Creamed.—Peas, carrots, celery, cabbage, asparagus, broccoli, potatoes, snap beans, onions, lima beans, cauliflower, spinach.

For 6 servings, combine 3 cups drained cooked vegetable with 1½ cups medium white sauce (p. [57]); heat. You may prefer thin white sauce with potatoes or lima beans.

For quick creamed vegetables, pour 1 can (10½ ounces) undiluted condensed soup—Cheddar cheese or cream of celery or mushroom—over 3 cups drained cooked vegetable; heat.

BOILING GUIDE FOR FRESH VEGETABLES

VegetableBoiling time (minutes)
Asparagus:
Whole10 to 20
Tips5 to 15
Beans:
Lima25 to 30
Snap, 1-inch pieces12 to 16
Beets:
Young, whole30 to 45
Older, whole45 to 90
Sliced or diced15 to 25
Beet greens, young5 to 15
Broccoli, heavy stalks, split10 to 15
Brussels sprouts15 to 20
Cabbage:
Shredded3 to 10
Quartered10 to 15
Carrots:
Young, whole15 to 20
Older, whole20 to 30
Sliced or diced10 to 20
Cauliflower:
Separated8 to 15
Whole15 to 25
Celery, cut up15 to 18
Chard10 to 20
Collards10 to 20
Corn, on cob5 to 15
Kale10 to 15
Okra10 to 15
Onions15 to 30
Parsnips:
Whole20 to 40
Quartered8 to 15
Peas12 to 16
Potatoes:
Whole, medium size25 to 40
Quartered20 to 25
Diced10 to 15
Rutabagas, pared, cut up20 to 30
Spinach3 to 10
Squash:
Summer, sliced8 to 15
Winter, cut up15 to 20
Sweetpotatoes, whole35 to 55
Tomatoes, cut up7 to 15
Turnips:
Cut up10 to 20
Whole20 to 30
Turnip greens10 to 30

Chilled, in salads.—Chill cooked vegetables and marinate them in sweet french or italian dressing. See recipes on page [53].

With a sauce.—Suggestions for vegetable and sauce combinations follow. Sauce recipes begin on page [57].

• Asparagus—mock hollandaise sauce, lemon-butter sauce, egg sauce.

• Green beans—quick mushroom or celery sauce.

• Broccoli—sour cream sauce, lemon-butter sauce, mock hollandaise sauce.