Cauliflower should be avoided by those who have delicate stomachs, at the evening meal. It should be perfectly fresh and put into salted water for an hour before cooking, in order to take out any hidden insects. It should be boiled 20 to 30 minutes; if steamed it takes a little longer. Flavor with salt and a little sugar while boiling. Serve with brown or melted butter and lemon, or prepare a butter sauce with soup stock and the yolk of an egg, or with cream. Season with pepper. Serve with chipped beef or grated cheese for breakfast, or with lean meat for dinner. Left over cauliflower may be baked in the oven with cheese or bread crumbs, and served for breakfast. Tomato sauce is also suitable as a dressing. Cold cheese is a better combination with the latter than cream sauce or baked cheese. STRING BEANS. They are very purifying and should be eaten often, by people of a bilious tendency. Select young string beans, pull off the string on each side and break in pieces an inch long. Boil in slightly salted water and prepare like green peas. They may be mixed with carrots. Ribs of beef or lamb can be cooked with them as described in recipe for peas. For other combinations, see “Boiled Mixed Dinners.” SPINACH. This is also a very valuable vegetable. Besides being rich in iron and phosphates, it is laxative, and excellent as a medicinal food for constipation. Wash it thoroughly. For a delicate stomach use the leaves only. Steep in as little water as possible, chop very fine or rub through a colander; season with pepper, salt, lemon and butter, or prepare with a brown or white butter sauce from soup stock, or spinach water. Gelatine may be used in place of soup stock by dissolving the gelatine in the vegetable water. Smoked or salted lean meat may be cooked with it for flavoring. Serve with eggs or lean meat. SPINACH (Saxon Dish). Boil in as little water as possible, and chop fine. Then chop fine some well watered salt herring or other salt fish. Prepare the spinach with a butter sauce made from soup stock, add the fish and serve on toast. Dried bread crumbs or browned flour mixed with butter, without the liquid, may be added to any of the green leaf vegetables. MUSTARD GREENS. Dandelions, yellow dock, horse radish tops and lettuce may be prepared in the same manner as spinach. OKRA. Wash and remove the stems. Boil in salted water for 40 or 50 minutes. Prepare with a butter or cream sauce. STEWED CUCUMBERS. Wash and peel them. Then cut into pieces and cook with as little water as possible, until tender. Serve with fish or lean meat for dinner, or with whole wheat or rye bread for breakfast. CELERY ROOT. Wash and boil the roots with the skins. When tender, peel them and cut into slices. Prepare with a butter sauce made with soup stock or serve with French dressing. Flavor with parsley. BLACK CARROTS.