“Upon leaving Eden to gain his livelihood by tilling the earth under the curse of sin, man received permission to eat also ‘the herb of the field.’”

While vegetables are not, as some suppose, the chief article of a vegetarian diet, they form an important part of it, supplying the bulk so necessary to good digestion, as well as the mineral elements. One writer says, “Nearly all vegetables are blood purifiers; they dissolve other food and greatly assist digestion.”

Suggestions

Vegetables should be used soon after gathering, as they begin to ferment and lose their wholesomeness as well as flavors very shortly.

As a rule put vegetables to cooking in boiling water, and bring to the boiling point again as quickly as possible.

Cook green vegetables in salted water to preserve their shape and color. A lump of white sugar in the saucepan is said to preserve the color also, or a few drops of lemon juice, or charcoal tied in muslin.

Onions and cabbage should be cooked in salted water.

Cook roots and tubers in unsalted, and if possible soft water until tender or nearly so; then add the salt and let them boil up well.

If roots have become withered soak them in water as nearly ice cold as possible, for three or four hours or over night, before cooking.

Soak cauliflower and loose heads of cabbage in cold (not salted) water for an hour or more. Drain and shake gently to dislodge insects, if any.

Pare all vegetables except turnips, as thin as possible. Turnips should be pared inside the dark line encircling them, or they will have a strong taste.

Parboiling leeks, onions, cabbage and old carrots renders them more digestible and more agreeable to some.

All vegetables will require longer cooking at great altitude.

Milk or cream of raw or steamed (not roasted) nut butter may be substituted for dairy milk or cream with nearly all vegetables.

Many vegetables are delightful to the cultivated taste served plain with Brazil or other nuts. Thus we get the benefit of the fine delicate flavors in the different foods instead of covering them up with sauces and dressings.

More elaborate dishes of vegetables are given among entrÉes.

Artichokes—Globe

Soak artichokes for several hours or over night, drain, cut stalks close, trim away the bottom leaves, clip the sharp points from the leaves or cut off the tops straight across. Boil in salted water, if possible with charcoal tied in piece of muslin, until tender enough for the leaves to draw out easily, ¾–1 hour. Remove from water carefully with flat wire beater or small skimmer. Drain upside down; serve whole or in halves or quarters, with cream or egg cream sauce, drawn butter or sauce AmÈricaine poured around; or on a napkin on hot platter or chop tray and pass sauce with them. Serve cold with French dressing.

It is a good plan to tie a strip of muslin around each artichoke before boiling to hold it in shape, and to put an inverted plate upon them while cooking to keep them down.

Artichokes—Jerusalem

Wash and boil artichokes with the skins on until tender, 30–40 m. If they boil too long they may become tough. Drain, peel, and serve in rich cream sauce. They may be peeled before boiling.

A still better way is to peel artichokes cut them into thick slices and boil 15–20 m., then drain thoroughly and serve in cream, cream of tomato or onion cream sauce. Not containing any starch, Jerusalem artichokes are suitable for salads, either cooked in slices and dried on a towel after draining, or used raw in thin slices.

Asparagus

Select green asparagus for the table, the short bleached stalks are tough and often bitter. Take care also that asparagus is fresh. The tops of stale asparagus have the odor of spoiled flesh meat and are not fit to use.

If not just from the garden, asparagus should stand in cold water ½–1 hour before cooking. Wash thoroughly, dipping the heads up and down in a large quantity of water, shaking well to dislodge the sand.

As the different parts of the stalk vary in tenderness, the best way to prepare and cook asparagus is to lay a handful of stalks on a vegetable board and holding it with the left hand, with a large sharp knife cut off the tips about 1½ in. from the end, and if the next part is very tender, cut off 1 in. more to go with the tips. Then cut inch lengths of the next that is of about equal tenderness, and lastly, the remaining part of the stalk that is not tough. The tough part save to flavor soups or sauces, or, reject entirely.

To cook, throw the third lot, that nearest the tough part, into boiling salted water, boil for 10 m., add the second lot, boil 10 m., throw in the top part and boil 10–15 m., or until tips are just tender. By this method the asparagus is all nice and tender and the tips are whole.

When desiring to serve in longer pieces, lay on the board as before and cut 4 or 5 in. from the top (reserving the remaining part for soups or scallops). Tie into neat bundles with strips of muslin. Stand these bundles in rapidly boiling, salted water with the heads well out. Cook from 20 to 30 m., when the stalks will be tender and not decapitated.

Asparagus is one of the vegetables that will not admit of many combinations; such only as develop and preserve its characteristic flavor are suitable.

Asparagus—Cream or Butter

Cook in short pieces as directed; drain or leave the water on (there should be but little); add without stirring a little heavy cream; bring just to the boiling point, remove from the fire, add more salt if necessary, shaking gently to dissolve it, and serve in vegetable dish with or without points of toast around the edge.

Butter may be substituted for cream.

Asparagus—Egg Cream Sauce

Lay cooked asparagus in small pieces on hot moistened toast of any desired shape, on tray or platter, and pour egg cream sauce, around. It may also be served the same with a nice rich cream sauce, or with either sauce in pastry crusts for Asparagus en Croustade.

Asparagus—Drawn Butter

On large, slightly moistened toast points on a platter, pile long pieces of asparagus cooked according to directions (enough for one serving on each piece of toast), the heads all one way, and put a generous spoonful of drawn butter on each. Or the sauce may be put on when serving.

Asparagus—Sauce AmÈricaine and Spinach Leaves

Lay asparagus on hot platter with heads toward each end and stem ends just meeting in center; surround with border of salad leaves of spinach and place same across the asparagus where the stems meet. Serve leaves with asparagus, and pass sauce AmÈricaine.

String Beans—Cream, Nut or Dairy

String beans should be gathered before the pods begin to show the shape of the bean much.

To prepare, break the blossom end back and pull off the string from that side, then break the stem the other way and remove the string from that side. Wash beans well and if they have not been crisped before stringing, let them lie in cold (ice, if possible) water a half hour or longer. Drain, take in handfuls on to the vegetable board and cut into ¾ in. lengths (cut diagonally instead of straight across when preferred). Throw into boiling salted water and boil until tender, 1–3 hours. Drain, saving the water for soups or to make drawn butter sometimes for the beans. Cover with cream, heat, remove from fire, add salt, serve.

Cream from raw nut butter may be added to the beans about ½ hour before they are done instead of using dairy cream.

Cream sauce of either nut or dairy milk may be served over beans on toast if desired.

Wax and stringless beans are prepared and cooked the same except that young stringless beans have no strings. Any of the varieties may be cooked in whole pods when desired but will require a longer time for cooking. Flowering or scarlet runner beans are used for string beans when the pods are very young.

String Beans—Nut and Tomato Bisque Sauce

Prepare beans as above and cover with sauce 5, made of either raw or roasted nut butter.

Shelled Green Beans

Wash beans before shelling and not after, cook in boiling salted water until tender, the time varying according to the variety. Allow plenty of time as beans are richer in flavor if simmered or kept hot for some time after they are tender.

They may be served with different sauces, but it seems too bad to spoil their delightful flavors with anything but salt, or a little cream or butter, nut or dairy.

Flowering Beans—Green

The large pole beans with red and white blossoms have the richest flavor of all shelled beans. After shelling, put beans into cold water, let them heat slowly to the boiling point and boil 5–10 m. Drain, let cold water run over them in the colander. Return to the fire with boiling salted water and cook until tender, considerably longer than other shelled beans. Serve plain, or with a little cream poured over and shaken (not stirred) into them a few minutes before removing from the fire. If one has the time to hull these and Lima beans, it may be done.

To Hull—Boil beans about half an hour (or until the skins are loosened) in unsalted water. Drain and slip the hulls off with the thumb and finger.

Cook after hulling in double boiler or very gently on back of stove, adding seasoning before they are quite tender which will be in a much shorter time than with the hulls on.

Beets

Beets should be fresh, plump and firm. If slightly withered, they may be freshened by standing in cold water over night. But if much withered do not waste time and fuel in trying to cook them, as they will be bitter and tough with any amount of cooking. Use care in handling beets before cooking so as not to break the skins. If the skins are broken the flavor and sweetness of the beet will be lost in the water. Press with thumb and finger to find when they are tender rather than to puncture with a knife or fork.

Put to cooking in perfectly boiling water. Boil steadily until tender, when remove at once from the fire as over-cooking toughens them, throw into cold water a moment and rub off the skins. Serve plain, whole if small, or cut into quarters if large; or, slice and pour over a hot mixture of lemon juice and sugar (part water and a trifle of salt may be used), or hot cream with salt, or salt and olive oil.

Small young beets, right from the garden, will cook in from 20 m. to 1 hr. Large, old ones in winter will require 3–5 hours.

Pickled Beets

Let sliced beets stand over night in sauce 79.

Broccoli

This is a vegetable grown in cool climates, similar to cauliflower, more hardy but not so fine in quality. Follow directions for cooking and serving cauliflower, except that broccoli requires about 20 m. only for cooking.

Brussels Sprouts

Wash, pick off outside leaves, lay in cold water ½–1 hour, drain. Boil in salted water (in cheese cloth if convenient), 15–30 m., according to age; do not cook until soft. Drain carefully, pile in center of dish; serve with hot cream poured over, or with sauce 16, 19, 34, 57, olive oil or French dressing. May add 1 tablespoon of lemon juice to each ½ cup of 34.

Cabbage—Plain Boiled

Trim cabbage and if not very crisp let stand in cold or ice water 1 hr. or over night. Drain, cut into sixths, eighths or any number of pieces 1–1½ in. across the broadest part. Lay in sufficient boiling salted water to cover; let come to the boiling point and set back on the stove where it will simmer gently ½–¾ of an hour, until tender only, and still perfectly white. Drain and lay on to hot dish with pieces overlapping. Serve at once.

Until one has tried it, he will not know how delightfully sweet this cabbage is, perfectly plain, eaten slowly with Brazil nuts, filberts, almonds or English walnuts. It may be served with olive oil or lemon juice, or with both together or with sauce 16, 34 or 57, or with the sour cream or sour milk salad dressing without cooling. Use two eggs in dressing when serving warm.

If cooked until it begins to turn dark, cabbage will have a strong flavor and will be indigestible.

To Parboil—Put at first into a large quantity of unsalted boiling water, cook 15 m., drain carefully, sprinkle with salt, pour boiling water over and proceed as above.

My Mother’s Cabbage, or Cabbage in Cream

Shave crisp cabbage fine, cook in boiling salted water 20–30 m., until just tender and still white. Drain, pour in cream, heat to almost boiling, serve. For Sour Cabbage—Add a little lemon juice instead of or with cream and more salt if necessary.

? Cabbage in Tomato

Prepare cabbage as in preceding recipe, cook for 20 m., drain, add stewed tomatoes (not too juicy, they may be strained if preferred) with salt and cook until cabbage is tender. This is an unusually fine combination and very suitable to accompany a hearty nut meat dish such as broiled trumese. A little cream may be added just before serving, but the dish is complete without it.

Cabbage and Corn

Heat together 2 parts of stewed cabbage and 1 part of corn with cream, nut or dairy.

Sweet Sour Cabbage

• 1 qt. fine shaved cabbage
• ¾ cup water
• 2 tablespns. oil or butter
• 1 level teaspn. salt
• ¼ cup sugar
• ½ teaspn. caraway seeds
• ¼ cup lemon juice

Cook cabbage in water 15–20 m., then add the other ingredients and simmer slowly until the cabbage is tender.

Cabbage with Nuts and Raisins

Season stewed cabbage with cream—cocoanut, almond or dairy, or with butter; add stewed raisins and sprinkle chopped nuts over just before serving. May garnish with halves of nuts.

Carrots

Carrots being among the most healthful vegetables should be used freely, and with a little care they may be made exceedingly palatable.

Unless very fresh, let carrots stand in cold water for some time before paring. When they are full grown, or late in the season, parboil them to remove the strong taste.

It will require from 20 m. to 1½ hr. to cook carrots tender, according to the age and the sizes into which they are cut. A little chopped parsley makes a pretty combination with most of the dishes.

Carrots—Minced

Scrape or pare carrots, cut into strips, grind in food cutter coarse or fine as preferred, cook in water until tender, add salt, boil, drain. Add a little cream, cream sauce, butter or oil, reheat, serve. Add a trifle of sugar to cream sauce or cream. Carrots may be ground or rubbed through colander after boiling.

Carrots—Stewed

Cut pared carrots into quarters, sixths or eighths, lengthwise, then across in quarter inch slices in the largest part and gradually thicker toward the small end; or if carrots are small and of uniform size they may be cut in whole round slices. Cook until tender, drain, and reheat with cream, or sauce 16 or 28, to each pint of which a teaspoonful of sugar has been added, or add butter and lemon juice, sauce 1, 2 or 34.

Carrots À la Washington

• 1 qt. sliced or diced carrots
• 1 cup to 1 pint sliced onions
• ¼ cup strained tomato
• ½ tablespn. browned flour
• ¾–1 teaspn. salt
• 1 tablespn. raw nut butter if desired

Cook all together in a small quantity of water until carrots are tender and well dried out.

Pickled Carrots

Pour sauce 79, over sliced cooked carrots, cover and let stand for several hours.

Carrots and Peas—Better than either alone

Mix 1 part stewed carrots and 2 parts cooked green peas. Add cream or cream sauce, heat and serve.

Or, the carrots may be cooked in slices, laid overlapping around edge of flat dish, with peas piled in center and sauce poured around.

Carrots and String Beans—Excellent

Equal quantities cooked string beans and carrots with cream or cream sauce. If preferred, the beans may be cooked whole and the carrots cut into strips.

Carrots and Onions

Pour hot cream over a mixture of stewed onions and carrots; heat and serve.

Carrots and Beets

Heat mixture for pickled carrots, add 1 part carrots and 2 parts beets; serve as soon as hot. Butter, lemon juice and salt may be used instead of the dressing.

Carrots and Corn—Delightful

To equal quantities of stewed carrots and corn add cream or thin rich cream sauce; heat, serve. If the corn is dried corn, especially dried yellow sweet corn, the dish is most delightful.

Carrots and Succotash

1 part each carrots and beans with 2 parts corn; season with cream or with milk and butter.

Cauliflower

While cauliflower is a delightfully delicate vegetable when properly cooked, it is easily rendered strong and disagreeable. It should be cooked until tender only, 15–25 m. in constantly boiling liquid, either slightly salted water, or milk and water (? milk), salted. Tie loosely in cheese cloth or muslin to prevent any particles of scum from settling on it and to keep the flowerets whole, then drop into a sufficient quantity of rapidly boiling liquid to cover it.

It should not lose its snowy whiteness in cooking. 5 m. of over-cooking will ruin it. The milk helps to keep it white and gives it a richer flavor.

To serve whole, trim off the outside leaves, leaving the inside green leaves on, and cut the stalk close. When done, lay carefully in a round dish and pour sauce over or around it. If the head is a perfect one, do not cover its beauty with sauce. Sauce 16, 18 or 75 or 34 plain or with lemon juice, are all suitable for the heads, and when broken into flowerets it is delightful with hot rich cream poured over it. Salt and oil, with or without lemon juice may also be used.

Nice perfect flowerets with Sauce AmÈricaine or any suitable sauce may be used as a garnish for timbales and other true meat dishes.

For salad, let cooked cauliflower stand in cold water until ready to serve.

Celery—Raw

Trim off the coarse outside stalks, leaving about an inch of the root stalk; then cut the whole stalk into quarters or sixths from the bottom up, and throw into ice water until well crisped. If there should be dirt between the stalks it will be necessary to cut them off and brush each one separately with a vegetable brush. Throw the tender inside stalks into water to be served raw, and reserve the outside ones for cooking.

It is said that wilted celery may be restored to crispness by dipping into hot water or laying a few minutes in warm water, then plunging into ice water.

Celery—Mint Sauce

Cut tender stalks of celery across as fine as possible, cover with cold fresh mint sauce and serve in dainty cups with suitable true meat dishes.

Celery—Stewed

Cut tender stalks of celery (not those that are fit for flavoring only) into half-inch lengths, by handfuls on board with large knife. Put into boiling salted water and boil 30–35 m., or until just tender. Drain (there should not be much water left), pour cream or sauce over, let stand over hot water 10–20 m. Serve by itself or on toast. Sauce 16, plain, with a few drops of lemon juice in it, or made with half water in which the celery was cooked, or 34, 57 or 31 (when using 31, of course it should not stand over hot water) are all enjoyable with it.

? Celery in Tomato

Stew celery as above in just enough water to cook, for 25 m. and have very little water, if any, remaining; then add enough strained or unstrained stewed tomato to nearly cover, and simmer until celery is tender and tomato cooked away a little. The combination of the flavors of celery and tomato is unusually fine. The addition just before serving of a little heavy cream makes the dish still more delicious.

Chard—Swiss

Swiss Chard or Spinach Beet, affords two distinct dishes from the same plant at one time. Strip the leafy part of the foliage from the stalk and cook as greens. Cook and serve the stalks the same as asparagus. The leaves and stalks may be cooked together as greens.

Young shoots of poke or scoke are sometimes served as “French Chard.”

Corn—Green

The earliest varieties of green corn are never very sweet. By far the richest and sweetest are the yellow kinds, though the dark purple or black almost equals them. There are also some medium or later varieties of white corn that are excellent.

Corn is at its best the day it is gathered. When not perfectly fresh, cook corn in almost any other way than on the cob. Never cook it in salted water as salt hardens it. Corn requires the least salt for seasoning of any vegetable.

Corn—On the Cob

Husk nice fresh corn and put it over the fire in cold water. When just at the boiling point, but not boiling, remove from the fire. Let it stand in the hot water where it will not boil until ready to serve.

Serve in a dish on a napkin covered with another napkin, or in a close covered dish, as a few moments’ exposure to the air toughens it. In eating, score each row with one tine of the fork so that the hulls will be left on the cob, unless you have a corn slitter.

Corn—Boiled

Put husked corn into boiling water and boil rapidly for 5–15 m., usually about 10 m., as that which requires 12–15 m. cooking is really too old to cook on the cob. Young, tender corn will cook in 5 m. Long boiling destroys the sweetness of corn and renders it tough.

Corn—Steamed

Wrap ears of corn in cheese cloth and steam for 15–20 m.

Hold the ear of corn with one hand and draw the slitter with slight pressure. Three or four strokes will slit every grain on the cob. It does not remove the corn from the cob but cuts the hull of every grain. The delicious corn is obtained with the slightest pressure of the teeth, leaving the hulls on the cob.

To Prepare Corn for Muffins, Oysters, etc.—Slit the grains as described above, then, holding the slitter in the same position but elevating the hand use the front of the slitter as a scoop and push the corn into a dish.

Corn—Baked, Boiled or Steamed in Husks

Select nice tender ears of uniform size. Open the husks and remove the silk, then tie the husks close in place. A few of the heavy outside husks should be removed. Bake the ears in a hot oven, separate from each other, 15–20 m., remove the husks quickly and serve covered. Or prepare in the same way and after tying, cut off the stalk and point of the ear and boil rapidly for 10–12 m. or steam for 10–20 m. Serve in the husks on napkin. The husks give a sweet flavor to the corn and help to keep it warm when they are not removed before serving.

Corn—Roasted—Best of All

Place husked corn in wire broiler or large corn popper and hold close to bed of hot coals, or lay on gridiron over the coals, turning the ears as necessary. The ears may be laid on the coals when more convenient and turned often, or they may be roasted in a very hot oven.

Corn—Stewed

If corn is quite old, grate the outside of each ear on a coarse grater and scrape out the remaining pulp with the back of a knife. Cook carefully in oiled saucepan on ring or asbestos pad, in a small quantity of water 8–12 m.; add sugar, to give the sweetness of young corn, salt and a little cream, cream sauce or butter. Heat, serve.

When corn is not too old, the nicest way to prepare it is to draw a knife down each row of kernels, then with a large sharp knife cut a thin shaving from each two rows and scrape the pulp from the cob with the back of a knife. Cook the part cut off in boiling water for 5 m., then add the pulp and cook carefully 5–8 m. longer. Season as for grated corn, omitting the sugar if corn is sweet.

In Milk—Cook either way in milk in double boiler 20–30 m., and season as desired.

Corn—Baked

Prepare corn in either of the ways given for stewed corn; add salt, sugar if necessary, and enough rich milk to cover. Bake in hot oven 15–20 m.

Corn—Dried

Cover dried corn ½ in. (or more) deep with warm water, let stand over night. In the morning set in warm place and shortly before serving time increase the heat gradually until it is about at the boiling point, but not boiling. Season with a little cream, milk or butter, or with cream of raw or steamed nut butter and salt; heat, serve.

Or, cover with warm water 1½–2 hours before meal time and keep hot (covered) on the back of the stove. Just before serving, season and heat just to boiling.

Or, best of all, cover quite deep with cold milk, let stand in cold place over night, cook in double boiler 1 hr. or longer, season, serve.

Cucumbers

The fruit of the cucumber vine “serves to introduce a large quantity of water into the system and is a refreshing addition to richer foods, especially in hot weather, when its crisp, cool succulence is peculiarly acceptable.”—Church.

One unusually successful physician used to recommend cucumbers because they were “so crisp and easily digested.”

Cucumbers should be gathered in the early morning, laid in ice water for an hour or two, then kept in the ice box or on the cellar bottom until serving time. Or, when they come from the market, they should be put at once into ice water and kept in it until thoroughly refreshed. Cucumbers are nearly always left on the vines until they are too old. Many never know the delightful flavor of cucumbers in which the seeds are just formed but not developed.

Cucumbers au Naturel

Pare nice crisp cucumbers, cut in quarters lengthwise and serve on a flat dish, to be eaten with or without salt the same as celery. This is by far the most enjoyable way to serve cucumbers.

Sliced Cucumbers

Pare and slice cucumbers in not too thin slices. Pass lemon juice, salt and oil with them. Some prefer them with salt and oil only; others with lemon juice and salt. If not thoroughly crisp, or if prepared some time before serving, lay in ice water without salt. Salt wilts and toughens them.

Stewed Cucumbers

Pare cucumbers, cut into halves lengthwise, crosswise also if long. If seeds are large, remove them, but younger fruit is better.

Lay the pieces cut side down in perfectly boiling unsalted water. When nearly tender 15–20 m., add a little salt to the water and finish cooking. They should be just tender, not soft when done. They will take about 20–25 m. cooking in all, never over 30 m. Drain thoroughly. Serve with sauce 75, 34, 28 or 29 or with 16 made of cocoanut or dairy milk. On toast, with egg cream sauce like asparagus, they are especially nice. Sprinkle chopped parsley in the sauce.

Egg Plant

Egg plant belongs to the family of the deadly night-shade, the same as the potato, tomato, peppers and tobacco, and contains an irritating principle which should be removed by thorough parboiling when used.

Egg Plant in Batter

Cut egg-plant into ½–¾ in. slices, put into a large quantity of cold water, heat to boiling and boil 5 m.; drain, repeat the process, add salt to the third water and boil until just tender; drain thoroughly.

Drop spoonfuls of the following batter on well oiled griddle or dripping pan, lay on slices of the egg plant and cover with the batter. Brown delicately on both sides on the griddle or bake in a quick oven to a delicate brown. Serve at once.

• 2 tablespns. oil or melted butter
• 3 tablespns. flour
• 1½ cup boiling water
• 2 eggs
• ? teaspn. salt
• 5 tablespns. stale graham bread crumbs, or enough to make a batter of the right consistency

Heat oil (without browning), add flour, stir smooth, add water, stirring; when smooth, remove from fire, add beaten eggs, salt and crumbs.

Greens

One of the many advantages that the country dweller has over those who live in the city is the great variety of “greens,” as we call the edible weeds, nearly all of which are superior in flavor to the much prized spinach.

There is narrow or sour dock, easily distinguished from the broad-leaved (which is not edible) by its long, slender leaf curled on the edges; the dandelion, which should be gathered before the buds appear or at least when they are just peeping out, as the greens are bitter when the buds are well developed; milkweed, of which we use only the tips unless the stalks are small and tender: pigweed, red root, lamb’s quarters, purslane or “pusley,” with poke shoots, the garden turnip tops, cabbage sprouts, young beet tops and endive.

Some are better in combinations, such as milkweed and narrow dock, narrow dock and pigweed, milkweed and purslane and purslane and beet tops.

Do not try to wash greens in a small quantity of water. Put them when first gathered into a large vessel, a wash boiler, a tub or a deep sink in which the water will be deep enough to “swash” them up and down with the hands. When they are thoroughly revived lift them from the water (do not drain the water off), empty the vessel, rinse it well and take another quantity of water. Continue the washing, changing the water until no sand is found in the bottom of the vessel.

Dandelion and some other greens require trimming and looking over carefully after reviving before the final washing.

When ready to cook, throw greens into an abundance of boiling salted water and cook until tender.

The time required for cooking varies; narrow dock requires 20 m., purslane a little longer, pigweed 40 m., milkweed 2–3 hours, beet greens 2½–3 hours, and dandelions 3½–4 hours. It is a good plan to parboil dandelions. When greens are perfectly tender, lift them carefully with a skimmer from the water into a colander and press with a plate until as dry as possible.

The water from all greens (except dandelion if at all bitter and too large a quantity of narrow dock) is invaluable for soup stock, so pour it off carefully from the sand that may be in the bottom of the kettle even after the most careful washing.

When the leaves are long and stringy it is well to cut across the mass of greens a few times before serving, but the flavor and character are much impaired by too fine chopping.

Pass oil, lemon juice or quarters of lemon, French or Improved Mayonnaise dressing, or Sauce AmÈricaine with greens.

Poke Shoots—scoke—pigeon berry weed, and young, tender milkweed stalks may be prepared and served the same as asparagus. Do not use poke shoots after the leaves begin to unfold.

Canned greens make as valuable an addition to the winter supplies as canned corn or peas.

Kale—borecole, should not be used until after heavy frosts in the fall. Cook as other greens in boiling salted water 30–45 m. and serve the same. If desired, raw nut butter may be added to the water in which it is cooked; then lemon juice only will be required with it. It may also be cooked with tomato, the same as cabbage, by being chopped or cut fine before cooking. Onion and raw nut butter may be added to the tomato.

Okra—Stewed Whole

Use only young, tender pods, cut off the stems, wash well and cook in a small quantity of salted water (about 1 cup to each quart of okra) for 30 m. or until tender. Season with cream, dairy or almond, or with butter. Or, drain if any water remains, and pour over it a hot French dressing. Melted butter may be used in the dressing instead of oil.

Never cook okra in an iron vessel.

Okra—Sliced, Stewed

Slice pods of okra across and cook with 1 cup of salted water to each pint of okra until tender, 25–30 m. Drain or not, according to what is to be added. Stewed tomatoes, strained or unstrained, almond or dairy cream, sauce 16, 18, 19, or 34, or hot French dressing may be poured over it. When strained tomatoes are used, the okra and tomato should simmer together about 10 m. Add a little heavy cream, butter or oil and salt just before serving.

Onions—Boiled

Select onions of about equal size. Peel them, then at the root end cut into the onion about ? of the way at right angles. This causes the onion to cook tender at the heart. Let stand in cold water 20 m. to 1 hour. Put into boiling salted water and cook until tender, ¾–1½ hour. The water may be changed after 15 m. boiling. Drain, add cream, cream sauce or butter, heat a moment (do not boil with cream), serve. Some prefer onions plain with a little of the liquid in which they were boiled.

Drain young onions slightly when about half done, pour on milk and simmer until tender.

Onions—Stewed

Cut peeled onions into halves, then into quarters, and slice across in thin slices. Put into just enough boiling salted water to cook tender; dry out well and serve plain or add a little oil or melted butter, hot cream or cream sauce. Serve sometimes over plain boiled or mashed potatoes. Raw or steamed nut butter may be cooked with the onions.

Onions—Baked

Select large, perfect onions; peel, and boil until about half done; drain, put into a baking pan, sprinkle with salt and crumbs, pour a little oil or melted butter over and bake, covered part of the time, until tender.

Onions may be dried after boiling, wrapped in oiled paper, baked and served with melted butter or cream sauce.

Onions—Raw

Slice onions and let them lie in cold water (no salt) for an hour or more, changing the water occasionally. Drain, dry and serve with salt, salt and oil or lemon juice or with French dressing. If in a hurry to use them, dip sliced onions quickly into boiling water, then into cold water and serve as before. Sprigs of parsley are sometimes passed after dishes containing onions to destroy the odor in the breath.

Oyster Plant

Oyster plant—vegetable oyster—salsify, is one of the most delightful vegetables. It should not be used until after heavy frosts and is at its best in the spring after being in the ground all winter. Whatever is dug more than is to be used each time, should be kept in sand in a cool place.

To prepare for cooking, soak in cold water 3 or 4 hours, or over night. Scrape on a vegetable board with a knife and drop each root into a large quantity of cold water as soon as scraped to keep it from turning dark.

When very fresh, oyster plant will cook in 10 m., but late in the season it often requires a half hour. Cook until tender only, not soft.

The flavor of the oyster plant is in the water, so there should always be some liquid left to form part of the sauce.

A little cream is required to develop the flavor of oyster plant.

Water and cream are better than milk.

Milk and a little butter may be used when cream is not obtainable. Raw or steamed nut butter may be used in place of either, and olive oil instead of butter gives an appropriate flavor.

If there should be dark spots through the oyster plant, be sure that every particle is removed, as one little piece with a dark spot in it will flavor the whole dish.

The carbohydrates of oyster plant do not include starch.

Stewed or Creamed Oyster Plant

Cut scraped roots into slices ¼–? in. thick according to size, and drop into the water in which they are to be cooked, an equal quantity, usually. Boil without salt for 10–25 m. When nearly tender, add salt.

To the oyster plant liquor, add a little heavy cream, and when boiling, add flour blended with water to make of a creamy consistency; salt if necessary. Chopped parsley may sometimes be added, and a little celery salt occasionally, but oyster plant will not admit of the addition of many flavors. If to be served on toast or rice, or in a rice border, a little onion juice may be added.

Oyster Plant with Drawn Butter Sauce

Cook oyster plant in 2-in. lengths in a small quantity of water. Add sauce 40, heat, serve on toast or rice.

Oyster Plant with Celery or Corn

Use ? or ½ cooked celery or corn in recipe for stewed oyster plant.

Any of these dishes may be served as a second course at dinner with beaten biscuit with or without ripe olives.

Parsley

When parsley is fresh, wash, shake and keep in a thick paper sack near the ice. When withered, put at once into ice water until refreshed.

To dry, pick off the leaves and stand in a warm place. It is better than not any when fresh is not obtainable.

Parsnips

The parsnip is another vegetable not good until after heavy frosts, and is much sweeter and richer in flavor when left in the ground until spring.

Boiled Parsnips

Scrape or pare parsnips, cut into halves or thirds in flat slices lengthwise; cook in boiling salted water until just tender, 20 m. to 1 hour according to age and size. Serve plain or with hot cream or butter poured over.

Parsnips may be steamed instead of boiled.

Stewed Parsnips

Cut parsnips into slices crosswise, ½–¾ in. thick, or if large, cut into quarters first, then slice. Cook in small quantity of water until just tender. Serve with cream, cream sauce, or egg cream or drawn butter sauce.

Browned Parsnips

Lay slices of boiled or steamed parsnips in baking pan, pour over a little cream, oil or melted butter and sprinkle with sugar. Brown delicately in oven. Or, dip in oil or butter and flour and brown in quick oven.

Mashed Parsnips

Rub parsnips through the colander; season with salt only, or with salt and cream. Heat and serve.

Fricassee of Parsnips

Boil sliced parsnips in milk without salt. When tender add salt and thicken slightly with flour stirred smooth with milk. Serve on toast.

Peas

Green peas should be neither too old nor too young. When they are small and soft they have no character, but if too old they are hard and flavorless. To be at their best they should be cooked the day they are gathered.

Green Peas—Stewed

For fresh tender green peas, wash the pods, shell and put at once into boiling salted water. Washing after shelling takes away much of the sweetness. Cook until tender, 15–25 m. There should be very little water left when they are done. When nice and sweet they require no seasoning but salt. Serve plain, with just enough of the water in which they were cooked to moisten them. A little sweet cream, butter or cream sauce may be added.

Peas that have become withered should be shelled and allowed to stand in cold water for an hour before cooking.

When peas are a little old they require longer cooking, and should have a little sugar in the water in which they are cooked. A small sprig of mint improves the flavor of old peas, but the positive mint flavor should not be distinguishable.

Canned peas of an inferior quality drained and boiled in fresh water with sugar and mint are sometimes hardly distinguishable from fresh peas. A sprig of parsley may be stewed with peas instead of mint.

Peas—Parisian Style

Cook in boiling, salted water with parsley and onion; add sugar, and thicken the liquid a trifle.

Peas—German Way

Put a spoonful of butter in the saucepan, add peas, salt and a spoonful or two of water, cover close and cook until tender, about half an hour, perhaps.

Peas With Corn

Combine green peas and corn as beans and corn in succotash.

Peas With New Potatoes

Cook peas and small new potatoes together. Cover with cream or thin cream sauce.

Melting Sugar Peas

This is the name of one variety of the edible podded peas. They have a delightful flavor peculiar to themselves. Wash and drain the pods and cut like string beans. Cook in a small quantity of boiling salted water until tender, about 30 m. Add cream, cream sauce or a little butter. Heat and serve.

Potatoes

There is great diversity of opinion in regard to the value of the potato as a food. Some, because of its belonging to the family of the deadly night shade, the same family as tobacco, think it should be used sparingly if at all, while others consider it (when baked, at least) one of the most wholesome foods. Its use is often prohibited by physicians in some forms of indigestion and for those rheumatically inclined. The solid part of the potato is almost entirely starch, so it serves as bulk in combination with nitrogenous foods.

“Potatoes which have grown on the surface of the ground or which have been exposed to the light frequently turn green, and such tubers contain abnormal amounts of solanin, as do old and shriveled potatoes which have sprouted. It is best not to use such old potatoes, but if they are eaten the flesh around the sprouts should be cut away, as this portion is particularly liable to contain solanin.”—C.F. Langworthy, Ph.D. Farmers’ Bulletin, 295. U.S. Dept. of Agriculture.

Solinine is a vegetable alkaloid which may produce serious results as it is of about the same nature as belladonna and other poisons of that class.

Soak new potatoes for a short time only in cold water before cooking, but old ones for at least 2–3 hours.

In paring potatoes, put them into cold water so that the dirt will not adhere to the flesh. Pare not too thick and throw at once into clear cold water.

When salt is sprinkled over potatoes after cooking it absorbs the moisture and renders them more mealy.

Baked Potatoes

No other way of preparing the potato renders it so mealy and digestible as proper baking. Wash and scrub the potatoes thoroughly without breaking the skins, lay them on the grate of a moderately hot oven without touching each other, so that there will be a free circulation of heat around each potato. When the oven is too hot, potatoes will be soggy and indigestible. Bake until just done; do not try with a fork but by pressing with the thumb and finger. When done, serve at once in an uncovered dish, or lay a napkin in a deep dish and fold over the potatoes.

The most perfect way to serve a baked potato is to work it between the folds of a towel in the hand without breaking the skin until soft and mealy all through. Lay each potato on the grate again until all are done. Potatoes may be broken apart in the center and a sprig of parsley laid in when serving on an invalid’s tray or to individuals, but all must be done quickly, as a few moments’ delay after the potato is done will spoil its lightness.

If for any reason baked potatoes must be kept waiting, wrap them in a thick towel and lay in a warm place.

When in a hurry for baked potatoes, pour boiling water over them just before laying them in the oven.

Some think potatoes are whiter and more mealy if boiled until nearly done and then finished in the oven.

Perhaps the most perfect way of baking potatoes is to lay them on a wire stand in a close covered kettle without any water, over a moderate fire.

Boiled Early Potatoes

Put pared potatoes into rapidly boiling, salted water. Do not allow water to stop boiling. When nearly done add ½–1 cup cold water. Drain as soon as done. Shake and dry uncovered, over fire. Serve in napkin. When obliged to stand for a few minutes, throw a clean towel over the uncovered kettle to absorb the steam.

Boiled Late or Winter Potatoes

Put potatoes into cold, slightly salted water. Bring to the boiling point as quickly as possible. When half done, drain, add cold water and boil again. Drain as soon as done, sprinkle with salt, shake over fire until dry. Serve in napkin or uncovered dish.

The Irish Way

Put potatoes in slightly salted cold water; when the water boils add a small quantity of cold water; repeat this process 2 or 3 times; when done, drain, shake until dry and send a few at a time to the table.

Potatoes in Jackets

Wash thoroughly, peel off a narrow strip around the potatoes the long way. When tender, drain, sprinkle with salt, shake, peel and serve, or serve without peeling. Taking off the strip around the potatoes causes them to burst and become mealy, and makes them easier to peel while still giving the flavor so much liked by many.

Steamed Potatoes

Cook, without paring or with a narrow strip only taken off, in steamer over hot water with a few sprigs of fresh mint. Dry in the oven.

Allow at least 10 m. more for steaming potatoes, either with or without their “coats,” than for boiling.

Small New Potatoes

Wash small new potatoes, boil or steam, sprinkle with salt, shake over fire until skins begin to crack, serve in napkin.

Or, rub the skins off with a coarse towel (coarse salt in the towel helps) or scrape the potatoes. After cooking and draining, crack each by pressing lightly with the back of a spoon. Lay in dish, pour hot cream or milk and butter over and sprinkle with chopped parsley.

Creamed Stewed Potatoes

Cut potatoes into small pieces or slice not too thin; cook until almost tender; drain, put into cream sauce in double boiler and cook ½ hour longer. Whole small potatoes or large ones in quarters cooked until tender may be served in cream sauce the same.

Creamed Warmed-Over Potatoes

Cold baked potatoes are much the best for warming over. Slice baked or boiled potatoes or cut into small pieces and put into cream sauce, with or without celery salt or stalk or a little chopped onion, and simmer slowly 15 m. Sprinkle with parsley in serving.

Or, pour milk over potatoes, cover and heat slowly 15–20 m. If raw nut milk is used heat a half hour. A little onion may be added if desired.

Water Creamed Potatoes

Thicken boiling water slightly with flour, add salt, onion or celery if desired, and sliced potatoes. Simmer 15–20 m. Or, put a little oil or butter into the saucepan, add flour, then boiling water and potatoes.

Hashed Creamed Potatoes

Chop cold potatoes, mix with cream sauce, put into baking dish, sprinkle with crumbs and brown in oven.

Hashed Browned Potatoes

Mix cream, oil or melted butter and salt with chopped potatoes. Spread evenly in well oiled frying pan, pour a very little water over if oil or butter are used, cover and heat slowly without stirring. When delicately browned on the bottom, fold or roll like an omelet and serve on a hot platter with celery tops or a sprig of parsley.

Or, pour brown sauce over potatoes in baking dish, sprinkle with oil and heat in oven. A little milk or consommÉ may be added.

Improved Parisian Potatoes

Cut balls out of large pared potatoes with vegetable scoop. Cook in boiling salted water until just or hardly tender. Drain, roll and shake in thin drawn butter or cream sauce, sprinkle with parsley, serve as border of timbales or as garnish for other meat dishes.

Mashed Potatoes

Very large, or irregularly shaped potatoes may be used for mashing. Have kettle, fine colander and masher hot, with hot milk or cream in the bottom of the kettle. Rub nicely boiled potatoes, a few at a time, through the colander into the kettle as soon as done. Beat very thoroughly until smooth and creamy. Add more hot milk if necessary but do not make too soft or the flavor of the potato will be lost. Mashed potatoes should be served at once, but if obliged to stand, make them a little softer, keep hot in double boiler and beat occasionally to restore the smoothness.

Potato Cakes

Shape cold mashed potato into cakes, brown on both sides on oiled griddle, or brush with cream, oil or melted butter and brown in oven. Serve as soon as done. When egg is added to potato cakes, they fall soon after removing from the fire and become solid and soggy; also the characteristic flavor of the potato is to some extent destroyed.

Browned Mashed Potato Slices

Cut mashed potato (which has been molded in a brick shaped or small round tin dipped in cold water) into rather thick slices. Dip in beaten egg, then in crumbs, and brown in quick oven. Serve with or without sauce. Slices may be served with a poached egg on each.

Potato PurÉe

Add rich milk to mashed potatoes to make like thick porridge, spread on hot platter as a foundation for cutlets, croquettes, slices of broiled nut meat or nicely poached eggs. Garnish with parsley or other green.

Baked Sweet Potatoes

Wash large sweet potatoes without breaking the skins, bake in a moderate oven until they will yield to pressure between the thumb and finger.

Or, boil until nearly tender and finish in the oven. Serve at once. Sweet potatoes will bake in a shorter time than Irish potatoes.

Boiled Sweet Potatoes

The most delightful boiled sweet potatoes I ever ate were prepared in the following manner; Cook pared potatoes in a small quantity of water until nearly tender, drain if necessary (but it ought not to be necessary), cover with a towel and let stand on the back of the stove for an hour or longer, shaking occasionally. Potatoes may be boiled until tender and laid on a tin in the oven a few moments to dry.

Mashed Sweet Potatoes

Prepare and season the same as mashed Irish potatoes. Serve with tomato cream sauce. Or, put into oiled baking dish, sprinkle with crumbs and heat in oven.

Mashed Pumpkin

Select a nice, rich, fine grained pumpkin, saw into halves, remove the seeds and fibre with a spoon and cut into small pieces without paring. Steam, or stew in a small quantity of water. Drain if watery in cheese cloth. When dry, mash and season with cream or butter and salt. Heat in double boiler or oven, stirring. Serve in mound on hot dish, or put into baking dish, sprinkle with crumbs and brown in oven.

Baked Pumpkin

Place halves of pumpkin from which the seeds have been removed, cut side down upon a tin. Bake until tender and dry. Scrape from the shell, mash, season and serve.

Baked Pumpkin—Individual

Cut pumpkin into not too small pieces and lay cut side down on waxed paper in baking tin. Serve as baked potatoes.

Radishes

Wash radishes well with brush, trim off all but the small green leaves, stand in ice water ½–1 hour. Serve on glass dish with cracked ice, or in a bed of shredded lettuce or of spinach leaves, or with a parsley border.

Pare winter radishes and cut into quarters. Serve sprinkled with parsley, or as other radishes.

Spinach

Wash spinach the same as other greens, p.253. Cook in boiling salted water until tender, 10–30 m. Lift from the water with skimmer into a colander. (Save water for soups and sauces.) Press dry with a plate. Lay in hot pan and cut across a few times but do not chop; return to colander, pressing in firmly, to mold. Turn the dish in which it is to be served over the colander and unmold. Garnish with triangles of toast and hard boiled eggs. Pass oil, quarters of lemon or lemon juice, Sauce AmÈricaine or French or Mayonnaise dressing with it. Many prefer it with salt and oil alone. It may also be served with cream sauce, or drawn butter with lemon juice.

Overcooking develops a strong flavor and causes spinach to lose its bright green color.

When spinach is young and sweet, it may be cooked without the addition of water by covering close and heating slowly at first; but when there is danger of its being bitter it should be cooked in plenty of water.

Spinach with Cream—Delicious

Pour hot cream over cooked spinach in vegetable dish.

Spinach is sometimes rubbed through a colander after cooking and served with whipped cream, for luncheon or supper.

Summer Squash

Cut squash into inch thick pieces, steam, or stew in a small quantity of water; drain in cheese cloth. Mash, season, heat and serve.

If you ever use butter for seasoning in cooking, use it with summer squash; though a little heavy cream, almond or dairy, is very nice. Never use roasted peanut butter with squash.

Only those squashes which are young enough to cook with the skins and seeds are suitable for stewing, as the skins and seeds contain the flavor.

Baked Ripe Summer Squash

Bake whole; open, remove seeds, scrape pulp from skin, season and serve as above. This pulp makes very delicate squash cream pies.

Summer Squash with Corn

Add ½ cup stewed green corn to each pint of cooked summer squash. Season with salt and cream.

Winter squashes vary so much in quality that no one way of cooking will do for all. There are some varieties from which the skin may be peeled like a tomato, after steaming; others are so hard that it is impossible to pare them; from these scrape out the pulp with a spoon after steaming; others still, are better to be pared before steaming. When soft and watery after cooking, dry in the oven before mashing, and again afterwards if necessary. Some watery squashes have a rich flavor when well dried out.

Mashed Winter Squash

Saw squash in halves, remove the seeds and fibre with a spoon, cut into quarters or eighths, pare or not according to the variety, lay inside down in the steamer and cook over boiling water until tender. Remove from the shell if not pared, mash through a fine colander, season if soft with butter or cream and salt, or with salt only; if dry and mealy like the “Delicious,” use plenty of milk and cream with salt. Beat well and serve.

Mashed Baked Squash

Bake halves of squash from which the seeds have been removed, cut side down until tender, 1–2 hours or longer. Scrape pulp clean from the shell, mash, add salt, beat well and serve. Baked squash is so sweet that it requires no seasoning but salt, though a little milk or cream may be added if it is very dry.

Baked Squash—Virginia Way

Bake pieces of desired size, the shell side up, on waxed paper in baking pan. Serve on platter, allowing each guest to season to taste, and eat from the natural dish.

Tomatoes

As the tomato, though a fruit, is prepared and served in so many ways as a vegetable, we will follow custom and consider it under that head; but it must be borne in mind that it should not be served or eaten in combinations unsuitable for other acid fruits.

The most desirable way to serve the tomato is uncooked when well ripened. When perfectly ripe the skin will peel off without any preparation, and it may sometimes be loosened by rubbing the tomato all over firmly with the back of a silver knife; but when more convenient to use the hot water method, the tomatoes do not need to be soft nor to have a cooked taste. First—have a kettle with an abundance of perfectly boiling water, also a pail with plenty of the coldest water you can get, ice water if possible. Put a few tomatoes (not enough to cool the water much) into a wire basket. Plunge into the boiling water, let rest an instant if very ripe and a second longer if quite solid, then lift the basket and set quickly into the cold water, then turn the tomatoes out into the water and leave them there. Repeat the process, take care each time that the water is boiling before dipping the tomatoes into it and renew the cold water when necessary.

Tomatoes may be put into the boiling water and transferred quickly to the cold water with a skimmer. When thoroughly cooled, set without peeling into the ice box until ready to use.

Raw Tomatoes

Peel, slice into not too thin slices, or cut into quarters or sixths from the blossom end just deep enough for the pieces to spread apart without separating. Serve with salt or with some of the salad dressings as a garnish for meat dishes, or as fresh fruit with sugar or sugar and lemon juice. With sugar and heavy cream my grandfather used to think tomatoes were more delicious than peaches and cream.

Stewed Tomatoes

Slice tomatoes into sauce pan and bring to boiling point slowly, boil up well, only, season with salt and serve. Long boiling frees the acid of tomatoes and renders them less wholesome. Tomatoes require more salt for palatability than any other article of food.

Steamed Tomatoes

Put rather small tomatoes on pan in steamer, steam from 10–15 m., or until tender. Serve on hot toast or crackers or thin round slices of broiled nut meat with a dainty spray of parsley or chervil, for luncheon or supper; allowing each guest to season to taste. If desired, drawn butter, cream sauce or oil may be passed.

Broiled Tomatoes

Cut tomatoes in halves without peeling, dust with salt and fine cracker crumbs, broil over hot coals, skin side down, 15–20 m. Serve plain or with Sauce AmÈricaine or any desired dressing with wafers or toast. Firm tomatoes may be cut into thick slices and broiled on both sides. They may be just browned and set in the oven to become tender.

Tomato PurÉe

• 1 qt. stewed tomatoes
• 1 or 2 sticks of celery
• 1 teaspn. sugar
• 1 tablespn. butter
• A few slices of onion
• 1 tablespn. flour
• chopped parsley
• salt

Heat tomatoes, crushed celery and sugar for 15 m. Simmer onion in butter without browning, add flour, then tomato, boil up well, strain and add chopped parsley. Serve on toast or with boiled rice or with some meat dish. Very nice on toast with sliced hard boiled eggs.

Turnips

The later varieties of turnip are by far the best though some of the earlier varieties are sweet and tender. As they need to be grown quickly turnips are never good in a dry season but will be pithy and strong. Turnips require the greatest care in cooking. If they are over-cooked 5 m., they will begin to turn dark and will have a strong, disagreeable flavor. For that reason they are better to be cut into thin slices. They must be boiled rapidly.

Boiled Turnips

Wash, cut into quarters or sixths if large, pare very thick, cut into ½ in. slices, put into perfectly boiling water; boil rapidly for 25 m., or until just tender. Add salt at the end of 20 m. or when nearly tender, if at all; nice, sweet turnips are delicious without salt. Drain thoroughly, in cheese cloth if convenient. Serve plain, or with Chili sauce, Sauce Imperial or Sauce AmÈricaine; or pour cream sauce over after draining; or pass oil, oil and lemon juice or French dressing with them.

Ruta-Bagas

There are white and yellow ruta-bagas or Swedish turnips, and both are richer in flavor and more nutritious than common turnips. The yellow ruta-bagas are especially sweet and rich. Prepare, cook and serve the same as turnips, except that the ruta-bagas require a little longer time for cooking. They are delightful served with Chili sauce, but are so rich and sweet of themselves that no sauce is necessary.

Mashed Turnips

Mash well drained boiled turnips with potato masher in hot pan. Do not put through colander. Season with salt and if not sweet a little sugar. Serve plain or with sauce 57, 58 or 75.

Vegetable Stew

Cook separately 1 pt. of string beans, 2 small potatoes and 2 small carrots cut into small pieces, and 1 pt. of green peas. When tender, drain, put all together, add salt and cream or a thin cream sauce.

This makes a very pretty as well as a palatable dish.

STARCHLESS VEGETABLES

• Artichokes, Globe
• Artichokes, Jerusalem
• Asparagus
• Beans, young string
• Beets
• Brussels Sprouts
• Cabbage
• Carrots
• Cauliflower
• Celery
• Cucumbers
• Egg Plant
• Endive
• Kohl-rabi
• Leeks
• Lettuce
• Okra
• Onions
• Oyster Plant—Salsify
• Radishes
• Ruta-bagas
• Spinach and all “greens”
• Squash, summer
• Turnips

STARCHLESS AND SUGARLESS VEGETABLES

• Asparagus
• Beans, young string
• Cabbage, red and winter
• Cauliflower
• Egg Plant
• Endive
• Lettuce
• Oyster Plant—Salsify
• Radishes
• Spinach and all “greens”

The proportion of sugar in nearly all of the other starchless vegetables is small.