Remove the leaves and put in cold salt water for 30 minutes. Then boil for 20 minutes. Corn is best when eaten raw. It is very nutritious and will afford a perfect meal during the summer with tomato salad and lettuce. CANNED CORN. Thicken the corn with flour and water. Add a small amount of hot cream and season with salt and pepper or a few spoonfuls of tomato juice. If no cream is desired, drain off the liquid and thicken like butter sauce. Canned corn, being a rich and soft food, should not be mixed with many other foods at the same meal. It is more suitable for the morning or noon meal than for supper. KOHLRABI. Peel, slice thin, and stew in a very little water. When nearly done, add some hot soup. Prepare with a butter sauce. Chop fine some green leaves of the plant previously boiled and add. Serve with boiled beef. VEGETABLE OYSTER. Wash, scrape and boil in salt water until tender--about 40 minutes. Prepare with butter, milk or cream sauce, or mash fine and fry like potato balls. Season with lemon or pepper. TURNIP PUREE. Prepare like carrot puree. Cook with as little water as possible. ROASTED TURNIPS. Prepare the same as roasted carrots. They combine well with mutton. FRIED PARSNIPS. Scrape, wash and cut in slices, lengthwise. Boil in salt water for 5 minutes, then drain and fry in smoking hot fat. They can be turned in batter if desired. They may be fried without cooking, like sweet potatoes. KALE. This is a desirable vegetable in cold weather. It is purifying and very valuable during the rainy season, in malarial districts. Remove the leaves from the stems, wash and boil in salt water, using as little water as possible. Chop very fine and prepare like spinach. A little smoked meat may be added. SQUASH. If young and tender it does not require peeling. Wash, cut into small pieces and steam. When done, mash fine and season with salt, pepper and cream, or butter, and a few drops of lemon. It may be cut in slices and fried in oil, or dipped in butter and fried like egg plant. TOMATO PUREE. Cut some fresh, firm tomatoes into several pieces. Cook in a double boiler with as little water as possible. Rub through a sieve with a spoon or potato masher. From 3 to 6 ounces of thick puree is sufficient at a meal, for the average adult. For medicinal purposes, tomatoes may be eaten in large quantities. CANNED STEWED TOMATOES. No. 1. They are more wholesome if not cooked. Place a can of tomatoes in hot water to heat, drain off the liquid, and serve with meat, fish, eggs or cheese. The liquid may be kept for soup. STEWED TOMATOES. No. 2. Heat a can of tomatoes, thicken with flour and water, and let boil 10 minutes. Add some butter and flavor with onion, and small amount of sugar if desired. STEWED TOMATOES. No. 3. Prepare as number two, thicken with bread or cracker crumbs, instead of flour. STEWED TOMATOES. No. 4.