Devilled Eggs—Simmer 6 eggs 30 minutes, take from water and remove shells, cutting the eggs in halves lengthwise, remove yolks while eggs are hot, and add 1 teaspoon butter, a pinch of salt, 14 teaspoon Blue Ribbon mustard mixed in vinegar✪ Devilled Eggs. Mix together and press back into the white part, and serve on lettuce leaves. These are nice for a picnic lunch. 6 SOe VEGETABLES Vegetables are a very important part of our diet, and the leafy ones have been called “protective foods.’”’ They are valuable for the mineral salts and vitamins, and also supply bulk. The legumes rank high in protein; roots and tubers high in carbohy- drate. Serve vegetables every day. They are necessary to good health. General Rules for Cooking Vegetables . Buy vegetables in season. . Select medium-sized vegetables in good condition. . If vegetables are wilted, soak in cold water to restore crispness. . Wash thoroughly, pare or scrape if skins are to be removed. mn & Ww NH &— . If vegetables are to be boiled, have water boiling; when added use 1 teaspoon salt to 1 quart water. 6. Steaming is better than boiling, as the soluble matter is not lost. 7. Never allow vegetables to stand in water after they are cooked. Drain, and keep hot over boiling water. 8. Cook strong flavored vegetables uncovered. 9. To conserve fuel satisfactorily, vegetables may be baked in a small amount of water in a covered pan in the oven, if the oven is being used for something else. Vegetables Tk Time Table for Boiling Vegetables RS OTe Nes Bd ticle Hehe. Co mehese hire Daiee Bree! Wet 25 to 40 minutes, og Sas SOREN RE So Re RR RE DDD med: | SO LU RRA ea ed 20 to 30 minutes. PERT CPO O Vet, Aven. eae ah ah we OREO Ge. age hse okt. & 45 minutes. Pre here ee ee ee. nee MR eee atete, Che oer, 3 to 4 hours. CaS eee Wi ee ee er eee me oe ene ua ee Te 20 minutes. PAPER RELIG te Wael AT satiate + MMe senate cian. 30 to 45 minutes. BRUSSELS. SPROUTS? CRE COR OM Re CARE PRE 25 to 30 minutes. OLE VERO APO FE AES CE BN a, Le 20 to 30 minutes. Cea Rs £5 ea Odd ANE a he eae ae CoM 20), Ye 30 to 50 minutes. RR AUSEACCUIL) Uh td she deca, (8 dg PE Met LED 25 to 40 minutes. VON 06 1 ea Oa oe ee ee Le ek es 20 to 30 minutes. SBS OM Bala I SRY aS Od Ae Rene rg Reeral i” (aa ae 12 to 25 minutes. er Seats hs Sepia. dy, 2Scus 5 Seb ARISE GENES Chola -waias: 15 to 35 minutes. ONIONS en S.ie.! oe a een Oe ete ae eae 35 to 50 minutes. PEAS STEEN) ont) wick a> ccockengn ahirwee ah stan A co 20 to 60 minutes. PRE NEES< Pe LIS US icy st Witley Shaec ls hes te Sean BST. Sinha’ oe, 30 to 50 minutes. Be i iso ohh os ae ge Oe as ihe Be ely (al 15 to 20 minutes. SU OR COTE Le cg) eae aM IR A 1 a A a 20 to 30 minutes. ROPER T TONVATILET) AGE daya6, ch chit PROTA PI EWU nas Boar: ube 30 to 40 minutes. ee CEE ee Ik aie cil shessig cl sacs 2s aT Wee RING CR tai oes 8h nlp 0 i once 15 to 25 minutes. 2s SA ST Pere gn: Ys ORCL as eae A eee 30 to 45 minutes. Time for cooking the same vegetables varies according to freshness and age, therefore timetables for cooking serve only as guides. POTATOES Potatoes are in the best condition for use in the late summer and autumn. The mineral matter is soluble in water, and may be lost in the cooking when cooked in water. The best ways to cook potatoes are: Baking, boiling in their jackets, or steaming. To Boil—Wash and scrape new potatoes, but do not peel. Steam or cook in boiling salt water, enough to cover. When done, drain, return to the fire and shake for a few minutes to thoroughly dry. Always put potatoes into boiling salted water — never cold or lukewarm. Winter potatoes should be pared and soaked in cold water before boiling. Cook in boiling salted water, following the directions for new potatoes.

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Devilled Eggs—Simmer 6 eggs 30 minutes, take from water and remove shells, cutting the eggs in halves lengthwise, remove yolks while eggs are hot, and add 1 teaspoon butter, a pinch of salt, 14 teaspoon Blue Ribbon mustard mixed in vinegar. Mix together and press back into the white part, and serve on lettuce leaves. These are nice for a picnic lunch. 6 SOe VEGETABLES Vegetables are a very important part of our diet, and the leafy ones have been called “protective foods.’”’ They are valuable for the mineral salts and vitamins, and also supply bulk. The legumes rank high in protein; roots and tubers high in carbohy- drate. Serve vegetables every day. They are necessary to good health. General Rules for Cooking Vegetables . Buy vegetables in season. . Select medium-sized vegetables in good condition. . If vegetables are wilted, soak in cold water to restore crispness. . Wash thoroughly, pare or scrape if skins are to be removed. mn & Ww NH &— . If vegetables are to be boiled, have water boiling; when added use 1 teaspoon salt to 1 quart water. 6. Steaming is better than boiling, as the soluble matter is not lost. 7. Never allow vegetables to stand in water after they are cooked. Drain, and keep hot over boiling water. 8. Cook strong flavored vegetables uncovered. 9. To conserve fuel satisfactorily, vegetables may be baked in a small amount of water in a covered pan in the oven, if the oven is being used for something else. Vegetables Tk Time Table for Boiling Vegetables RS OTe Nes Bd ticle Hehe. Co mehese hire Daiee Bree! Wet 25 to 40 minutes, og Sas SOREN RE So Re RR RE DDD med: | SO LU RRA ea ed 20 to 30 minutes. PERT CPO O Vet, Aven. eae ah ah we OREO Ge. age hse okt. & 45 minutes. Pre here ee ee ee. nee MR eee atete, Che oer, 3 to 4 hours. CaS eee Wi ee ee er eee me oe ene ua ee Te 20 minutes. PAPER RELIG te Wael AT satiate + MMe senate cian. 30 to 45 minutes. BRUSSELS. SPROUTS? CRE COR OM Re CARE PRE 25 to 30 minutes. OLE VERO APO FE AES CE BN a, Le 20 to 30 minutes. Cea Rs £5 ea Odd ANE a he eae ae CoM 20), Ye 30 to 50 minutes. RR AUSEACCUIL) Uh td she deca, (8 dg PE Met LED 25 to 40 minutes. VON 06 1 ea Oa oe ee ee Le ek es 20 to 30 minutes. SBS OM Bala I SRY aS Od Ae Rene rg Reeral i” (aa ae 12 to 25 minutes. er Seats hs Sepia. dy, 2Scus 5 Seb ARISE GENES Chola -waias: 15 to 35 minutes. ONIONS en S.ie.! oe a een Oe ete ae eae 35 to 50 minutes. PEAS STEEN) ont) wick a> ccockengn ahirwee ah stan A co 20 to 60 minutes. PRE NEES< Pe LIS US icy st Witley Shaec ls hes te Sean BST. Sinha’ oe, 30 to 50 minutes. Be i iso ohh os ae ge Oe as ihe Be ely (al 15 to 20 minutes. SU OR COTE Le cg) eae aM IR A 1 a A a 20 to 30 minutes. ROPER T TONVATILET) AGE daya6, ch chit PROTA PI EWU nas Boar: ube 30 to 40 minutes. ee CEE ee Ik aie cil shessig cl sacs 2s aT Wee RING CR tai oes 8h nlp 0 i once 15 to 25 minutes. 2s SA ST Pere gn: Ys ORCL as eae A eee 30 to 45 minutes. Time for cooking the same vegetables varies according to freshness and age, therefore timetables for cooking serve only as guides. POTATOES Potatoes are in the best condition for use in the late summer and autumn. The mineral matter is soluble in water, and may be lost in the cooking when cooked in water. The best ways to cook potatoes are: Baking, boiling in their jackets, or steaming. To Boil—Wash and scrape new potatoes, but do not peel. Steam or cook in boiling salt water, enough to cover. When done, drain, return to the fire and shake for a few minutes to thoroughly dry. Always put potatoes into boiling salted water — never cold or lukewarm. Winter potatoes should be pared and soaked in cold water before boiling. Cook in boiling salted water, following the directions for new potatoes.

Blue Ribbon cook book