, the best 
brand is he cheapest in the e oose one which does not 
have too elaborate a label, ae states plainly what the contents 
of the can are. Dried vegetables ought to be used more than 
they are. The thought and amount of work necessary to make 
them good keep some housekeepers from using them. It is so 
much easier to open a can, half an hour before a meal, than to 
put dried beans to soak over night, and then slowly cook them 
until tender. The fireless cooker and the casserole have done 
much in making long, slow cooking a s 
A word about buying green aac me ae telephoning but 
always choose them at the market. Some days one vegetable 
is very high in price and poor in quality, while another is excellent 
and cheap. By watching the market, and making wise selection, 
the housekeeper can keep her family well satisfied, and for 
comparatively little money. Dried vegetables can be served 
once or twice a week, but always avoid serving any one dish too 
often 
BERTHA E. SHAPLEIGH. 
