dry) with the parsley. The bouquet is for soups, stews, game, and meat jellies. When it can be obtained, use tar- ragon also. VEGETABLES. 237 VEGETABLES. All green vegetables must be washed thoroughly in cold water and dropped into water which has been salted and is just beginning to boil. There should be a table- spoonful of salt for every two quarts of water. If the water boils a long time before the vegetables are put in it loses all its gases, and the mineral ingredients are deposited on the bottom and sides of the kettle, so that the water is flat and tasteless : the vegetables will not look green, nor have a fine flavor. The time of boiling green vegetables depends very much upon the age, and how long they have been gathered. The younger and more freshly gathered, the more quickly they are cooked. The following is a time-table for cooking : Potatoes, boiled 30 minutes. Potatoes, baked 45 minutes. Sweet Potatoes, boiled 45 minutes. Sweet Potatoes, baked 1 hour. Squash, boiled 25 minutes. Squash, baked 45 minutes. Green Peas, boiled . 20 to 40 minutes. Shell Beans, boiled 1 hour. String Beans, boiled 1 to 2 hours. Green Corn 25 minutes to 1 hour. Asparagus 15 to 30 minutes. Spinach 1 to 2 hours. Tomatoes, fresh 1 hour. Tomatoes, canned 30 minutes. Cabbage 45 minutes to 2 hours. Cauliflower 1 to 2 hours. Dandelions • . ........ 2 to 3 hours. 238 MISS PARLOA'S NlEW COOK BOOK. Beet Greens i hour. Onions i to 2 hours. Beets 1 to 5 hours. Turnips, white 45 minutes to 1 hour. Turnips, yellow 1 1-2 to 2 hours. Parsnips 1 to 2 hours. Carrots 1 to 2 hours. Nearly all these vegetables are eaten dressed with salt, pep- per and butter, but sometimes a small piece of lean pork is boiled with them, and seasons them sufficiently. Potatoes. No other vegetable is in America so commonly used and abused. The most inexperienced housekeeper takes it as a matter of course that she or her cook cannot fail of boiling potatoes properly. The time of cooking the potato, unlike that of nearly all other vegetables, does not vary with age or freshness ; so there need never be a failure. In baking, the heat of the oven is not always the same, and the time of cooking will vary accordingly. The potato is composed largely of starch. Cooking breaks the cells and sets this starch free. If the potato is removed from heat and moisture as soon as this occurs, it will be dry and mealy, but if it is allowed to boil or bake, even for a few minutes, the starch will absorb the moisture, and the potato will become soggy and have a poor flavor. Boiled Potatoes. Twelve medium-sized potatoes, one table-spoonful of salt, boiling water to cover✪ Boiled Potatoes. Pare the potatoes, and if old, let them stand in cold water an hour or two, to freshen them. Boil fifteen minutes ; then add the salt, and boil fifteen min- utes longer. Pour off every drop of water. Take the cover from the sauce-pan and shake the potatoes in a current of cold air (at either the door or window) . Place the sauce- pan on the back part of the stove, and cover with a clean VEGETABLES. 239 coarse towel until serving time. The sooner the potatoes are served, the better. This rule will ensure perfectly sweet and mealy potatoes, if they were good and ripe at first.

AI-modernized reading of the original text

dry) with the parsley. The bouquet is for soups, stews, game, and meat jellies. When it can be obtained, use tarragon also. All green vegetables must be washed thoroughly in cold water and dropped into water which has been salted and is just beginning to boil. There should be a tablespoonful of salt for every two quarts of water. If the water boils a long time before the vegetables are put in it loses all its gases, and the mineral ingredients are deposited on the bottom and sides of the kettle, so that the water is flat and tasteless : the vegetables will not look green, nor have a fine flavor. The time of boiling green vegetables depends very much upon the age, and how long they have been gathered. The younger and more freshly gathered, the more quickly they are cooked. The following is a time-table for cooking : Potatoes, boiled 30 minutes. Potatoes, baked 45 minutes. Sweet Potatoes, boiled 45 minutes. Sweet Potatoes, baked 1 hour. Squash, boiled 25 minutes. Squash, baked 45 minutes. Green Peas, boiled . 20 to 40 minutes. Shell Beans, boiled 1 hour. String Beans, boiled 1 to 2 hours. Green Corn 25 minutes to 1 hour. Asparagus 15 to 30 minutes. Spinach 1 to 2 hours. Tomatoes, fresh 1 hour. Tomatoes, canned 30 minutes. Cabbage 45 minutes to 2 hours. Cauliflower 1 to 2 hours. Dandelions • . ........ 2 to 3 hours. Beet Greens i hour. Onions i to 2 hours. Beets 1 to 5 hours. Turnips, white 45 minutes to 1 hour. Turnips, yellow 1 1-2 to 2 hours. Parsnips 1 to 2 hours. Carrots 1 to 2 hours. Nearly all these vegetables are eaten dressed with salt, pepper and butter, but sometimes a small piece of lean pork is boiled with them, and seasons them sufficiently. Potatoes. No other vegetable is in America so commonly used and abused. The most inexperienced housekeeper takes it as a matter of course that she or her cook cannot fail of boiling potatoes properly. The time of cooking the potato, unlike that of nearly all other vegetables, does not vary with age or freshness ; so there need never be a failure. In baking, the heat of the oven is not always the same, and the time of cooking will vary accordingly. The potato is composed largely of starch. Cooking breaks the cells and sets this starch free. If the potato is removed from heat and moisture as soon as this occurs, it will be dry and mealy, but if it is allowed to boil or bake, even for a few minutes, the starch will absorb the moisture, and the potato will become soggy and have a poor flavor. Boiled Potatoes. Twelve medium-sized potatoes, one table-spoonful of salt, boiling water to cover. Pare the potatoes, and if old, let them stand in cold water an hour or two, to freshen them. Boil fifteen minutes ; then add the salt, and boil fifteen minutes longer. Pour off every drop of water. Take the cover from the sauce-pan and shake the potatoes in a current of cold air (at either the door or window) . Place the saucepan on the back part of the stove, and cover with a clean coarse towel until serving time. The sooner the potatoes are served, the better. This rule will ensure perfectly sweet and mealy potatoes, if they were good and ripe at first.

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