- Drain, put into a saucepan, and cover with boiling water.
- Reduce the heat, cover the saucepan, and let simmer from thirty minutes to an hour.
- Drain, and serve with White Sauce No. 2 (page 150).
Corn
- Remove the husks and silk, and trim the ends of the ears.
- Put the ears into a saucepan of boiling water, and boil from ten to twenty minutes.
Cucumbers
Cucumbers are usually served as a salad without cooking, but they may also be prepared and cooked in the same way as Summer Squash (page 66).
Greens
- Wash thoroughly in plenty of cold water.
- Drain, and cover with boiling water in a saucepan.
- Cover the saucepan, and boil one hour.
- Drain through colander, and chop with a sharp knife.
- Season and serve with vinegar, using slices of hard-boiled egg as a garnish if desired.
Onions
- Place the onions in cold water, and remove the skins while under water.
- Drain the onions, and put them into rapidly boiling water in a saucepan.
- Boil one to two hours, depending upon size and age.
- Drain, season, and serve either plain or with White Sauce No. 2 (page 150).
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