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Classic
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page 53
C.--Potatoes and other Vegetables.
I. VEGETABLES.
1. Hints on cooking Vegetables. It is of such frequent occurrence that
vegetables, which form so important and nutritious articles of food, are
neglected in their preparation and cooking, that a few hints in this direction
may be found useful and not out of place.
Cleanliness. Although before alluded to in the introduction to this book, the
necessity of perfect cleanliness in. respect to the utensils used for cooking
and in cleaning the vegetables is again brought to your attention. But caution
should be exercised not to leave them lying in water too long, because thereby
the valuable salts they contain are extracted; particularly tuberous vegetables
and celery rooty, parsley, etc., should never be soaked in water.
How to economize in using Butter and how to rapidly cook Vegetables tender. To
obtain a very palatable dish of vegetables and to have them done without cooking
them too long a time, the following directions will be found serviceable. When
the price of butter is unreasonably high, good kidney fat, prepared according to
A, 17, will be found an excellent substitute for creamery butter when cooking
most lands of vegetables, without impairing their flavor. Put the fat in the
water before putting- in the vegetables, and when these are taken from the fire,
merely drop a lew pieces of butter over them, which will impart a nice butter
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Classic
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