Wash thoroughly, scrape, pare or peel, if skins must be removed. Stand in cold water until cooked, to keep them crisp and to prevent them being discolored. Cook in boiling water; the water must be kept at a boiling point. use 2 teaspoons salt with 2 qts. water; put the salt into the water when the vegetables are cooked partially. The water in which vegetables are cooked is called vegetable stock. Never use potato stock.

Fresh green vegetables require less water than others.

Strong vegetables, as cabbage, cauliflower, onions and turnips, should be cooked uncovered in a large amount of water.

All vegetables must be drained as soon as tender - THE AUTHOR.