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Classic
Cook Books
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page 55
To cook preserved Beans and Cabbages tender rapidly. Vegetables preserved for
Winter use--beans and cabbage--should be cooked until quite tender and freshened
in boiling soft water as long as is necessary. Vegetables in salt or brine
become tender very rapidly after taking them out of the receptacle in which they
are contained and cooked without being freshened in boiling water. Do not change
the water until the vegetables are almost done.
When Vegetable Dishes should be thickened. Several kinds of vegetables should be
thickened with flour or the yolks of eggs only when they are almost done.
Particular care should be taken to cook all vegetables until they are quite
tender and juicy, but they should never be stirred enough to become pulpy and
mushy. If fat and salt are added at the time directed, no stirring is necessary
because they are absorbed equally well by the vegetables without stirring. How
long a time is required for cooking each variety of vegetables cannot be
designated with any degree of exactness, because this depends entirely upon
their quantity and quality, and also upon the condition of the fire;
nevertheless, the cooking time has been given as approximately correct as
possible in each receipt. Vegetables, grown in dry seasons require a longer time
on the fire and this circumstance should, therefore, always be taken into
account.
Warmed over Dishes. All varieties of cabbages and turnips are also good when
warmed over, but it will improve them to first bring water or meat broth to a
boil and then putting in the vegetables. Do not neglect to add some parsley,
salt, sugar or butter according to the variety of the vegetables. If the better
kinds of vegetables, such tin green peas, beans, oyster plant, etc., are to be
warmed over, follow the above directions, and then put them into a double kettle
until they are thoroughly heated.
Serving. Only spinach and similar vegetables are smoothed with a knife when they
are served. All other vegetables should be arranged neatly in the dish in
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