Excerpt from the Modern Priscilla Cook Book, 1924

VEGETABLES
Vegetables provide some fuel in the shape of sugar and starch and have in addition valuable mineral content, necessary vitamins, and enough indigestible residue to provide roughage.
All vegetables should be carefully washed before cooking. A small brush is convenient for cleaning the root vegetables.
Vegetables that grow in the form of heads, like cabbage, cauliflower and Brussels sprouts, should be allowed to stand half an hour in salt water to draw out any insects that may be lodged in them.
Wilted vegetables may be made fresh and crisp by placing them for a short time in cold water.
Much of the mineral matter in vegetables lies near the skin. For this reason, as thin a paring as possible should be removed. It is often practical to cook vegetables in their skins.
Any vegetable may be cooked by boiling. By this method some of the flavor and nutritive material is drawn out and' dissolved in the water. To preserve it, a small quantity of water should be used so that it can be served with the vegetable, or the water should be utilized in soups or sauces. In the case of a strong flavored vegetable, a large amount of water may be used because a more delicate flavor is desirable.
Steaming is also suitable for all vegetables and insures against loss of flavor and nutritive value.
Many vegetables, particularly the starchy ones, develop delicious flavor by baking. By this method, too, the nutritive value is retained.
Some vegetables such as egg-plant, summer squash and parsnips are cooked successfully by frying or sautéing. This method adds fat and improves flavor.
Salt tends to harden the fiber and to draw out the flavor. It is therefore best to add salt to vegetables near the end of the cooking period.
Any record of cooking time is only a general guide. The time varies according to the age and quality of the vegetable.
Over-cooking often develops unpleasant flavors in vegetables and gives them an unattractive color.

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