The Pattern cook-book

Lettuce that has become wilted will brighten if laid in ice-water. Celery that seems unfit for use may be made quite fresh again by being laid in a pan of lukewarm water, which will then be set upon the ice, or outdoors, if the weather is cold, to gradually cool. When thoroughly cold the celery will be crisp and fresh. Celery that is so wilted that it may actually be tied in a knot has been revived most effectually by this method. Rice, hominy and macaroni are wisely used as vegetables during the winter and early spring. PROPER VEGETABLES TO SERVE WITH MEATS. Housekeepers are often perplexed about the choice of a vegetable to accompany various kinds of meat and fish. In America'n families of moderate means the dinner seldom consists of more than three courses, and in very many cases there are but two, the meat and vegetables and the dessert. In such a dinner several kinds of vegetables may be used, whereas in a dinner of several courses only one or, at the most, two kinds of vegetables should be provided with each dish of meat or fish. With fish may be served potatoes and tomatoes in any form ; also cucumbers, onions and green peas. If the fish is prepared with curry sauce as an accompaniment, rice should also be served ; if dressed with a cream sauce, any kind of potatoes, except fried, will be appropriate. Fish is so delicate that a vegetable of pronounced flavor should never be served with it. Therefore onions should be made as dainty as possible by being boiled in a large quantity of water, which should be changed several times ; they may then be drained and a cream sauce added. It used to be the fashion to serve nothing with fish, but bread, potatoes in some dainty form, and green peas are now always provided with it. ROAST BEEF AND BEEFSTEAK. These are the only meats that have not some really distinctive vegetable to accompany them. For this reason any variety may be served with them. CORNED BEEF. There are some vegetables which appear almost indispensable with corned beef, such as potatoes, turnips, cabbage, beets and carrots. There are, however, several substitutes for cabbage, among them being spinach, beet greens, Brussels-sprouts, dandelions and lettuce ; and Kohl-rabi may take the place of turnips. Parsnips and sweet potatoes are also good with corned beef. MUTTON AND LAMB. There may be about as great a variety of vegetables served with these meats as with beef, but roast lamb is more frequently eaten with green peas and lettuce than with anything else. PORK. With roast pork may be provided white or sweet potatoes, squash, onions, turnips, carrots, okra, parsnips, tomatoes, spinach, cauliflower, Brussels-sprouts, Kohlrabi, salsify, rice or hominy. Always serve a dish of apple sauce with pork. VEAL. Roast or braised veal is most appropriately accompanied by young carrots, white turnips or spinach. Among other vegetables that are also often served with this meat are fresh peas, beans, asparagus, okra, tomatoes, dandelion, lettuce, parsnips, creamed cabbage, young beets or beet greens. POULTRY AND GAME.