Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

let them stew a few minutes. Small onions are much better for cooking, as they are not so strong. Beets. Wash the beets; cut the tops off, and put them in boiling water; the early turnip beet is best for summer, and will boil in less than an hour; the long winter beet should be boiled two hours,--when they are done, drop them in cold water for a minute; peel and slice them; season with butter, pepper and salt; send them hot to table. To pickle beets, put them in a jar after they have been boiled; fill it up with weak vinegar; put in salt, cayenne and black pepper. To Boil Rice. Pick a pint of rice, wash it clean--put it in three pints of boiling water: it should boil fast, and by the time the water evaporates, the rice will be sufficiently cooked; set it where it will keep hot, until you are ready to dish it. To Keep Vegetables in Winter. Beets, parsnips, carrots and salsify should he dug up before the frost is severe; those wanted for use in the winter should be put in barrels, and covered with sand; what you do not want till spring should be buried in the garden, with sods on the top. Celery may be dug in November, and set in a large box covered with sand, in the cellar, with the roots down; it will keep till the frost is out of the ground. Or it may be left in the ground all winter, and dug as you want it for use. BREAD, &c. As bread is the most important article of food, great care is necessary in making it, and much judgment, as the weather changes so often. In warm weather, the rising should be mixed with water nearly cold; if there should be a spell of damp weather in the summer, have it slightly warm and set it to rise on a table in the kitchen. In winter it should be mixed with warm water, and left on the warm hearth all night. If the yeast is