TIMING—Cooking time will vary with the variety and age of the vegetable and the size of the pieces. In general, green leafy varieties such as spinach and new cabbage take 10 minutes or less. Allow about 15 minutes for peas, asparagus, brussels sprouts, cauliflower, carrots and broccoli. The more fibrous, solid types like whole cauliflower or green beans take approximately 20 minutes. Root vegetables ... turnips, parsnips, potatoes, onions, beets, need 25 minutes or more cooking. VARIATIONS—Perfectly cooked vegetables need only a little salt and a dab of butter or margarine to enhance their flavor. Most cooks however, like to “dress up” vegetables occasionally for greater menu variety. CREAMED—Carrots, broccoli, asparagus, snap beans, cabbage, onions and peas, alone or in combinations, are the favorites for creaming. Allow one cup of medium white sauce for two cups of cooked vegetable. Spinach is excellent creamed. Use ½ cup thick white sauce with two cups of the cooked greens. Season with a few drops of onion juice and a dash of nutmeg. AU GRATIN—Turn creamed vegetables into greased casserole and cover with buttered crumbs or equal parts of grated cheese and crumbs. Brown in moderate oven, 350 degrees. PAN-FRIED—Eggplant and summer squash are best pan-fried. Cut into slices ½ to ¾ inch thick. Sprinkle generously with salt and allow to stand about 15 minutes. Dip in flour. Fry in skillet in hot fat ⅛-inch deep. Brown on one side; turn to brown other side. Avoid turning more than once. RING MOLD—Buttered spinach, mashed rutabaga or potatoes hashed in cream are attractive served this way. Pack the prepared vegetable into a greased ring mold. Unmold at once onto serving plate. Fill center with vegetable of contrasting color. FROZEN VEGETABLES—Frozen vegetables are partially cooked by blanching before freezing. Therefore, the cooking time is shorter. Keep all frozen vegetables, except corn on the cob, frozen until ready to cook. Specific directions for cooking each vegetable are found on the package. VEGETABLE PLATTER [Illustration: uncaptioned] Prepare cauliflower, lima beans, carrots and string beans according to directions on pages 18 and 19. Arrange seasoned vegetables in an attractive pattern on serving platter or chop plate. Top cauliflower with hot mayonnaise or Hollandaise Sauce (page 23). HARVARD BEETS 2 tablespoons butter or margarine 2 tablespoons flour ¼ cup boiling water 1 No. 2 can (2½ cups) sliced beets ⅓ cup brown sugar ⅛ teaspoon cloves ¼ cup vinegar ½ teaspoon salt few grains pepper