VEGETABLES 159

PREPARATION AND COOKING

Artichokes—Wash; cut off stem and discolored leaves. Cook covered in small amount
boiling, salted water 30 to 45 minutes.

Asparagus—Cut or break upper, tender portion from woody base. Wash; cook covered
in very small amount boiling, salted water 15 to 20 minutes.

Beans (green or wax)—-Wash; remove ends and strings. Cut in small pieces or leave
whole. Cook covered in small amount water 25 to 30 minutes.

Lima (dried) beans—Wash; soak overnight in 4 times as much water as beans. Allow
Y% cup beans for each serving. Cook in water used for soaking; salt after 20
minutes of cooking 2 to 3 hours.

Navy (dried) beans—Same as lima beans.

Beets (whole)—-Cut leaves off, leaving 1 inch stems. Wash thoroughly. Cook in
salted water. Young beets 35 minutes. Old beets 60 minutes. Skin when
cooked.

Greens—Clean and wash thoroughly. Leave on the tiny beets. Cook in small amount
of salted water, 15 to 25 minutes.

Broccoli—Remove outer leaves and tough part of stalks. Cut stalks in small pieces.
Do not discard flowerets. Wash. Cook in small amount of salted water 15 to
20 minutes.

Brussels sprouts—Cut off wilted leaves. Wash. Cook in small amount of unsalted
water 10 to 15 minutes.

Cabbage (green)——Remove wilted leaves. Shred or cut in quarters. Cook covered in
very small amount of salted water 7 minutes for young and 12 to 15 minutes
for old.

Cabbage (Red)—-Same as green cabbage. Add a little vinegar to keep color. Cook
10 to 15 minutes.

Carrots—Wash; pare or scrape. Cook in small amount of salted water. Young 15
to 25 minutes; old, 25 to 40 minutes.

Cauliflower—Remove leaves and woody base. Leave whole or divide into flowerets.
Cook covered in salted water. Whole, 25 to 30 minutes; flowerets, 10 to 15
minutes.

Corn on Cob—Remove husks. Remove silk. Wash. Cook covered in boiling, salted
water 6 to 12 minutes.

Onions—Peel. Quarter or leave whole. Cook in salted water 30 to 40 minutes.
Parsnips—Wash; pare or scrape. Slice. Cook in salted water 25 to 40 minutes.
Peas (green)—Shell and wash. Cook in salted water 10 to 20 minutes.

Black-eyed Peas (dried)—-Wash; soak in 4 times as much water as peas. Cook covered
in water used for soaking 2 hours. Add salt after cooking about 20 minutes.

Potatoes (Irish)—-Wash and pare. Cook whele or in halves in salted water 30 to 40
minutes.

Baked—wWash thoroughly. Cut out any bad spots. (Rub a little lard on outside
before baking for soft skins). Bake 50 to 60 minutes at 350 degrees.

Potatoes (Sweet)—-Same as Irish potatoes.

Rutabagas—wWash; pare, cut in slices or cubes. Cook in salted water 25 to 40
minutes.

Spinach—Wash leaves thoroughly. Cook covered without adding any water over very
low heat 8 to 10 minutes.

Squash (Acorn)——Wash. Bake whole 60 minutes. Cut in halves and remove seeds.
Bake cut side down in pan 45 minutes.

Peed ddd ed dt ad dt dt ad ddd ded ddd det dl dad ad ad ad dade ad dd ad ddd ddd dad da eed ad add aad adda ad add ddd dd ada
tl i lh i i i i i Mi i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i

7 WM. ANDERSON
! MASTER PLUMBERS

1502 - 14th Street S.W. Phone CH 4-3456

Pere aad ed add ade dh dt dd dtd added edged dead added dada adda added dada ad ad dd ddd ad daa ada ada att aut aaa ada adn dn te
i i ll i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i i

-_~wwowowowrowreweeworowrwe
~wewowowrwrwrwwewewT*
i i i i i i al

‘ad