The turnips contain the least dry substance, and the cabbages are far the richest in albuminoids. The carrot leads in starch, sugar, etc., followed closely by the beets. There is very little poetry in any of the five vegetables here briefly described, though they may enter into the daily food of those who think of lofty things and write in the most elegant style. They are the humble, unobtrusive toilers in the gardens of the world. THE PREPARATION OF VEGETABLES. There are two laws underlying the preparation of all vegetables for the table; the first is, cook until tender; the second is, do not cook until mushy and the juice extracted. By overlooking the first you are left with a rank, tough, indigestible dish; by overlooking the second with one watery, and—worst of all culinary adjectives—juiceless. A time-table regulating the exact number of minutes which each vegetable shall be cooked can not be perfectly exact. Not rules, but judgment must decide the limit of time. However a table of approximations may be of service to amateur cooks whose experience has not yet taught them that essential of successful cookery. CABBAGE.—When young, requires an hour; winter cabbage, double that time. TURNIPS.—When young, three quarters of an hour; winter turnips, two hours. CARROTS.—When young, three quarters of an hour; winter carrots, two hours. BEETS.—When young, three quarters of an hour; winter beets, four hours. ONIONS.—When young, one hour; winter onions, two hours. The temperature at which vegetables should be cooked is a point of great importance. A little reflection should easily settle the question, however. When young vegetables are tender, the juices are easily withdrawn, continued stewing or soaking extracts all the flavor and strength; when old they become tough, and only long stewing will make them tender and bring out the juices. By putting young vegetables into cold water we extract the juice before they begin to cook, and by the time they become tender they are tasteless; but by putting winter vegetables into cold water they are gradually softened, and by the time they are cooked tender the juice is fully developed; hence the reason for the rule which cooks have formulated: Put all young, green vegetables into salted boiling water; all dried and winter vegetables into cold water. Add to your regard for these first principles a nice skill in draining all the water from your cabbage, turnips, carrots, beets and onions, and that most delicate of all cookery arts—the art of seasoning—and you can not fail of toothsome entrées[1] and salads.