VEGETABLES.
All vegetables are best when fresh, as can easily be discovered by the difference between those newly brought from the garden, and those that have been kept in a provision shop till next day, (and perhaps longer,) imbibing the atmosphere of meat, fish, poultry, and a variety of things, each becoming impure from the same causes; not to mention the rats, mice, and insects which run over them at night. You cannot have vegetables in perfection without a country garden. But if obliged to depend upon the market or the provision shops, always have your vegetables washed and laid in cold water before cooking. Some are best when put on to boil in cold water; others require boiling water at the beginning, to give them what the cooks call a quick start. All should be thoroughly done throughout. If hard in the centre they are unpalatable, and very unwholesome; even worse than underdone meat. Use but very little salt in cooking vegetables; too much renders them hard, and overpowers their real taste. Also, it is easy for the lovers of salt to add more when at table. When vegetables are done, and taken out the pot, drain them well through a cullender or sieve, carefully pressing out all the water that is about them. There is generally, in our country, too much water allowed to the vegetables. Merely enough to cover them well, and keep them from burning, is in most cases sufficient. In France, so little water is used in cooking vegetables, that they are rather stewed than boiled, and are the better for it. A puddle of greasy water in the bottom of every vegetable dish is a disgusting sight; and yet how frequently it is seen. If of every-day occurrence, it is a certain indication of a bad cook, or an inefficient mistress, or both.
Almost all green vegetables should be thrown into fast-boiling water, and cooked rapidly; first washing them carefully, and laying them for half an hour in a large pan of cold water. If found frozen in the winter, be sure to thaw them in cold water. Continue the boiling till they are thoroughly done, and with a steady heat, taking off the scum as it rises.
It is very usual in the spring to bring early vegetables from the south, for the markets of Philadelphia and New York. By the time they reach us they are faded, withered, tough and unwholesome. It is better to wait a week or two longer till the season is a little more advanced, and the farms and gardens of our neighborhood can supply our own markets, at a far less cost, and with fresher and better vegetables.
The water in which vegetables have been boiled becomes very unwholesome, and should be thrown out immediately.
BOILED POTATOS.—
To have boiled potatos in perfection they should all be of a good sort and as nearly as possible of the same size. Till it is time to cook them, let the slight mould or earth that has adhered to the potatos in digging, be carefully washed off, even scrubbing them with a hard brush. This can be done very conveniently, by laying them under the hydrant or pump, washing them there with a broom, and letting the water run on them.
An iron pot is the best of all things for boiling potatos, as it retains the heat longer than any other utensil. Lay them in it, closely and compactly, and pour in barely sufficient cold water to cover them well, adding a tea-spoonful of salt. Simmer them till nearly done, which you may ascertain by probing all through with a fork. You may quicken the fire for the last five minutes. Pour off all the water from them as soon as they are tender all through. Lift the lid of the pot at one side to allow the steam to pass off, and set them beside the fire, or on a trevet far above it, till the moisture has escaped; the potatos will then be dry and mealy. Then peel them; or if preferred, send them to table with the skin on, which will keep them hot longer.
If the potatos are old, cut a piece of skin (about the size of a sixpence) from the top and bottom before boiling; or, take off a long slip from each side. In the spring, when quite old, cut out all the blemishes, pare the potatos, and always boil them for mashing.