Delicious combinations of peas, shaped carrots, flageolets, etc., can be had in bottles. Drain them, and put in a saucepan with 1 tablespoon of butter and some pepper and salt. When hot serve or add 1/2 cup of cream. Serve to garnish, or alone, or use to fill peppers, or tomatoes, or patties. VEGETABLE CHOWDER Pare and slice in rather thick slices, enough potatoes to make 4 cups, and prepare the same amount of shredded cabbage, and sliced onions. Put 2 tablespoons of butter in a saucepan, and when melted add the onions, and cook them for ten minutes. Butter a large casserole, arrange over the bottom a layer of sliced potato, then a layer of cabbage, then one of onions, seasoning each with pepper and salt, and sprinkling with chopped hard-boiled egg, and so fill the dish. Pour 2 cups of milk, into which 1 tablespoon of flour has been made smooth, over the chowder, set the dish in a shallow pan of water, and bake slowly for one hour. If the milk cooks away add a little more during the cooking. The same dish can be made in a kettle, in which case halve the potatoes and cook for three quarters of an hour. VEGETABLE PIE (ST. GEORGE'S HOUSE) Boil enough carrots, turnips, and large white haricot beans to make a 1/2 cup of each when chopped or sliced after cooling, and enough potatoes to make a scant cup when sliced. Slice enough Bermuda onions to make 1/2 cup, and fry in butter until golden brown; then mix the onions and prepared vegetables, and add to them 1/4 cup each of canned peas, green beans, and tomatoes. Season well with salt and pepper, stir in 1 teaspoon of chopped parsley, dampen with the water in which the haricot beans cooked, heap into a deep baking dish, cover with a good crust, and bake until slightly browned. VEGETABLE HASH Chop separately 5 medium-sized potatoes, 2 sweet green peppers (carefully seeded), 5 fresh tomatoes, 1 cup of boiled beets (1/2 a can), and 2 raw onions. Put 2 tablespoons of butter in a frying pan, and when melted add the chopped onions, and let simmer slowly for five minutes, then add the tomatoes and let simmer another five minutes, then put in the potatoes, the peppers, and the beets. Dredge well with salt and pepper, and, stirring occasionally, let all cook slowly until the juices are nearly absorbed; then let the hash brown on the bottom, and turn out with the brown on top. Garnish with squares of toast. VEGETABLE STEW