Also that one teaspoonful of salt will usually season one quart of vegetables, to be put in when the vegetables begin to cook.  Cauliflower, cabbage, lettuce and watercress should stand in a pan containing water and a little vinegar for a half hour.  This will cause insects to drop to the bottom of the pan.

Changing the water on cabbage and onions when partly cooked will improve their flavor.

PARSLEY DRIED TO PRESERVE ITS GREEN COLOR

Young housewives possessing a bed of parsley in their kitchen gardens, wishing to preserve it for use during the winter, may like to know how Aunt Sarah taught Mary to dry it in a manner to preserve its bright green color.

She washed the parsley in cold water and while still moist placed it on agate pans and dried it quickly in a very hot oven.  Watch carefully as it scorches easily.  Place the parsley when dried, in tin cans covered to exclude the dust.

TIME REQUIRED TO COOK VEGETABLES

Bake good-sized potatoes in oven about 45 minutes.  Smaller potatoes require less time to bake.

Boil ordinary sized potatoes 25 to 30 minutes.

Steam asparagus from 30 to 40 minutes.

Boil young beets about 60 minutes or longer.

Old beets, two hours, or until tender.

Green corn on cob about 10 or 15 minutes.

Cauliflower, 30 minutes.

Cabbage, 30 to 40 minutes.

Turnips and carrots, 40 minutes.

String beans, 60 minutes to 2 hours.

Lima beans, 45 minutes to 1 hour.

Onions about 1 hour.

Squash about 30 minutes.

Parsnips, 30 to 40 minutes.

Sweet potatoes, good size, 40 minutes.

Spinach, 25 minutes.

Tomatoes, 25 minutes.

Salt should be added to the water when boiling potatoes, carrots, cabbage, parsnips, turnips and onions, even if liquid in which they were boiled is drained from them after being cooked, before being seasoned.  Add a small pinch of baking soda to the water in which string beans are boiled, and they will cook tender in less time.  Especially should this be done if the beans are not young and tender.

COMMON “CREAM SAUCE”

Young housekeepers will be surprised to learn of the various attractive, appetizing dishes which may be prepared by combining them with a “cream sauce.”  After cooking vegetables until tender in salted water, they should be drained and served with a cream sauce poured over.  The art of making a smooth, creamy sauce of the proper consistency is easily acquired.  A good rule for “common cream sauce” is 1 cup of milk, water, or meat broth, thickened with 1 tablespoonful to 1-1/2 tablespoonfuls of flour, or a combination of flour and cornstarch.  Mix flour, or cornstarch, with a small quantity of cold