_Mashed Carrots._—Boiled carrots are very nice mashed with a large spoonful of butter, a little cream, and seasoning of pepper and salt worked into them. Serve as you would mashed potatoes. _Fried Carrots._—Cold boiled carrots, or those which have been parboiled, may be sliced and fried brown in butter. They must be seasoned, of course, with pepper and salt. _Stewed Carrots._—Parboil carrots for three quarters of an hour. Put them into a stew-pan and pour on them a teacupful of broth with seasoning of pepper, salt and butter, and stew until they are tender. A little cream and a lump of butter may be added and the whole allowed to boil up. _Boiled Beets._—In preparing beets for the kettle they should be washed, but not cut. When done, rub off the skin and slice. Butter, pepper and salt should be added for seasoning. If you like a dressing of vinegar put a tablespoonful of butter into half a cup of vinegar, add pepper and salt, and boil before turning upon the beets. _Baked Beets._—Slice your beets and place in a baking pan with butter, pepper and salt. Allow about twenty minutes longer for baking than boiling. This method preserves much of the juice of the vegetable which is lost in boiling. _Stewed Beets._—Parboil your beets until nearly done, rub off the skin and slice. Into your stew-pan pour enough milk to cover the beets, add a little butter, salt and pepper, and simmer slowly until they are done. _Boiled Onions._—Onions may be laid in cold water half an hour before cooking. Boil them in two waters until tender. When cooked, drain carefully and serve with butter, salt and pepper. Boiled onions are nice with a dressing of drawn butter. _Baked Onions._—Choose large onions for baking, and after peeling boil for an hour. Drain them thoroughly and about each wrap a piece of buttered tissue paper, bake them until they are quite tender, then remove the paper and brown in the oven, basting with butter. Serve them with drawn butter. _Stewed Onions._—Onions which have been parboiled may be stewed in milk sufficient to cover. When done, a dressing of hot cream and butter, seasoned with salt and pepper, may be poured over them; or they may be chopped fine, and the cream, butter and seasonings be stirred in. _Fried Onions._—Slice into small strips and fry in butter, taking care to brown them evenly. Season with salt and pepper. Onions sliced thin and fried in hot fat are called _Saratoga onions_. THE CIRCLE OF THE SCIENCES. PHYSICS.