Fresh-gathered vegetables are much the best. Soaking in cold water improves all. Always boil in _salted_ water, a tea-spoonful for each quart of water. Do not let them stop boiling, or they will thus become watery. POTATOES. The excellence of potatoes depends greatly on the _species_ and on the _age_. Much also depends on the cooking, and here there are diversities of modes and opinions. Peeling potatoes before cooking saves labor at the time of taking up dinner, which is a matter of consequence. They should, after peeling, soak an hour in cold water; then boil them in salted water, putting them in when the water boils. Have them equal in size, that all may be done alike. Try with a fork, and when tender drain off the water, sprinkle on a little fine salt, and set them in the oven, or keep them hot in the pot till wanted. Some boil with skins on; in this case, pare off a small ring, or cut off a little at each end for the water within to escape, as this makes them more mealy. Some make a wire basket and put in the potatoes peeled and of equal size; and when done, take them up and set in the oven a short time. This is the surest and easiest method. Old potatoes should be boiled in salted water, then mashed with salt, pepper, and cream or butter. New potatoes boil in salted water, and rub off the tender skins with a coarse towel. =A good Way for old Potatoes.=—Peel and soak in cold water half an hour, then slice them into salted water that is boiling; when soft, pour off the water, add cream, or milk and butter, with salt and pepper, also dredge in a very little flour. Another way is to chop the cold boiled potatoes, and then mix in milk, butter, salt, and pepper. Some cold potatoes are nice cooked on a gridiron. A favorite relish for supper is cold potatoes sliced and dressed with a salad dressing of boiled eggs, salt, mustard, oil, and vinegar. =Cold Potato Puffs.=—Take cold mashed or chopped potatoes and stir in milk and melted butter. Beat two eggs and mix, and then bake till browned. It is very nice, and the children love it as well as their elders. This may be baked in patties for a pretty variety. =To cook Sweet Potatoes.=—The best way is to parboil with the skins on, and then bake in a stove oven. =Green Corn.=—Husk it; boil in salted water, and eat from the cob; or cut off the corn and season it with butter or cream and salt and pepper. If green corn is to be roasted, open it and take off the silk, and then cook it with husks on, buried in hot ashes; or if before the fire, turn it often.