Home › Vegetables › Chapter X-Vegetables

Chapter X-Vegetables

LL vegetables should be thoroughly washed in cold water to remove dust and possible insects. If at all wilted, let them stand for an hour or more in cold water. In using canned vegetables, empty the can as soon as opened and allow contents to stand an hour before using, in order to become re-oxygenated.

Vegetables like peas, asparagus and string beans should be at once turned from the can into a colander and cold water from the faucet run over them to remove any possible taste of the tin.

Many of the choicer vegetables, or those elaborately prepared, are considered as entrées, and are served as a separate course. Artichokes, asparagus, green corn on the cob, mushrooms, green peppers and stuffed tomatoes are among the vegetables often used as entrées.

ASPARAGUS (Canned) - Drain liquor from asparagus and throw it away. Rinse the stalks thoroughly in cold water, place carefully in a shallow saucepan with a little boiling water and heat thoroughly, but do not allow it to boil. Remove carefully so as not to break the pieces and serve on toast with melted butter or sauce Hollandaise.

ASPARAGUS (Fresh) - Trim stalks to uniform length, wash, and retie with soft string. Cook in boiling salted water until tender, keeping the tips above the water for the first ten minutes. Drain, untie, and serve with melted butter, white sauce, or sauce Hollandaise. Many persons prefer cutting asparagus in inch pieces before cooking in which case the stalks are put in the boiling water five minutes or more before the tender tips are added.