The simplest methods of cooking and serving vegetables are generally the best. The most common method of cooking them is in boiling water. All green vegetables, bulbs and tubers should be crisp and firm when put on to cook, and should, of course, be thoroughly cleaned before being cooked.

Almost all vegetables may be served in the form of salad. Our most common green salad plant is lettuce; celery is next, but endive, chicory and dandelion, with many others, may be used to advantage in this way, and furnish pleasing variety to the menu.

Nearly all vegetables are good canned, and if care is taken in preparing and canning, it is possible to have fresh-tasting fruits and vegetables through all seasons.

Thorough sterilization is necessary in canning or preserving. In the first place, use good jars. Glass jars will be found the most satisfactory. Those with glass top and rubber ring held in place by a wire spring are the cheapest in the long run, although the initial expense may be somewhat high. Never use defective rubbers, as vegetables often spoil after being sterilized, because of bad rubbers.

A clothes boiler makes a good container to use in sterilizing. A false bottom made of wire netting cut to fit or strips of wood may be used, as the jars will break if set flat on the bottom of the boiler.

Select vegetables that have not begun to harden or decay. Always can as soon as possible after gathering. Some vegetables are best cooked before putting in jars; among these are beets, pumpkins and turnips, but most of them may be packed while raw in jars and cooked as follows:

Pack jar full, adding salt as desired, fill with cold water to the top of the jar. Put the rubber on the jar and place the glass top on, but do not press down the spring at the side of the jar. Put as many jars in the boiler as it will hold without crowding. Pour into the boiler enough water (cold) to prevent it from going dry during the boiling. Put the cover on the boiler and bring the water to a boil and keep it boiling for an hour. (Hour and a half for half-gallon jars.) At the end of this time remove the boiler cover, and let the steam escape. Press down the spring on each jar, which clamps on the top, and no outside air can enter.

On the next day raise the spring at the side of the jar and boil as on the first day, clamping on the top as before at the end of operation. Repeat this on the third day. All meats, fruits and vegetables are sterilized on this principle.

Never subject jars to a draft of cold air when removing them from the boiler, as this will be likely to crack them. If, after sterilization seems complete, any jars spoil, increase the time of boiling.

ASPARAGUS.

Cut the tender part into short pieces. Cover with boiling water, and boil until done. Season with salt and pepper, and serve with most of juice; or, if preferred, serve with a cream dressing.

BEETS.

Wash the beets carefully without breaking the skin. Cover with boiling water and boil until tender. Take from the boiling water and drop into cold. Rub off the skin, cut in thin slices and serve at once with salt and butter.

CINCINNATI BAKED BEANS.

Measure beans (marrowfat are best), put them in cold water and parboil fifteen minutes and drain; use the Boston bean pot. For three pints of dried beans add three level teaspoonfuls salt, one-quarter pound pickled pork cut fine, six tablespoonfuls New Orleans molasses or six tablespoonfuls of C sugar, one tablespoonful standard mustard. Mix the above well and put in a three-quart bean pot, and fill within one inch of top with boiling water. May be kept in oven several days, but must never be allowed to get dry, adding boiling water as needed.

CORN.

Cook ears of corn five minutes in boiling water. Then cut through the center of each row of grains and press the grains from the hulls with the back of a knife. Put corn in saucepan and season with butter, salt, pepper and sugar. Add enough hot milk to moisten, and cook ten minutes.

When succotash is desired, add to a pint of corn cooked as above the same amount of cooked and seasoned shelled beans.

CORN PUDDING.

One dozen ears of corn, two eggs, one kitchen spoonful butter, one-half teaspoonful salt, one tablespoonful sugar.

CORN PUDDING.

To one can of corn, one pint milk, three eggs, two tablespoonful melted butter, one tablespoonful white sugar, pepper and salt to taste. Beat the eggs very light, add sugar and butter rubbed together; stir hard. Next the corn and seasoning, finally the milk; beat hard, bake in buttered dish one-half hour, covered; then lift top and brown. Serve in baking dish.

CREAMED CAULIFLOWER.

One pint cooked cauliflower, one pint milk, one teaspoonful salt, one-third teaspoonful pepper, one tablespoonful butter, one-half teaspoonful flour, three slices toasted bread. Break cooked cauliflower into branches and season with half of the salt and pepper. Put butter in a saucepan on the fire. When hot add flour and stir until frothy and smooth. Add gradually the milk, constantly stirring. When sauce boils add the salt, pepper and cauliflower. Cook ten minutes and serve very hot on the slices of toast.

GREEN STUFFED PEPPERS.

Clean out peppers and stuff with rice or potatoes, and meat. Moisten with hot water, standing on end in baking dish. Cover and bake until almost done, then remove cover and brown. Cheese or tomatoes may be used instead of meat.

HASHED BROWN POTATOES.

Boil about one quart potatoes, drain and sprinkle with one teaspoonful salt and a little pepper. Add one teaspoonful chopped parsley and a few drops of onion juice, brown one heaping tablespoonful butter, add one tablespoonful flour and gradually one cup hot water. Salt and pepper to taste. Add potatoes, and cook about five minutes, or until they have absorbed nearly all the sauce. Butter a saute pan, add the potatoes and cook until light brown. Turn over like an omelet. Potatoes must not be chopped until cold.

HASHED TURNIPS.

Chop boiled turnips into large pieces. Put in saucepan, and for a pint and a half of turnips add a teaspoonful of pepper, a tablespoonful of butter and four tablespoonfuls of water. Cook over a hot fire until seasoning is absorbed.

HOME-MADE NOODLES.

(Serve as a Vegetable with Stewed Chicken or Veal.)

Four eggs, one tablespoonful cream, one teaspoonful salt, flour enough to make a stiff dough; roll out very thin and let dry an hour or longer; roll up and cut into fine strips; put into a kettle of boiling water, salted, boil ten minutes; cut a few noodles an inch wide and fry brown in butter to place on top. Serve with plenty of gravy.

KALE CANNON.

(Old Irish Dish.)

Take ten or twelve good-sized potatoes, peel and boil in salt water, add a large bunch of parsley previously washed and drained, and a pinch of baking soda. When the parsley is done, which will be in ten or fifteen minutes, take it up and lay it in a plate, drain it well and chop it, leaving out the stems. Chop fine one onion; when the potatoes are cooked place them at the back of the stove with a cloth and the lid over them; mash them, adding the onions as quickly as possible as the hot potatoes cook it, add a little pepper and salt and about one-half cup of hot milk with a lump of butter melted in it. Mix all together, serve with a little butter with each helping. This is sometimes made with kale, hence its name.

LYONNAISE POTATOES.

One pint cold potatoes cut in dice and seasoned with salt and pepper. Fry one scant tablespoonful of onion in one heaping tablespoonful of butter, add the potatoes, stir with a fork until the potatoes absorb the butter, add one teaspoonful chopped parsley. Three pints of boiling water, one-half teaspoonful salt. All vegetables should be put in boiling water.

MOCK ASPARAGUS.

Cut the tops from several bunches of young, green onions, leaving the stalks about the length of asparagus; trim the roots, wash and tie in bundles like asparagus. Cook until tender, drain off water, sprinkle with cheese and pour over ends a little melted butter. Onions are very delicate prepared in this way.

MUSHROOM SPAGHETTI.

Boil spaghetti in salt water one-half hour, drain, cover with soup stock, add one can of tomatoes, salt, pepper to taste. One can mushrooms. Boil all these ingredients well together, turn into a hot dish. Pass grated Parmesan cheese, to sprinkle over each portion. Fresh mushrooms turned in butter may be used instead of canned ones.

NEW ENGLAND SWEET POTATOES.

Put a layer of boiled, peeled and sliced sweet potatoes in a greased baking dish, sprinkle with brown sugar and dot with butter. Cover with another layer of potatoes and another of sugar, and so on until the dish is full. The last thing, pour over a cup of boiling water. Bake in a medium oven for one-half hour.

OKRA.

This vegetable grows in almost every state in the Union and is used extensively in soups. When young it is good boiled in salted water until tender, drained, and heated for five minutes with cream, butter, salt and pepper.

BAKED ONIONS.

Cover a number of large onions with boiling water and boil twenty minutes. Drain off water and make small hole in center of each onion. Fill hole with well-seasoned mashed potatoes. Add salt, pepper and butter, and milk to cover. Bake about one-half hour.

PARSNIPS.

Wash and scrape until clean, and cook until tender. When cooked, put into hot dish, sprinkle with salt and add bits of butter. Serve at once.

PEAS AND CARROTS.

One cup of carrots cut in dice and cooked, two cups green peas (or canned), four tablespoonfuls cream, one tablespoonful butter, salt and pepper. Put carrots and peas in stew pan, add cream, butter, and serve hot.

POTATOES AU GRATIN.

First prepare your white sauce of one-half pint milk, one tablespoonful butter, two tablespoonfuls flour. Cream butter and flour and add to boiling milk. Cook about ten minutes in double boiler. Slice or chop cold boiled potatoes, put in baking dish. One layer of potatoes. Cover thickly with layer of white sauce and grated cheese. Season with salt, pepper, mustard and cayenne pepper to suit taste. Put in other layers in same manner and bake twenty minutes.

POTATO CROQUETTES.

Two cups hot riced potatoes, one-half teaspoonful salt, one-fourth teaspoonful celery salt, one teaspoonful finely chopped parsley, two tablespoonfuls butter, one-half teaspoonful pepper, yolk of one egg, a few drops of onion juice. Mix the above ingredients, beat until light, shape, egg and crumb, and fry in deep fat, drain on paper. Serve hot. Finely chopped almonds are a pleasant addition.

POTATOES O'BRIEN.

Boil with skin on, allow them to stand until perfectly cold. Peel and chop fine and use Spanish peppers and salt, cream and butter. If you wish to brown, don't use cream, just fry slowly in butter.

POTATOES ON HALF SHELL.

Six baked potatoes, three tablespoonfuls hot milk, two tablespoonfuls butter, whites of two eggs, salt and pepper. Cut slice from top, scoop out inside, mash, add seasoning, then the whites of the eggs well beaten. Refill and bake from five to eight minutes in hot oven. A little grated cheese can be sprinkled on them.

RICH CREAMED POTATOES.

One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice, better if boiled the day before. Melt butter in a saucepan, add potatoes and seasoning, cover and cook a minute, uncover, stir well, cover and cook another minute. Then add milk to cover well, and cook very slowly for forty-five minutes, keeping saucepan covered. These need watching, but are delicious; nice for Sunday night supper. Asbestos mats are best to use under these, if cooked over gas stove.

SALSIFY.

To prevent salsify from turning dark, drop as soon as pared into a mixture of flour, water and a little vinegar. After paring, cut into slices about three inches long. Put on in prepared water and cook thirty minutes from the time it begins to boil. Drain and serve in white sauce; or mix butter, salt, lemon juice and parsley and serve with this.

SCALLOPED CELERY.

Chopped celery, bread or cracker crumbs, butter, salt and pepper, milk. Place a layer of crumbs in bottom of buttered dish, then a layer of celery, dot with butter, season and continue alternately until pan is full, having crumbs on top, cover with milk, bake slowly until milk is absorbed, about one-half hour. Serve in bake dish.

SCALLOPED POTATOES AND EGGS.

Boil six medium-sized potatoes in salt water; boil four eggs an hour; let get cold. Make a cream sauce of one heaping tablespoonful of butter and a rounding tablespoonful of flour, with one and one-half cup of milk and a little salt. Cut potatoes and eggs and put in baking dish with the white sauce. Sprinkle buttered bread crumbs over the top. Bake until a yellowish brown, about three-fourths of an hour.

SHELLED BEANS STEWED.

Cut one-quarter pound salt pork in slices and fry slowly for ten minutes. Add one onion, chopped fine, and cook very slowly for twenty minutes. Cover one quart of green shelled kidney beans with boiling water and boil ten minutes. Drain off the water, put the beans and one tablespoonful of flour with the pork and onion and stir over the fire for five minutes. Add a quart of boiling water and one-half teaspoonful pepper. Keep where it will simmer for two hours. Salt to taste.

SPAGHETTI.

Four onions cut fine, one can of tomatoes, one package spaghetti, grated cheese, salt, pepper and cinnamon. Fry four onions in butter and lard, then put in tomatoes and seasoning, boil slowly until thick, put in grated cheese. Boil spaghetti in hot water until tender, cook until done, throw into strainer, then serve. Place grated cheese over it. Serve sauce separately.

SPAGHETTI.

White sauce: One and one-half cup hot milk, tablespoonful butter, tablespoonful flour. Add one-half teaspoonful salt and mix two-thirds cup fine cracker crumbs with one-third cup melted butter and sprinkle over the top. One-half cup cheese, dry.

SPINACH.

Put one-half peck spinach in stewpan and on the fire. Cover and cook for ten minutes. Press down and turn over several times. At the end of ten minutes turn into chopping bowl and mince. Return to stewpan and add seasoning; two generous tablespoonfuls butter and teaspoonful salt. Simmer for ten minutes.

SPINACH WITH SAUCE.

One-half peck spinach, one teaspoonful salt, two tablespoonfuls flour or cornstarch, one pint boiling water, two tablespoonfuls butter, three-fourths cup cream or one cup milk. Prepare one-half peck spinach by cooking uncovered in one pint of boiling water, or, if young and tender, its own juices. Drain and chop fine. Put two tablespoonfuls butter in a frying pan; when melted add the spinach and cook three minutes. Sprinkle with two level tablespoonfuls cornstarch; stir thoroughly and add gradually three-fourths cup milk. Cook five minutes, serve with toast points on a pretty platter.

SQUASH.

Cut squash into small pieces and either steam or cook in boiling water. If boiled it will cook in half an hour; steaming will take an hour. Mash fine, season with salt, pepper and butter.

TOMATO ON TOAST.

Boil a quart of peeled and cut tomatoes for about ten minutes, then strain and put in saucepan with two teaspoonfuls salt, one-half teaspoonful pepper and two tablespoonfuls butter. Cook for five minutes. Cover a hot platter with toasted slices of bread and pour the tomato over it.

TWENTY-MINUTE CABBAGE.

Cut cabbage fine as for slaw. Cover with boiling water and boil twenty minutes, changing the water once. Drain and serve with sauce made of tablespoonful butter, tablespoonful flour, cup of hot milk.

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