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 little wholemeal flour, add a small piece of butter pour this sauce over celery, and serve.

11.  CELERIAC.

This is a large, hard white root, somewhat resembling a turnip in appearance, with a slight celery flavour.  It is generally only stocked by “high-class” greengrocers.  It costs from 1-1/2d. to 3d., according to size.  It is nicest cut in slices and fried in fat or oil until a golden brown.

12.  CUCUMBER.

Although not generally cooked, this is very good steamed, and served with white sauce.

13.  GREEN PEAS.

Do not spoil these by overcooking.  Steam in a double boilerette, if possible.  About 20 minutes is long enough.

14.  LEEKS.

Cut off green leaves rather close to the white part.  Wash well.  Steam about 30 minutes.  Serve with white sauce.

15.  NETTLES.

The young tops of nettles in early spring are delicious.  Later they are not so palatable.  Pick the nettles in gloves.  Grasp them firmly, and wash well.  Put a small piece of butter or nutter with a little pounded thyme into the saucepan with the nettles.  Press well down and cook very slowly.  A very little water may be added if desired, but if the cooking is done slowly, this will not be needed.  When quite tender, dish up on a layer of bread-crumbs, taking care to lose none of the juice.  This dish somewhat resembles spinach, which should be cooked in the same fashion, but without the butter and thyme.

16.  ONIONS.

If onions are peeled in the open air they will not affect the eyes.  Only the Spanish onions are pleasant as a vegetable.  The English onion is too strong for most people.

Steam medium-sized onions from 45 mins. to 1 hour.  Serve with white sauce, flavoured with a very little mace or nutmeg, if liked.  For baked onions, first steam for 30 minutes and then bake for 30 minutes.  Put nutter or butter on each onion.  Cook until brown.  Onions for frying should be sliced and floured.  Fry for 5 or 6 minutes in very little fat.  This is best done in a covered stew-pan.  Drain on kitchen paper.

17.  PARSNIPS.