POTATOES—Mashed

Scrub potatoes well and if large cut into 3 or 4 pieces, placing peeling side down in
bottom of utensil. Place over medium heat until lid is very hot to touch or until vapor
appears. Reduce heat to low and cook 35 to 45 minutes. Press potatoes through food
press, add warm milk, butter and season to taste. Beat until light and fluffy.

POTATOES—Sweet

Scrub and snip off ends. Cut in half and place skin side down in utensil. Rinse
and cover, placing utensil over medium heat until lid is very hot to touch or until vapor
appears. Reduce heat to low and continue cooking 20 to 25 minutes.

SPINACH—

Remove wilted leaves and wash several times to remove sand. Place in covered
utensil over medium heat until lid is very hot to touch or vapor appears. Reduce
heat to low and cook 10 to 12 minutes.

TOMATOES—Stewed ;

Wash and peel if desired. Cut or leave whole. Place in covered utensil over medium
heat until lid is very hot to touch or vapor appears. Reduce heat to low and continue
cooking 15 to 20 minutes.

TURNIPS—

Remove tops and tips. If large and coarse, pare, otherwise scrub well and cut into
pieces or slices.. Rinse and place covered utensil over medium heat until lid is very hot
to touch or vapor appears. Reduce heat to low and cook 40 to 45 minutes. When cooked
press through food press. Add butter and salt to taste. Beat until well blended.

FROZEN VEGETABLES—

Remove from package and rinse. It is not necessary to thaw. Place on medium
heat until lid is hot to touch or vapor appears. Reduce heat to low and continue
cooking until tender. Usually about half the time required for cooking fresh vegetables.

COURTESY MRS. HENDERSON
13 VANCOUVER DAILY PROVINCE
‘MODEL KITCHEN