Home › Cooking for Two › Vegetables (for Two)

Vegetables (for Two)

The Large Vegetables will give left-overs that can be used in many ways. A small cabbage makes one nice salad, and a few days later, one cooked dish. Winter squash can be used up in pies and custards. An egg-plant will give one-half for stuffing and baking and several slices for frying, with some, perhaps left to cook in Oriental style. Left-over cooked cauliflower may be served cold as a salad, or scalloped.

The Smaller Vegetables, fresh peas, beans, carrots, beets, potatoes, etc., can be bought and cooked in exactly the quantity required, though, as all of these are good for use in salads, it is generally wise to cook a little more than you need for one meal.

Spaghetti, Macaroni and Noodles are often served as a vegetable. These, of course, are easily managed if there are cooking utensils of the right size.