Hints on Preparing Vegetables.
1. Vegetables keep best on a stone floor.
2. All green vegetables should be laid in cold salt and water for 1 hour before they are cooked. This draws out all the insects they contain. Carrots should be scraped, then cut up and thrown into cold water till they are cooked. Turnips must be peeled thickly, then cut up and thrown into cold water till they are cooked. Onions must be peeled, then, as a rule, sliced or chopped.
3. Green vegetables should be thrown into boiling water with a little salt and small piece of soda, boiled quickly for a few minutes and then simmered until tender.
4. A crust of bread should be boiled with cabbages, greens, etc. This takes off the disagreeable smell.
5. Vegetables must never be left over-night in saucepans, for a poison would be produced.
6. All the waste part of vegetables should be dried under the grate, then burnt at once, never thrown into the dust-bin. By this means all unwholesome smells are avoided.