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Show RULES FOR COOKING. Green vegetables should be thoroughly washed in cold water and then dropped into water which has been salted and is beginning to boil. There should be a tablespoonful of salt for each two quarts of water. If the water boils long before vegetables are put in, it has lost 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, then the vegetables will not look or have a fine flavor. The time for boiling green vegetables depends much upon the age and time they have been gathered. The younger and more freshly gathered the more quickly they are cooked. Below is a very good time-table for cooking vegetables: Potatoes boiled, thirty minutes. Potatoes baked, forty-five minutes. Sweet potatoes boiled, fifty minutes. Sweet potatoes baked, sixty minutes. Squash boiled, twenty five minutes. Green peas boiled, twenty to forty minutes. Shelled beans boiled, sixty minutes. String beans boiled, one to two hours. Green corn, thirty to sixty minutes. Asparagus, fifteen to thirty minutes. Spinach, one to two hours. Tomatoes, fresh, one hour. Tomatoes, canned, thirty minutes. Cabbage, forty-five minutes to two hours. Cauliflower, one or two hours. Dandelions, two or three hours. Beet greens, one hour. Onions, one or two hours. Beets, one to five hours. Turnips, white, forty five to sixty minutes. Turnips, yellow, one and a half to two hours. Parsnips, one or two hours. Carrots, one or two hours.-[Household. |