Vegetables should be used when they are in season, as they are always cheapest and at their best then. One should select those that are fresh and of good quality. Those of medium size are usually best. They should be kept in a cold, dark, dry place until ready to use.

Brussels Sprouts

Brussels sprouts are of the same class as the cabbage and are prepared, cooked and seasoned in the same way, but because of their small size, it is possible to leave them whole.


In those parts of the country where collards grow readily they are among the most valuable greens and give a much needed variety to the diet. They belong to the cabbage family and are valuable for their bulk and for the mineral matter they contain.

After washing collards thoroughly, add to a large amount of rapidly boiling water, and boil for 15 or 20 minutes or until perfectly tender. Season with salt, pepper, and butter or serve with white sauce.


Wash radishes, cut off tops. Serve cold and crisp. If desired pare or mark with lengthwise cuts and loosen paring from stem end to middle so that it curls back; or cut in thin slices, without paring, and use in salads.


1/2 peck spinach 2 tablespoons butter or other fat

1/2 teaspoon salt 1/8 teaspoon pepper

Pick leaves from the stems and wash carefully to remove the sand. Cook uncovered without water until tender (about 30 minutes) stirring frequently at first, then chop fine or press through a colander; reheat with butter and seasonings or add one recipe brown sauce. Serve garnished with 2 hard-cooked eggs if desired. Old spinach should be cooked in boiling water 45 minutes. Serves 6 to 8.

Swiss Chard

The green, tender leaves of Swiss chard are cooked as spinach is cooked. When the leaves are full grown the midribs may be cooked and served with white sauce.


Keep lettuce in a cold place until needed. Sometime before using the lettuce stand the stalks in cold water to freshen. If leaves seem badlv withered lav them in cold water for half and hour or more before using. Do not let leaves remain long in water for they will become darkened.

Look the leaves over carefullv and wash them thorouhlv in several changes of water. Use a large quantity of water and lift leaves from one pan to the other so that the dirt will settle in bottom of the pan. Wash till the last water is clear.

Dry the leaves by shaking and patting on a towel, wrap them in a dry towel, and place them on ice until time to serve.

Lettuce should be served very cold and dressed with salt, pepper and vinegar, or with French Dressing.

Mustard Greens

Follow the rule for cooking spinach, but add boiling water when the greens are put to cook, and drain well after cooking.


Okra is much valued in the Southern States as a vegetable and especially for use in soups. Combined with chicken, okra forms the basis of the popular gumbo soup. It contains some carbohvdrate and mineral matter but its food value is not high, for it contains a very large proportion of water.

Boiled Okra

Boil the young pods of okra in salted water until tender (about 20 minutes), drain and season with butter, salt, and pepper. Add cream if desired.