SUMMER VEGETABLES.
The following golden rules with regard to the treatment of vegetables should be thoroughly understood:— 1. All vegetables should be used as ■ fresh as possible. It is a waste of time to cook stale vegetables. 2. Green vegetables should be thoroughly washed and rinsed in cold water and vinegar. 3. Vinegar is preferable to salt, as the latter turns some vegetables flabby. 4. Green vegetables should be plunged ." into plenty of boiling water and cooked quickly without a lid to the saucepan. a. Spinach is cooked without water. This vegetable reduces and cooks in its own liquid. 6. Green vegetables are as unwholesome and injurious to the stomach when done.too much as when underdone. 7r"Experi£nee and" common" sense "alone can render 3ny. Acquainted with fee precise time at which any vegetable Kaylbe considered to be done.
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Auckland Star, Volume XLVI, Issue 66, 18 March 1915, Page 8
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138SUMMER VEGETABLES. Auckland Star, Volume XLVI, Issue 66, 18 March 1915, Page 8
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