Cut boiled turnips in thin slices, and arrange them in a buttered baking dish in layers one inch deep; sprinkle each layer with melted butter, pepper, salt, and grated cheese. Finish with cheese on the top, and bake for twenty minutes. RAGOUT OF TURNIPS Put 2 tablespoons of butter in a saucepan, and when melted add 1 tablespoon of chopped onion and 4 cups of diced turnips, and stir until they begin to brown; season with 1 teaspoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, and add slowly 1 cup of vegetable broth or milk into which 1 tablespoon of flour has been made smooth. Let simmer gently for half an hour. TELTOWER RÜBCHEN Buy the imported "rübchen," which are the daintiest tiny turnips, and heat them in their own liquor; then drain and serve with Spanish sauce. PARISIAN TURNIPS Cut turnips into small rounds with a Parisian potato cutter, and boil them for half an hour or until tender, the time depending largely upon the age of the turnips. Drain, and cover with highly seasoned white sauce, to which 1 tablespoon of chopped parsley has been added. Kindness to animals is not mere sentiment but a requisite of even a very ordinary education; nothing in arithmetic or grammar is so important for a child to learn as humaneness. Journal of Education, Boston. VEGETABLE COMBINATIONS CHOP SUEY Put 1 cup of onions, fried until brown, 1 cup of celery cut in two-inch pieces and then shredded and stewed in vegetable stock for half an hour, 1 cup of fried mushrooms, and 2 cups of boiled rice in a saucepan with a cup of thin brown sauce. Let all heat together for ten minutes, and season with salt and pepper. COLCANNON This is made by the mixture of two or more vegetables already boiled. Use equal parts of mashed potato and sprouts (or any greens) finely minced, and grated onion if wanted, and add some mashed carrots or turnips or both; season with salt and pepper. Mix 2 eggs through 4 or 5 cups of vegetables, press into a mould, and boil or steam for half an hour. Turn out to serve, and serve plain or with a brown sauce. MACEDOINE OF VEGETABLES Boil 1 small cauliflower and set it aside to drain; then boil 2 cups of diced carrots, drain them when tender, but reserve the stock. Add to the carrots the cauliflower carefully separated into little pieces, 2 cups of boiled peas, or 1 can, 1 cup of cooked or canned flageolets, 1/2 a cup of carrot stock, 1 1/2 teaspoons of salt, 1 small saltspoon of pepper, and 1 tablespoon of sugar. Let simmer together until heated, and then add 1 chopped onion, 2 bay leaves, 1 tablespoon of butter. If liked, a sauce made of 1 tablespoon of butter and 1 tablespoon of flour thinned with the carrot stock and highly seasoned can be strained over the vegetables before serving. CANNED MACEDOINE OF VEGETABLES