Cut off the faded outside leaves and hard part of the stalk, and wash the vegetables well. Cook in plenty of boiling water, with a tablespoonful of salt to every half-gallon. If the water is very hard, add sufficient carbonate of soda to cover a threepenny piece. Boil with the lid off till the stalk is soft. Stewed Carrots. Time—½ hour. Scrape carrots carefully and cut in thick pieces. Place them in sufficient water to cover them and stew till tender. Then evaporate water till only half remains. Add a little dripping, flour and pepper and toss carrots gently in pan till they are coated with their own juice, and serve. Stewed Celery. Time—¾ hour. Boil some heads of celery, cut into pieces about 2 inches long, in some good stock, add salt, pepper, and a little lemon-juice. Thicken the stock with flour and serve. Colcannon. Time—¼ hour Equal quantities of cooked cabbage and potatoes, chopped, mixed together, seasoned with pepper and salt, and fried in a little dripping. Boiled Green Peas. Time—20 to 30 minutes. Shell and pick them over, wash them in cold water, drain them. Throw them into boiling water, add a teaspoonful brown sugar, a little mint and salt. Boil until quite tender, drain off the water, and serve in a hot dish with the mint. Dried Green Peas. Time—4 hours. Soak over-night; next morning put them in a jar in the oven with plenty of water, salt and a spoonful of sugar. Stew gently for 3 or 4 hours, until quite tender. A pinch of carbonate of soda may be added to the water, to improve the colour of the peas. Serve either with gravy, or a little butter, pepper and salt. Jerusalem Artichokes. Time—½ hour. Peel and wash them, place in cold water with a little salt and lemon-juice, and cook till soft. They can be served either with gravy or butter sauce. Baked Potatoes. Time—1½ hour. Choose potatoes of equal size. Brush them very clean, drop them into a basin of cold salt and water, then dry them. Place them on a baking sheet, and bake in a moderate oven. When a fork will pierce them easily they are baked. The skins should never be eaten. _Another way._—Brush the potatoes, peel them very thin, parboil them, then brown them under the meat. Boiled Potatoes. Time—¾ hour. Potatoes should be well brushed, dropped into a basin of cold salt and water, and when a saucepan of water boils they should be placed in it. When a fork will pierce them easily, they are done. The water must then be strained off, the saucepan drawn to the side of the fire, a clean cloth folded over the top of the saucepan, and the lid pressed down on to it. This dries the potatoes, and makes them a good colour. They should be held in a cloth and peeled, then re-heated for a minute. _New potatoes_, if well brushed or scraped, do not require peeling.