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Paring (Scrub root vegetables)

Scrub root vegetables thoroughly with a stiff brush.

Thin skins may be scraped off, thick skins must be pared off. Most thick skins are more easily removed after cooking.

Any kind of greens should be rinsed in several waters to remove all grit.

If the vegetables are wilted they may be freshened by soaking in cold water for a few hours before using.

Head vegetables should be placed head down, in a pan of cold water containing a little salt or vinegar. This will remove any small insects that may be lodged in them.

The strings from string beans should be pulled or cut off with great care.

Remove and throw away the inner pulp and seeds of old squashes and pumpkins.

The whole of summer squash is edible.

Scald tomatoes, pour cold water over them. This makes them easier to peel.

The outer covering must be removed from sweet corn, green peas, or shell beans.