Fresh vegetables should be whole and sound when purchased. Roots and tubers require special care as to cleanliness. Perishable vegetables should be used as soon as purchased. If kept for any length of time, they should be stored in a cool, dry place. From time to time, they should be looked over and those which show signs of decay, removed.

PREPARATION FOR COOKING

The first step is cleansing. Wash thoroughly in cold water and then pick over or scrub with a vegetable brush to thoroughly remove any small portions of dirt that may be embedded in the outer covering or hidden among the leaves. Remove all leaves, tops, etc. The ideal way, from a food value standpoint, is to cook potatoes with the skins on, for, if pared, the valuable mineral salts escape into the water. Vegetables that are pared before cooking should be pared very thin. Between the skin and outer layers of the vegetable lies a layer containing much nutritive material, and, unless the parings are thin, this material is lost. Water in which pared vegetables are cooked should be saved and used as soup stock.

METHODS OF COOKING

Vegetables should be cooked in boiling water. Strong smelling vegetables, such as cabbage, onions, etc., will not give off strong odors if cooked in plenty of water and uncovered. Other vegetables should be cooked in just enough water to cover and the kettle should be covered. Salt, however, toughens the fiber and, for this reason, is only used in the cooking of young, tender shoots. For the older vegetables the salt may be added just before serving.

Steaming is a very satisfactory method of cooking vegetables. The vegetables are placed on racks in the steamer and cooked until tender. None of the juices are lost, and the fiber is not toughened, and the appearance and shape of the vegetables are preserved.

Vegetables may be washed, and baked in a moderate oven until the skin bursts. This method of cooking is satisfactory in that no nutriment is lost. The vegetables classed as roots, such as turnips, parsnips, etc., may be baked, but are less suited to this method of cooking.

WAYS OF SERVING VEGETABLES

• Fresh with dressing (salads)
• Creamed
• Cooked, with dressing
• SautÉed
• Steamed
• Boiled with butter sauce
• Pickled
• Baked
• Braised as in soups, stews
• Croquettes
• Scalloped
• Au gratin

GARNISHES

Garnishes of vegetables are often used to give a colorful touch to meat dishes. A little sprig of parsley is often sufficient decoration. Clever garnishes are made by means of vegetable cutters. These are attractive additions when used as a border around a meat dish.

Lettuce is used extensively as a garnish. It is used most commonly as a garnish for cold meats.

VEGETABLE GARNISHES

• Tomato
• Celery tops
• Peas
• Celery
• Chicory
• Olives
• Radishes
• Asparagus tips
• Chopped beets
• Nests of lettuce
• Romaine
• Cucumbers
• Green beans

CANDIED SWEET POTATOES

• 8 sweet potatoes
• ¼ lb. butter
• ¼ tsp. salt and pepper
• 1 c. sugar
• 1 tsp. cinnamon

Method: Pare the potatoes. Cut in two lengthwise. Parboil for fifteen minutes, drain and lay in baking dish. Spread with butter, sprinkle with salt and pepper, sugar and cinnamon. Add a few tablespoonfuls of hot water and bake until tender, basting often with the sauce in the pan.

ASPARAGUS BAKED WITH CHEESE

• 1 bunch asparagus
• 3 tbsp. butter
• 3 tbsp. flour
• ¼ tsp. salt
• 1 c. white stock or 1 c. asparagus stock and ½ c. evaporated milk
• Yolks of 2 eggs
• Grated American cheese
• Buttered cracker crumbs

Wash and tie the asparagus in a bunch and cook in boiling salted water until tender. Drain and save the liquor for soup. Make a sauce of the butter, flour, seasoning, stock and evaporated milk; add the yolks and two tablespoonfuls of cheese. Stir the sauce until the cheese melts but do not boil. Put the asparagus in a buttered baking dish and cover with sauce. Cover with cracker crumbs and put in an oven and bake until brown.