Chapter XVII

.)

_Root vegetables_ should be uniform in size, sound, the skins fair.

_Head vegetables_ should be solid, with but few waste leaves on the outside.

_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,