COOKERY LORE.

Waikato Times, Volume 111, Issue 18638, 17 May 1932, Page 5

COOKERY LORE.

Vegetables so often appear on the table a wet, unappetising looking mass with all the goodness cooked out of them. This is because different varieties need different treatment. The following seasonal chart, if hung up in the 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 it breaks and gets discoloured. Time, 10 to 12 minutes for a small ono and 20 to 25 minutes for a large one. Brussels Sprouts.—Put into boiling water with one teaspoonful of salt to a quart of water. Keep the lid off and boil for 20 to 23 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 liltlo dripping over them and put in the oven until nicely browned. Sdakale.—Boil for 25 minutes in sailed water with two lumps of sugar to each quart of water, and half a teaspoonful of lemon juice. Use an enamel pan, with just enough water to cover the kale. Serve with white sauce. Turnips.—Put into boiling salted water and boil I ill tender. New ones take about. 20 minutes only, old ones need longer.