Vegetable

Selection ; Care after Buying

Preparation for Cooking

Method of Cooking

Time

Serving

Remarks

Asparagus.

Stalks should be green; the ends should show that they have been recently cut. Keep standing in cold water.

Cut stalks off as far down as they are brittle. Untie the bunches, wash stalks, and retie them in bunches right to serve to one person. Tie these into one bunch again, and stand it in cold water till put on to cook.

Stand the asparagus in a deep kettle, and pour in boiling water to cover all but the tips. Let it boil tightly covered till the stalks are tender. The steam cooks the heads. Salt when nearly tender. (See Plate XIII.)

About 45 min.

Drain, and butter. Serve on strips of toast moistened with the cooking water and buttered.

Keep the rest of the water to use in making Cream-of-Asparagus Soup.

Beans (Lima).

Buy green, juicy pods with small veined beans.

Wash and shell.

Cook uncovered in barely enough boiling water to cover them. Let this boil down toward the last. Salt when nearly done.

l to 1 1/2 hr.

Serve without draining; season with butter and pepper.

Cork.

Silk should be brown. Tear husk open, and see that ear is filled with well-developed kernels. Try a kernel with your nail, - sweet milky juice should flow. Remove outer husks as soon as it comes from market. Cook as soon as possible. Corn is injured by keeping.

Take off outer husks; remove silk; fold inner husks back over the ear.

Cook in boiling water until, when a kernel is pressed, no juice flows.

5 to 15 min.

Remove husks and serve ears whole, in a napkin. Or shave off the top of the kernels, scrape out the pulp with the back of a knife, season with butter, pepper, and salt, and reheat with a little milk.

Cooking in salted water wrinkles and hardens corn.

String Beans.

Break a pod ; it should be brittle. Strings should be delicate and beans very small

Wash, pull off the strings, and snap or cut the pods into inch pieces.

Cook in barely enough boiling water to cover them, letting this boil down when beans are nearly cooked. Salt when nearly done.

For young beans,

1 hr.

For old ones,

2 to 3 hr.

Serve without draining; season with butter and pepper.

Beets.

Choose those with dirty roots and fresh, green leaves. If roots are clean, beets have probably wilted and been freshened by soaking.

Wash, taking care not to break the skin. Cut tops off about two inches above the root. If cut short, the beet will lose color and sweetness.

Cook in boiling water till tender. Salt half an hour before taking from fire.

For young beets, about

1 hr.

For old beets,

4 or 5 hr.

Rub off the skins with a dry cloth. Slice large beets, quarter small ones. Season with butter, pepper, and salt.

Tops of summer beets may be cooked with roots, and served separately as "greens."

Avoid trying beets till you think they are really done.

Cabbage.

Choose a hard, heavy one, with crisp white leaves, and stalk cut close to the head.

Keep in cool, dark place.

Remove outer leaves. Cut out stalk, and separate inner leaves, removing any insects found.

Cook inner leaves, uncovered, in boiling salted water till tender, but not sodden.

About 20 min.

Drain, and season with butter, salt, and pepper, or mix with white sauce.

Table Of Information About Vegetables

Concluded

Vegetable

Selection ; Care after Buying

Preparation for Cooking

Method of Cooking

Time

Serving

Remarks

Carrots. Young

(summer).

See that leaves are green and fresh.

Wash and scrape ; drop into cold water.

Cook in boiling water.

30 min. to 1 hr.

Serve in thin white sauce, or with green peas.

Peas and carrot cubes are a good garnish for meat.

Old

(winter).

Choose the smaller ones.

Wash and scrape; cut into half-inch cubes.

Cook in a small quantity of boiling water.

20 to 30 min.

Serve in thin white sauce.

Celery.

Buy only when white, crisp, and fresh.

Cut off root; wash and scrape outer stalks; cut them into one-inch pieces.

Simmer them till tender in water to cover them.

5 to 15 min.

Drain, and serve covered, with white sauce.

Save root for soup stock, water for Cream-of-Celery Soup. Serve inner stalks raw.

Peas.

See that pods are green and brittle, peas green. Young peas are small. Cook as soon as possible. Peas are injured by keeping.

Wash the pods before shelling.

Cook in barely enough water to cover, adding salt 15 minutes before taking from fire. Let water boil down when peas are nearly cooked.

30 to 40 min.

Serve without draining, season with butter and pepper.

Should the peas lack sweetness, add 1/2 to 1 t. of sugar to each half-peck of peas while cooling.

Spinach.

Choose that with leaves fresh and dirty. If clean, they have wilted and beer soaked to revive them.

Cut off roots, stems, and poor leaves and wash by lifting from one pan of cold water to another, till water is free from sand.

Cook in its own juices, heating it gradually till these are drawn out.

About

15 min.

Season with butter, salt, and pepper, and reheat.

Rather old spinach may be better cooked in water and drained.

Squash. Crookneck or Summer.

Good ones are light yellow, the shell tender enough to be bro ken with the fingernail.

Wash, cut into pieces, and pare.

Cook in a steamer or a strainer placed over boiling water.

About 30 min.

Mash, and season with butter, salt, and pepper.

If very watery, press out part of the juice by squeezing the pieces of squash between the colander and a plate.

Hubbard or Winter.

Choose sound ones with. no soft spots. If you buy a quantity, keep them spread out in a dry place.

Break into pieces with hatchet; take out shreds and seeds.

Steam like summer squash.

About 40 min.

Scoop out inner part. Rub through a colander ; season with butter, pepper, and salt.

Tomatoes.

Best ones are firm smooth, and evenly red, with no decayed bruised, or green spots.

Let them stand covered with boiling water for one minute to loosen the skins; peel and cut into pieces.

Simmer them.

About

20 min.

Add for each pint of tomatoes 1 tb. butter, 1/2 t. salt, f.g. of pepper, and 1 or 2 t. of sugar. To thicken, stir in 2 tb. of pounded and sifted cracker crumbs; or omit crumbs and serve on buttered toast.

Pink tomatoes are usually less acid than red ones.