3. Green vegetables should be thrown into boiling water with a little salt and small piece of soda, boiled quickly for a few minutes and then simmered until tender.
4. A crust of bread should be boiled with cabbages, greens, etc. This takes off the disagreeable smell.
5. Vegetables must never be left over-night in saucepans, for a poison would be produced.
6. All the waste part of vegetables should be dried under the grate, then burnt at once, never thrown into the dust-bin. By this means all unwholesome smells are avoided.
Baked Beetroot. Time—3 hours.
Boil a large beetroot about 2 hours, be careful not to pierce it. When cold mash it very smooth, add a little dripping, pepper, salt and stock. Place in a greased basin and bake for 1 hour.
Broad Beans. Time—¾ hour.
Shell, wash and drain them. Throw into cold water with a little salt and a bunch of parsley. Boil until soft (20 to 30 minutes), then drain them. Serve either with melted butter or gravy.
French Beans. Time—¾ hour.
String the beans, cut each slantwise into 2 or 3 pieces, wash them well in cold salt and water, drain them, and throw them into boiling water with a little salt and a small piece of soda in it. Let them boil very fast with the lid off, until tender. Drain the water off and serve.