Time Table For Cooking Vegetables In Water

Potatoes.........25-30 m.

Carrots..........35-45 m.

Turnips ........45 m.

Beets (young)... .45 m.

Beets (old).......3-4 hrs.

String Beans.....1-3 hrs.

Cabbage.........30-60 m.

Cauliflower .....20-30 m.

Asparagus.......20-30 m.

Spinach .....30-45 mCelery.........20-30 m.

Parsnips......30-45 m.

Green Peas . .30-45 m. Lima Beans.. . 1 hr. or more Green corn... . 12-20 m.

Rice ........20-45 m.

Macaroni.....20-45 m.

Onions.......45-60 m.

General Rules

Wash thoroughly, pare and scrape, if skins must be removed. Stand in cold water until cooked, to keep them fresh and to prevent them being discolored. Cook in boiling water; the water must be kept at the boiling point. Use 1 teaspoon salt with 1 quart water; the salt may be put into the water when 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 with butter or sauce.

Cold vegetables may be used for soup, salads, or may be placed in a baking dish with 1/2 the quantity of sauce (2 cups vegetables and 1 cup sauce) covered with buttered crumbs and browned in a hot oven.

Canned Vegetables: Wash the can. Empty the contents from the can as soon as opened, and let the vegetable stand some time, that it may become reoxygenated. Beans, peas, asparagus, etc., should be drained and rinsed in cold water.

Dried Vegetables: Wash and soak in cold water several hours before cooking.

- From Columbia University, New York City. By Miss Emma Wright, Home Adviser.