The rules for cooking vegetables are very simple, and easily remembered. All vegetables, with the exception of old potatoes, are put into boiling water. Green vegetables must be boiled with the lid off the saucepan, as the steam would discolour them, and the water must boil, not simmer. Salt is added, in the proportion of one tablespoonful to every two quarts of water. If the water is very hard, it may be necessary to add a little piece of soda. The lime in hard water discolours green vegetables, and the use of soda is to throw this down. Do not, however, use soda, unless obliged, as too much of it will destroy, to some extent, the flavour of the vegetables. Peas must be boiled gently, as rapid boiling would break their skins. Haricot beans must be boiled gently, for the same reason. Root vegetables take longer to cook than fresh ones. Old potatoes must be put into warm water, as they require gradual cooking, and must be boiled gently, until tender. With that exception, all the others must be put into boiling water. Carrots, turnips, and parsnips are generally cooked with the meat with which they are served, as their flavour is thereby improved.

To Boil Potatoes.

If boiled in their skins, scrub them perfectly clean, and put them into a saucepan with sufficient warm water to cover them.

Sprinkle them with salt and boil them gently for half an hour or more, until very nearly tender, but not quite.

Then pour the water away.

Peel the potatoes, replace them in the saucepan, sprinkle salt upon them, cover them with a cloth, and put the lid on the saucepan.

Let them stand by the side of the fire to finish cooking in their own steam.

Care must be taken that the potatoes cooked in this way are free from disease. One tainted potato would destroy the flavour of the others.

If cooked without their skins, pare them thinly and treat them in the same manner, pouring off the water when they are very nearly tender, and finish cooking them in their own steam.

If the potatoes are good and are cooked according to these directions, they will be perfectly dry and flowery.