Vegetables with hard rind should be sound and firm.
Asparagus should be even in size, the stalks not bitten by insects.
Cauliflower should be firm and white, not affected by insects or blight.
Celery should be firm and white, free from blemishes, fine in texture.
Peas should have crisp pods well filled, but not too full.
String beans should be crisp and snap easily.
All leaf vegetables should be crisp—not wilted.
GENERAL METHODS AND RECIPES
Uncooked vegetables.—Crisp vegetables with tender fiber are eaten raw. Their preparation includes freshening in cold water, thorough washing to remove grit and insects, thorough drying by shaking in a soft cloth or wire basket, and cooling on the ice. Lettuce should not be served so wet that the water collects on the plate, making it impossible to dress the salad with oil. See salad making, Chapter XV.
Cooked vegetables.—Vegetable cooking is an art much neglected, and in consequence vegetables are sometimes served lacking their proper flavor and their original nutrients. To cook vegetables