Blanching Vegetables, etc.—This is very simply done by putting the object to be blanched, after cleaning and trimming it, into plenty of cold water with a pinch of salt, then bringing it to the boil, straining it off directly it has reached that point, rinsing it in cold water, and drying it in a clean cloth. Various meats, such as sweetbread, etc., are blanched, but in that case are allowed actually to cook for a little after the water is brought to the boil, to ensure the firmness of the article blanched.