The school kitchen textbook

Keeping Vegetables. Unless you have a cold, dry, dark cellar above the freezing point, do not buy winter vegetables in large quantities. In a suitable place root vegetables will keep in bins, and sometimes for a long time if packed in clean dry sand. Squashes need a dry high shelf, slightly warm, and should be spread apart. The stem should always be left on squash or pumpkins. Green vegetables are best if cooked the day they are gathered. When this is impossible, keep them in a dry cool place. Do not expose their inner texture to the air by removing nature's coverings. Even peas and corn which lose much in flavor by long-keeping, will keep better in their skins than if they are cooked and re-heated. Some housekeepers will not agree with this conclusion; but it is not impossible that peas in the pod and com unhusked may for a short time, although separated from the mother plant, draw moisture from the yet unwilted pod or husk. Summet vegetables when fresh do not require soaking in cold water, and it is better not to prepare them until you are ready to cook them. But if they come from city markets and are wilted, soak- ing will freshen them ; if they must be prepared long before cooking, cover them with cold water to prevent discoloring or wilting ; or scald them five minutes, cool quickly, and finish the cooking later. Cooking Vegetables. A simple way of cooking that softens the cellulose, breaks up the starch grains, develops the flavor and retains the potash salts, is the best for vegetables. Use a Covered stewpan and water freshly drawn, and use as soon as it boils. Do not use water from the teakettle. Cook vegetables gently but steadily until done, tender but not sodden. The time will depend upon the age, size, and freshness of the vegetable. When nearly done, add salt, one level tablespoon to one quart of water, if water is not to be used, one teaspoon for small vegetables cooked in a little water, and use none with sweet corn. Vegetables which may be cooked in the same general way are grouped under one recipe, with specific directions for selection and preparatory work. Seasoning. As vegetables have no fat, they need butter or cream, and a little salt to bring out flavor, — more can be added by those who wish it ; use pepper sparingly ; such as have a large amount of cellulose like greens, cabbage and beets need acid (vinegar or lemon) to soften the fibre ; peas, beans, and squash are improved by a bit of sugar to restore that which nature gave them ; diced turnips, carrots, and onions may have white sauce, but not too often ; leeks, asparagus, stewed celery, and stewed cucumbers are served on toast generously buttered which absorbs the excess of moisture and should be eaten. One starchy vegetable like potatoes (or rice or macaroni, good substitutes when potatoes are poor) should form a part of one and often two meals each day. For dinner add one cooked, succulent vegetable like the fresh green vegetables of summer, and one uncooked vegetable, eaten as a salad, though not necessarily as a separate course. By varying the vegetable each day, instead of serving a great variety at each dinner, you need not repeat fdr a week and each day will bring fresh enjoyment of the mid-day meal.