This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Summer Vegetables - If these are not to be cooked at once, they should be put in the refrigerator or some other cool dry place. Peas and corn, especially, should be cooked soon after they are gathered, because they lose their sweetness on standing. Lettuce should be sprinkled and wrapped in a heavy cloth or paper, and put into the refrigerator until it is used. Salad greens keep a week or more in mechanically cooled refrigerators if they are washed and placed in closely covered enamel or porcelain containers after being well drained. Cloths or paper wrappings dry out too quickly in mechanically cooled refrigerators.
Cut the stems of wilted vegetables and plunge into cold water to freshen.
Winter Vegetables - These should be in good condition, firm and uninjured and stored in a dry, cool, well ventilated place. Most of them keep better if they are piled up so that the air is excluded. Squash, however, keep better if they are spread out so that they do not touch one another. Squash and sweet potatoes require a warmer place than other vegetables. Vegetables cannot be kept successfully in an unpartitioned cellar containing a furnace. Vegetables should not be overripe when stored, but should be nearly mature. Parsnips improve in flavor if they are allowed to freeze before they are stored. They should be watched carefully and if they show signs of spoiling, should be used at once or removed from the other vegetables.