VEGETABLE COOKERY

To PRESERVE the fresh green color of beans, peas and greens, a pinch of baking soda (a pinch is less than ⅛ teaspoon) should be added to the cooking water. Red vegetables will be most pleasing in appearance if a little vinegar is added to the cooking water.

A little vinegar in the cooking water will keep white vegetables from yellowing. In the case of old carrots, a pinch of baking soda will shorten the cooking time.

TIME TABLE FOR VEGETABLES

	Time: Minutes
Vegetable	Boiled	Steamed	Baked
Asparagus	15-25	30-40
Beans, cut	25-30	40-45
Beets, whole	35-40
Brussels Sprouts	10-15	15
Cabbage, chopped	15-20
cut	20-25
Carrots,
whole young	15-25	20-30
whole old	30-40	40-50
Cauliflower, wh.	15-20
flowerets	8-10	15-20
Onions, small	20-25		60
Peas	20-30	30-40
Potatoes, white	30-40	35-50	45-60
Potatoes, sweet	25-30	30-40	45-60
Pumpkin, cut	30-40	40-50	60
Spinach	10-15
Squash	15-20	30-35	40-60
Turnips	30-60

TABLE OF WEIGHTS AND MEASURES

3 teaspoons	1 tablespoon
4 tablespoons	¼ cup
5⅓ tablespoons	⅓ cup
8 tablespoons	½ cup
12 tablespoons	¾ cup
16 tablespoons	1 cup or ½ pint
A dash	less than ⅛ teaspoon
2 cups	1 pint
4 cups	2 pints or 1 quart
4 cups flour	1 pound
2¼ cups granulated sugar	1 pound
2 cups brown sugar, firmly packed	1 pound
3½ cups confectioners sugar	1 pound
2 tablespoons butter	1 ounce
2 cups butter	1 pound
1 medium egg	2 ounces
8-10 egg whites	1 cup
14 egg yolks	1 cup
Juice of 1 medium lemon	3 tablespoons
½ pound nutmeats	1 cup nutmeats, chopped

TEMPERATURE AND TIME TABLE

Slow Oven 250° F.-325° F.	Moderate Oven 350° F.-375° F.	Hot Oven 400° F.-500° F.	Time
		Biscuits	15 minutes
		Muffins	25-30 minutes
	Cookies	Cookies	8-15 minutes
	Layer Cake		25-30 minutes
	Loaf Cake		45 minutes
	Loaf Cake (thick)		50-60 minutes
Fruit Cake			3 to 4 hours
Sponge Cake			1 hour

LITHO IN U.S.A. F-500-1-38