To Prevent Disagreeable Odors from Certain Vegetables When Boiling

Ingredients

• adding salt to the water
• cabbage and greens

Method

1. 1

   By adding salt to the water in which cabbage and greens are boiled, and leaving the vessel uncovered, little, if any, of the disagreeable odors will arise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 78. The excerpt below is the record exactly as published.

REVENT DISAGREEABLE ODORS FROM CERTAIN VEGE- _ TABLES WHEN BOILING. By adding salt to the water in which cabbage a3 ‘and greens are boiled, ard leaving the vessel uncovered, little, if any, of the Z _ disagreeable odors will arise. a _ TO PREPARE POTATOES TO BAKE. If potatoes are boiled in salted _ water for ten minutes before being placed in the oven, they will bake more rapidly and, being warm, they. will require less heat. TO COOK FOODS QUICKER IN A DOUBLE BOILER. In using a ‘double boiler you can get more heat by putting enough salt in the water to lake a strong brine, because water boils at 212° F., while brine boils at 26°. Use one cup salt to each quart of water. ~ TO BAKE PANCAKES WITHOUT SMOKE OR ODOR. Make a little alt. bag and rub the gridiron with it in place of grease. The cakes will not tick and there will be no smoke or odor. 2 = TO KEEP ICING FROM SUGARING. When making cooked icing, add & pinch of salt to the sugar and the icing will not grain and turn to sugar. “TO PREPARE BATTER OR THICKENING FOR GRAVIES, SOUPS, TC. Ifa little salt is put in the flour before it is wet, lumps will be avoid- d in mixing the batter. TO.-REMOVE INSECTS FROM GREEN VEGETABLES. Wash green vegetables in plenty of salt water. This will remove insects, slugs, etc., ut do not let the vegetables soak in the salt water. This is especially good lettuce, celery, cauliflower, cabbage and greens

Cook this with the app: pantry check, scaling, and the assistant.