For Beginners and the Best Cooks 19

Raspberries—Fresh, an appetizer, in salad or dessert course. Com-
bined with any cold milk pudding; crushed and sweetened, used as pudding
or ice cream sauce. Crushed and whole berries as filling for biscuit short-
cake or between light-cake layers or spread over cake and topped with
whipped cream. Added to batters for light cakes, muffins, before cooking.
Cooked. Preserved.

Rhubarb—Stewed and sweetened, as appetizer, dessert or breakfast
fruit. Cooked in puddings, pies. Use as a hot or cold pudding sauce.
Moulded in lemon jelly as a salad. As conserve, relish.

Strawberries—aAt all meals, all courses, same as raspberries.
Tangerines—Same as oranges.
Tomatoes—See under Vegetable heading.

EQUALLY VALUABLE VEGETABLES

_ Artichokes (French, green, grown above ground)—Cooked, hot, with
sauce; cold with dressing as salad. Jerusalem (grown underground).
Peeled and boiled or steamed; served with cream or other sauce.

Asparagus—Cooked, the water saved for its minerals and used in
sauce, jellied forms, gravy, etc. Asparagus served hot, on toast, with
melted butter or sauce; as savoury shortcake filling, with rich hot biscuits
and a cheese or Hollandaise sauce. Cold, as a simple green salad, or
combination salad; set in lime or lemon jelly, or white stock moulded with
gelatine, with fowl, sweetbread, or fish.

Beans (Lima)—Cooked: hot, as main course alone or with bacon, or
as a substantial vegetable; mashed and used in timbales, croquettes, etc.
Cold, with dressing, as nourishing salad—at its best with brown bread or
muffins, or whole wheat biscuits.

Beans (String)—Cooked. Hot as vegetable, cold as salad.

Beets—Cooked, hot as vegetable, cold (whole, stuffed, sliced, diced,
chopped—plain or jellied) as salad. Effective garnish—may be cut in
fancy shapes, small beets carved as “‘roses’’; sliced, shaped with cutters.

Brussels Sprouts—Cooked. Hot as vegetable. Cold as salad.

Cabbage—Raw, finely shredded for salad. Cooked, served hot with
butter or sauce, as vegetable. Pickled (sauerkraut: pickled red cabbage).

Carrots—Raw—finely shredded, alone, with shredded cabbage or other
vegetables as salad. Cooked in many ways, as vegetable—also served cold,
in salad mixtures.

Cauliflower—Cooked. Hot as vegetable, cold in salad mixtures.