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THE WOMAN'S PART, Vegetables Should be Conserved for the Winter. [By MARGARET OSBORNE.] Gardeners, who are proverbially grumblers, complain that no one ever has enough of any- thing in a garden without having too much. i'his year if may not always be easy to sell the surplus, and so many people have allot- ments that one's friends will probably have plenty of beans and peas jusit when we have a quantity to spare. Any vegetables over and above those required for immediate consump- tion should be dried while they are still young and itender. Leaving green vegetables till they are too old and tasteless is a gardening crime, for not only do plants bear more freely when picked close and frequently, but the vegetables are more palaitable and nutritious when young, and there is less waste. If peas are dried young the shells can be boiled and make excellent vegetable stock or soup, and if spinach and greens are gathered young there are few large coarw leaves to be ithrown away. Methods of Drying. The apparatus for home drying of vege- tables is very simple. A frame of four pieces If wood arranged to be just the same size as lie oven shelf, is covered with perforated zinc T clean sacking or hessian (if new, ithese should be washed before using). Peas and beans should merely be shelled and spread n the tray, put in the oven when it is already cool and left, with the oven door open, all night. If they are ncit sufficiently dry in the morning cover them with muslin or paper, and put them in again next night. Peas so dried are much better ithan those sold in shops. A large A.S.C. depot near London is drying acres of peas for winter consump- tion, having found the plan very satisfactory last year. Spinach and all kinds of greens should be prepared as for cooking, and then bpped into cold water, again into boiling water, and a third time into cold. Then spread thinly on the drying-tray. When done they should have retained their colour, but be dry and crisp. Store in tins or bottles which have been carefully washed in soda- water and dried, ithen set in the hot sun or in the oven to kill all germs of mould. Thyme, mint, and parsley dried in this way are very useful for giving a fresh aromatic flavour to winter soup§ and gravies. To Make Vegetables Tasty. English people seldom eat vegetables alone, and it is true that plain boiled vegetables un- accompanied by meat are rather insipid. But this year, when joints are few and far be- tween, it is worth trying vegetables cooked in a fireproof dish with a little margarine or bacon fat, and served with white sauce with a little grated cheese in it, or a custard sauce flavoured with mace, or with a sprinkling of grated ham. For supper the many varieties of Russian salad are very useful. A Russian salad should contain (1) cooked vegetables— beetroot, carrot, beans, peas, potatoes. haricots, or cooked macaroni or rice. If the two latter are used, they should be well sea- soned with salt and pepper. (2) Uncooked salad—lettuce, endive, cucumber, radishes. (3) Small pieces of ham, sausage, corned beef, cooked fish, either salt or fresh, and hard- boiled eggs. Potatoes, peas, lettuce, 2 sar- dines, 3 ounces of cooked ham, and some "craps of hard-boiled egg make a good salad. The mixture of fish and meat sounds odd, but tastes good. Boiled macaroni, cucumber, green peas, cold mackerel, and capers or chopped gherkin is another variety. Either plain oil and vinegar dressing, or even eggless mayon- naise sauce may be used with these. They should be carefully arranged and garnished. lest they look messy, and served so that everyone has some of everything." This is best attained by arranging the potato, oi? the more solid cooked foundation of the salad, in the bottom of a soup plate, piling the green stuff on it, and arranging the fish, meat, or egg in little heaps round the edge of the plate. In this case the dressing will be handed separately. These salads must have been in- vented by an amateur gardener, who had never quite enough of anything to make a dish.