84 MASSACHUSETTS HORTICULTURAL SOCIETY. 



There is usuallj' some one way best for each vegetable, but 

 where one kind only is available it is necessary to serve it in a 

 variety of ways. This perhaps explains why the average cook 

 book gives more receipts for the potato than for all other vegeta- 

 bles. Almost any vegetable may appear by clue combination with 

 milk, butter, and eggs in soups, fritters, croquettes, souffles, or 

 salads. Suitable utensils are essential ; vegetables should not be 

 cooked in iron kettles when any others are attainable ; strainers, 

 ricers, and presses are desirable. 



Strong flavors frequently are due to careless preparation. 

 Careful trimming and thorough washing are essential. Wilted 

 vegetables are improved by soaking. Salad plants need especial 

 care in washing to remove parasites as well as hellebore or Paris 

 green. 



By cutting in small portions the time of cooking may be 

 hastened. In general, vegetables are to be put in soft water, 

 freshly boiling, and kept at the boiling point until tender. If 

 uncovered the color is better preserved and the odors are less 

 pronounced. Salt should be added Avhen the cooking is partly 

 completed. Soda may be used legitimately in minute quantities 

 to aid in softening the water. 



As a rule, with all sweet, well-flavored vegetables the water 

 should be allowed to evaporate at the end, instead of draining it 

 •off. By that means all the valuable qualities are preserved. 



In one of the publications of the United States Department of 

 Agriculture the difference in digestion of the same food cooked 

 in various ways is thus stated : Whole peas soaked and cooked, 

 •60 per cent digested ; peas cooked a long time and strained, 82.5 

 per cent ; pea flour cooked with milk, butter, and eggs, 92 per 

 cent. This would seem to prove that the portion of vegetable 

 food considered undigestible can be reduced by right methods of 

 cooking. Why should not a meal or flour of peas and beans be 

 obtainable in our general markets ? 



It is impossible to give the exact time for cooking any variety 

 of vegetables, for every sample will ditter. They are unpalata- 

 ble when underdone and also at the other extreme. 



Contrary to tlie usual impression vegetables may be warmed 

 over if care is taken in the process. 



But it is to the home garden that we must look for the real 

 luxuries in the vegetable line — where thev can be tended and 



