Introduction
About the Cooking of Vegetables
Vegetables should be well washed in cold water to remove insects and dust; if not fresh gathered, leave them some time in cold water, and remember that they take longer to cook than fresh ones. Green vegetables must be put into salted water (one tablespoonful of salt to every two quarts of water) and rapidly cooked over a brisk fire in an open sauce-pan until they are tender. All green vegetables should be removed from the water as soon as cooked, and be well drained before adding the seasoning.