All vegetables should be well picked and washed. A very little salt should always be thrown into the water in which they are boiled. A steady regular fire should be kept up, and they should never for a moment be allowed to stop boiling or simmering till they are thoroughly done. Every sort of vegetable should be cooked till tender, as if the least hard or under-done they are both unpalatable and unwholesome. The practice of putting pearl-ash in the pot to improve the colour of green vegetables should be strictly forbidden, as it destroys the fiavour, and either renders them flat and insipid, or communicates a very disagreeable taste of its own.
Every sort of culinary vegetable is infinitely best when fresh from the garden, and gathered as short a time as possible before it is cooked. They should all be laid in a pan of cold water for a while previous to boiling.
When done, they should be carefully drained before they go to table, or they will be washy all through, and leave pud-dles of discoloured water in the bottoms of the dishes, to the disgust of the company and the discredit of the cook.