FROZEN VEGETABLES—Frozen vegetables are partially cooked by blanching before freezing. Therefore, the cooking time is shorter. Keep all frozen vegetables, except corn on the cob, frozen until ready to cook. Specific directions for cooking each vegetable are found on the package.
VEGETABLE PLATTER
Prepare cauliflower, lima beans, carrots and string beans according to directions on pages [18] and [19]. Arrange seasoned vegetables in an attractive pattern on serving platter or chop plate. Top cauliflower with hot mayonnaise or Hollandaise Sauce ([page 23]).
HARVARD BEETS
2 tablespoons butter or margarine
2 tablespoons flour
¼ cup boiling water
1 No. 2 can (2½ cups) sliced beets
⅓ cup brown sugar