keep it constantly boiling until they are done. Cook each kind by
itself when convenient. All vegetables should be well seasoned.



BEETS.

Boil the beets in salted water until tender. When cold, skin; cut in
thin slices, and dress with white pepper, salt, oil, or butter, and
vinegar; or pour over them a French dressing, and toss with a silver
fork until every piece is coated with the dressing.



STRING BEANS, WITH ACID DRESSING. MRS. W. H. ECKHART.

Cook wax beans in salted water with a little salt pork. When the
beans are tender, take out and drain. Let a few bits of breakfast
bacon brown in a skillet, then put in a half pint of good vinegar and
a spoonful of sugar (omit the sugar if you prefer the pure acid); let
boil; add an onion, sliced fine; pour over the beans, and mix well
before serving.



BAKED BEANS. MRS. S. A. POWERS.

Pick over and wash well one quart of small white beans; soak over
night. In the morning, pour off the water and cover with cold water.
After boiling one-half hour, drain them, and cover again with cold