Vegetables Recipe

The simplest methods of cooking and serving vegetables are generally the

best. The most common method of cooking them is in boiling water. All

green vegetables, bulbs and tubers should be crisp and firm when put on

to cook, and should, of course, be thoroughly cleaned before being

cooked.

Almost all vegetables may be served in the form of salad. Our most

common green salad plant is lettuce; celery is next, but endive, chicory

and dandelion, with many others, may be used to advantage in this way,

and furnish pleasing variety to the menu.

Nearly all vegetables are good canned, and if care is taken in preparing

and canning, it is possible to have fresh-tasting fruits and vegetables

through all seasons.

Thorough sterilization is necessary in canning or preserving. In the

first place, use good jars. Glass jars will be found the most

satisfactory. Those with glass top and rubber ring held in place by a

wire spring are the cheapest in the long run, although the initial

expense may be somewhat high. Never use defective rubbers, as vegetables

often spoil after being sterilized, because of bad rubbers.

A clothes boiler makes a good container to use in sterilizing. A false

bottom made of wire netting cut to fit or strips of wood may be used, as

the jars will break if set flat on the bottom of the boiler.

Select vegetables that have not begun to harden or decay. Always can as

soon as possible after gathering. Some vegetables are best cooked

before putting in jars; among these are beets, pumpkins and turnips, but

most of them may be packed while raw in jars and cooked as follows:

Pack jar full, adding salt as desired, fill with cold water to the top

of the jar. Put the rubber on the jar and place the glass top on, but do

not press down the spring at the side of the jar. Put as many jars in

the boiler as it will hold without crowding. Pour into the boiler enough

water (cold) to prevent it from going dry during the boiling. Put the

cover on the boiler and bring the water to a boil and keep it boiling

for an hour. (Hour and a half for half-gallon jars.) At the end of this

time remove the boiler cover, and let the steam escape. Press down the

spring on each jar, which clamps on the top, and no outside air can

enter.

On the next day raise the spring at the side of the jar and boil as on

the first day, clamping on the top as before at the end of operation.

Repeat this on the third day. All meats, fruits and vegetables are

sterilized on this principle.

Never subject jars to a draft of cold air when removing them from the

boiler, as this will be likely to crack them. If, after sterilization

seems complete, any jars spoil, increase the time of boiling.