Pick it when just in prime condition for roasting ears, husk, silk, and remove from the cob the same as for cooking. Dry in a current of air as quickly as possible, tie up in a bag and keep in a dry place.
Gather them when just right for present use, string, and prepare as for cooking. Spread in a shady place where the air circultes freely, and, when dry, treat in the same manner as corn.
Use each vegetable very often while it is in season. Asparagus seldom lasts long enough for the family to tire of it. Peas are always welcome, especially if cream is used in dressing them. Peas are sweeter when the pods are washed and boiled until soft, then skimmed out, and the peas cooked in the water. Most people will welcome tomatoes in some form once a day during the entire summer.
For cooking some vegetables, use a kettle having a tight-fitting cover. Food will cook in a less amount of water when the steam is confined within the vessel than when the medium for cooking must be hot water entirely.
Most vegetables may be steamed instead of boiled if one has utensils for so cooking.
The kettle in which potatoes are cooked should be used for nothing else, if one wishes potatoes to be as white as possible.
In all vegetables, aim to have the water mostly cooked out, unless the flavor is too great, and you parboil the vegetable.
In cooking some vegetables, such as carrots, cabbage, and parsnips, the water in which they are cooked need not be thrown away.
While stewing is usually done in a small quantity of water, there are exceptions to this rule, as carrots, beans, onions, turnips, and some other highly-flavored vegetables are improved in flavor by parboiling and draining. Much of the nutritive part of the vegetable is sacrificed in thus obtaining the best flavor. It is undoubtedly better to use little water in the cooking, and tone the flavor by using an appropriate dressing.
Are, at best, inferior, but when it is necessary to use such, soak them in cold water until thawed before preparing for use. Then put to cook in boiling water, and cook rapidly until done.
References: U. S. Dept. Agr., Office Exp. Stations, Bulletin No. 43, pp. 7-8, 13; Food Products of the World - Green- pp. 158-161, 196-199; Farmers' Bulletin No. 121; Minnesota Bulletin No. 54, pp. 58-61; Parloa's Kitchen Companion, pp. 490-492.