EXTENSION COURSE IN VEGETABLE FOODS. 57 



Potatoes with onions or white turnips make a more agreeable soup 

 for some. palates than the stronger vegetables alone. 



Carrots often are more palatable cut into dice and blended with 

 green peas than served alone. 



Large white beans may be served in a tomato sauce with onion and 

 green or red sweet peppers or both. 



Mint, parsley, sweet peppers, onions, etc., may be added in small 

 portion to many vegetables to give a new flavor when the usual 

 methods of serving have become monotonous. 



UTENSILS USED IN COOKING VEGETABLES. 



The following suggestions as to utensils may be of practical use: 

 A small scrubbing brush is essential for washing all vegetables that 

 have grown in the earth, and should be kept in a convenient place, 

 and used for this purpose only. 



Knives of different types are desirable. A small, sharp point is 

 needed for the removal of eyes from potatoes and small blemishes 

 from any vegetables. 



Fancy cutters are not essential, but convenient, especially when it 

 is necessary to give variety to a monotonous diet. 



A wire basket is convenient to hold greens, string beans, or even 

 potatoes while cooking, as thus they are less likely to adhere to the 

 bottom of the kettle, and often it is easier to remove the basket than 

 to drain off the water. 



Colanders, puree strainers, potato ricers, etc., are all helpful in 

 washing and straining potatoes, squash, etc. 



A potato masher of strong, continuous wire, the two ends inserted 

 in a wooden handle, is inexpensive and fully as satisfactory as a 

 more costly style. 



TIME OF COOKING. 



While overdone vegetables are not desirable, underdone ones are 

 often even less appetizing ; therefore it is wise to start in season and 

 stop the process as soon as the plant is tender, and then reheat 

 quickly just before serving. Most time-tables in cookbooks do not 

 take into consideration the variations in time required for the same 

 kind of vegetables at different ages. 



WAYS OF SERVING. 



This is one of the best ways to use left-over vegetables. A cupful 

 of cooked cauliflower with some of the water in which it was cooked 

 and an equal amount of milk and a slight thickening of butter and 

 flour will provide a cream of cauliflower soup. If the vegetable 



