COOKING POTATOES

Steaming is very good, it takes three or four times as long as boiling, but there is not so much danger of over-cooking as boiling. To boil, put a very little salt into the water, it makes them more floury, but not so good flavour. New potatoes should be put down in boiling water. Old ones are put down in cold water. Green vegetables of all kinds re- quire care. Plenty of boiling water, moderate amount of salt, little bicarbonate of soda. With some delicate veget- ables 1 teaspoon brown sugar to every quart of water is used. Always put a crust of bread with any vegetable likely to cause a smell. Water must not boil too hard, or it might break vegetable, such as cauliflower. Watch for a few minutes after putting vegetables into water to see that it does boil. Salt is added to bring out the flavour and raise the temperature, bicarbonate of soda to keep green vegetables a good colour. If unable to use soda use more sugar. Peas require great care, the water should not be quite boiling ; never boil hard ; add a little sugar and mint, gives good flavour. All green vegetables require to be drained well ; if chilled, heat up in oven for one or two minutes ; if left longer they will spoil ; colander should be warm. Carrots and tur- nips require about the same time ; keep in cold water if pre- pared beforehand ; cook in boiling water ; cook whole if for fancy shapes ; carrot is frequently used for flavouring ; turnip is very strong, and must be carefully used ; carrot is very sweet and must be carefully used. Parsnips and Jerusalem artichokes cooked same way as potatoes. Cold water for artichokes.