Cooking Recipes 
Vegetables gathered in the early morning when they are tender and full of juice and not full 
grown, properly cooked make most delicious dishes. 
In selecting vegetables for your table choose the freshest possible, selecting medium size 
and not overgrown, though small turnips and full grown, but not ripe eggs plants are best. 
Vegetables that are not fresh can be refreshed by plunging them into cold salt water for 
an hour before cooking. Plunged vegetables should be washed before cooking. 
Old potatoes should be pared as thin as possible and thrown at once into very cold salt 
water for several hours, changing the water twice. Both Irish and Sweet potatoes, if frozen, 
should be baked without thawing. All vegetables should be washed thoroughly before cooking. 
Vegetables that form heads as Cabbage, Cauliflower, Brussels Sprouts, etc., should be soaked 
in very strong salt water, heads down, for two or three hours. If there are any worms or bugs 
they will crawl out. Celery, greens and lettuce sometimes are best cleaned with warm water 
but must at once be thrown into cold water after cleaning. Cook greens and strong vegetables 
in boiling salt water. Salt seasons and helps to preserve color. Tubers, roots, cauliower, 
brussels sprouts, green beans and peas, when removed from the pod should be boiled gently so 
as not to break the vegetable. Other vegetables should be boiled rapidly. Fresh vegetables 
cook in about one-third the time of old ones and in soft water in less time than in hard. Dur- 
ing cooking, the cover should be removed or drawn to one side to permit the gases to escape. 
A piece of red pepper the size of a finger nail, a small piece of charcoal or even a small piece 
of break crust dropped in boiling vegetables will help to modify unpleasant odors. The best 
seasonings for most vegetables are salt and good butter. . 
ASPARAGUS 
Baked Asparagus. — Use the freshest Aspara- 
gus possible, wash and scrape. Cut into equal 
lengths, tie in bunches of ten to twelve stalks, 
depending on size. Stand in cold water about 
half hour. Boil in salt water, with blossom 
end standing up, until tender, drain, cut into 
inch pieces and put into baking dish; pour 
over white sauce, cover the top with grated 
cheese and bread crumbs, bake until light 
brown. 
Asparagus Omelet. — Make a plain omelet 
and when eggs are firming, lay over one-half 
of it hot seasoned tops of Asparagus, and fold 
over the other half. 
Asparagus Soup. — Boil tips and stalks sepa- 
rately; when the stalks are soft, mash and rub 
them through a sieve. Boil a pint of rich milk, 
thicken it with a tablespoon each of butter and 
flour, and add the water in which the Aspar- 
agus was boiled and the pulp. Season with 
salt, pepper, a very little sugar, and lastly a 
gill of cream, add the tips, boil all together 
a minute and serve with toast or crackers. 
BEETS 
Beet Greens. — Pull young beets that are not 
over one inch in diameter. Wash thoroughly. 
Cook tops and roots together until tender in 
boiling salt water. A piece of bacon improves 
flavor. Season with butter, pepper and salt. 
Serve with or without vinegar. 
Swiss Chard. — This variety is grown exclu- 
sively for use as greens. Later in the season 
the wax-like leaf strings may be cooked like 
Asparagus or pickled. 
Boiled Chard — Wash and cut the stalks one 
inch wide. Put in boiling water, boil thirty 
minutes or until tender. Drain, dust with salt, 
one teaspoonful salt to quart chard. Garnish 
with hard-boiled egg. Serve with lemon juice 
or vinegar. Can also be cooked with bacon. 
BRUSSELS SPROUTS 
Brussels Sprouts. — Wash in cold water, pick 
off the dead leaves, put them in two quarts of 
boiling water, with tablespoonful of salt, and 
a quarter teaspoonful of bicarbonate of soda. 
Boil rapidly for twenty minutes with the 
saucepan uncovered, then drain in a colander, 
and serve- with drawn butter or a cream sauce. 
Broccoli. — Broccoli is a variety of cauliflower 
and can be cooked in the same manner. 
CABBAGE. 
Cold Slaw. — Shave the cabbage and keep in 
ice water until crisp. Drain off the water and 
press tightly between towels or cloths to dry. 
Pour salad dressing made as follows over it: 
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