COOKING VEGETABLES.

New Zealand Herald, Volume LIX, Issue 18089, 13 May 1922, Page 4 (Supplement)

COOKING VEGETABLES.

Boot vegetable must, be well washed, even scrubbed, if necessary, and are peeled or scraped. Potatoes and artichokes are pooled thinly : turnips thickly; carrots are usually scraped : bat old carrots and parnsips are peeled thinly.

P*axtk<<hr«t ar© well washed, and 'i.ho root« and fibres removed, as well as the crowns.

•"biions am peeled ; leeks r<?quire the stalks and the top portion of the green part, removed. All green vegetables must be wcil washed in several waters, and the do caved portions removed. Cool: in boii - ; ir.g salted water, to which a pinch of j soda has been added, and boil fast without a lid on thfl pan. A better way of cooking green vegetables is to prepare, and boil them for five minutes, as described above, 'then dram well, and put into a casaerolc with about two ounces of butter. Cover and cook m the. ov,en. or over the hot plate 5 I~J VH < • Rm,< • , •■ ™ s method of cooking, which is called " utovine " taMeT"* r;VtUral ] ' Uin ™ ° |! ,h ° V *S C - Alwaysdraifl vegetables, well pressm* out all the moisture possible, and serve very hot. v ° The offensive caused b V cooking jreen vegetable* can bo removed by nlao tng a piec* of hread, loosely tied in