Vegetables.
Vegetables should be cooked in as little water as possible; the better way is to steam them. So much of the valuable salts are washed out by boiling in too much water.
All vegetables left over can be warmed again, either in a cream sauce, or put in a double boiler and steamed, adding a little more butter.
When pepper is used, it should always be white pepper, especially in white sauces and soups.
Never salt vegetables until they are nearly cooked; it hardens them.
The water vegetables are boiled in may be utilized in making sauces and soups; the best of the vegetables goes into it.
The water Jerusalem artichokes are boiled in becomes quite a thick jelly when cold, and makes an excellent foundation for sauces.
[TO BOIL POTATOES.]
Select potatoes of uniform size, wash and pare thinly, cover with boiling water and cook half an hour; when nearly done add salt. As soon as done drain from the water and set the saucepan where the potatoes can steam for a few minutes. They should be served immediately, and never allowed to remain in the water a moment after they are cooked. Potatoes are much better steamed with their skins on than boiled, as they then retain all the potashes. When they are old they should be washed, pared and covered with cold water, and allowed to stand for several hours before either boiling or frying.