inutes.

Aunt Sarah taught Mary to cook green vegetables, peas, spinach, etc.,
in a stew-pan _uncovered_, if she wished them to retain their natural
color. Also, that old potatoes may be freshened by being allowed to
stand a short time in cold water before being cooked, but they should
not stand too long a time in cold water, as it draws the starch from
them and causes them to be tasteless, and to lose part of their
nourishing qualities.

Also that one teaspoonful of salt will usually season one quart of
vegetables, to be put in when the vegetables begin to cook.
Cauliflower, cabbage, lettuce and watercress should stand in a pan
containing water and a little vinegar for a half hour. This will cause
insects to drop to the bottom of the pan.

Changing the water on cabbage and onions when partly cooked will
improve their flavor.

PARSLEY DRIED TO PRESERVE ITS GREEN COLOR

Young housewives possessing a bed of parsley in their kitchen gardens,
wishing to preserve it for use during the winter, may like to know how
Aunt Sarah taught Mary to dry it in a manner to preserve its bright
green color.

She washed the parsley in cold water and while still moist placed it
on agate pans and dried it _quickly_ in a _very hot_ oven. Watch
carefully as it scorches easily. Place the parsley when dried, in tin
cans covered to exclude the dust.

TIME REQUIRED TO COOK VEGETABLES

Bake good-sized potatoes in oven about 45 minutes. Smaller potatoes
require less time to bake.

Boil ordinary sized potatoes 25 to 30 minutes.

_Steam_ asparagus from 30 to 40 minutes.

Boil young beets about 60 minutes or longer.

Old beets, two hours, or until tender.

Green corn on cob about 10 or 15 minutes.

Cauliflower, 30 minutes.

Cabbage, 30 to 40 minutes.

Turnips and carrots, 40 minutes.

String beans, 60 minutes to 2 hours.

Lima beans, 45 minutes to 1 hour.

Onions about 1 hour.

Squash about 30 minutes.

Parsnips, 30 to 40 minutes.

Sweet potatoes, good size, 40 minutes.

Spinach, 25 minutes.

Tomatoes, 25 minutes.

Salt should be added to the water when boiling potatoes, carrots,
cabbage, parsnips, turnips and onions, even if liquid in which they
were boiled is drained from them after being cooked, before being
seasoned. Add a small pinch of baking soda to the water in which
string beans are boiled, and they will cook tender in less time.
Especially should this be done if the beans are not young and tender.

C