Walnut Stew. Time—2 hours. Proceed as for Hash (page 28), but when heating the meat, add 2 pickled walnuts cut up small, and a little of the liquor, and garnish with 6 or 8 walnuts instead of toast. ------------------------------------------------------------------------ VEGETABLES. Hints on Preparing Vegetables. 1. Vegetables keep best on a stone floor. 2. All green vegetables should be laid in cold salt and water for 1 hour before they are cooked. This draws out all the insects they contain. Carrots should be scraped, then cut up and thrown into cold water till they are cooked. Turnips must be peeled thickly, then cut up and thrown into cold water till they are cooked. Onions must be peeled, then, as a rule, sliced or chopped. 3. Green vegetables should be thrown into boiling water with a little salt and small piece of soda, boiled quickly for a few minutes and then simmered until tender. 4. A crust of bread should be boiled with cabbages, greens, etc. This takes off the disagreeable smell. 5. Vegetables must never be left over-night in saucepans, for a poison would be produced. 6. All the waste part of vegetables should be dried under the grate, then burnt at once, _never thrown into the dust-bin_. By this means all unwholesome smells are avoided. Baked Beetroot. Time—3 hours. Boil a large beetroot about 2 hours, be careful not to pierce it. When cold mash it very smooth, add a little dripping, pepper, salt and stock. Place in a greased basin and bake for 1 hour. Broad Beans. Time—¾ hour. Shell, wash and drain them. Throw into cold water with a little salt and a bunch of parsley. Boil until soft (20 to 30 minutes), then drain them. Serve either with melted butter or gravy. French Beans. Time—¾ hour. String the beans, cut each slantwise into 2 or 3 pieces, wash them well in cold salt and water, drain them, and throw them into boiling water with a little salt and a small piece of soda in it. Let them boil very fast with the lid off, until tender. Drain the water off and serve. _French beans, à la maître d’hôtel_ are boiled as above, then rinsed in cold water, dried and put into a stew-pan on the fire with a little dripping, chopped parsley, pepper, salt, nutmeg and lemon-juice, till thoroughly heated through. Haricot Beans. Time—6 hours. 1 pint haricot beans, 1 tablespoonful vinegar, 1 teaspoonful brown sugar; pepper and salt to taste. Soak the beans over-night. Next day boil them for 5 or 6 hours in plenty of water. One hour before serving, mix the vinegar, sugar, pepper and salt well together, pour away some of the water from the beans, and add the mixture to them. Cabbages, Cauliflowers, Greens, and Savoys. Time—1½ hour.