1. Have them as fresh as possible. Stale and withered ones are unwholesome and unpalatable. Summer vegetables should be cooked on the same day they are gathered, if possible.
2. Pick over and wash well, cutting out all decayed or unripe parts.
3. Lay them, when peeled, in cold water for some time before cooking.
4. If you boil them, put a little salt in the water.
5. Cook them steadily after you put them on.
6. Be sure they are thoroughly done. Rare vegetables are neither good nor fashionable.
7. Drain well.
8. Serve hot!