Vegetables should be steamed, baked or stewed. If they are boiled and the water thrown away much of the flavoring and mineral matter is lost.

Vegetables which are steamed or baked retain all their nutritive value. If stewed vegetables are properly cooked, they, too, retain their nutritive value.

General Directions For Stewing Vegetables

Put vegetables into boiling, salted water, using as little as possible to prevent burning. Cook until tender, when water should be almost boiled away. If any liquid remains, use it in making a sauce to serve with vegetable.

The best toast to serve with vegetables is made by spreading bread very lightly with butter substitute and putting into oven until slightly browned.

Creamed Cabbage

Simmer cabbage in as little salted water as possible, until tender. Using the liquid remaining, and enough milk to make a cup, prepare a cup of white sauce No. 2 and serve over cabbage.

Cabbage Au Gratin

2 cups cooked cabbage 1 cup crumbs

2 cupa white sauce 2 tablespoons grated cheese

Put two layers each cabbage and crumbs in baking dish, commencing with cabbage and topping with crumbs. Before putting on the last layer of crumbs pour the mixed white sauce and cheese into baking dish, add last layer of crumbs and bake in a very slow oven twenty minutes.

Creamed Carrots On Toast

2 cups cooked diced carrots

2 cups white sauce 1/2 teaspoon salt

Heat together and serve over toast.

Creamed Carrots And Peas

1 1/2 cups cooked diced carrots 1 1/2 cups peas

1 cup white sauce No. 2 Salt

If to be served over toast use two cups white sauce.

Creamed Carrots And Corn

Follow directions for Creamed Carrots and Peas, substituting corn for the peas.

Harvard Beets

1/4 cup sugar 1/4 cup syrup 2 cups diced cooked beets 1 teaspoon salt

1/2 cup weak vinegar 2 tablespoons flour 1 tablespoon butter substitute

To the syrup and vinegar heated together add the mixed sugar and flour, cooking until thickened. Into this mixture put the diced beets and salt. Move to back of stove where it will not boil, and let simmer fifteen minutes. Add butter substitute and serve. To be used instead of salad.

Creamed Celery And Chard

2 cups diced celery

1 cup white sauce No. 2

1 1/2 teaspoons salt 2 cups diced chard stems

Cook celery and chard stems together according to directions for stewing vegetables. No one but the cook will know this is not all celery.

Rutabaga Strips

Cut rutabaga into strips about a half inch wide and thick. Simmer in broth until tender. Lift from broth, add a tablespoon butter substitute and serve very hot. Broth may be used for soup.

Stewed Tomatoes With Onions

3 cups tomatoes

2 sweet green peppers

1 teaspoon sugar

1 cup onions

1 1/2 teaspoons salt

Simmer vegetables until dry and very tender, add seasonings and serve.