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VEGETABLES of all kinds should be thoroughly picked over, throw- ing out all decayed or unripe parts, then well washed in sev- eral waters. Most vegetables, when peeled, are better when laid in cold water a short time before cooking. When partly cooked a little salt should be thrown into the water in which they are boiled, and they should cook steadily after they are put on, not al- lowed to stop boiling or simmering until they are thoroughly done. Every sort of culinary vegetable is much better when freshly gath- ered and cooked as soon as possible, and, when done, thoroughly drained, and served immediately while hot.
Onions, cabbage, carrots and turnips should be cooked in a great deal of water, boiled only long enough' to sufficiently cook them, and immediately drained. Longer boiling makes them insipid in taste, and with too little water they turn a dark color.
Potatoes rank first in importance in the vegetable line, and conse- quently should be properly served. It requires some little intelligence to cook even so simple and common a dish as boiled potatoes. In the first place, all defective or green ones should be cast out; a bad one will flavor a whole dish. If they are not uniform in size, they should be made so by cutting after they are peeled. The best part of a potato, or the most nutritious, is next to the skin, therefore they should be pared very thinly, if at all ; then, if old, the cores should be cut out, thrown into cold water salted a little, and boiled until soft enough for a fork to pierce through easily; drain immediately, and replace the kettle on the fire with the cover partly removed, until they are com- pletely dried. New potatoes should be put into boiling water, and when partly done salted a little. They should be prepared just in time for cooking by scraping off the thin outside skin. They require about twenty minutes to boil.