| Vegetable |
How to Prepare |
How to Cook |
Time |
| Rutabagas |
Wash; pare; cut in slices or cubes. |
Cook covered in very small amount boiling, salted water. |
25-40 min |
| Salsify |
Wash; pare; cut in slices or cubes. |
Cook covered in very small amount boiling, salted water. |
20-25 min |
| Spinach |
Cut off roots; clean and wash leaves thoroughly in several waters, lifting leaves out of water each time. |
Cook covered without additional water or uncovered with very small amount of water. Turn frequently with a fork. |
8-10 min |
| Squash - Acorn |
Wash, leave whole, or cut in halves and remove seeds. |
Bake whole; cut and remove seeds. Bake cut-side down in pan. |
60 min
45 min |
| Squash - Hubbard |
Wash; cut in chunks; pare; then cut in pieces. Wash; cut in serving pieces. Do not pare. |
Cook covered in very small amount boiling, salted water. Bake in shallow pan in oven (375 degrees); dot pieces with butter. |
35-34 min 40-60 min |
| Squash - Summer |
Wash; pare; cut in cubes. |
Cook covered in very small amount boiling, salted water. |
15-20 min |
| Zucchini |
Wash; leave whole or pare; cute in cubes. |
Cook covered in very small amount boiling, salted water. |
15-20 min |
| Tomatoes |
Use sound, ripe tomatoes; wash and remove skin by plunging in boiling water or twirling on fork over flame. Wash and cut out stem. |
Cook slowly, covered, without addition of water. |
12-15 min |
| Turnips |
Wash; pare; cut in slices or cubes. |
Cook covered in very small amount boiling, salted water. |
20-30 min |
More Vegetables
Artichokes - Brussels Sprouts
Cabbage - Eggplant
Greens - Potatoes |
