VEGETABLES
TIME TABLE FOR COOKING VEGETABLES

Baked Cooking in a

Vegetable little water

Temperature Time OF ee

Asparagus 15-30 min.
Beans, String 450° F. 75 min. 30-40 ”
Beans, Lima 450° F, 45.” 30-40 ”
Beets, Young 450° F. 7” 35-60 ”
Broccoli 45-50 ”
Brussels Sprouts 450° F. eo ™ 13.3 *
Cabbage 450° F. as 13-20 ”
Carrots 450° F. 20.” 20-40 ”
Cauliflower 450° F. a | Tl’
Celery 450° F, o, * 20-30 ”
Green Corn 450° F, oc * 7-32
Onions 400° F, 40 ” 30-45 ”
Peas 450° F. a5 i” 17-25 ”
Potatoes, White 500° F. 25-60 ” 35-45”
Potatoes, Sweet 500° F. 35-45 ” 30-35 ”
Spinach 450° F. se 15-20”
Squash, Summer 450° F. ao" 15-20 ”
Squash, Winter 450° F. 60 ” 50-60 ”

Tomatoes 400° F. 45°" 15-20 *’
Turnips 450° F. ha” 35-45 ”

Note—Cooking periods will of course vary somewhat with the age of the
vegetable.

HOT TIMBALES

Mold and rings may be made from almost any vegetable. The
inexperienced cook would be well advised to see that the watery
vegetables are thoroughly drained, the stringy ones such as celery,
cabbage, broccoli, spinach, etc., must be well chopped or put
through a sieve. The formation of these molds, etc., is much about
the same, see Celery Root Timbale; beautiful and alluring color
combination schemes can be worked out, such as a carrot ring with
a center of new green peas, a spinach ring with a baby beet center,
etc. These same rings and many others, cold, with a foundation
of gelatine are not only beautiful but wholesome, and provide an
infinite variety of summer salads—see Tomato Jelly. (For sweets,
the same amount of fruit juice to the gelatine, makes many delight-
ful desserts.)

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