RULES FOR COOKING VEGETABLES.

Wairarapa Daily Times, Volume 5, Issue 1436, 21 July 1883, Page 2

RULES FOR COOKING VEGETABLES.

A French eook gives tha following, general rnles (or cooking'all kinds ol vogofcabJesGreen vegetables ihould bg; thoroughly washed in cold water, and thin l dropped into water which has. been salted s and is beginning to boil. There should be a tableipoonful of salt to: each: two quarts of water.' If the water boila long before the vegetables are put in, it has lost all its Rasea. and the mineral ingredients are deposited on the bottom and sides of the kotlle, so that the water is flat and tasteless, then the veuetables \?ill not look well or have a fine flavor. Thotime foe boiling green vegetables depends mnoh upon the age and tiine they hare been gathered. Below is a very good lime table for cooking vegetables: String beans boiled, one to two hours Potiloeß boiled, 30 minutes • Potatoes baked, 45 minutes ! 'i . - Sweet potatoes baked, 60 minutes' Sweet potatoes boiled, 50 minutes Squash boiled, 25 minutes Green peas boiled, 20 to 40 minutes Shelled beanß tailed, 60 minutes ( Green com, 30toG0 mmates Asparagus, 15t030 minutes Spinach, one to two hours Tomatoes, eauned, 30 minutes Cabbage, 45 minutes to two hours Cauliflower, one to two hours Dandelions, two to three hours Beet Greens, one hour Onions, ono to two hours Beets, one to two hours Turnips, white, 45 to 60 minutes Turnips, yellow, one and a half bouts Parsnips, one t'ojwo hours Carrots, uue to two hours!