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Skilled Chefs: The Jewish Manual: DIRECTIONS FOR CLEANING AND BOILING VEGETABLES

Skilled Chefs

The Jewish Manual

DIRECTIONS FOR CLEANING AND BOILING VEGETABLES.

Vegetables are extremely nutritious when sufficiently boiled, but are unwholesome and indigestible when not thoroughly dressed; still they should not be over boiled, or they will lose their flavor.

Vegetables should be shaken to get out any insects, and laid in water with a little salt.

Soft water is best suited for boiling vegetables, and they require plenty of water; a little salt should be put in the saucepan with them, and the water should almost invariably be boiling when they are put in.

Potatoes are much better when steamed. Peas and several other vegetables are also improved by this mode of cooking them, although it is seldom adopted in England.


Recipe from the "The Jewish Manual" book (Free Electronic Text).


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