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How to Cook Vegetables and Vegetable Pies - A Collection of Old-Time Vegetarian Recipes
By G. C. Marson
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This book contains a great collection of vegetarian recipes. With a wide variety of recipes available, and with useful information on cooking different vegetables, this book makes a lovely addition to any vegetarian's bookshelf
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How to Cook Vegetables and Vegetable Pies - A Collection of Old-Time Vegetarian Recipes - G. C. Marson
VEGETABLES
THE preparation of vegetables, either for salads or for cooking, is most important work. The majority of them require soaking in cold water for one hour, home-grown and young ones for half an hour. Roots and tubers should be soaked, scrubbed and well washed before scraping or peeling.
Green vegetables require washing in several waters; this is easily done by using two basins, passing the vegetables from one to the other in clean water each time, till the last water is clear, especially in the case of spinach. Lettuce does not require soaking if quite young; it should be held under a running tap, placed in a basket and kept in the open air to drain for an hour.
Opinions differ on the question of utensils in which to cook vegetables; there are some excellent cookers on the market, and one is constantly hearing of original ways of conserving the valuable salts and minerals contained in vegetables. Enamelled lined iron saucepans are good if not chipped in any way. Very good results may be obtained by using earthenware casseroles, fireproof china, and oven glass ware, also stone jars with lids secured, standing these in boiling water three parts up their depth, and the water
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