Vegetables and Sundries.





DIRECTIONS FOR CLEANING AND BOILING VEGETABLES.
Vegetables are extremely nutritious when sufficiently boiled, but are
unwholesome and indigestible when not thoroughly dressed; still they
should not be over boiled, or they will lose their flavor.
Vegetables should be shaken to get out any insects, and laid in water
with a little salt.
Soft water is best suited for boiling vegetables, and they require
plenty of water; a little salt should be put in the saucepan with
them, and the water should almost invariably be boiling when they are
put in.
Potatoes are much better when steamed. Peas and several other
vegetables are also improved by this mode of cooking them, although it
is seldom adopted in England.





Vegetables VEGETABLES--WHITE POTATOES facebooktwittergoogle_plusredditpinterestlinkedinmail

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