Onions. - Skin and boil. Serve plain with seasonings or in white sauce, or bake whole or stuffed. Cut raw onions in slices, dip in flour and fry in a little fat or in deep fat.

Celery. - Serve raw, boil or fry. Serve boiled celery in white sauce or scallop with rice and white sauce.

Asparagus. - Boil. Use tougher parts of stalks for soups. Tender, served plain or in white sauce. Serve boiled asparagus on scrambled eggs on toast or on fried mush.

Spinach. - Boil. Serve plain, seasoned, or mixed with white sauce.

Cabbage. - Serve raw or boil. Serve plain, seasoned or in white sauce alone or with grated cheese, or scalloped with cheese and white sauce. Boil with pork, or boil cabbage with 2 tablespoons fat, 4 tablespoons vinegar, 1 onion sliced, 1 teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons sugar, 1 hour. Stuff cabbage leaves with boiled rice or chopped meat mixture, roll and tie and boil. Serve on toast as Cabbage Rolls.

Tomatoes. - Dip in hot water, peel, slice, serve raw; or cook cut into sections with 1 teaspoon salt, 2 tablespoons sugar, few grains pepper and 1 cup bread crumbs to 6 tomatoes; ¼ onion, cut in pieces, added, gives a pleasing flavor; serve as Stewed Tomatoes. Corn and green pepper may be added to make Mexican Style Tomatoes. Arrange sliced or canned tomatoes, seasoned in layers with bread crumbs or boiled rice or boiled macaroni or spaghetti, in a well-greased baking pan, and bake until nicely browned on top; serve as Scalloped Tomatoes. Stuff raw tomatoes from which slices have been cut off from the tops and pulp removed; fill with boiled rice, bread crumbs, seasoned, and mixed with finely-chopped meat, and bake; serve as Baked Stuffed Tomatoes.

Egg Plant. - Pare and cut, soak overnight in cold salted water, drain. Soak in cold water ½ hour, drain again, dry, sprinkle with salt and pepper, dip in crumbs, eggs and crumbs again. Fry in deep fat and serve as Fried Egg Plant.

Squash. - Wash summer squash, cut in pieces, remove seeds. Steam 20 minutes. Turn into a cheese-cloth bag, squeeze out water. Mash, season and serve. Cut winter squash in pieces, remove seeds and stringy part, steam or bake. Mash, season and refill shells and serve as Baked Squash.

Corn. - Remove husk and silky threads, leave a couple of layers of husk on, and plunge cobs into boiling water; boil 10 minutes; serve as Boiled Corn. Remove corn from cob, heat with 2 tablespoons butter, 1 tablespoon sugar, teaspoon salt, a few grains of pepper, ½ cup white sauce to 1½ cups corn and serve as Stewed Corn. Arrange corn, white sauce mixed with finely-chopped green pepper and bread crumbs in layers in a well-greased baking dish and bake; serve as Scalloped Corn. Mix 1 cup corn with 1 well-beaten egg, ¼ cup flour, salt and pepper to taste, and shake to imitate oysters. Brown on both sides on a well-greased griddle and serve as Corn Oysters.