Public school household science

(a) Starchy, e.g., potatoes and parsnips. (b) Non-starchy, e.g., turnips, carrots, cabbage, tomatoes, celery, lettuce. 2. Dried, e.g., peas, beans and lentils. General Rules for Cooking Vegetables in Water, A. Preparation. 1. Wash and pare, peel or scrape the vegetable and cut it into convenient pieces. 2. Unless fresh vegetables are taken right from the garden they should soak in cold water fifteen minutes to one hour before cooking. 3. Dried vegetables should soak in cold water at least twelve hours before cooking. B. Cooking. 1. Put all fresh vegetables on to cook in boiling water. 2. Put all dried vegetables on to cook in cold water. 3. Strong smelling vegetables must cook at simmering point ; the others may boil gently. 4. Salt the water for vegetables that grow above ground, including onions — one teaspoonful to one pint. 5. Do not salt the water for vegetables that grow underground. C. The vegetable water, excepting from potatoes and dried peas and beans, should be saved for soups and sauces, as it contains most of the valuable mineral matter of the vegetable. 13.— STEWED TOMATOES. Wash, cover with boiling water and peel the tomatoes ; put them in a stew-pan (without water) and boil gently twenty minutes, stirring often to prevent burning. Season with butter, pepper and salt. Serve hot. 14.—ONIONS. Peel under cold water. Put in a saucepan, measure and put in enough boiling water to cover. Add a teaspoonful of salt to every pint of water and simmer until tender, from one to three hours, according to size. Drain off the water, put them in a hot vegetable dish, cover with cream sauce, or add butter, pepper and salt to taste. 15— CABBAGE. Take off the outside leaves, cut in quarters and remove the core, leaving enough to hold the leaves together. Soak until crisp in cold water. Drain and place in a kettle, measure and put in enough water to cover. Add a teaspoonful of salt to every pint of water. Simmer tliirty to sixty minutes according to size. Drain and place carefully in a hot vegetable dish. Season with butter, pepper and salt. 16.— CARROTS. Wash, scrape and cut the carrots into suitable pieces, place them in a pot and boil gently until tender. Drain and place in a hot dish ; season with butter, pepper and salt. 17.— GREEN PEAS. Wash and shell the peas, rejecting all wormy ones. Cover with cold water and let stand fifteen minutes if at all wilted. Skim off those which rise to the top and drain the rest. Measure and put in enough boiling water to barely cover, add one teaspoonful of salt to each pint of water; boil gently until tender. Drain. Season with butter, pepper and salt and serve in a hot dish. 18.— SPINACH. Pick over the leaves, rejecting all bad ones, drop into cold water, shake them out of the water by handfuls, and drop them into another pan of cold water; shake them out of this water and place in a kettle. Cover closely and cook in their own juice until tender (about twenty minutes). Stir occasionally to prevent burning. Drain thoroughly, add pepper, salt and butter and pack solidly into a hot vegetable dish. It may be garnished with slices of hard-boiled eggs. 19.— BOILED POTATOES.