come to
maturity--and fresher the vegetable, the quicker it cooks.

It should not be forgotten that orthodox cooks put all green and root
vegetables, except potatoes, to cook in _boiling_ water. This rule should
not be neglected when steaming vegetables--the water should be fast
boiling.

I will conclude with a few remarks about preparing greens, cauliflowers,
etc. The general practice is to soak them in cold salted water with the
idea of drawing out and killing any insects. But this often results in
killing the insects, especially if much salt is used, before "drawing them
out." A better plan is to put the trimmed cabbage or cauliflower head
downwards into _warm_ water for about half an hour. As I trim Brussels
sprouts I throw them into a pan of warm water, and the insects crawl out
and sink to the bottom of the pan. It is astonishing how many one finds at
the bottom of a pan of warm water in which sprouts are soaked.

1. ARTICHOKE, JERUSALEM.

Steam until tender, or bake with a small piece of nutter on each artichoke
until brown. Serve with tomato or white sauce.

2. ASPARAGUS.

Tie in a bundle and stand in a deep saucepan with the stalks in water, so
that the shoots are steamed. Serve with melted butter or white sauce.

3. BEETROOT.

Bake or steam. It will take from 2 to 4 hours, according to size.

4. BROAD BEANS.

Steam until tender, but do not spoil by overcooking. Serve with parsley
sauce.

5. BROCCOLI.

This is a rather coarser variety of cauliflower. Cook in the same way as
the latter.

6. BRUSSELS SPROUTS.

These should be steamed for not more than 20 minutes. They are generally
spoiled by overcooking. Serve plain or with onion sauce.

7. CABBAGE.

Steam. Put in vegetable dish, chop well, and add a small piece of butter.

8. CARROT.

Steam until tender. Serve whole or mashed with butter.

9. CAULIFLOWER.

Steam. This may be done in a large saucepan if a steamer is not available.
Support the cauliflower on a pudding basin or meat stand--anything which
will raise it just above the level of the water. Serve with white sauce or
tomato sauce.

10. CELERY.

Stew. Choose a small head of celery, not a large, coarse head which will
be tough. Well wash and cut into about 8 pieces. (Keep any large coarse
sticks, if such are unavoidably present, for soup.) Put in stew-pan and
barely cover with water. Simmer until tender. Lift out on to hot dish.
Thicken the liquor with a