Shell the peas and cover them generously with water; bring to a boil; then push aside until the water will just bubble gently. Keep the lid partly ofiE. When the peas are tender add salt and butter; cook ten minutes longer and serve. If the peas are not the sweet variety, add a teaspoon of sugar. SUGAR PEAS Sugar peas may be cooked in the pods like string beans. Gather the pods while the seeds are still very small; string like beans and cut into pieces. Cover with boiling water and boil gently for twenty -five or thirty minutes or until tender. Pour off most of the v/ater, saving it for soup; season the rest with salt and butter and serve. STRING BEANS Remove the strings carefully; break the pods into one-inch pieces ; wash thoroughly ; drain and drop into boiling salted water. Boil until tender; drain off the water; season with butter and more salt if needed and serve. Pork may be boiled with the beans if desired. Boil a quarter of a pound for five hours; then add the beans. GREEN LIMA BEANS Cover the shelled beans with boiling water; bring to a boil quickly; then let them simmer slowly until tender. Drain and add salt, pepper and butter or hot cream or cream sauce. DRIED BEANS AND PEAS Recipes for cooking dried beans and peas will be found in the chapter on "Meat Substitutes." BOILED TURNIPS Have the turnips peeled and sliced and drop them into boiling water sufficient to cover. Cook until tender; drain well; chop them or mash with a wooden potato masher. Season with salt, butter and pepper and serve at once. m ''^ '%%) ""fiaStiST;' - ■ ''■i^? I»'-«C.' --f^-. i * VEGETABLES Potatoes Cauliflower String Beans iFp^;■'■f^^tsr^£•;;:.-■^rT^■i^■:^Avv:^^7^'^,:■J^7•^'^;^^^S?V^ -'.','^'f:^pi^^')-^'y^^^<%^-^^^-^' ENTREES Veal Croquettes Rissoles Swedisn Timbales Planned for a XT'TiT' T7T A 151 IT Q Famllv of Four V lHjii 1 AJ31jJi& Family of Four CARROTS Scrape the carrots lightly ; cut them Into large dice or slices and drop them into salted boiling water, allowing a teaspoon of salt to a quart of water✪ Carrots. Boil until tender; drain and serve with butter and pepper or with cream sauce. CARROTS AND PEAS Cook the carrots; add an equal quantity of cooked peas; sea- son with butter, pepper and sa)t, or beat both together in a cream sauce. PARSNIPS Wash the parsnips clean; boil them until tender; scrape off the skin and slice them into a vegetable dish, seasoning with salt, pepper and butter or pouring drawn butter over them. If preferred, the cooked parsnips may be chopped rather coarse, seasoned and returned to the fire with milk sufficient to cover them. Thicken with a teaspoon of flour rubbed in a tablespoon of butter; simmer for ten minutes and serve. Still another method of serving the parsnips is to fry the slices in butter after they have been boiled. KOHL-RABI Kohl-rabi or kale turnip is a cultivated variety of kale or cab- bage, distinguished by the swelling of the stem in turnip form. This swollen portion is used for food, cooked like turnips or un- cooked in slices like radishes. SALSIFY 6 large roots 1 teaspoon salt 1 tablespoon vinegar 3 pints water 2 tablespoons flour 1 cup cream sauce✪ Salsify

AI-modernized reading of the original text

Shell the peas and cover them generously with water; bring to a boil; then push aside until the water will just bubble gently. Keep the lid partly off. When the peas are tender add salt and butter; cook ten minutes longer and serve. If the peas are not the sweet variety, add a teaspoon of sugar. SUGAR PEAS Sugar peas may be cooked in the pods like string beans. Gather the pods while the seeds are still very small; string like beans and cut into pieces. Cover with boiling water and boil gently for twenty -five or thirty minutes or until tender. Pour off most of the water, saving it for soup; season the rest with salt and butter and serve. STRING BEANS Remove the strings carefully; break the pods into one-inch pieces ; wash thoroughly ; drain and drop into boiling salted water. Boil until tender; drain off the water; season with butter and more salt if needed and serve. Pork may be boiled with the beans if desired. Boil a quarter of a pound for five hours; then add the beans. GREEN LIMA BEANS Cover the shelled beans with boiling water; bring to a boil quickly; then let them simmer slowly until tender. Drain and add salt, pepper and butter or hot cream or cream sauce. DRIED BEANS AND PEAS Recipes for cooking dried beans and peas will be found in the chapter on "Meat Substitutes." BOILED TURNIPS Have the turnips peeled and sliced and drop them into boiling water sufficient to cover. Cook until tender; drain well; chop them or mash with a wooden potato masher. Season with salt, butter and pepper and serve at once. m ''^ '%%) ""fiaStiST;' - ■ ''■i^? I»'-«C.' --f^-. i * Potatoes Cauliflower String Beans iFp^;■'■f^^tsr^£•;;:.-■^rT^■i^■:^Avv:^^7^'^,:■J^7•^'^;^^^S?V^ -'.','^'f:^pi^^')-^'y^^^<%^-^^^-^' Veal Croquettes Rissoles Swedisn Timbales [illustration: Potatoes Cauliflower String Beans Veal Croquettes Rissoles Swedish Timbales Planned for a Family of Four] Famllv of Four V lHjii 1 AJ31jJi& Family of Four CARROTS Scrape the carrots lightly ; cut them Into large dice or slices and drop them into salted boiling water, allowing a teaspoon of salt to a quart of water. Boil until tender; drain and serve with butter and pepper or with cream sauce. CARROTS AND PEAS Cook the carrots; add an equal quantity of cooked peas; season with butter, pepper and salt, or beat both together in a cream sauce. PARSNIPS Wash the parsnips clean; boil them until tender; scrape off the skin and slice them into a vegetable dish, seasoning with salt, pepper and butter or pouring drawn butter over them. If preferred, the cooked parsnips may be chopped rather coarse, seasoned and returned to the fire with milk sufficient to cover them. Thicken with a teaspoon of flour rubbed in a tablespoon of butter; simmer for ten minutes and serve. Still another method of serving the parsnips is to fry the slices in butter after they have been boiled. KOHL-RABI Kohl-rabi or kale turnip is a cultivated variety of kale or cabbage, distinguished by the swelling of the stem in turnip form. This swollen portion is used for food, cooked like turnips or uncooked in slices like radishes. SALSIFY 6 large roots 1 teaspoon salt 1 tablespoon vinegar 3 pints water 2 tablespoons flour 1 cup cream sauce

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