Basics In Vegetable Cookery

Cooking suggestions (including by vegetable color!), methods of cooking and serving vegetables, and three recipes from Food Preparation, Extension 4-H Bulletin #32, reprinted June 1947, by Ina Row & Eva Blair, Extension Nutritionists and Mildred Schenck, State 4-H Club Agent. (A 4-H Club booklet put out by the University of Minnesota, Agricultural Extension Service, U.S. Department of Agriculture, University Farm, St. Paul 8, Minnesota.)