BOILING VEGETABLES.
It is very essential for health that all the properties of food should be retained in the cooking, therefore the habit of boiling the various vegetables, in an unnecessary quantity of water, and then draining this down the sink, is a means of defrauding the organism of the nourishment originally contained in the article.
Potatoes, carrots, parsnips, and other articles requiring their skins to be removed for serving or mincing, should, when possible, be steamed “in their jackets” and peeled as much as necessary afterwards.
Cauliflowers, cabbage, &c., are excellent when steamed. Green peas, beans, and such, should be put in a covered vessel, with a little butter, and, when necessary, a spoonful or two of water, and gently stewed, standing inside a saucepan of water without the water touching them; or they can be stewed in the oven in an earthenware jar, with a little butter and a spoonful or two of water. This method of cooking takes very little longer time than the ordinary boiling in water. The oven should be moderately heated.