D. M. FERRY & CO., DETROIT, MICH. 
13 
COOKING RECEIPTS 
Good vegetables are delicious when properly cooked. They are among the choicest dishes that can be 
obtained. Fortunately as the price of meat has advanced the quality of vegetables has improved. From mo¬ 
tives of economy, pleasure and health, no housekeeper can afford to overlook the home garden as a main source 
of food supply, especially if there are children in the family. Moreover since the appearance of food has 
much to do with its digestibility the garden can minister to health through the sense of sight also, for from 
the garden come the little extra things which make the difference between a dainty table and one that is com¬ 
monplace or unattractive. Vegetables from the home garden are so fresh that proper cooking and serving 
add the last touches needed for perfection. 
Few people realize what a variety of dishes the garden affords. The range is great. Also there are many 
excellent ways of cooking the same thing. We hope the following pages will help you to share in the oppor¬ 
tunities that a little care and attention make possible to every one. 
General Suggestions 
Cooking vegetables in hard water requires more time than is mentioned in these receipts. 
It is essential to avoid overcooking vegetables, as you lose thereby their delicacy of flavor, and if pro¬ 
longed it usually makes them tough or tasteless. 
The age and freshness of vegetables determine the time required for proper cooking. Cabbages, beets and 
carrots fresh from the garden will cook more quickly and are much better flavored than those taken from 
cold storage, or those which have become wilted on the market. Even from your own garden, vegetables 
freshly gathered have a more delicate flavor and require somewhat less cooking than those that have become 
slightly wilted. 
Always cook strong flavored vegetables such as cabbage, onions and turnips in uncovered vessels; also 
cook uncovered all vegetables whose color you wish to retain, such as young peas, beets and rhubarb. 
Thoroughly wash all vegetables in clean, cold water before preparing for cooking. Spinach may be 
washed to advantage as many as eight times. 
Unless otherwise directed, all spoon measurements are level. 
Soak in cold water half an hour before cooking all leaf and stalk vegetables such as turnips, cabbage and 
celery. 
Start all vegetables in boiling water. Salt most vegetables after half done. 
See page 18 for sauces to go with vegetables. 
ASPARAGUS 
This is one of the earliest and most delicious of 
spring vegetables. Where space is available a per¬ 
manent bed 8 or 10 feet square will be found a valuable 
addition to the home garden. 
Creamed Asparagus 
Prepare asparagus by washing, trimming, and cut¬ 
ting into inch pieces. Boil about 25 minutes, 
except the tips which should not be put in till the 
last 10 minutes. Drain and serve with white sauce 
(see page 18), or in bread cases, saving out the tips 
to use as a garnish. 
Asparagus on Toast with Butter Sauce 
Trim the hard or tough.end from lower part of 
stalk, wash, remove scales and tie with a piece of 
soft twine or tape. Cover with boiling salted water 
and cook until tender, or from 20 to 30 minutes, 
leaving tips above water the first 10 minutes. Lift 
bunches out of water by tape, drain, remove tape and 
lay on pieces of toast. Serve with butter, or a sauce 
made as follows: 
]4 cup butter y teaspoon finely 
Y* teaspoon salt chopped parsley 
yi teaspoon pepper y teaspoon lemon juice 
Put butter in a bowl, and work with a wooden 
spoon until creamy, add salt, pepper and parsley, 
then lemon juice very slowly. 
Asparagus with Hollandaise Sauce 
Prepare asparagus same as for asparagus on toast. 
Serve with Hollandaise sauce (see page 18). 
BEANS 
Beans, in their many varieties are among the most 
valuable and extensively used of all vegetables. 
With the exception of the limas all are suitable when 
young for use as snaps. 
Creamed New Snap Beans 
Take 2 quarts of beans, cut in half-inch pieces and 
wash carefully; drain and cover with boiling water; 
boil until tender. Do not cover beans while cooking. 
Drain and cover with white sauce (see page 18) 
made with either butter or bacon drippings. The 
bacon drippings improve the flavor of the beans and 
are much less expensive than butter. 
Shell Beans 
Dry beans should be thoroughly washed and picked; 
and are much improved in quality if allowed to soak 
in cold water over night. If newly dried, cook about 
2 hours in a sufficiently small quantity of water so 
that there will be none to drain off when beans are 
fully cooked. Cook old beans 3 hours or more until 
soft. 
Lima Beans 
Lima beans are most delicious when used as green 
shells, especially if freshly shelled and pods are not 
| too mature. 
