To Boil Vegetables Green


  • Water, 1 gallon
  • salt, 2 oz.
  • soda, ¼ oz.
  • or carbonate of soda, 1 teaspoonful


After they have been properly prepared and washed, throw them into plenty of boiling water which has been salted and well skimmed; and keep them uncovered and boiling fast until they are done, taking every precaution against their being smoked. Should the water be very hard, a small half-teaspoonful of carbonate of soda, may be added with the salt, for every two quarts, and will greatly improve the colour of the vegetables; but if used in undue proportion it will injure them; green peas especially will be quickly reduced to a mash if boiled with too large a quantity.