When convenient, vegetables should be freshly picked and thoroughly washed. The most simple ways of cooking them are the best; they then retain their own flavor. Most all vegetables should be cooked in boiling salted water, and removed from the stove as soon as done, as over-cooking will make them soggy. Green vegetables keep their color better by cooking without a cover. The time for cooking depends upon their freshness and the altitude. A high altitude requires a longer cooking. They should be seasoned with salt, pepper, butter, cream and sauces. Fresh green vegetables that contain sugar should have a small quantity of sugar added to the seasoning to replace that which is boiled away in the water. One vegetable, besides the potato, is served with the meat course; other vegetables, like egg plant, stuffed tomatoes and peppers, artichokes, mushrooms, macaroni and many others, can be served as a separate course.

Chestnut Puree

Remove the shells by cutting a cross on the flat side of each and putting them in a pan in a hot oven till the shell bursts open. The shell and skin will both come off together. Put them in boiling salted water and cook until very tender, then drain and mash through a potato ricer, or colander. Season with butter, pepper, salt and a little cream.

Brussels Sprouts

Remove any wilted leaves, soak in cold salted water, to draw out any insects that may be in them, cook in boiling salted water (uncovered) till tender, but not till they lose their shape; season with butter, pepper and salt, or cover with a cream or Hollandaise sauce.

Carrots

Carrots when young and tender make a very delicious vegetable. Wash and scrape them, cook in boiling salted water. Serve with butter, pepper and salt, or a cream sauce. Cut in slices, cubes, strips or rounds, with a potato cutter if you like, before boiling. Or cut in half lengthwise and brown in hot butter.

Parsnips

Wash, scrape, cook in boiling salted water. Season the same as carrots.

Fried Parsnips

Cut cold cooked parsnips in halves lengthwise, or if very large in half-inch slices. Saute in hot butter, brown on both sides. Season with salt.

Beets

Wash and cook in boiling salted water. When tender, drain and plunge in cold water; the skin will then slip off easily. Season with butter, pepper and salt and vinegar.

Succotash

Use equal parts of shelled beans and corn, cut from the ear, first cooking each separately; mix together. Season with cream, butter, salt and pepper. In the winter time the dried lima beans and canned corn may be used. Soak the beans over night in cold water, cook in boiling water till tender, drain off the water, add the corn, reheat and season.

Green Peas

The time for cooking depends upon the freshness and age of the peas. Cook them uncovered in boiling water, salt them when nearly done. They are done when they mash easily with a fork. Let the water boil nearly away, and season with butter, cream and a little sugar if you wish, or serve in a cream sauce. Peas contain a great deal of nutrition.

French Peas

Put one can of French peas in a saucepan with a little browned onion. A tablespoonful of butter and two level teaspoonfuls of flour. Then slowly add one cup of stock. Then add one-half cup of rich milk or cream. A teaspoonful of powdered sugar and one egg yolk. Cook for five minutes and serve hot, or make a sauce of butter, flour, seasonings, milk, then add peas.

Artichokes A La Milanese

Put boiled artichokes in a casserole. Place a piece of butter in the center of each and sprinkle them with finely grated cheese. Cover and cook slowly for twenty minutes. Serve hot.

Salsify Or Oyster Plant

Scrape and at once throw into cold water, with a little vinegar or lemon juice to keep from discoloring; cook in boiling salted water till tender (about one hour), drain, season with butter, salt and pepper, or cut in half-inch pieces and serve in cream sauce, or dip in fritter batter and fry in hot fat, or when cold brown in butter.