Early in the morning, either buy the peas from market or have them gathered in your garden, while the dew is on them. Shell and lay in cold water till half an hour before dinner. Then put in boiling water and boil steadily a half hour. Add a little salt, just before taking from the fire. Drain, add a heaping tablespoonful fresh butter and put in a covered dish.--_Mrs. S. T._ TO COOK ASPARAGUS. As soon as you get the asparagus from market or your garden, throw into salt and water, after scraping the outer skin and tying up in bunches. Put on to boil one hour before dinner. After boiling thirty minutes, drain, cut in pieces half an inch long, and put in the saucepan with enough milk to cover them. Just before serving, add one tablespoonful fresh butter, in which one teaspoonful flour has been rubbed. Season with salt and pepper.--_Mrs. S. T._ _To Cook Asparagus._ Wash well, scrape, cut off the tough end, tie up in bunches and put in boiling water with a spoonful of salt. Boil thirty minutes or till tender. Lay it on slices of toast in a dish, pour melted butter over it, and serve hot.--_Mrs. P. W._ TO BOIL BEETS. Wash them. Do not break or cut the roots. Leave an inch of the tops, so that the color and juice cannot escape. Boil hard for two hours. When tender, slice them, sprinkling over them sugar, then butter and salt to the taste. Sugar is the greatest improvement.--_Mrs. S. T._ TO BAKE ONIONS. Boil six onions in water, or milk and water with a seasoning of pepper and salt. When done enough to mash, take them off, mash them with butter, grate bread crumbs over them and set them to bake. Or place them whole in the baking dish with butter and bread crumbs. TO COOK ONIONS. Boil till tender, in milk and water. Pour melted butter over them, and serve; or chop up and stew with a little milk, butter, and salt. TO FRY ONIONS. Wash and slice them. Chop fine, put in a frying-pan and cover with water. Simmer till the water is dried up, then fry brown, with a large slice of fat pork. Add pepper and salt.--_Mrs. S. T._ TO DRESS RAW ONIONS. Slice and chop fine, and put in weak salt and water till just before dinner. Then drain off and dress with half a teacup vinegar, two tablespoonfuls pepper vinegar, two tablespoonfuls made mustard, two tablespoonfuls white sugar, one tablespoonful salt. Lay a large lump of ice on top, and garnish with curled parsley; which, eaten after onions, is said to remove the scent from the breath.--_Mrs. S. T._ RADISHES. As soon as taken from the ground, put in cold water. Then put red and white radishes alternately in a dish of fanciful design, ornamenting with curled parsley, in the centre and around the edges.--_Mrs. S. T._ CELERY. Wash carefully and put in cold water to keep crisp till dinner. Remove all the green, as nothing is so ornamental as the pure white leaves of bleached celery. If the ends of the stalks have been broken, split and curl them.--_Mrs. S. T._ TO BOIL SNAPS.