Steaming is a very satisfactory method of cooking vegetables. The vegetables are placed on racks in the steamer and cooked until tender. None of the juices are lost, and the fiber is not toughened, and the appearance and shape of the vegetables are preserved. BAKING Vegetables may be washed, and baked in a moderate oven until the skin bursts. This method of cooking is satisfactory in that no nutriment is lost. The vegetables classed as roots, such as turnips, parsnips, etc., may be baked, but are less suited to this method of cooking. WAYS OF SERVING VEGETABLES Fresh with dressing (salads) Creamed Cooked, with dressing Sautéed Steamed Boiled with butter sauce Pickled Baked Braised as in soups, stews Croquettes Scalloped Au gratin GARNISHES Garnishes of vegetables are often used to give a colorful touch to meat dishes. A little sprig of parsley is often sufficient decoration. Clever garnishes are made by means of vegetable cutters. These are attractive additions when used as a border around a meat dish. Lettuce is used extensively as a garnish. It is used most commonly as a garnish for cold meats. VEGETABLE GARNISHES Tomato Celery tops Peas Celery Chicory Olives Radishes Asparagus tips Chopped beets Nests of lettuce Romaine Cucumbers Green beans CANDIED SWEET POTATOES Serves 6. Preparation 30 minutes. 8 sweet potatoes ¼ lb. butter ¼ tsp. salt and pepper 1 c. sugar 1 tsp. cinnamon Method: Pare the potatoes. Cut in two lengthwise. Parboil for fifteen minutes, drain and lay in baking dish. Spread with butter, sprinkle with salt and pepper, sugar and cinnamon. Add a few tablespoonfuls of hot water and bake until tender, basting often with the sauce in the pan. ASPARAGUS BAKED WITH CHEESE Serves 6. Preparation 20 minutes. 1 bunch asparagus 3 tbsp. butter 3 tbsp. flour ¼ tsp. salt 1 c. white stock or 1 c. asparagus stock and ½ c. evaporated milk Yolks of 2 eggs Grated American cheese Buttered cracker crumbs Wash and tie the asparagus in a bunch and cook in boiling salted water until tender. Drain and save the liquor for soup. Make a sauce of the butter, flour, seasoning, stock and evaporated milk; add the yolks and two tablespoonfuls of cheese. Stir the sauce until the cheese melts but do not boil. Put the asparagus in a buttered baking dish and cover with sauce. Cover with cracker crumbs and put in an oven and bake until brown. _Appetizing cheese of many varieties is marketed under the Armour Oval Label of Quality_ CAKE MAKING _Make all measurements level._