The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

GENERAL DIRECTIONS FOR COOKING VEGETABLES

The flavour of vegetables is best preserved if they are put on to cook in boiling water. For cooking in a fireless cooker the water must be salted when the vegetables are started. The expression “salted water,” as used in this book, means water to each quart of which one teaspoonful of salt has been added. Such vegetables as asparagus, peas, lima beans, etc., which have a delicate flavour, must be cooked with very little water; usually in a smaller pail or pan set into a larger cooker-pail of water. All vegetables should be washed before cooking, and such as potatoes, beets, turnips, etc., should be scrubbed with a small scrubbing-brush, kept for that purpose. Few vegetables are injured by overcooking in a fireless cooker.