String Beans

They are very purifying and should be eaten often, by people of a bilious tendency. Select young string beans, pull off the string on each side and break in pieces an inch long. Boil in slightly salted water and prepare like green peas. They may be mixed with carrots. Ribs of beef or lamb can be cooked with them as described in recipe for peas. For other combinations, see "Boiled Mixed Dinners."

Spinach

This is also a very valuable vegetable. Besides being rich in iron and phosphates, it is laxative, and excellent as a medicinal food for constipation. Wash it thoroughly. For a delicate stomach use the leaves only. Steep in as little water as possible, chop very fine or rub through a colander; season with pepper, salt, lemon and butter, or prepare with a brown or white butter sauce from soup stock, or spinach water. Gelatine may be used in place of soup stock by dissolving the gelatine in the vegetable water. Smoked or salted lean meat may be cooked with it for flavoring. Serve with eggs or lean meat.

Spinach (Saxon Dish)

Boil in as little water as possible, and chop fine. Then chop fine some well watered salt herring or other salt fish. Prepare the spinach with a butter sauce made from soup stock, add the fish and serve on toast. Dried bread crumbs or browned flour mixed with butter, without the liquid, may be added to any of the green leaf vegetables.

Mustard Greens

Dandelions, yellow dock, horse radish tops and lettuce may be prepared in the same manner as spinach.

Okra

Wash and remove the stems. Boil in salted water for 40 or 50 minutes. Prepare with a butter or cream sauce.

Stewed Cucumbers

Wash and peel them. Then cut into pieces and cook with as little water as possible, until tender. Serve with fish or lean meat for dinner, or with whole wheat or rye bread for breakfast.

Celery Root

Wash and boil the roots with the skins. When tender, peel them and cut into slices. Prepare with a butter sauce made with soup stock or serve with French dressing. Flavor with parsley.

Black Carrots

Wash and scrape. Boil in salt water to which a little vinegar has been added. Prepare with a butter sauce, or mash fine. Serve with tongue, croquettes or boiled beef.

Egg Plant

Cut in slices about an inch thick. Make a batter of eggs, salt and flour; dip the slices of egg plant in the batter, and fry in hot fat. Serve with lean meat, for dinner or supper, or serve with green salad for breakfast.

Stuffed Green Peppers

Cut off the stem end and remove the seeds. Fill the peppers with a dressing such as is given in recipes for bread dumplings or meat croquettes. Place them in a baking dish with two tablespoonfuls of oil or fat; when brown add a little flour and some soup stock, cover the dish and bake in an oven for about 50 minutes. The inner part of the peppers may be mixed with the filling.