Vegetable cookery is very often slighted because it seems too simple to require much attention. Hot or cold water is poured over them, regardless of the type of vegetable. Sometimes they are cooked so long and in such quantities of water that the finished dish is anything but palatable.

Vegetables are made up of countless little cells containing water, sugar, starch, mineral salts, etc., and are valuable to the diet as bulk food and for these mineral salts. The careful housewife will see that vegetables are cooked so as to retain most of these valuable elements. All vegetables should be cooked in boiling water, as this bursts the starch grains at once, which will hold the nutriment of the vegetable. If cold or just warm water is used, the starchy frame of the vegetable will become soaked with water, and in the case of very starchy vegetables, such as potatoes, they will become water-soaked and soggy - an unappetizing and indigestible dish. The vegetables deficient in starch should be cooked in boiling hot water also, in order to retain the flavor, and delicate vegetables should not be cooked in a quantity of water or the flavor will be impaired and much of the mineral salts lost. Steamed vegetables retain nearly all the valuable qualities and is a very satisfactory method for cooking many vegetables.

Foods containing starch must be well cooked. Such vegetables as potatoes, turnips and those containing starch in the form of woody fiber must be thoroughly cooked or they will be unwholesome. Green peas and asparagus contain sufficient starch to require thorough cooking, but in order to retain the flavor (sugar and other elements) there should not be a quantity of water used, and while the water should be at the boiling point it should not be allowed to boil violently; in the case of peas all water should either be absorbed, or whatever liquid remains should be served with the vegetables.

The liquid from asparagus can form the base for a cream soup or can be used to make a sauce to pour over the vegetable. Spinach, after being carefully cleaned, should be cooked in the water which clings to the leaves, or if any water is added it should be only sufficient to cover the bottom of the kettle. The length of time required to cook vegetables depends upon their age and how long they have been gathered.

Some vegetables are strong flavored and for this type a quantity of water may be used. Cabbage, onions, etc., come under this class. These vegetables may be blanched. By that is meant placing the vegetables in a quantity of cold water and then brought quickly to the boiling point, boiled not more than 5 minutes, drained and cooked in boiling water as directed.

Hard water has a tendency to toughen and harden woody fiber, and thus keep the sweet juices and other valuable compounds within the article cooked; soft water acts in just the opposite manner. For that reason we salt the water for all green vegetables, which assists them in retaining flavor and color. Vegetables containing much woody fiber are better cooked in soft water, adding salt when half cooked.

If you will bear in mind that vegetables growing above the ground require salted water and those growing below the ground can be salted later in the cooking process, there will be no mistake.

Some cooks advise using a small quantity of baking soda in the water in which woody fibered vegetables are cooked. This is not an advisable process, for the soda is an alkali, and while it will certainly soften the water it will also destroy certain essential elements in the vegetables and will give green vegetables a faded, unappetizing appearance.

In the case of dried vegetables, where soda is often suggested to soften the cellular structure, soaking over night will be found to give much better results.

Green vegetables will retain their color better if cooked in an uncovered kettle. Strong flavored vegetables, such as cabbage and cauliflower, will not give off as unpleasant an odor if cooked in an uncovered kettle.

Although it is customary to boil vegetables, they may be either steamed or baked. To steam be careful to keep water constantly boiling and saucepan closely covered.

Steam until vegetable is tender. This will take a little longer than boiling, but they will be of a good flavor and there will be scarcely any loss of mineral salts or other nutritive content. This method of cooking may be used for all vegetables firm in texture. Where possible, steam vegetables without removing the skins. The flavor of the food will be greatly improved and the skins may be more quickly and easily removed after cooking. In baking there is very little loss of material except water, which is driven off by the heat. Baked potatoes, both white and sweet, are among the most easily digested and wholesome vegetables.

When baking raw vegetables always use a medium hot oven. Potatoes will not be mealy and satisfactory if placed in a cool oven and allowed to heat through gradually.

The time required for cooking vegetables depends largely upon the age of the vegetable. They should be cooked until tender, but no longer. Peas overcooked are ruined, and cabbage, so commonly cooked until soggy and heavy, is certainly unappetizing and indigestible.

For seasonings, just salt, pepper and butter or any of the well-made white or drawn butter sauces. The wise housekeeper will master the art of making simple sauces and will vary the kind to suit the vegetable the sauce is to be served with. If the vegetable is to be fried be sure the fat is hot and drain off all fat before serving. Fat soaked foods are unwholesome and indigestible.

Cold cooked vegetables may be scalloped or served au tratin. Any of these methods will entirely change the avor and appearance so completely that the reheated dish will not be classified as a left-over.

Any cooked vegetable may be creamed by adding thin or medium white sauce. This sauce can be made with part milk and part the liquid the vegetable was cooked in.

Any cooked vegetable may be scalloped by alternating layers of vegetables and a medium white sauce, covering the top with buttered crumbs and baking until brown.

Vegetables may be boiled in the oven as well as on top of the stove. If using a hot oven for a roast the vegetables may be started to cook on top of the stove, then removed to the oven to complete cooking. Of course, they must be kept at the boiling point if the best flavor is desired, so the oven must be hot.

When using canned vegetables, it is better to open the cans an hour or more before they are needed, so that the contents may come in contact with a fresh supply of oxygen. Of course the food should be turned from the can at once. All canned vegetables, except tomatoes and corn, should be rinsed in cold water before using. This removes the "canned" taste so much disliked by many.