MODERN HOUSEHOLD COOKERY BOOK. 47

VEGETABLES:

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GENERAL PRINCIPLES FOR COOKING VEGETABLES.

Vegetables and fruits require to be eaten daily to keep our
bodies in health (either raw or cooked) on account of the valuable
properties of their mineral salts. All vegetables, with three or four
exceptions, require to be thrown into boiling water. These excep-
tions are old potatoes, Jerusalem artichokes, spinach, dried beans
and peas dried.

Use plenty of boiling water for green vegetables. Wash well.
Soak in salt and water for a short time, cabbage and cauliflower in
particular, one dessertspoonful to each quart of water. This will
dislodge slugs or other insects. A better remedy is to pour a kettle
of boiling water over them, drain and place in the salted boiling wa-
ter. Place the cover on; when it boils up again, uncover, and cook
for the time required, which depends greatly on the age of the vege-
tables. A piece of washing soda, size of a pea, added to the water
for a cabbage, improves the color; if too much is used, the color is
preserved at the expense of the flavor. Remove from the water
just before serving and directly they are cooked. Drain well and
send to table as quickly as possible. The water in which’ cabbage
or cauliflowers are cooked should never be thrown into a kitchen
sink, on account of their disagreeable smell. An average time for
cauliflowers is from 20 minutes to half an hour. They are boiled
stalk upwards and served with white sauce.

Onions roast or boiled are usually served with roast beef or
mutton; no other vegetables excepting potatoes. Boiled onions are
peeled, put into water and allowed to boil for a little; then the’ wa-
ter is changed, more added. They are often parboiled before being
baked. They contain a certain oil which renders them very dis-
agreeable to some persons. To remedy this, prepare them for stews,
etc., by peeling and cutting across in four pieces. Place in a basin,
with a piece of washing soda, size of a tiny pea; pour boiling water
over, cover and allow it to stand ten minutes. The water will be
quite green, and the onion, after that, more easily digested.

Jerusalem artichokes are cooked as potatoes. Keep in cold wa-
ter until ready, after peeling, or they will discolor. They are usually
served with white sauce poured over, garnished with finely minced
parsley.

Peas should be boiled quickly, with a sprig of mint added and
dessertspoonful of sugar, from 20 minutes for young peas. They
usually accompany lamb and ducks.

French beans with the strings removed, cut slanting, very thin.

Asparagus should be very fresh. The white ends should be cut
off, and remainder scraped. Tie in bundles and cook according to
age from 20 to 25 minutes in salted water. Drain and serve on