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Boiling Water

SALT (1 teaspoon to each quart of water) may be added to the water in which all green vegetables, potatoes or onions, are cooked. Do not add salt to parsnips, salsify, carrots or turnips, or other underground vegetables until after cooking. Do not allow vegetables to boil too rapidly-it dissipates the flavor and spoils the color. Cook in a vessel without a cover.