GENERAL RULES OF VEGETABLE COOKERY

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (11)
GENERAL RULES OF VEGETABLE COOKERY
  1. Use the freshest vegetables you can procure.
  2. Obey attentively such directions as may be given in regard to picking, washing, trimming, soaking, blanching, &c.
  3. All fresh vegetables must be plunged into boiling salted water.
  4. All dried vegetables such as baricots, lentils, &c., into luke-warm water.
  5. One tablespoonful or half an ounce of salt to a gallon of water is the proportion that should be allowed.
  6. A small allowance of sugar, one-third that of salt, brings out the flavour of green vegetables.
  7. The preservation of a nice colour is important in the cookery of green vegetables: this can best be secured by:— Using a roomy vessel, not tinned—uncovered. Permitting the steam to escape freely during the boiling. Using plenty of water.
  8. All know that a good colour can be obtained by putting a piece of soda in the water, but this is not recommended for it affects the flavour of the vegetable, and is not wholesome.
  9. Bitterness such as is sometimes met with in kale, turnip-tops, &c., is remedied by changing the water during boiling. See that the second water is also boiling at the moment the change is effected.
  10. Never allow vegetables to remain soaking in the water in which they were boiled; drain them at once when they are done.
  11. The use of plenty of water in the cooking of all sorts of cabbages, kale, sprouts, &c., is not only preservative of colour, it is also advantageous in reducing the disagreeable
Original Text
VEGETABLES. The art of cooking vegetables is by no means difficult, but, like other things, it has its rules. If these be carefully followed good results cannot but be obtained. I had better jot these down before going any further:— GENERAL RULES OF VEGETABLE COOKERY. 1. Use the freshest vegetables you can procure. 2. Obey attentively such directions as may be given in regard to picking, washing, trimming, soaking, blanching, &c. 3. All fresh vegetables must be plunged into boiling salted water. 4. All dried vegetables such as baricots, lentils, &c., into luke-warm water. 5. One tablespoonful or half an ounce of salt to a gallon of water is the proportion that should be allowed. 6. A small allowance of sugar, one-third that of salt, brings out the flavour of green vegetables. 7. The preservation of a nice colour is important in the cookery of green vegetables: this can best be secured by:— (a) Using a roomy vessel, not tinned—uncovered. (b) Permitting the steam to escape freely during the boiling. (c) Using plenty of water. (Obs.) All know that a good colour can be obtained by putting a piece of soda in the water, but this is not recommended for it affects the flavour of the vegetable, and is not wholesome. 8. Bitterness such as is sometimes met with in kale, turnip-tops, &c., is remedied by changing the water during boiling. See that the second water is also boiling at the moment the change is effected. 9. Never allow vegetables to remain soaking in the water in which they were boiled; drain them at once when they are done. 10. The use of plenty of water in the cooking of all sorts of cabbages, kale, sprouts, &c., is not only preservative of colour, it is also advantageous in reducing the disagreeable
Notes
—