Oxford Democrat., 1913-09-16
veoet.hle Commaudmeuts,

Vegetable Commandments.
Never oversalt any vegetable. This 10
the first commandment for the cooking
of vegetables. Too much salt not only
toughens fibers, and masks delicate Ia
vors, but helps to extract the valuable
mineral contents.
The second commandment is even
more important; boil most vegetables In
az little water as is safe. The excep-
tions to this are the cabbage tribe: cauli'
flower, Brussels sprouts and kale. These
need to swim freely, to be put on In cold
water, salted SO as barely to taste, then
to be brought quickly to q abubbling boil,
we'll skinned, and cooked uncovered
until tender. Covering the pot con-
depses the strong. smelling essential oil,
along with the steam, to be presently re.
vaporized by the heat OF the lid, and
then spread through the house.
Sort your vegetables. This, the third
commandment, may prove troublesome
but is worth observing. For instance,
green peas, full grown, need to be cook
I'd at least twice as long as those tender
and wasery.sweet. II compelled to
cook both grades at once, shake the
peas, after washing, ia sieve or colan'
der, and add what goes through to the
boiling pot after 1t has been cooking
half an hour. This same precaution IL
advisable for string beaus-they can be
sorted in the stringing and swapping
which should be very carefully done. SO
with summer squash, okra, lima beans,
indeed the whole list of vegetables. Very
kn hnf |
cooked as long as is requisite for those
folly matured. Cook potatoes OF even
size, not small and large ones together,
even if they are to be mashed. Every
manner of vegetable has its point OF per-
lection, over and under-cooking are
equally uuwise.
Fresheu vegetables before preparing
them. If they are too wilted to revive
after an hour In clean cold water, they
are hardly worth time, fire and season
ing. Especially green's. If they revive
partially, in picking over be sure to cut
away the withered tips. But do not let
things stand too long in water-if they
are to be kept overnight, remove from
the water, shake lightly and lay In
cool place. Vegetable fiber, particular
ly after it has begun to wilt little, be-
gins to decay and ferment after twelve
hours in water.
Wash vegetables very clean before be-
ginning to pare, or she'll, or snap them.
4 pared surface holds dirt and taints
imperceptible to either eyes or nose.
French cooks blanch all vegetables be-
fore cooking. That is to say, they pour
boiling wafer upon them, let it stand a
minute, then pour it off and cover with
very cold water. This improves their
flavor and makes cleanliness more Ger.
tain-the blanchiug often removes taints
which have defied washing. Another fine
point is in cutting vegetables, as for
soups, sauces, garnishes, to make the
pieces as nearly as possible equal in size.
Not only do the even bits cook more
equally but the flavor is distributed bet
ter.
Tender vegetables are always better
cooked inside the oven. Put In pans
with little water and suspicion OF
salt, either cover the pans or SCI one on
another, placing the thing requiring
most heat at the bottom. Put boiling
water in the paus if in haste; otherwise
have the water cold, and the oven very
hot. After the water is hot, heat can DO
Stacked at least half. Rapid boiling
tougher vegetables and makes them to
a degree tasteless. Simmering contrari.
wise. makes for tenderness and flavor.