Cucumbers are in the market all the year round. In winter they are raised in green houses and command a high price. They begin to come from the South about the first of April, and by the last of May the price is reasonable. They last through the summer, but are not very nice after August. They are mostly used as a salad and for pickles, but are often cooked. They should be perfectly green and 54 MISS PARLOA'S NEW COOK BOOK. firm for a salad, and when to be pickled, they must be small. If for cooking, it does no harm to have them a little large and slightly turned yellow. . Radishes. There are two forms of the radish commonly found in the market, the long radish and the small round one. They are in the market in all seasons, and in early spring and summer the price is low. Radishes are used mostly as a relish. Chicory or Endive. The roots and leaves of this plant are both used, but the leaves only are found in the market (the roots are used in coffee), and these come in heads like the lettuce. Chicory comes into the market later than lettuce, and is used in all respects like it. Sometimes it is cooked. Sweet Herbs. The housekeeper in large cities has no difficulty in find- ing all the herbs she may want, but this is not so in small towns and villages. The very fact, however, that one lives in a country place suggests a remedy. Why not have a little bed of herbs in your own garden, and before they go to seed, dry what you will need for the winter and spring ? Thus, in summer you could always have the fresh herbs, and in winter have your supply of dried. It is essential to have green parsley throughout the winter, and this can be managed very easily by having two or three pots planted with healthy roots in the fall. Or, a still better way is to have large holes bored in the ^ides of a large tub or keg ; then fill up to the first row of holes with rich soil ; put the roots of the plants through the holes, having the leaves on the outside ; fill up again with soil and continue this until the tub is nearly full ; then plant the top with MARKETING. 5£ roots. Keep in a sunny window and you will have not only a useful herb, but a thing of beauty through the winter. For soups, sauces, stews and braising, one wants sweet marjoram, summer savory, thyme, parsley, sage, tarragon and bay-leaf always on hand. You can get bunches of savory, sage, marjoram and thyme for five cents each at the vegeta- ble market. Five cents' worth of bay-leaves from the drug shop will complete the list (save tarragon, which is hard to find), and you have for a quarter of a dollar herbs enough to last a large family a year. Keep them tied together in a large paper bag or a box, where they will be dry. Mint and parsley should be used green. There is but little difficulty in regard to mint, as it is used only in the spring and summer. 56 MISS PARLOA'S NEW COOK BOOK. GROCERIES. The manner in which a housekeeper buys her groceries must depend upon where she lives and how large her family is. In a country place, where the stores are few and not well supplied, it is best to buy in large quantities all articles that will not deteriorate by keeping. If one has a large family a great saving is made by purchasing the greater portion of one's groceries at wholesale. Flour.

AI-modernized reading of the original text

Cucumbers are in the market all the year round. In winter they are raised in green houses and command a high price. They begin to come from the South about the first of April, and by the last of May the price is reasonable. They last through the summer, but are not very nice after August. They are mostly used as a salad and for pickles, but are often cooked. They should be perfectly green and firm for a salad, and when to be pickled, they must be small. If for cooking, it does no harm to have them a little large and slightly turned yellow. . Radishes. There are two forms of the radish commonly found in the market, the long radish and the small round one. They are in the market in all seasons, and in early spring and summer the price is low. Radishes are used mostly as a relish. Chicory or Endive. The roots and leaves of this plant are both used, but the leaves only are found in the market (the roots are used in coffee), and these come in heads like the lettuce. Chicory comes into the market later than lettuce, and is used in all respects like it. Sometimes it is cooked. Sweet Herbs. The housekeeper in large cities has no difficulty in finding all the herbs she may want, but this is not so in small towns and villages. The very fact, however, that one lives in a country place suggests a remedy. Why not have a little bed of herbs in your own garden, and before they go to seed, dry what you will need for the winter and spring ? Thus, in summer you could always have the fresh herbs, and in winter have your supply of dried. It is essential to have green parsley throughout the winter, and this can be managed very easily by having two or three pots planted with healthy roots in the fall. Or, a still better way is to have large holes bored in the ^ides of a large tub or keg ; then fill up to the first row of holes with rich soil ; put the roots of the plants through the holes, having the leaves on the outside ; fill up again with soil and continue this until the tub is nearly full ; then plant the top with MARKETING. 5£ roots. Keep in a sunny window and you will have not only a useful herb, but a thing of beauty through the winter. For soups, sauces, stews and braising, one wants sweet marjoram, summer savory, thyme, parsley, sage, tarragon and bay-leaf always on hand. You can get bunches of savory, sage, marjoram and thyme for five cents each at the vegetable market. Five cents' worth of bay-leaves from the drug shop will complete the list (save tarragon, which is hard to find), and you have for a quarter of a dollar herbs enough to last a large family a year. Keep them tied together in a large paper bag or a box, where they will be dry. Mint and parsley should be used green. There is but little difficulty in regard to mint, as it is used only in the spring and summer. GROCERIES. The manner in which a housekeeper buys her groceries must depend upon where she lives and how large her family is. In a country place, where the stores are few and not well supplied, it is best to buy in large quantities all articles that will not deteriorate by keeping. If one has a large family a great saving is made by purchasing the greater portion of one's groceries at wholesale. Flour.

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