| Vegetables :

COOKING AND SERVING FROZEN VEGETABLES

The secret of cooking and serving frozen vegetables successfully is to cook
the vegetables until they are just tender and to serve them as soon as they are
done. This not only saves the vitamins but also helps the vegetables to keep
their bright color and fresh flavor. Almost all frozen vegetables have been
partially precooked during blanching and the freezing process softens the tissues
still further, so care must be taken to avoid overcooking. In general, frozen
vegetables are cooked by the same methods as fresh vegetables except that the
frozen require only one-third to one-half the time.

DIRECTIONS FOR THAWING AND COOKING

Do not thaw frozen vegetables before cooking, except corn on the cob,
spinach and peppers. Thaw spinach sufficiently to break the frozen block
apart; thaw corn on the cob almost completely or else the kernels may be cooked
before the cob is heated; thaw peppers for stuffing and baking if it is more
convenient than using them frozen. Use a fork to break vegetables apart
during thawing and heating so that they will cook uniformly.

To Boil—Use a closely covered saucepan. For 2 cups of vegetables add
¥ teaspoon salt and 4 cup boiling water or less. Bring to boil quickly, then
reduce heat and boil gently until vegetables are tender. Cook corn on the cob
in boiling salted water to cover.

To Use Double Boiler—Mashed pumpkin and squash heated in double
boiler and whole-kernel corn cooked in milk are delicious.

To Pressure Cook—Partially thaw, if necessary, to separate pieces.
Follow manufacturer’s directions. Time carefully to prevent overcooking.

To Bake—Place frozen vegetables in buttered casserole. Season and dot
with butter. Add no water or only enough to prevent sticking. Cover
closely and bake in moderate oven until tender but firm.

To Panfry—Add frozen vegetables to melted butter (about 1 tablespoon
for each cup of vegetables) in heavy frying pan or saucepan. Season, cover
closely and cook over moderate heat until done. Stir occasionally.

SUGGESTIONS FOR SERVING

Serve cooked frozen vegetables in the same ways as fresh vegetables.
Season them with butter, herbs or spices; put two or three together; use them
in soufflés, fritters, timbales, casserole dishes, soups and salads. Experiment
with frozen vegetables, for example, thaw and heat peas in a cream sauce to
serve over meat loaf, croquettes or small meat pies; bake frozen squash with
butter, seasonings and brown sugar or maple syrup; make mustard pickles
using green or yellow beans or include whole-kernel corn in fritters to be served
with ham or chicken.

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