_Vegetable Julienne Soup._--One medium small potato, one small carrot, one small turnip, one stalk celery, one half cup cauliflowerlets or string beans, peas, or any fresh green vegetable, one small tomato, one teaspoonful vegetable butter, two cups cold water, two cups vegetable broth, salt to taste. Cut all the coarse vegetables into very thin shreds, and put into a small pan with the vegetable butter and one fourth cup water, and let simmer until the moisture is absorbed; then add the rest of the water, and boil up. Add the cut potato and tomato and the vegetable broth. Salt to taste, and let cook until the vegetables are thoroughly done. Add a sprinkle of chopped parsley, and serve. _Macaroni Family Style._--One cup macaroni raw, one cup tomato pulp, one tablespoonful vegetable butter, one tablespoonful chopped onion, a sprinkle of sage or thyme, one egg, and salt to taste. Break the macaroni into inch lengths, drop into salted boiling water, and let cook until thoroughly done; then drain in a colander. Put the butter, the onion, and the savory into a small pan, and simmer for a few moments, but do not brown. Add the tomato, bring to a boil, and salt to taste. Pour the hot sauce into the egg, stirring as it is being poured in. Add the cooked macaroni, pour all into an oiled baking pan, and bake to a light brown. _String Beans._--Select young and tender beans, string them, and break them into short lengths. Wash, and lift them out of the water; put into a saucepan with enough boiling water to cover the beans. Add salt, and let cook gently, having the cover drawn to one side of the saucepan. When done, add a little vegetable butter and serve. When the beans are aged, they should be lifted out of the water and put into a covered vessel containing a little hot vegetable oil, and stirred over the fire for ten minutes before the water is added to them; and when cooked, they will be very tender. _Raised Corn Bread._--In order to incorporate in corn bread enough moisture so that it will not dry out after baking, a certain proportion of the liquid used may be poured over the meal boiling hot; thus the needed moisture is absorbed before making into bread, as follows: Three cups water, one half cake compressed yeast, four cups best bread flour, two cups corn meal, one tablespoon salt, three tablespoons sugar, two tablespoons vegetable fat. Sift the flour into a large bowl, and leave space at one side of the flour for the sponge. Dissolve the yeast in two teaspoons water, add one cup warm water, and pour on one side of the flour. Stir enough flour into this liquid to make a thin, smooth batter. Cover, and set in a warm room until light (about one and one half hours). Put the corn meal into a small bowl, and pour on gradually, in a slow stream, two cups boiling water, stirring as it is poured in, and let stand one half hour.