Care of Vegetables, Fresh Fruit, etc.
Fresh vegetables should be cooked as soon as possible after being taken from the garden. Where it is necessary to keep them, all wilted leaves and unsightly portions should be removed and vegetables spread out in a cool, well ventilated place. If placed in the refrigerator, first prepare them for cooking, then fold them in cheese cloth, wrung from fresh cold water, and place them on the top shelf of the refrigerator. The leaves of such vegetables as lettuce, endive, cress, dandelions, etc. may be kept fresh and crisp. After picking them over wash and drain, put them in a covered lard pail, and place in the refrigerator. Wilted vegetables may be restored by soaking in fresh cold water. Cucumbers may be pared and thinly sliced, placed in a fruit jar, closely covered, and kept crisp and fresh in the refrigerator for several days.