In buying vegetables buy those that are in season and not those that are getting scarce and therefore more expensive.

In buying vegetables select them yourself and see that they are fresh. This is all-important. There are tricks in all trades, including the vegetable trade.

You will find you will get more potatoes if you will buy them by weight and not by measure.

Never buy sprouting potatoes. Serious illness has been known to follow their use.

To test potatoes, take the two halves and put them together; if they are juicy enough to stick together you have a good potato.

In buying cabbage, be sure you get a hard, heavy head, with crisp, white leaves and with the stalk cut close to the head. Many a large head of cabbage looks heavy, but on taking it in your hand you will find it is very light. A light-weight head of cabbage should only be bought at a reduced price.

In buying beets, choose those with dirty roots and fresh, green leaves. This shows that they have not been soaked to freshen them.

In buying summer squash, choose one light yellow in color. The shell should be tender enough to be broke with the finger nail.

In buying winter squash, choose one that has no soft spots. Choose a medium size one; the larger ones are very seedy.

In buying cauliflower, choose a firm, white head with fresh green leaves.

In buying onions, be sure that they are firm and hard.

In buying celery, choose a bunch with crisp white leaves. Use the outside pieces for soup and the inside pieces for the table.

In buying summer carrots see that the leaves are green and fresh. In buying winter carrots choose the smaller ones.

In buying string beans, break a pod; it should be brittle ; strings should be delicate and bean very small.

In buying lima beans, buy green, juicy pods; the small - veined beans.

In buying corn, see that the silk is brown. Tear open the husk and see that the ear is well filled with well developed kernels. Try a kernel with your nail; sweet milky juice should flow.

In buying peas, see that the pods are green and brittle and that the peas are green. Young peas are small.

In buying spinach, choose that with leaves fresh and dirty. If clean, they have wilted and been soaked to revive them.

In buying tomatoes, choose those that are firm, smooth and evenly red, with no decayed, bruised or green spots.

In the chapter of this book entitled "Vegetable Recipes" you will find a great deal of useful information as to how to prepare and cook a great many different vegetables.