st be made
to boil again as soon as possible after the vegetables have been added
and must be kept boiling until the cooking is finished.

In cooking vegetables, conserve their juices.

The average housewife pours down the sink drainpipe the juices from all
the vegetables which she cooks; she little realizes that she thus drains
away the health of her family. Cook vegetables with just sufficient
water to prevent them from burning, and serve their juices with them;
else save the vegetable "waters" and, by the addition of milk and butter
convert them into soups for the family use. Such soups, derived from one
or several vegetables, alone or mixed together, make palatable and
healthful additions to the family bill-of-fare.

ASPARAGUS

Cut off the woody part, scrape the lower part of the stalks. Wash well
and tie in bunches. Put into a deep stew-pan, with the cut end resting
on the bottom of the stew-pan. Pour in boiling water to come up to the
tender heads, but not to cover them. Add one teaspoon of salt for each
quart of water. Place where the water will boil. Cook until tender,
having the cover partially off the stew-pan. This will be from fifteen
to thirty minutes, depending upon the freshness and tenderness of the
vegetable. Have some slices of well-toasted bread on a platter. Butter
them slightly. Arrange the cooked asparagus on the toast, season with
butter and a little salt and serve at once. Save the water in which the
asparagus was boiled to use in making vegetable soup.

CANNED ASPARAGUS

Open one end of the can, as indicated on wrapper, so tips will be at
opening. Pour off the liquid and allow cold water to run over gently and
to rinse. Drain and pour boiling water over them in the can and set in a
hot oven to heat thoroughly. When ready to serve, drain and arrange
carefully on hot platter and serve same as fresh asparagus, hot on toast
or cold with salad dressing, or with "Sauce Hollandaise", poured over.

ARTICHOKES (FRENCH OR GLOBE)

French artichokes have a large scaly head, like the cone of a pine tree.
The flower buds are used before they open.

The edible portion consists of the thickened portion at the base of the
scales and the receptacle to which the leaf-like scales are attached.

When the artichoke is very young and tender the edible parts may be
eaten raw as a salad. When it becomes hard, as it does very quickly, it
must be cooked. When boiled it may be eaten as a salad or with a sa