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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 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:

Asparagus: 15 to 30 minutes.

Beet Greens: 1 hour.

Cabbage: 45 minutes to 2 hours.

Carrots: 1 to 2 hours.

Cauliflower: 1 to 2 hours.

Dandelions: 2 to 3 hours.

Green Corn: 25 minutes to 1 hour.

Green Peas, boiled: 20 to 40 minutes.

Onions: 1 to 2 hours.

Parsnips: 1 to 2 hours.

Potatoes, boiled: 30 minutes.

Potatoes, baked: 45 minutes.

Squash, boiled: 25 minutes.

Squash, baked: 45 minutes.

Sweet Potatoes, boiled: 45 minutes.

Sweet Potatoes, baked: 1 hour.

Shell Beans, boiled: 1 hour.

String Beans, boiled: 1 to 2 hours.

Tomatoes, fresh: 1 hour.

Tomatoes, canned: 30 minutes.

Turnips, white: 45 minutes to 1 hour.

Turnips, yellow: 1 1/2 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.

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Source

Miss Parloa's New Cook Book.


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