Corn. — See that the silk is brown and that the ear is well filled with good kernels that are full of sweet milky juice. Peas. — Pods should be green and brittle; the peas green and not too large. String Beans. — Break a pod. It should be brittle. Lima Beans. — Select those with green, juicy pods. Spinach. — Choose that with leaves fresh and dirty. Skii GENERAL RULES FOR COOKING VEGETABLES Wash thoroughly. Pare, peel or scrape, if skins must be removed. Lins should be left on to keep in all the food value possible. Soak in cold water until ready to cook. Cook in freshly boiling salted water until tender. Drain off the water, shake over the fire, serve hot with seasoning, using 2 tablespoons fat, ^ teaspoon salt, and a few grains pepper to 1 cup cooked vegetables, or serve with white sauce. (See page 8.) Note. — Allow 1 teaspoon salt✪ Baked Beans to 1 quart of water. Use enough boiling water to cover vegetables. Salt may be added when vegetables are put in, except in the case of delicate green vegetables, as peas, spinach, etc., when it should not be added until the vegetables are nearly done. To preserve the color of green vegetables, cook uncovered. Cabbage, onions and turnips should be cooked uncovered in a large quantity of water. By changing the water once or twice during the cooking, much of the strong odor and flavor may be lost. If dried bread be tied in a cheesecloth and placed on top of vegetable during cooking, it absorbs some of the odor. Water in which vegetables have been cooked is called vegetable stcx± and should never be thrown away but used in soups and sauces. Winter vegetables should be kept in a cool, dark, dry place. Fresh vegetables may be washed and kept on ice in a clean piece of cloth. 44 THE METROPOLITAN LII^B COOK BOOK TIME TABLE FOR COOKING VEGETABLES IN WATER Asparagus 20 to 40 minutes Lima beans rhour or more Beets (young) 45 minutes Onions 46 to 60 minutes Beets (old) 3 to 4 liours Parsnips 30 to 45 minutes Carrots 25 to 30 minutes Potatoes 25 to 30 minutes Cabbage 15 minutes Rice 20 to 45 minutes Cauliflower 20 to 30 minutes Spinach .30 to 45 minutes Celery 20 to 30 minutes String beans 1 to 3 hours Green peas 30 to 45 minutes Turnips 45 minutes Green corn 12 to 20 minutes Tomatoes 1 to 3 hours HOW TO PREPiURE DIFFERENT KINDS OF VEGETABLES Carrots. — Boil in skins, peel, slice, cube or cut lengthwise. Serve with seasonings, in white sauce or in thickened meat stock; or mash to a pulp, mix with egg and cream and bake in greased cups. Beets. — Boil in skins, peel, cut in slices, cube or cut as desired, ^erve plain with seasonings or in white sauce or pickle in diluted vinegar, to which a few cloves, a slice of onion and a little sugar have been added. Cubed boiled beets may be added to corn beef hash mixture. Parsnips. — Boil in skins, peel, cut as desired, serve hot in seasoned butter or white sauce, or brown in fat, or mash to a pulp, add an egg, teaspoon salt, tablespoon sugar and a few grains pepper to each cup; shape into cro- quettes, dip in crumbs, egg and crumbs again, and fry in deep fat; or bake mixture in greased molds; or arrange slices or cubes of boiled parsnips, white sauce, and crumbs in layers in a well-greased baking dish and serve as scalloped parsnips.

AI-modernized reading of the original text

Corn. — See that the silk is brown and that the ear is well filled with good kernels that are full of sweet milky juice. Peas. — Pods should be green and brittle; the peas green and not too large. String Beans. — Break a pod. It should be brittle. Lima Beans. — Select those with green, juicy pods. Spinach. — Choose that with leaves fresh and crisp. GENERAL RULES FOR COOKING VEGETABLES Wash thoroughly. Pare, peel or scrape, if skins must be removed. Lins should be left on to keep in all the food value possible. Soak in cold water until ready to cook. Cook in freshly boiling salted water until tender. Drain off the water, shake over the fire, serve hot with seasoning, using 2 tablespoons fat, ^ teaspoon salt, and a few grains pepper to 1 cup cooked vegetables, or serve with white sauce. (See page 8.) Note. — Allow 1 teaspoon salt to 1 quart of water. Use enough boiling water to cover vegetables. Salt may be added when vegetables are put in, except in the case of delicate green vegetables, as peas, spinach, etc., when it should not be added until the vegetables are nearly done. To preserve the color of green vegetables, cook uncovered. Cabbage, onions and turnips should be cooked uncovered in a large quantity of water. By changing the water once or twice during the cooking, much of the strong odor and flavor may be lost. If dried bread be tied in a cheesecloth and placed on top of vegetable during cooking, it absorbs some of the odor. Water in which vegetables have been cooked is called vegetable stock and should never be thrown away but used in soups and sauces. Winter vegetables should be kept in a cool, dark, dry place. Fresh vegetables may be washed and kept on ice in a clean piece of cloth. TIME TABLE FOR COOKING VEGETABLES IN WATER Asparagus 20 to 40 minutes Lima beans rhour or more Beets (young) 45 minutes Onions 46 to 60 minutes Beets (old) 3 to 4 liours Parsnips 30 to 45 minutes Carrots 25 to 30 minutes Potatoes 25 to 30 minutes Cabbage 15 minutes Rice 20 to 45 minutes Cauliflower 20 to 30 minutes Spinach .30 to 45 minutes Celery 20 to 30 minutes String beans 1 to 3 hours Green peas 30 to 45 minutes Turnips 45 minutes Green corn 12 to 20 minutes Tomatoes 1 to 3 hours HOW TO PREPARE DIFFERENT KINDS OF VEGETABLES Carrots. — Boil in skins, peel, slice, cube or cut lengthwise. Serve with seasonings, in white sauce or in thickened meat stock; or mash to a pulp, mix with egg and cream and bake in greased cups. Beets. — Boil in skins, peel, cut in slices, cube or cut as desired, Serve plain with seasonings or in white sauce or pickle in diluted vinegar, to which a few cloves, a slice of onion and a little sugar have been added. Cubed boiled beets may be added to corn beef hash mixture. Parsnips. — Boil in skins, peel, cut as desired, serve hot in seasoned butter or white sauce, or brown in fat, or mash to a pulp, add an egg, teaspoon salt, tablespoon sugar and a few grains pepper to each cup; shape into croquettes, dip in crumbs, egg and crumbs again, and fry in deep fat; or bake mixture in greased molds; or arrange slices or cubes of boiled parsnips, white sauce, and crumbs in layers in a well-greased baking dish and serve as scalloped parsnips.

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Baked Beans

Metropolitan cook book