Globe Artichokes

Remove all the hard outer leaves; cut off the stems close to the leaves, also the top of the bud. Drop the artichokes in boiling water and cook until tender, from thirty to fifty minutes; take up and remove the choke. Serve hot with melted butter or cold with French salad dressing.

Green Peas

Shell the peas and cover them sparingly with water; bring to a boil; then push aside until the water will just bubble gently. When the peas are tender add salt and butter; cook ten minutes longer and serve. If the peas are not the sweet variety, add a teaspoon of sugar.

Sugar Peas

Sugar peas may be cooked in the pods like string beans. Gather the pods while the seeds are still very small; string like beans and cut into pieces. Cover with boiling water and boil gently for twenty-five or thirty minutes or until tender. Pour off most of the water, saving it for soup; season the rest with salt and butter and serve.

String Beans

Remove the strings carefully; break the pods into one-inch pieces; wash thoroughly; add just enough boiling water to prevent burning, salt at the end of ten minutes, and let simmer until tender. Season with butter.

Pork may be boiled with the beans if desired. Boil a quarter of a pound for five hours; then add the beans.

Green Lima Beans

Cover the shelled beans with boiling water; bring to a boil quickly; then let them simmer slowly until tender. Drain and add salt, pepper and butter or hot cream or cream sauce.

Dried Beans And Peas

Recipes for cooking dried beans and peas will be found in the chapter on "Meat Substitutes."

Boiled Turnips

Have the turnips peeled and sliced and drop them into boiling water sufficient to cover. Cook until tender; drain well; chop them or mash with a wooden potato masher. Season with salt, butter and pepper and serve at once.

Carrots

Scrape the carrots lightly; cut them into large dice or slices and drop them into a small quantity of boiling water; salt at the end of ten minutes. Boil until tender; drain and serve with butter and pepper or with cream sauce.

Carrots And Peas

Cook the carrots; add an equal quantity of cooked peas; season with butter, pepper and salt, or beat both together in a cream sauce.

Parsnips

Wash the parsnips clean; boil them until tender; scrape off the skin and slice them into a vegetable dish, seasoning with salt, pepper and butter or pouring drawn butter over them.

If preferred, the cooked parsnips may be chopped rather coarse, seasoned and returned to the fire with milk sufficient to cover them. Thicken with a teaspoon of flour rubbed in a tablespoon of butter; simmer for ten minutes and serve.

Still another method of serving the parsnips is to fry the slices in butter after they have been boiled.

Kohl-Rabi

Kohl-rabi or kale turnip is a cultivated variety of kale or cabbage, distinguished by the swelling of the stem in turnip form. This swollen portion is used for food, cooked like turnips or uncooked in slices like radishes.

Salsify

6 large roots

1 tablespoon vinegar

2 tablespoons flour

1 teaspoon salt

3 pints water

1 cup cream sauce

To prevent the roots from turning dark they must be dropped as soon as they are pared and cut into the mixture of flour, salt, water and vinegar. Wash and scrape the roots; cut them into slices about three inches long and drop them into the prepared water. Place the saucepan on the fire and cook for thirty minutes after it begins to boil. Drain and serve with white or cream sauce.

Beets

Wash the beets, being careful not to break the skin; cover them with boiling water and boil until tender. Remove from the fire; drop into cold water and rub off the skins. Cut the beets into thin slices or chop them if not young; season with salt, butter and pepper and serve at once.

Pickled Beets

If beets are very old they will be better pickled in vinegar. Boil and slice them; cover with vinegar and let stand until cold.

Creamed Celery

Remove the leaves from the stalks of celery; scrape off all rusted or dark spots; cut into small pieces and drop in cold water. Have boiling water ready; put the celery into it, and salt at the end of ten minutes. Boil until tender, leaving the cover partly off; drain and rinse in cold water. Make a cream sauce; drop the celery into it; heat thoroughly and serve.