- Drain, and then pour cold water over them.
- Remove the skins, and allow the tomatoes to cool.
- Cut in quarters, or in slices crosswise; put the pieces in a saucepan without water, and cook slowly for twenty minutes.
Turnips
- Wash and peel the turnips, and cut them in pieces.
- Boil in salt water for about three-quarters of an hour or until tender.
- Drain through a colander, and either mash the pieces or serve them as they are.
SEASONING VEGETABLES
In general, any cooked vegetable may be properly seasoned by adding 1 tablespoon of butter, ½ teaspoon of salt, and ⅛ teaspoon of pepper for each cup of vegetable.
CREAMING VEGETABLES
Boiled onions, carrots, cauliflower, peas, beans, potatoes, etc., may be creamed by adding White Sauce No. 2 (page 150), in the proportion of ½ cup of White Sauce to 1 cup of vegetable. After mixing the vegetable and the White Sauce, they should be heated slowly to the boiling-point before serving.
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