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Classic
Cook Books
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page 76
HINTS FOR HOUSEKEEPERS
Keep the cover on for all dry vegetables, and off for all green vegetables.
Cook all green vegetables quickly over good fire.
Do not let them stand, but serve at once, or they will lose their color and
taste watery.
Let the spinach and string beans frolic in plenty of boiling water.
Waters in which vegetables have been boiled can be used in cooking, except
potato water and cucumber water. They have been known to poison a dog.
Good soups can be made with rice water by adding well-cooked tomatoes, an onion,
parsley, salt and pepper. The same is true of string bean water, and a delicious
soup can be made of spinach water by adding spinach, onion, parsley and a mashed
potato.
An excellent soup can be made by boiling a can of corn in one quart of milk and
water, equal proportions. Season with salt, pepper and butter. After it has
boiled ten minutes, stir in three well-beaten eggs. Serve hot with a little
toasted cracker added just before sending to table.
Cooking is like gardening--always something to learn. The proper quantity of
salt for rice is a teaspoonful to every large cupful of rice.
You can get much nutrition from cracked bones, but be careful to strain them,
and get all the small bones out of your juice, which can then be added to
gravies.
Always hang your fowls by the legs, it makes them more tender.
Green vegetables must be cooked in boiling water (by "green" vegetables are
meant all those growing above
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Classic
Cook Books
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