1. Wash, pare, peel, or scrape the vegetable, and cut it into convenient sizes.
2. Unless green vegetables are freshly gathered, soak them in cold water for an hour before cooking.
3. Soak dried vegetables at least twelve hours.
COOKING
1. Put all vegetables on to cook in boiling water, except dried vegetables, which should be put on in cold water.
2. Strong-smelling vegetables should be cooked at simmering point, the others may boil gently.
3. For vegetables that grow above ground (including onions), salt the water (one tsp. to a quart).
4. For underground vegetables, do not salt the water.
VEGETABLE RECIPE
Prepare and cook the vegetables until tender, according to the rules given above. Drain off and measure the vegetable water. For each 1/2 cup of vegetable, take 1/4 cup of the water and make into a sauce. Re-heat the vegetable in the sauce and serve in a hot dish.