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Red vegetables contain a pigment very soluble in water, but stabilized by For watery vegetables, as tomatoes, cook in their own water. a.cid. Use a small amount of water and keep the cover on. Lemon juice or When cooking vegetables in water: Vinegar may be added. . . I. Have water boiling when vegetable is put in and keep it boiling Yellow vegetables contain a pigment not readily affected by cooking. For constantly. best results, cook only until tender. 2. The shorter the cooking period, the less loss there is of mineral matter White vegetables are darkened by overcooking, therefore, cook only until and vitamins. tender. 3. Avoid overcooking. - To Preserve Flavour 4. 1,tvg,eftot,lei,sec1/lit stand, take from stove when cooked and reheat . . ll . The. so-called strong-juiced vegetables (cabbage, cauliflower, onions and J g turnips) are most 813th change their flavour on account of the breakdown of REMEMBER-COOK ONLY UNTIL TENDER. sulphur compounds in them. Cook these vegetables uncovered in a lat e T T . . . . g SERVE IMMEDIA EIA quantity of boiling water for the shortest possible time. For flavour, boil __-.---..-.-.---..------- .rather than bake or steam. Sweet juiced vegetables should be boiled rapidly Time Table for Cooking Vegetables In a small am.ount of water (green uncovered, others covered). Steam or bake "-'--'-t"--"""-_-.',.-.'r-"T't.-" when colour IS not affected. Vegetable Quantity reg’d Preparation Time for Cooking (Minutes) To Preserve Food Value l for 5-6 servings for Cooking Boiled Baked I Steamed Bake Whole In the Skin ll Asparagus 2 bunches _ Whole with 5-10 Tips This is the best method for conserving food values. It is best for potatoes, IIA. pounds 30(1):}, ”ifs 20-30 Butts squash, to,mato.e.s and onions. Vegetables are laid on a pan or rack in the oven l _____fl'_____â€"__ and baked until tender. gther vegetables, such as carrots beets and parsnips Beans, green lyf-2 lbs. In pieces. 20-30 30-35 ma be baked in a covere dish or casserole to . 1 , . , _-_-e-e-_--.-.---------..---.---------)---- --l_----'e---- had; been added or the cooking ma be d which /2 c. water and seasoning Beets 2 bunches Whole with 30-45 (young) 60 . ' fy . on.e on the top of the stove by 2lbs. skin, stem and 60-90 (mature) regulating the heat carefully. Squash IS cut in pieces before baking. root. . Bake As a Scallop Cabbage 1 sm. head Shredded 5-10 10 . Sliced raw vegetables in milk or sauce may be baked in a casserole or baking -l._2_llte_,, Syyef1__ll-.15_l__ji5, dish. This 1r/d,ekrCis. flavour and food value. It is most suitable for potatoes Carrots 2bunches Whole, diced 15-20 (young) 20-30 ind caréots. 2t eddvkegetablgs may be sliced, combined with sauce, covered with 2% lbs. or sliced. 20-25 (mature) 25-30 uttere crum s an rowne in the oven Cheese ma "r"--')----'---'-'""'------'"-'-'"--"------.-"---)-----" . . . y be added to the sauce or . r _ sprinkled over the top. Portions of two or more left-over vegetables that Cauliflower lilfgiglfad Separated 10-12 l HHS combine well in flavour may also be used. __._l"1'ffC'_',, --'---'--r----'"--r---'" -------_ ' Corn 6 cobs Husked 7-12 l Steam “fluâ€"_.__hâ€"A Cooking vegetables by steam is the next best method to prevent loss of food Onions f/1e,di,t? Whole, peeled. 30 40-50 40 constituents, bet.is not satisfactory from the standpoint of colour and flavour -_____l_1_'ir-ll_b..t, _ _.__ - -__ -___ - - - for the strong-juiced and green vegetables, spinach being an exception Parsnips 6 medium Whole or cut 20-30 30-45 30-40 . lengthwise. Boil ---_--_--_-____-e_-H__--.---__---------- ____ For streg-j.uicetl vegetables as cabbage, cauliflower turnips and onions: Peas, fresh 3lbs.in pod Shelled 10-20 - _.__ __ I. Put In a large quantity of boiling water. Potatoes 6 medium Whole, with 30-40 40-60 45-60 2. Add salt, 1 t. to 1 qt. of water and cook uncovered If 1yf-2 lbs. or without _ 3. Drain as soon as tender. . jacket. F r . _. . __-_-__-_-_-__-_-_-__-__-e-___-----------.------)-------.-------- o lmllclillénFed Lee/itat/g,'; y car/ers.,, Peas, celery, etc.: Spinach 2-3 lbs. With stems. 10 . u in a sma quantity of b_oilfng water. _ Without stems. 5-8 2. Add salt and cook covered. l â€"â€"â€"â€"â€"-â€"â€"-â€"â€"~â€"â€"-â€"â€"%â€"â€"â€"â€"_‘wâ€"â€"â€" 3. Drain as soon as tender. Squash 3 lbs. Pare-d, cut in 20 D 45-60 30-40 . races. 0 not are 4. .Use cooking water for soups, sauces and gravies. p for bakigg- For dried vegetables, as peas, beans, etc.: ----F-----------t-t----F--------F----F------. I. Wash, soak overni ht, or ab . . . . Tomatoes 5-6 medium Peeled, 10-15 water. g out 8 hours, m 4 times their quantity of quartered. 2. Drain cover with fresh water and cook . . -e - , . slowl - Tumi s 2 lbs. Sliced or 20 30 I 30 45 salt when putting on to cook. y from 2 4 hours. Add p diced. 4 5