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Vegetables, Boiling Of

Vegetables, after being cleansed with scrupulous care, should be put into plenty of fast-boiling water slightly salted. A table-spoonful of salt will be sufficient for half a gallon of water. They should be kept boiling until done enough, and if green should be cooked in an open saucepan. Old potatoes and old Jerusalem artichokes should be put into cold water; young potatoes and young Jerusalem artichokes into boiling water. Dried beans and peas should be put into cold water, and soaked before being boiled. Vegetables should be taken up as soon as they are sufficiently cooked. If underdone, they will be unpalatable and unwholesome; if overdone, they will be untidy and flavourless.