_Hot, seasoned._—Any vegetable or a combination of two or more.
Before cooking, add a pinch of an herb, such as marjoram or thyme. Or
after cooking, season with butter, margarine, or drippings—or with
salad oil and lemon juice, horseradish, or garlic. Or sprinkle cooked
vegetables with herb vinegar or crumbled bacon.
_Mashed._—Potatoes, sweetpotatoes, turnips, rutabagas, kohlrabi,
carrots, winter squash.
Drain and mash cooked vegetable. Add hot milk or cream to moisten if
needed. Season with salt, pepper, and butter or margarine. Beat until
fluffy.
_Creamed._—Peas, carrots, celery, cabbage, asparagus, broccoli,
potatoes, snap beans, onions, lima beans, cauliflower, spinach.
For 6 servings, combine 3 cups drained cooked vegetable with 1½ cups
medium white sauce (p. 57); heat. You may prefer thin white sauce with
potatoes or lima beans.
For quick creamed vegetables, pour 1 can (10½ ounces) undiluted
condensed soup—Cheddar cheese or cream of celery or mushroom—over 3
cups drained cooked vegetable; heat.