Cooking “/ime For Vegetables

Timing varies with freshness of vegetable and type of range. Increase time for old
vegetables. A little practice will determine correct timing to cook vegetables to fit

your individual taste and needs.

* Po oo oe cans ea 30-40 min. eo 2 re 25-30 min
WE oss sks es) 30-35 min. ME Gees 5s ks as ss 488 30-45 min.
Oe, GE. «See ee 45-50 min. MNES So eee ee eee 20-25 min
Of Er Pere ... 30-40 min. CO WEIR ss cope e ilie-win a 30-35 min
Beets, Whole young....... 40-50 min. ead fe ae 35-40 min
WVIOOEE. Scere 60-90 min. IS 6 os ssh ov eeee 40-45 min.
are ane 25-30 min me a oes Ones 20-30 min.
"Ee. Cis COR a 20-25 min Potatoes, Mashed....... 35-45 min
*Brussels Sprouts ...... .... 20-25 min. ey 50-60 min.
* Cabbage, Shredded....... 10-12 min. PWG. ceca) 30-35 min
Ouartered...... 20-25 min. WN bck pec ac ee 10-12 min.
COMETWUR, VUMIOME. . 35st ees 30-35 min. Squash, Winter......... 20-25 min.
Ne a 20-25 min. Tomatoes, Fresh.......: 15-20 min.
* Cauliflower, Whole....... 25-30 min. Aiuaenins, WNC. .: «0033 40-45 min.
| Flowerettes...... 15-20 min. TOW ci Fs 40-45 min.

All vegetables should be thoroughly washed or scrubbed before cooking, and vegetables
marked * should be soaked for 10 minutes in salt water to remove insects, then in fresh
cold water.

NOTE: Above cooking time starts after vapor appears and heat is reduced to low.
Season food after cooking is completed.

Preparation of Vegetables
* ARTICHOKES—

Cut off stem and remove outer leaves. Hit on flat surface to slightly spread leaves,
and scoop out choke. Rinse well. Place in pan, then place covered utensil on medium
heat until lid is very hot when touched with palm of hand, or until vapor appears.
Reduce heat to low and cook 30 to 40 minutes. Artichokes may also be steamed.
Prepare the same as above and place in steamer with points down for 20 to 30 minutes.

*ASPARAGUS—

Wash and remove tough portions, placing them in bottom of utensil for added
moisture. Place over medium heat until lid is very hot to touch or until vapor appears.
Reduce heat to low and continue cooking for 30 to 40 minutes.

BEANS—String, Green, Butter or Wax

Remove tips and strings—place in pan, rinse and place over medium heat until
lid is very hot to touch or until vapor appears. Reduce heat to low and cook for 40 to
50 minutes if whole or 20 to 30 minutes if sliced.

BEANS—Lima

Shell and rinse in cold water, place in covered utensil over medium heat until lid
is very hot to touch or until vapor appears. Reduce heat to low and cook for 30 to
40 minutes. |

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