Only fresh vegetables should be used. Those which are stale can not be made wholesome and palatable by cooking. Their use imperils the health of the family, and is liable to cause serious illness. Herein lies an advantage in having one’s own garden.
Care should be taken not to cook vegetables too much or too little. They should be neither overdone nor underdone, but “just right.” Cooking vegetables, grains, and fruits is advantageous, as it bursts the particles of starch, and thus renders them more easy of digestion.
While cooking vegetables, a good, steady fire should be kept up, and the kettle kept full of hot water for replenishing.
Never replenish with cold water, but always with hot.
A good rule to follow in cooking vegetables is to put to cook in hot water all vegetables that require to have the water drained off when done, and in cold water those that are to retain it.
All green vegetables, such as spinach, cabbage, etc., should be put to cook in boiling, salted water; the dry vegetables, such as, potatoes, carrots, beans, split peas, and lentils should be cooked in unsalted water. About a tablespoonful of salt should generally be allowed to a gallon of water, or one third of a teaspoonful to every pint of cooked vegetables.
In washing potatoes, a coarse cloth or brush may be used to advantage. If to be baked, they should be wiped dry before placing in the oven.
It is a matter of both economy and improvement to pare potatoes very thin, as much of the mealiest and most nutritious portion lies next to the skin.
As each potato is pared, it should be dropped into a pan of clean, cold water; if allowed to fall back among the parings, the potatoes will be dark and discolored when cooked.
Potatoes should never be allowed to remain in the water in which they have boiled after they are done. It should be drained off immediately to prevent their becoming soggy and water-soaked. If given a few vigorous shakes, which allows the steam to escape, they will be much more dry and mealy.