The practical cookbook

Green corn. Remove husks and silk as soon as corn comes from market. Wash before cooking. Requires 20 to 30 min. to cook and is done when no juice appears if com is pricked with a fork. 2 tsp, sugar may be added to water while cooking. Serve wrapped in a napkin. Stnffed peppers. Additional ingredients: 4 tb. chopped meat or 6 tb. grated cheese, i tsp. scraped onion may be used with meat. Remove stem end and seeds from the peppers and parboil 10 min. Drain thoroughly, turning upside down to dry, and fill with a stuffing made from the stale bread crumbs and the seasonings, adding enough boiling water to moisten well. Bake 25 to 30 min. in a moderate oven and serve with or without toast and Brown sauce (p. 30). Eggplant. Wash eggplant and cut in ^-inch slices. Pare, pile slices together with plenty of salt between them, cover with a plate and weight, and let stand several hours. Drain, wash well in cold water, and dry. Dip in batter or in egg and crumbs, as for croquettes, and saut^ or fry in deep fat. Stuffed eggplant. Eggplant may be parboiled and stuffed like peppers. Creamed salsify. Scrape salsify, cut in |-inch slices, and let stand for ^ hr. in cold water to which i tb, vinegar has been added. Drain, cook in boiling water till tender (|- to I hr.), then drain again and serve in a white sauce made from remaining ingredients. Brussels sprouts. Wash well and change water several times while cooking, keeping kettle uncovered. Cook 30 to 30 min. ; drain and finish as for Creamed salsify (above). Stewed tomatoes. Peel tomatoes by pouring boiling water on them and drawing off the skin. Quarter and cook in a double boiler until perfectly soft. Add seasonings. Bread crumbs may be omitted and 2 tb. sugar added. Scalloped tomatoes. Peel as above and slice the tomatoes. Melt butter and add to it the crumbs, which should be fine and dry. Place tomatoes in a buttered baking-dish in two layers ; sprinkle with salt, pepper, and crumbs, with more crumbs on top than between the layers. Bake 35 to 45 min. ina moderate oven. Stuffed tomatoes. Instead of peeling and slicing the tomatoes, a small section may be removed from the center and the crumbs and seasonings used for a stuffing, as for peppers. Baked tomatoes. Additional ingredient: 2 tb. chopped green pepper. Cut tomatoes in halves and place, skin side down, in a buttered baking-dish. Dot with bits of the butter and sprinkle with salt, pepper, and the chopped pepper. Bake till tomatoes are soft, and serve on slices of buttered toast, with or without i c. white sauce poured round them. Jerusalem artichokes. Peel and cook in boiling water till tender (45 to 60 min,). Drain and cut in cubes. Serve in a white sauce made from the milk etc. Succotash. Make from left-over or canned vegetables, or cook fresh ones. Allow equal parts of shell beans and of corn cut from the cob. Heat with the seasonings and serve hot. Summer squash. Cut in quarters, pare, and remove seeds. Cook till tender but not watery {30 to 40 min.), drain and mash, then drain again and season. Salad Plants Source. Leaves, stems, fruits, or roots of various plants. Food Vabie. Chiefly for mineral salts and cellulose. Cost. Variable, Under this topic are grouped vegetables which may be served raw ; some of them are also included in the lessons on cooked vegetables. Lettuce, endive, romaine, and chicory. Cut off the root, separate the leaves, examining them carefully and rejecting wilted portions, then wash thoroughly in cold water, changing it at least twice. Shake the leaves well, wrap in cheesecloth, and place on ice until wanted. Serve plain or with French dressing (p. 9S).