General Rules for Vegetables

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Wash vegetables thoroughly, pare and scrape, if skins must be removed. Keep in cold water until they are to be cooked, to keep them crisp and to prevent their being discolored. Cook in boiling water; the water must be kept at the boiling point. Use 1 teaspoon salt with 1 quart water; put the salt into the water when the vegetables are partially cooked. The water in which vegetables are cooked is called vegetable stock.
Fresh, green vegetables require less water than others.
Cabbage, cauliflower, onions and turnips should be cooked uncovered in a large amount of water.