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, coa.r.s.e head which will be tough. Well wash and cut into about 8 pieces. (Keep any large coa.r.s.e 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 b.u.t.ter 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-cla.s.s" 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. CUc.u.mBER.

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 b.u.t.ter 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 b.u.t.ter 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 b.u.t.ter 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.

Steam. Cold steamed parsnips are nice fried. Sprinkle with chopped parsley, and serve.

18. POTATOES.

Scrub well and steam, either with or without peeling. If peeled, this should be done very thinly, as the greater part of the valuable potash salts lie just under the skin.

BAKED.--Moderate-sized potatoes take from 45 to 60 minutes. If peeled before baking, cut in halves and put on a greased tin with a little nut-fat or b.u.t.ter on each.

CHIPS.--Cut into long chips and try in deep oil or fat. A frying-basket and stew-pan are the most convenient utensils, but they take a great deal of fat. A frying-pan and egg-slice will answer the same purpose for small quant.i.ties.

Success depends upon getting the fat the right temperature. It must be remembered that fat and oil do not bubble when they boil. They bubble just before boiling. As soon as they become quite still they boil. A very faint blue smoke now arises. When the fat actually smokes, it is burning and spoilt.

If the chips are put in wet, or before the fat boils, they will be sodden and spoilt. A tiny piece of bread may be first put in to test. If this "fizzles" well, the fat is ready.

When the chips are golden brown, lift them out with a slice and lay them on paper to drain. Then put in vegetable dish and serve quickly. They are spoilt if allowed to cool.

MASHED.--Old potatoes are best mashed after steaming. They should be well beaten with a fork, and a little b.u.t.ter and milk, or nut-b.u.t.ter added.

SAUTe.--Take cold steamed potatoes and cut into slices. Melt a small piece of fat or b.u.t.ter in a pan, and, when hot, put in potatoes. Sprinkle with chopped parsley. Shake over fire until brown.

TO USE COLD POTATOES.--Chop in small pieces. Melt a very little fat in a pan. Put in potatoes, and as they get warm mash with a fork, and press down hard on the pan. Do not stir. At the end of 20 minutes the under side should be brown. Turn out in a roll and serve.

19. BUBBLE AND SQUEAK.

Mix cold mashed potatoes with any kind of cold green vegetable. Heat in a frying-pan with a little b.u.t.ter or fat.

20. RADISHES.

These are generally eaten raw, but are nice steamed.

21. SEA KALE.

Steam, and serve with white sauce.

22. SCARLET RUNNERS AND FRENCH BEANS.

String, slice thinly, and steam.

23. SPINACH.

See Nettles.

24. SWEDES.