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Classic
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page 170
vegetable whether it is fresh or not. Generally it is possible to restore
comparative freshness of partly wilted products of the garden by simply
sprinkling them with cool water and putting them in a cellar or other cold and
dark room. As to cooking, remember that soft water is much to be preferred to
well water. All greens ought to lie in cold water a few hours before boiling. If
well water must be used, then put some soda in it, before placing it over the
fire; moreover it must be borne in mind, that vegetables must not boil too long
or too short a time as they in either case will be spoiled, and in connection
with this is to be noticed that young vegetables stand less boiling than older
and more ripe ones. The water should always be well salted and the greens not
put in before it has begun to boil, because they only harden by laying in the
water waiting to boil. Onions should bo soaked in warm salted water before
boiling. Beans, corn, etc., need no preparation for the boiling. Carrots,
turnips and onions should not be split, but cut in rings sidewise in order to
cook so much easier. For further
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