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CHAPTER V.
Vegetables and Sundries.
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
