Vegetable Cooking Chart
| VEGETABLE | WAYS TO PREPARE | COOKING | TIME |
| CELERY | Scrub
thoroughly. Cut off leaves and trim roots. Slice unto desired lengths. |
Cook
covered in small amount of boiling water or in consommé. |
10-15 mins. |
| CORN | Remove
husks and silks from fresh corn. Rinse and cook whole. |
Cook
covered in small amount of boiling water; or cook uncovered in enough boiling salted water to cover ears. |
6-8 mins. |
| EGGPLANT | Wash; if
skin is tough, pare. Cut in 1/2 inch slices |
Dip in
beaten egg, then in fine dry bread crumbs. Brown slowly on both sides in hot oil. Season. |
Approx. 4 mins. |
| MUSHROOMS | Wash, cut
off tips of stems. Leave whole or slice. |
Add to
melted margarine in skillet; sprinkle with flour and mix. Cover and cook slowly, turning occasionally. |
8-10 mins. |
| OKRA | Wash
pods; cut off stems. Slice or leave whole |
Cook
covered in small amount of boiling salted water. |
8-15 mins. |
| PARSNIPS | Wash
thoroughly pare or scrape. Slice lengthwise or crosswise. |
Cook
covered in small amount of boiling salted water. |
15-20 mins. |
| PEAS, Green | Shell and wash | Cook covered in small amount of boiling water | 8-15 mins. |
| SPINACH | Cut off
roots and wash several times in lukewarm water, lifting out of water as you wash. |
Cook
covered without adding water. Reduce heat when steam forms. Turn often while cooking. |
3-5 mins. |
| TOMATOES | Wash ripened tomatoes. | Cook slowly, covered, without adding water. | 10-15 mins. |
| ZUCCHINI | Wash; do not pare. Slice thin. | Season
and cook covered in margarine for 5 mins.. Uncover and cook till tender, turning slices. |
10 mins. total |
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