This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
1. Strong-flavored vegetables may have to be cooked in a generous supply of water to make them palatable. As this wastes them, it is better to buy mild-flavored ones. The less well-supplied the table is with vegetables, the more important is it that they should be cooked so as to save all the nutrients.
2. Avoid piercing vegetables to see if they are cooked. A knitting-needle breaks them less than a fork.
4. Take particular pains to make winter vegetables attractive to sight and taste.
5. It is a mistake to serve peas or other delicately flavored vegetables with white sauce. Butter is best, except for onions, turnips, cabbage, and cauliflower. Cream is delicious with many vegetables, but is too expensive for most people. Some people cook a piece of bacon with peas or string beans. But this method destroys the natural flavor of the vegetable.
6. Tomato, or a vegetable dressed with acid - pickled beets or cole-slaw, - is appetizing with fish. With delicately flavored meat, such as chicken or veal, do not serve a strong vegetable like cabbage. Custom prescribes peas with lamb, apple sauce with pork and goose, cranberry sauce with turkey.