By Lucile Brewer

Although by means of proper storage, vegetables can be kept beyond their season, the price of products held in this way is necessarily higher than of those bought in season. Therefore, the general rule should be to use vegetables when they are in season (page 550).

Vegetables may be classified as follows according to the parts of the plants used:

Tubers.-Potatoes, Jerusalem artichokes.

Roots.-Beets, carrots, parsnips, radishes, sweet potatoes, salsify, and turnips.

Bulbs.-Garlic, onions, shallots.

Stems.-Asparagus, celery, chives.

Leaves.-Brussels sprouts, beet greens, cabbage, dandelion, lettuce, sorrel, spinach, water cress.

Flowers.-Cauliflower.

Fruit.-Beans, corn, cucumbers, okra, eggplant, peaa, lentils, squash, tomatoes.