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VEGETABLES (During warm weather when)

During warm weather, when vegetables are most abundant, great care should be taken not to allow them to accumulate in the ice-box or pantry, as they spoil quickly after being cooked.

As a general rule, they are not injured, either in digestibility or flavor, by reheating, and as they are an expensive item in the food bill, especially in cities, they should never be wasted. Even a spoonful or two of almost any cooked vegetable will help to flavor a soup or sauce.

Dried Celery Leaves or Parsley Thoroughly dry all celery leaves or parsley in a cool oven or on the warming shelf. Pulverize by rubbing through a sieve and put in bottles. These make an unexcelled seasoning for soups.

Macédoine Garnish A few spoonfuls of cooked peas, asparagus tips, carrots, or string-beans that have been served without a cream sauce, may any or all be reheated and used to garnish a platter of broiled chops. A few left-over radishes kept crisp and sliced very thin, IOI without peeling, make an attractive garnish with parsley and slices of lemon for baked fish.

Purée of Vegetable Take one creamed onion, a few peas, carrots, string-beans, or other green vegetables left from dinner, and while still slightly warm pass them through a sieve together. Keep in a cool place.

Use this pulp the next day for a cream soup by seasoning it as needed, adding to it equal quantity white sauce No. I (see page 67, and heating all together. A spoonful or two of sweet cream is always an addition to such soups.