be removed. Allow them to stand in cold water
until cooked, to keep them crisp and to prevent
them from becoming discolored. Cook in boiling
water; the water must be kept at the boiling point.
Put one fourth Teaspoon of salt in one cup of water
when the vegetables are partially cooked. The water
in which vegetables are cooked is called vegetable
stock. Fresh green vegetables require less water than
others. Cabbage, cauliflower, onions and turnips
should be cooked uncovered in a large amount of water.
All vegetables must be drained as soon as they are tender.
Season with salt and pepper and serve hot with butter or
sauce. The color may be kept in Green vegetables, such
as spinach, by pouring cold water through them after draining.
Here is a recipe for a white sauce to put over your vegetables.
WHITE SAUCE FOR VEGETABLES.
2 tsp. butter.
2 tsp. flour.
1/8 tsp. salt.
White pepper.
1/4 c. milk (heated)
1/4 c. stock(heated)
Heat butter until melted and
bubbling, add the flour mixed with the
seasoning and stir until thoroughly
blended.; add the hot liquid gradually,
stirring each time you add the liquid
until well mixed and perfectly smooth.
Remove from heat as soon as it starts to
boil a again.
NOTE: If you would prefer a cheesy sauce, just melt
your favorite cheese into the white sauce and stir until
smooth and creamy. If it gets to thick just add a little
more milk to thin to your liking, pour over vegetables. Enjoy.
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