Vegetables Recipe

Vegetables should be cooked in as little water as possible; the better

way is to steam them. So much of the valuable salts are washed out by

boiling in too much water.



All vegetables left over can be warmed again, either in a cream sauce,

or put in a double boiler and steamed, adding a little more butter.



When pepper is used, it should always be white pepper, especially in

white sauces and soups.



Never salt vegetables until they are nearly cooked; it hardens them.



The water vegetables are boiled in may be utilized in making sauces and

soups; the best of the vegetables goes into it.



The water Jerusalem artichokes are boiled in becomes quite a thick jelly

when cold, and makes an excellent foundation for sauces.

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