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Vegetables To Prepare Vegetables

To prepare potatoes: If the potatoes are to be baked or boiled in their skins, wash clean, using a small brush to scrub them with, and remove, with a knife, all specks or blemishes. In paring potatoes use a small, thin-bladed, sharp pointed knife, drop the potatoes as soon as pared into cold water, and let them remain there until needed for cooking. This keeps them from exposure to the air, and prevents their becoming discolored.

To prepare turnips and carrots and salsify. Cut or slice the turnips in pieces before paring, unless they are to be cooked whole. Instead of scraping the skin from carrots, parsnips and salsify, it is easier and better to remove a thin paring by cutting from the top, lengthwise of the vegetable. Carrots, parsnips and salsify should, like potatoes, be dropped in water as soon as pared. To prepare squashes of the hard shelled variety, should be washed or scrubbed until perfectly clean and then be cut with a saw into pieces the size desired for baking or steaming. Pumpkins and squashes of the soft-shelled varieties should be divided into pieces easily handled, before they are pared. To prepare cabbage or cauliflower, cut off the roots and remove the outside leaves, then divide the heads into quarters and lay face downward in cold salted water for half an hour before cooking. Salt water is said to induce worms and bugs to come from their hiding places in vegetables and float upon the water.