Reference > Food Descriptions > V > Vegetable > Vegetables


Vegetables should be used very freely, as they contain saline substances which counteract the effect of too much meat, and are the chief source of mineral supply for the body. In cooking vegetables, a common rule is to add salt, while cooking, to all classes growing above ground (including onions), and to omit salt in the cooking of vegetables growing underground. In cooking vegetables care must be taken to preserve the flavor, and to prevent the waste of mineral matter.


Public School Domestic Science (1898).


Print recipe/article only

comments powered by Disqus