The practical cookbook

Butteed beets. Cook beets 3 to 5 hr. Peel and slice after cooking and season as required, or chop fine and reheat with the seasonings, adding i tb. butter. Pickled beets. Cover cold cooked beets with vinegar, adding a bit of bay leaf and a few cloves and peppercorns. Boiled onions. Peel under water and let stand ^ to i hr. in cold water to which a little cooking-soda has been added. Drain and add fresh water at least twice while cooking. Cook \^ to 2 hr. Serve with required seasonings or add ij c. white String beans. Pare thinly on both sides to remove strings, cut off ends, and cut in inch pieces. Cook i to 2 hr. Season as required. Spinach. Cut off roots and poor leaves, wash in several waters, and cook 20 to 30 min, in a very little water, to retain juice. Chop fine and season with salt, pepper, and butter, and garnish with hard-cooked egg. Beet and dandelion greens, Swiss chard, etc. may be cooked like spinach. Bechamel spinach. Additional ingredients; 2 tb. flour, ^ c. milk. Cook spinach as above, drain, and chop. Melt butter, add spinach, heat, and sprinkle with salt, pepper, and flour. Add hot milk, stir till well blended, and serve hot. Cauliflower, Remove outside leaves and soak in cold water (head down) for J hr. Cook whole, or separate into flowerets. Cook 30 to 60 min. Serve in a white sauce made from required seasonings. Cabbage. Prepare as for Cauliflower (above), quartering before cooking. Cook 2 to 3 hr. May be chopped, and seasoned or served in a white sauce. Squash. Cut in pieces and remove seeds. May be pared before or after cooking. Will be drier if steamed instead of boiled, but a longer time will be required. Cook i to 1^ hr,, mash, and season. Summer and Fall Vegetables Source. See Winter Vegetables. Food Value. See Winter Vegetables. Cost. See Winter Vegetables. r PappBR c".= M.. Flour P.,. Asparagus . . . 1 bunch 3tb- Itb. frtsp. _ -_ ^r Green peas . . 4qt. zqt 2tb. ItSp. frtsp. — — — Shell beans . . 3qt. sqt. 2tb. itsp. itsp. — — — Green corn . . Sears 3qt- Itb. Stuffed peppers . 4tb. Itsp. J tap. lie. -_ — Eggplant . . . — — — — — — — Creamed salsify . I bunch 2qt- 2tb. Itsp. itsp. _ 2 C. 4tb. Brussels sprouts . iqt. 2qt. 2tb. Itsp. itsp. — 3 C. 4tb. r.lb..or - 2tb. Itsp. iup. - Scalloped toma- toes .... iqt. — 4tb. Itsp. itsp. 1 c. — _ Baked tomatoes . — 4tb. Itsp. itsp. — — — Jerusalem arti- chokes . . . 3qt 2tb. Itsp. _ — 2 C. 4tb. Succotash . . . — 2tb. itsp. itsp. — I C. — Summer squash . 2qt 2tb- itsp. itsp. - - General Directions. All vegetables should be thoroughly washed and cooked till tender in freshly boiling, salted water (^ tb. salt to I qt. water) unless otherwise directed. Asparagus. Remove white part of stalk and tie in bunches. Cook about 20 min. When asparagus is soft, drain well and place on slices of buttered toast which have been previously dipped in the water in which the asparagus was cooked. Season with required seasonings. Green peas. Shell and wash. Cook | to i\ hr. according to age. Drain and season. Shell beans. Prepare like Green peas (above). Will require at least l hr. to cook.