To prevent the odour of boiled cabbage pervading the house, place a piece of bread in the saucepan.
Flaked nuts, if sprinkled over puddings, custards, trifles or jellies, greatly improve the flavour and appearance.
In the preparation of soups, stews, &c., the preliminary frying of the vegetables improves the flavour and dispenses with any insipidity. The oil should be fried until it is brown.
HOW TO COOK VEGETABLES.
Artichokes should be boiled until tender only. If over-boiled they become dark coloured and flavourless.
Asparagus should be cut into equal lengths and tied into bundles. These should be stood on end in a deep stewpan, leaving the tops about an inch above the water. When the stalks are tender the tops will be cooked also. This plan prevents the tops falling off through being over-cooked.
Cabbage should only be boiled until tender; if over-cooked it is pulpy and flavourless. Boiling too fast causes the unpleasant odour to be given off which is sometimes noticeable in a house when this vegetable is being cooked. The lid of the saucepan should not be used.
Cauliflower must not be boiled until its crispness is lost. It must be only just tender enough to eat. It can be served 'au gratin' ([120]), or as in recipe No. [121].