Home › CHAPTER XI › Chapter XI

Chapter XI

CARBOHYDRATES (WORK FOODS) CONTINUED "Few things show the difference between comfortable and slovenly housekeeping more quickly than the dressing of vegetables." - Mrs. Rorer. THE COOKING OF VEGETABLES (INCLUDING CEREALS, MACARONI, ETC.) IN cooking vegetables the questions most often asked refer to: 1. The temperature of the water in which the vegetables are set to cook. 2. The temperature of the water during cooking, i. e., Shall the water simmer, simply boil, or boil rapidly? 3. The quantity of water (much or little). 4. The time to add salt, also the quantity. 5. Is soda ever added to the water, and, if so, for what purpose? Save for the first item, no rule can be made that will apply to all vegetables.