4. Cooking in steam.
5. Cooking in the oven by means of dry heat.
COOKING VEGETABLES IN WATER.—Water in which vegetables are cooked should be salted. Use 1 teaspoonful of salt for each quart of water. The water should be boiling when the vegetables are added and should be kept boiling gently during the entire cooking. Rapidly boiling water wears off the edges of vegetables and breaks them.
The water in which vegetables are cooked is called vegetable stock. When vegetables are pared or scraped before cooking in water, the stock should be utilized in making vegetable sauces.
Test vegetables for sufficient cooking with a fork or knitting needle.
BEETS
Clean beets by scrubbing them with a small brush, using it carefully so as not to break the skin. Leave two or three inches of the stems on until the beets are cooked. Cook them whole in boiling salted water (see Cooking Vegetables in Water). Test only the largest beet for sufficient cooking. Use a knitting needle or wire skewer for testing. Drain and cover with cold water and rub off the skin with the hands. Cut the beets into slices, sprinkle generously with salt and pepper, and add a little butter. A small quantity of vinegar may be added, if desired. Serve hot.
Beets may also be served with a sauce. Prepare the sauce like White
Sauce, using for the liquid three parts of water and one part of vinegar.
Beets may be pickled by slicing them or by cutting into cubes and placing in plain or spiced vinegar. Serve cold.