GREEN VEGETABLES.
When green vegetables are being washed and prepared for cooking a sprinkling of borax and a dessertspoonful of vinegar should be added to the water. This brings out any insects that may be among the leaves. After draining the greens, cover them with boiling water and let them stand for a few minutes. Then drain them' again and place them in a pan of freshly boiling water. This helps to prevent any unpleasant smell from being given off during cooking.
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Bibliographic details
Manawatu Standard, Volume LVIII, Issue 74, 24 February 1938, Page 12
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82GREEN VEGETABLES. Manawatu Standard, Volume LVIII, Issue 74, 24 February 1938, Page 12
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