VEGETABLES

Most vegetables are better cooked the day they are gathered. Pick over, wash and prepare them for cooking. Always cook vegetables in freshly boiled water and keep water boiling until done. Add salt last few minutes when cooking green vegetables.

TIME TABLE

Potatoes—Boil 25 to 40 minutes.

Turnips—Boil from 40 to 60 minutes.

Beets—Boil from 1 to 2 hours before peeling.

Parsnips—Boil from 30 to 50 minutes.

Spinach—Boil 20 to 30 minutes.

Onions—Boil 45 to 60 minutes.

String Beans—Boil 1 to 1½ hours.

Shell Beans—Boil 30 to 60 minutes.

Green Corn—Steam 10 to 15 minutes, or boil 5 to 6 minutes.

Green Peas—Boil in as little water as possible 30 to 45 minutes.

Asparagus—Boil 20 to 30 minutes.

WINTER SQUASH

Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small quantity of boiling water; when done, press water out, mash smooth, season with butter, pepper and salt.

ASPARAGUS

Wash, scrape, cut off about one inch hard ends, and tie together. Put into saucepan, cover with boiling water and boil until tender, keeping tips out of water for the first 10 minutes, add salt. Remove from water; drain well; lay on pieces of toast and serve with melted butter, cream or hollandaise sauce page 36.

PICKLED BEETS

Wash and boil beets until tender. Remove skins; slice or cut into quarters; cover with ½ up vinegar, 1 teaspoon salt, ½ teaspoon pepper and 1 tablespoon sugar.

CREAMED CARROTS

Wash and scrape carrots; cut into thin slices. Cover with boiling water and boil until tender. Drain and serve with cream sauce or melted butter. Sprinkle with chopped parsley.

BOILED CABBAGE

Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes, or until tender. Drain, put into dish and serve with melted butter and pepper or cream sauce.

COLD SLAW

Wash cabbage; cut into quarters and slice very thin; allow to stand in cold water 30 minutes; drain well, and cover with boiled or French dressing.

SPINACH

Pick over carefully and wash thoroughly in several waters until all sand is removed. Put into kettle and add very little boiling water, about ½ cup. Young spinach does not need any water. Boil until tender or about 25 minutes. Drain thoroughly, chop fine and drain again. Season with salt and pepper and garnish with slices of hard boiled eggs.

CAULIFLOWER

Place a head of cauliflower, from which the leaves have been removed, in uncovered saucepan, stem end down; cover with boiling water; boil 35 minutes or until tender and serve with cream sauce.

FRENCH FRIED POTATOES

Pare and cut raw white or sweet potatoes into long even pieces. Put into cold water for about an hour. Drain and dry well. Fry until brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread in 60 seconds, drain on paper and salt just before serving.

POTATOES AU GRATIN

Mix ⅓ cup grated American cheese with creamed potatoes. Put into baking dish, cover with buttered bread crumbs and grated cheese, and bake in oven until brown.

STUFFED POTATOES

Bake 4 large potatoes. Cut in half lengthwise and, without breaking skins, scoop out insides and mash; add ½ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix with fork. Return to shells, put a few drops of milk on top; rough with fork; sprinkle with paprika and place in oven until brown.

BRUSSELS SPROUTS

Wash, and allow to stand in cold water for an hour. Drain, cover with boiling water and boil 20 to 25 minutes without a cover. Drain and serve with salt, pepper and melted butter or cream sauce.

GREEN CORN

Husk corn, removing all silk. Put into fresh boiling water to cover and boil rapidly for 5 minutes. Remove from water and serve on platter covered with napkin.

LIMA BEANS

Shell beans just before using. Rinse in cold water. Put into saucepan; cover with boiling water and boil until tender. Drain and add salt, pepper and melted butter.

KOHL-RABI

Peel turnip-shaped globe; cut into small pieces; cover with boiling water and boil until tender, 30 to 35 minutes. Add one teaspoon salt to each quart water. Serve plain with melted butter and pepper, or with cream sauce.

The leaves may be stemmed and cooked as greens, boiling 40 minutes.

CANDIED SWEET POTATOES

Boil 1 quart sweet potatoes in salted water until tender; drain and scrape off skins; cut into slices and put in layers into greased basing dish covering each layer and top with brown sugar and pieces of butter. Bake in hot oven until brown.

BAKED TOMATOES

6 tomatoes

2 cups soft bread crumbs

½ teaspoon salt

⅛ teaspoon pepper

1 tablespoon butter

Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; place small piece of butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned to taste, cooked in the pan and served as a sauce.

BROWNED PARSNIPS

1 quart parsnips

1 teaspoon salt

2 tablespoons butter or bacon drippings

⅛ teaspoon pepper

Wash, scrape and cut parsnips into slices. Cover with boiling water and boil until tender; drain. Brown on greased griddle or frying pan. Season with salt and pepper.

OYSTER PLANT

Wash and cover with boiling water. Cook 40 to 60 minutes or until soft. Scrape, cut in pieces and serve with cream sauce.