Vegetables:
- Root vegetables, such as carrots, turnips, etc, should be freed from all dirt and grit; those of the green variety should be allowed to soak for a few minutes in cold water in which a generous pinch of salt has been added. Keep all vegetables in cold water until they are required
- To prevent a vegetable salad from becoming sodden when it has to stand for a few hours, place a saucer upside down on the bottom of the bowl before filling it with salad. The moisture will run underneath and the salad will remain fresh and crisp
- If a vegetable or cereal burns, plunge the pan containing the burned mass into cold water and allow it to remain for a few minutes before pouring the contents into another pan. This will do away almost entirely with the burned taste
- To preserve the color of green vegetables put them on to cook in boiling water with a pinch of soda, or keep the cover off the pan while boiling them
- Rub some dry mustard on your hands after peeling onions, and then wash in the ordinary way. You will find that all odor will be removed
- If parsley is washed with hot water instead of cold it retains its flavor and is easier to chop
- Vegetables that are steamed will preserve their color in the process if, after being washed in the usual way, they are given a final rinse in boiling water containing a little soda
- When celery loses its crispness, place it in a pan of cold water with a slice of raw potato and let stand for a few hours. Remove the celery from the water and you will find that it has regained its original crispness
- To prevent the smell of cooking greens, add a lump or so of loaf sugar to the water, or put a piece of dry toast in a clean muslin bag and boil it with the greens. Another method is to add a teaspoonful of vinegar to the water when it is boiling
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