Vegetables are herbaceous plants used wholly or in part for culinary purposes. They are an economical food when used in season.

If possible, at least two vegetables should be planned for every dinner.

All vegetables contain a large amount of water. Some are rich in carbohydrates and contain a great deal of mineral salts

The food value of vegetables depends upon the composition, which varies with the kind, also upon the method of preparation. In the cooking of vegetables they should not only be prepared in a palatable way, but should be made as nutritious as possible.

Those depending entirely upon a vegetarian diet should carefully study the chemical composition of each vegetable. Otherwise they will have a one-sided diet. One should become familiar with the different methods of dressing and preparing vegetables, so that if the selection is limited, they may lend variety to the diet by being cooked in different ways. A potato well baked or properly boiled is a nourishing and appetizing dish, but would soon become monotonous if served every day.

There are possibly thirty if not more different ways of serving potatoes, so that one need not repeat the same method too often.

The woody part of vegetables is called cellulose, the toughness of which depends upon the age, soil and season of the year. If vegetables are old, the addition of a little cooking soda to the water in which they are being cooked will help to soften the woody framework.

Classification Of Vegetables

Tubers - Potatoes, artichokes, peanuts.

Roots - Turnips, beets, carrots, radishes, parsnips, sweet potatoes.

Bulbs - Onions, leeks, garlic.

Stem - Celery, asparagus.

Leaves - Lettuce, cabbage, spinach.

Flowers - Cauliflower.

Seeds - Peas, beans.

Time-Table For Cooking Vegetables In Water

Potatoes, 30 min.

Carrots, 45 min.

Turnips, 45 min.

Beets (young), 45 min.

Beets (old), 3 hrs.

Tomatoes, 20 min.

Onions, 60 min.

Cabbage, 60 min.

Cauliflower, 30 min.

Asparagus, 30 min.

Spinach, 45 min.

Celery, 30 min.

Parsnips, 45 min.

Green peas, 45 min.

String beans, 20 min.

Lima beans, 2 hours or more.

Green corn, 20 min.

Rice, 45 min.

Macaroni, 60 min.

General Rules For Cooking And Preparing Vegetables

Wash thoroughly, pare or scrape if skins must be removed. Stand in cold water until cooked, to keep them crisp and to prevent their being discolored. Cook in boiling water; the water must be kept at the boiling point. Use 1 tbsp. salt with 2 qts. water; put the salt into the water when the vegetables are partially cooked. The water in which vegetables are cooked is called vegetable stock.

Fresh green vegetables require less water than others.

Cabbage, cauliflower, onions, and turnips should be cooked uncovered in a large amount of water.

All vegetables must be drained as soon as tender. Season with salt and pepper and serve hot with butter or sauce.

Use vegetables which are in season and select medium sized or small, rather than large vegetables. Underground vegetables should be cooked in boiling water covered.