Vegetables should be cooked in as little water as possible; the better way is to steam them. So much of the valuable salts are washed out by boiling in too much water.

All vegetables left over can be warmed again, either in a cream sauce, or put in a double boiler and steamed, adding a little more butter.

When pepper is used, it should always be white pepper, especially in white sauces and soups.

Never salt vegetables until they are nearly cooked; it hardens them.

The water vegetables are boiled in may be utilized in making sauces and soups; the best of the vegetables goes into it.

The water Jerusalem artichokes are boiled in becomes quite a thick jelly when cold, and makes an excellent foundation for sauces.

Brussels Sprouts

Pick off any leaves that may be discolored and wash well a quart of Brussels sprouts, put into a saucepan with two quarts of boiling water and a saltspoonful of soda. Boil rapidly until tender - about half an hour - just before they are done add a tablespoonful of salt. Drain them in a colander, and if it is not time to serve them stand the colander over steam to keep them hot. Do not let them remain in the water. When ready to serve put the sprouts in a vegetable dish and pour over them a pint of rich cream sauce.

Okra And Tomatoes

A quart of fresh or canned tomatoes - if fresh, skin in the usual way - cut them in quarters and put over the fire, let them boil until a great deal of the water has evaporated, then add a pint of fresh okra, cut in slices, cook until tender, season with a generous heaping tablespoonful of butter, and pepper and salt to taste.

Beets

Wash the beets carefully to avoid breaking the skin, and do not cut off the fine roots, as this will bleed and spoil them. Put on in boiling water and cook from an hour and a half to three hours. Test with a wooden skewer. Cut in slices or dice and serve with melted butter, pepper and salt. Winter beets should be soaked over night.

Puree Of Peas

When peas are old this is a very nice way to use them. Put a quart of shelled peas over the fire in sufficient boiling water to cook them. Boil until tender, drain from the water, press through a puree sieve, season with salt and pepper to taste, and a good heaping tablespoonful of butter, and if too dry a little milk or cream may be used.

Puree Of Lima Beans

Puree Of Lima Beans may be prepared in the same way.

Puree Of Cucumbers

Peel and slice the cucumbers and put them over the fire in as little boiling water as will cook them; when tender drain from the water, press through a puree sieve, season with salt and pepper and add a tablespoonful of butter.

Croquettes Of Salsify And Celeriac

Two roots of salsify and one large celeriac. Wash and scrape them well. Cut in pieces and cover with vinegar and water and let them stand one hour - this will prevent them from turning dark. Pour off the vinegar and water and nearly cover them with boiling water, cook until very tender, mash fine and smooth, season with pepper and salt, and a few drops of onion juice, put in a saucepan over the fire, and add a tablespoonful of butter, two tablespoonfuls of milk, and just before removing from the fire add a tablespoonful of cream and one egg, stir well, turn out into a bowl and set aside to cool. When cold make into croquettes, dip in egg and cracker crumbs and fry in a basket in boiling oil.