Celery:

Ways to prepare: Scrub thoroughly. Cut off leaves and trim roots. Slice into desired lengths.

Cooking: Cook covered in small amount of boiling water or in consomm.

Time: 10 to 15 minutes.

Corn:

Ways to prepare: Remove husks and silks from fresh corn. Rinse and cook whole.

Cooking: Cook covered in small amount of boiling water or cook uncovered in enough boiling salted water to cover ears.

Time: 6 to 8 minutes.

Eggplant:

Ways to prepare: Wash; if skin is tough, pare. Cut in 1/2-inch slices.

Cooking: Dip in beaten egg, then in fine dry bread crumbs. Brown slowly on both sides in hot oil. Season.

Time: Approximately 4 minutes.

Mushrooms:

Ways to prepare: Wash; cut off tips of stems. Leave whole or slice.

Cooking: Add to melted margarine in skillet; sprinkle with flour an mix. Cover and cook slowly, turning occasionally.

Time: 8 to 10 minutes.

Okra:

Ways to prepare: Wash pods; cut off stems. Slice or leave whole.

Cooking: Cook covered in small amount of boiling salted water.

Time: 8 to 15 minutes.

Parsnips:

Ways to prepare: Wash thoroughly; pare or scrape. Slice lenghtwise or crosswise.

Cooking: Cook covered in small amount of boiling salted water.

Time: 15 to 20 minutes.

Peas, Green:

Ways to prepare: Shell and wash.

Cooking: Cook covered in small amount of boiling water.

Time: 8 to 15 minutes.

Spinach:

Ways to prepare: Cut off roots and wash several times in lukewarm water, lifting out of water as you wash.

Cooking: Cook covered without adding water. Reduce heat when steam forms. Turn often while cooking.

Time: 3 to 5 minutes.

Tomatoes:

Ways to prepare: Wash ripened tomatoes.

Cooking: Cook slowly, covered, without adding water.

Time: 10 to 15 minutes.

Zucchini:

Ways to prepare: Wash; do not pare. Slice thin.

Cooking: Season and cook covered in margarine for 5 minutes. Uncover and cook until tender, turning slices.

Time: 10 minutes total.