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Vegetables of strong flavour, which include most green vegetables, shoidd be well covered with fast boiling water, and cooked rather rapidly till done, but if at any time the water go off the boil replace the lid till water boils up again, as slow boiling spoils the colour of all green vegetables. A good rule is that vegetables which grow below the ground should always be put in cold water for cooking, while all that grow above should be plunged in boiling water. All white vegetables need a little acid; all green, a little soda. When boiling green vegetables of any kind, if a. piece of dripping about the size of a walnut is put in the centre of the vegetables just as they begin to boil it will prevent all boiling over. After cooking, vegetables must be well drained of all superfluous moisture, whether they are to be served with sauce over or not. Before cooking onions, let them lie, when peeled, in a little boiling water with a tiny piece of soda added. When preparing onions for cooking it will be found much more comfortable work if they are peeled or diced under water. Hold in the lap a large bowl filled with clear water, and work with the hands under the water. Onions done in this manner will not cause tears or stained fingers. To clean a knife that has been used for cutting onions, hold it under the cold water tap. It is a mistake to use hot water to remove the smell of onions from a knife. Onions should not be eaten after they have lain about peeled and cut, as they absorb any bad odour or infectious condition that may exist. All waste leaves of vegetables should be burned; if thrown into the dust-bin they will decay, and help to create bad smells and fever. When burning vegetable refuse in stove or fireplace, put a handful of salt into the fire with it, and there will be no unpleasant odour. RECIPE FOR STEAMING VEGETABLES, By Miss L. Bardsley, Food Reform Cookery Lecturer. For cooking greens, sprouts, cabbage, lettuce, and cauliflower, I find the most successful way is to steam them in a perforated steamer and do them very quickly, at a great rate. This I find preserves their green colour more than in any other way. They ought to be served as quickly as possible after cooking. Lettuce does in about 7 minutes, cabbage and cauliflower from 20 to 30 (cut up slightly). The loss of salts is so infinitesimal that it is hardly Avorth speaking of. Experiments have been made by Mr Broadbent, and he says the residue of salts in a cup of water that has boiled the cabbage in an ordinary way, and that which has steamed it, is remarkable, so much more being extracted by boiling. I often steam cabbage (first shredding it) in a "Yankee Idea" steamer (not perforated), and add no more water than the drippings left on it. I have also used a Wellbank boilerette, and steamed my cabbage, first putting a very little boiling water at the bottom, as not so much steam is generated as in the Hutchinson Patent. What makes them strong, I find, is too much cooking. Celery and root vegetables I steam without a perforator. I find a large fish kettle the best thing for sprouts, Ac., as the heat penetrates better ini account of the extra surface. Quarter of an hour quick steaming is quite enough.