There is not much to add to what has been said in the chapter on boiling, in the first part of this book. Multiplying recipes is not adding to information; nothing is more generally spoilt than vegetables, yet the simple rules there given would prevent this, and no number of recipes would do so.

It is usually the question of time that destroys boiled vegetables; never over-cook them - never put them on too early, but each in their time. I give a general order each day (knowing the incapacity of average servants to remember differences of time unless it is fixed for them).

Put on potatoes just half an hour before dinner-time, peas or asparagus ten minutes, cabbage or cauliflower five minutes later, turnips a quarter of an hour, and carrots, in fall and early winter, half an hour before them; in winter, one hour before the potatoes; and always put them in boiling water; always make them boil up quickly again.

If you are forced to cook vegetables before they are wanted, pour them off directly they are done and throw them into cold water; when required drain them, and make them hot in the sauce you serve with them; this is the French method; it preserves color and flavor, and leaves the range free for other cooking, and is absolutely necessary when serving a dinner of many dishes.