Boiled Cabbage

Allow cabbage to soak in cold water for at least half an hour before cooking. Place in rapidly boiling water to which 2 teaspoonfuls of salt have been added. Boil in an uncovered saucepan about 25 minutes. The cabbage should be white and thoroughly cooked in that time. Longer cooking will cause it to be tough and indigestible. Drain and serve plain or with White, Hollandaise or Drawn Butter sauce.

Celery In White Sauce

Wash, scrape and cut celery stalks in 1-inch pieces; cook 20 minutes or until soft in boiling salted water; drain, and to 2 cups of celery add 1 cup of white sauce. This is a most satisfactory way of using the outer stalks of celery.

Creamed Carrots

Cut carrots, after scraping into slices; let boil in boiling water until tender; drain, and add to 1 cupful of well-seasoned white sauce.

Canned Vegetables

Open and remove from can at once. Drain off all liquid with the exception of corn and tomatoes and let stand an hour or more in fresh cold water. As the vegetables have already been cooked they only require reheating and seasoning. A double boiler will be found the most satisfactory method for reheating. It requires about 15 minutes to heat thoroughly. A bit of butter and salt are added when the vegetables are put in the boiler. Heated in this manner the vegetables will not require water and there will be no danger of burning, as is easily the case with corn. Milk or cream may be added if desired.

Stuffed Vegetables

Onions, green peppers, tomatoes and eggplant are cooked in this manner: Scald the vegetables a few minutes, then place in cold water and remove the peel of the tomatoes or onions, and rub off the skins of green peppers and egg plants with a cloth. The centers are removed and the cavities filled with a stuffing made of seasoned bread crumbs mixed with a little melted butter, or the portion removed may be chopped fine and added to the crumbs. Place a small piece of butter on top of each and bake in a hot oven. Serve plain or with a sauce.

Vegetables Au Gratin

Left-over vegetables are usually used, and almost any variety may be prepared in this manner: Cut vegetables into cubes or slices. Make a white sauce; butter a baking dish and arrange a layer of vegetables in it, season, then add a layer of white sauce. Repeat until dish is filled. Cover the top with a layer of soft crumbs moistened with melted butter. Bake in a moderate oven. Cheese may be added to the white sauce.

Scalloped Vegetables

This is also an excellent way to use left-over vegetables. Cut vegetables in slices or cubes. Butter a baking dish, arrange a layer of vegetables, season, then add a layer of soft crumbs, dotted over with a little butter. Repeat until dish is filled, having a layer of crumbs on top. Bake in a moderate oven until nicely browned.

Fried Summer Squash

Pare and slice the squash. Beat 1 egg, add 2 tablespoons of water or milk and season with salt and pepper. Dip the slices of squash into the egg mixture, then into fine dry bread crumbs or flour. Heat a heavy frying pan, add shortening and when hot add the slices of squash, cooking until a golden brown on each side.

French Fried Onions

Peel and slice onions very thin, cutting cross-wise. Soak in milk for about 1 hour then drain and dredge with flour. Have fat heated until a piece of bread will turn a golden brown in 1 1/2 minutes. Drain on soft paper. Further information regarding fat will be found under deep fat frying.

Green Corn

Silk should be brown and sweet and juicy, milk should flow from the kernels when pricked with a fork. Corn is easily spoiled by overcooking. Have a quantity of rapidly boiling unsalted water; add the ears of corn a few at a time so as not to reduce the temperature of the water. Fresh corn should cook in about 10 minutes. Cooking in salted water hardens and wrinkles corn.

Kohl Rabi

Kohl rabi is a variety of cabbage, but the flavor and nutriment are stored mainly in the stem; this looks somewhat like a turnip and grows just above the ground. It should be used when young and tender or when it is not more than 3 inches in diameter. When old it is tough and fibrous. To boil, wash and peel and cut in cubes or slices. Add to boiling water and cook in an uncovered saucepan until tender, about 30 minutes. Drain and season with salt and butter.