SIDE DISHES

Vegetables

Boiled Vegetables
For fresh vegetables, choose from among these single servings: 1 or 2 medium carrots, 2 ears of corn, Quarter head cabbage, or half cup of string beans or shelled peas. Cover with water and simmer over low heat. Carrots cook in 25 minutes, corn on the cob in 6 to 10 minutes, cabbage in 7 minutes, string beans in 30 minutes, and peas in 10 minutes. At high elevations, add a few minutes to each cooking time. Canned vegetables are already cooked. Pour them into a pan and heat them in their own liquid.

Boiled Potatoes
Wash a couple of medium-sized potatoes, then peel them or leave the skins on for the vitamins and minerals they contain. Cut the potatoes into cubes and boil gently in a pot of water for about 20 minutes. Test with a fork. If it goes in easily, the potatoes are done. Drain, season with salt and pepper, and serve with a little butter or margarine.

Fried Potatoes
Boil several potatoes for about 10 minutes and then let them cool. Slice the cold potatoes and fry in hot oil until they are brown. For extra flavor, fry a chopped onion with the potatoes. Season with salt and pepper.

Mashed Potatoes
Boil 2 or 3 potatoes. Drain off the water and mash the potatoes. Add a spoonful of butter or margarine and a dash of salt. For smoother pota- toes, stir in 2 tablespoons of milk.