HANG THIS UP.

New Zealand Herald, Volume LXIX, Issue 21118, 27 February 1932, Page 7 (Supplement)

HANG THIS UP.

Vegetables so often appear on the table a wet unappetising looking mass, with all the goodness cooked out of them. 'litis is because different varieties need different treatment.

The following seasonal chart, if liung up in (he kitchen, will be found useful:— Broccoli.—.Put in boiling salted water and keep boiling with the lid off. Take up with a. slice the moment it is done, as if left in the water if, breaks and gets discoloured. Time, 10 to 12 minutes for a small one and 20 to 25 minutes for a large one. Brussels Sprouts.—Put into boiling water with one toaspoonful of salt to a quart, of water. Keep the lid off and boil for 20 to .25 minutes. Celery.—Boiling salted water in an enamel pan. Boil for half an hour, place on toast and serve with white sauce. Parsnips.—Boiling salted water. Boil for one hour or so, according to size; if very large, cut into four. When tender they can be placed in a pan with a little dripping over them and put in the oven until nicely browned. Seakale.—Boil for 25 minutes in salted water with two lumps of sugar to each quart of water, and half a teaspootiful of lemon juice. Use an enamel pan, with just enough water to cover flic kale. Servo with white sauce. Turnips, Put imo boiling salted water and boil till tender. New ones take about 20 minutes only, old ones need longer.