The Vegetarian can well afford to do away with that doubtful economy, cooking butter. For ordinary frying use good butter; for deep fat use a good brand of cooking-oil, or cocoanut butter. CANNED GOODS It seems to be a habit with many people to decry the use of canned vegetables, although I believe there are few households which subsist without them. My experience is that the best grades of canned vegetables are often far sweeter and better, fresher in fact, than vegetables that can be bought in city markets. The housekeeper should make it a point to know which brands she prefers and to trade where she can get them; and where no retailer carries them she can usually obtain cases containing two dozen each from the preservers themselves. A little trouble taken in the autumn to stock the store-room, instead of ordering "a can of peas" now and then at random, saves time and trouble in the end. Among the canned vegetables which are put up and sealed the day they are picked by the best firms are beets, peas, corn, spinach, hard-shelled beans, tomatoes, stringless beans, wax beans, mushrooms, pimentos, okra, okra-tomato, asparagus, etc.; and the saving of time and labour in the preparation of beans, spinach, and beets especially, is worth consideration. People make the mistake of merely warming up canned goods and then serving them, whereas when the can is opened the vegetables are only ready to be seasoned and finished as they would be had they been boiled at home. Good canned vegetables are not easy to improve upon, and I serve them constantly to people who will not easily credit my statement that they are not so-called "fresh" vegetables. I will not kill or hurt any living creature needlessly, nor destroy any beautiful thing, but will strive to save and comfort all gentle life and guard and perfect all natural beauty upon the earth. John Ruskin. SOUPS Most clear soups can be greatly improved in colour by using a small quantity of vegetable soup browning, or caramel. Do not overdo it, however, as the flavour is not pleasant when too pronounced. All cream soups should be cooked in a double boiler. VEGETABLE STOCK Few meat stocks have of themselves more flavour than vegetable stock, that is, the water in which vegetables have cooked. The water in which rice, onions, leeks, celery, beans, cabbage, etc., have boiled is valuable in Vegetarian cookery, and the wise cook will use it in many ways to enhance the flavours of soups and sauces. A SIMPLE CONSOMMÉ OR STOCK