Asparagus

Wash stalks, snap off all white tough part. Tie in bunch. Cook in deep kettle of boiling salted water. Stand bunch upright for the first ten minutes. Cook twenty to thirty minutes. Drain. Serve on buttered toast, spread with butter, and sprinkle with salt and pepper. White Sauce or Hollandaise may be served.

The asparagus may be broken in inch pieces, cooked until tender, mixed with White Sauce, and served on toast.

Shelled Beans

Cook in boiling water until tender. Add salt after the first hour. Time of cooking depends upon age of beans. Drain. Serve with butter or cream or White Sauce. Lima, kidney, or agricultural beans may be cooked in this way.

String Beans

Remove all strings. Cut in inch pieces. Wash, cook in boiling water fifteen minutes. Add salt and cook until tender. Drain, add butter, salt and pepper. A piece of salt pork cooked with beans is considered by many an improvement.

Brussels Sprouts And Cabbage

Remove outside leaves and soak in cold water for half an hour. Drain. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole with butter and salt or with White Sauce. Chop the cabbage when cooked, season with salt, pepper and butter, reheat and serve, or mix one cup cabbage with one cup White Sauce, cover with buttered crumbs and bake until brown.

Kohl Slaw

Shred cabbage finely. Soak in acidulated water. Drain, and cover with Cream Dressing. Serve very cold.

Beets Scrub beets, but do not break skin. Cook in boiling water - young beets about an hour, old beets until tender. Slip skins off as soon as taken from stove. Serve hot with butter, salt and pepper. Serve cold beets for garnishing Potato Salad.

Carrots

Wash, scrub, and scrape. Cook in boiling salted water. Drain, cut in slices, and serve with White Sauce; or they may be cut lengthwise and sauted in butter.

Cauliflower

Cut stalk close to flower, remove green leaves and soak in cold salted water one hour. Cook in cheese cloth bag thirty to forty minutes. Remove from bag and serve with Hollandaise or White Sauce, or scalloped with White Sauce and crumbs.

Celery

Celery is usually eaten raw as a relish. Or it may be scraped, cut in inch pieces, cooked until tender, and served in a White Sauce, or drained and fried in deep fat. It may also be scalloped with chopped red pepper, White Sauce and crumbs.

Cucumbers

Generally served sliced thinly and eaten raw. But if too old to serve in this way, they may be pared, cut in quarters, boiled, drained, mashed, and seasoned with salt and pepper.

Or they may be cut in quarters, dipped in batter, and fried in deep fat.

Corn

Remove husks and silk. Cook in a small amount of water from five to twenty minutes. Cover while cooking with the inside green husks. Serve on the cob; or cut from the cob and serve with salt, pepper and butter.

Corn may be made into fritters (see receipt) or mixed with beans for succotash. Also served as pudding mixed with eggs and milk.