Summer, or green, vegetables should be cooked as soon as possible after being gathered. If they must be kept, they should be spread on the floor of a cool, dry, well-ventilated cellar, or placed in the ice chest. Lettuce should be sprinkled with cold water, and wrapped in heavy paper or cloth. If vegetables are wilted, they may be freshened by standing in cold water. Vegetables containing sugar lose some of the sweetness by standing. Corn and peas lose their flavor more quickly in this way than any others.

Winter vegetables should be stored in a cool dry place. Potatoes, carrots, and turnips should be kept in barrels or bins in order that as much air as possible may be excluded. Squashes should be spread apart in such a way that they will not touch one another. They should be watched carefully and when dark spots appear, should be cooked at once. Further directions are given on page 584.

Canned vegetables should be emptied from the can as soon as they are opened, turned into a bowl, and allowed to stand for at least one hour before being used, in order that the flavor may be improved by contact with the air.

Dried vegetables should be soaked in cold water overnight and cooked in the same water, more being added, if necessary.