The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

by Leona A. Malek

METHODS OF COOKING

BOILING

Vegetables should be cooked in boiling water. Strong smelling vegetables, such as cabbage, onions, etc., will not give off strong odors if cooked in plenty of water and uncovered. Other vegetables should be cooked in just enough water to cover and the kettle should be covered. Salt, however, toughens the fiber and, for this reason, is only used in the cooking of young, tender shoots. For the older vegetables the salt may be added just before serving.

STEAMING

Steaming is a very satisfactory method of cooking vegetables. The vegetables are placed on racks in the steamer and cooked until tender. None of the juices are lost, and the fiber is not toughened, and the appearance and shape of the vegetables are preserved.

BAKING

Vegetables may be washed, and baked in a moderate oven until the skin bursts. This method of cooking is satisfactory in that no nutriment is lost. The vegetables classed as roots, such as turnips, parsnips, etc., may be baked, but are less suited to this method of cooking.