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, purée 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. 
SOUPS. 
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 
