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Classic
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page 54
flabor and the liquor wil become mus smoothe. If fat from roast is used, this
can also be put into the boiling water and some bitter ,oxed through it at the
last. Lard, goose grease and mutton fat, which can also be profitably used as
already explained in the first part of the book must, however, be put on the
fire in cold water and be cooked thoroughly before the vegetables are put in the
kettle.
In the meantime, the carefully cleaned and rinsed vegetables are put on a
colander to drain; the entire quantity of vegetables should not be thrown into
the kettle at one time, but, on the contrary, put them in gradually with the
skimmer, but the water must be brought to a boil each time. In scalding
vegetables this method should also be observed, because they will then become
tender much sooner than if the cooking is delayed by putting in too large a
quantity at a time. Salt should be added during the latter half of the time
taken for cooking (except in the case of peas, beans, etc.); strew it over the
vegetables uniformly and cover tightly and let the cooking go on
uninterruptedly. Replenishing the water should be avoided as much as possible;
careful attention will soon teach one the necessary quantity needed, but it ia
always better to take rather too little than too much. Always have enough
boiling water handy for replenishing purposes.
Many vegetables must first be scalded on account of then- strong flavor or
perhaps their acrid taste; of course, some of their nutritive properties are
thereby lost in the water. Scalding should, therefore, not be resorted to
unnecessarily but be minimized as much as possible. When scalding vegetables,
which require a rather long time in cooking before they are tender, for instance
in the case of vegetables preserved for Winter use, water must be used rather
plentifully and boiling water for replenishing purposes should also be provided
for, because cold water is not adapted for it.
To preserve the fresh color of vegetables. Spinach, green peas, sorrel, Brussels
sprouts, ect., should always be boiled uncovered over a hot fire so that they
will become tender rapidly and thus preserve their fresh green color.
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