Of what value is hot water in cooking food?
How must the vegetable be prepared for boiling?
Does this vegetable contain any water?
Will it be necessary to add any more?
Will it be necessary to cover the sauce-pan?
How hot must the water be kept? How can one tell when the water is sufficiently hot?
How can we determine when the food has cooked long enough?
How shall we serve this vegetable?
How does boiling compare with baking—
In the time needed?