The school kitchen textbook

Do not use white sauce or milk with peas or beans. Mash a small portion of the vegetable in the pan, add two tablespoons butter, two tablespoons cream if you have it, one half teaspoon salt and one fourth teaspoon pepper and one half teaspoon sugar ; stir well and heat again just before serving. Recipe, No. 208. Sweet Corn This is one of our most delicious and valuable summer vegetables. Corn is ripe when the silk turns brown but tastes differ as to how large it should be when picked. If too young it is mostly water, and if too old the hulls are tough and the juice is gluey rather than milky. Remove the husk and every bit of the silk. Cook in boiling water unsalted ; it is not the cob but simply the grains on the cob that are to be cooked. From five to eight minutes is sufficient to set the milk and longer cooking does not improve it. Pierce a kernel with a fork and if the juice does not flow it is done. Remove at EARLY VEGETABLES 285 once and cover with a napkin. If eaten from the cob, run the tine of a silver fork through the middle of each row with a sort of prying motion clear to the end of the row. This breaks each kernel and when spread with butter and salt the seasoning penetrates at once through the entire kernel and when eaten most of the hull is left on the cob. If preferred, shave and scrape off the pulp and season with salt, pepper, butter and reheat in a little milk or cream. Add a bit of sugar if the corn lacks sweetness. Recipe, No. 209. Stuffed Vegetables Sweet Green Peppers. Cut off stem end, leaving a cup, or divide lengthwise making a shallow oval ; remove the white fibre and seeds. For six cases allow one half cup of any kind of cold cooked meat or fish, finely chopped ; make it go further by adding one half cup of fine soft bread crumbs, or rice, or any cold cooked cereal, or mashed peas, or beans ; moisten with stock or any portions of left over gravy, or hot water, or white or tomato sauce. Season with minced onion, parsley, celery, or a bit of sweet herbs and salt and pepper. Fill the cases ; cover with buttered cracker crumbs ; place them in a shallow pan ; add water or stock to cover the pan half an inch, and bake about twenty minutes. Recipe, No. 210. Tomatoes Cook tomatoes in the same way. Slice off the top ; scoop out the seeds and some of the pulp, and use it to moisten the filling. Recipe, No. 211. Egg Plant Trim off the stem, wash, cut through the middle, and cook fifteen minutes; scoop out the inside leaving a thick layer round the skin. Mix the inside with the filling, as for peppers ; cover with crumbs, and bake twenty minutes. Recipe, No. 212. Other Methods of Preparing Vegetables After boiling until done, onions, cabbage, cauliflower and potatoes may be combined with white sauce or tomato sauce and cheese, covered with buttered cracker crumbs and baked until the crumbs are brown. Recipe, No. 213. Fruit Conserves