General cooking methods for Vegetables plus additional vegetable recipes

GENERAL COOKING METHODS AND RECIPES FOR VEGETABLES Uncooked vegetables. —Crisp vegetables with tender fiber are eaten raw. Their preparation includes freshening in cold water, thorough washing to remove grit and insects, thorough drying by shaking in a soft cloth or wire basket, and cooling on the ice. Lettuce should not be served so wet that the water collects on the plate, making it impossible to dress the salad with oil. Advertisement. Cooked vegetables. —Vegetable cooking is an art much neglected, and in consequence vegetables are sometimes served lacking their proper flavor and their original nutrients. To cook vegetables in boiling salted water, throwing the water away, is not the correct method, except in a few cases. With this method much of the valuable mineral matter and the flavoring substances are lost in the water. With such strong flavored vegetables as the cabbage, old onions and beets, and old potatoes this method is permissible, but even