Water in which vegetables are cooked should be salted. Use 1 teaspoonful of salt for each quart of water. The water should be boiling when the vegetables are added and should be kept boiling gently during the entire cooking. Rapidly boiling water wears off the edges of vegetables and breaks them.
The water in which vegetables are cooked is called vegetable stock. When vegetables are pared or scraped before cooking in water, the stock should be utilized in making vegetable sauces.
Test vegetables for sufficient cooking with a fork or knitting needle.