ould be soaked in warm
salt water an hour before cooking to modify their rank flavor. Lettuce,
greens, and celery are sometimes best cleaned by using warm water,
though they must be thrown at once, when cleaned, into cold water. To
steam vegetables is better than to boil them, their flavors are held
better, they are less liable to be water-soaked and their odors are
confined instead of escaping through the house. If they are to be boiled
always draw fresh water. Mrs. Rorer says, "Soft water should be used for
dry vegetables, such as split peas, lentils and beans, and hard water
for green ones. Water is made soft by using a half teaspoonful of
bi-carbonate of soda to a gallon of water, and hard by using one
teaspoonful of salt to a gallon of water." As soon as the water boils,
before it parts with its gases, put in the vegetables. Use open vessels
except for spinach. The quicker they boil the better. As soon as tender,
take them out of the water, drain and dress for the table. Never let
them remain in the water after they are once done. Fresh vegetables boil
in about 1/3 of the time of old ones. A little bi-carbonate of soda
added to the boiling water before greens are put in will serve to keep
their color. A pinch of pearl ash put into boiling peas will render old
yellow ones, quite tender and green. A little sugar improves beets,
turnips, peas, corn, squash, tomatoes and pumpkins, especially if they
are not in prime condition. A little lime boiled in water improves very
watery potatoes. A piece of red pepper the size of a finger nail, a
small piece of charcoal or even a small piece of bread crust, dropped in
with boiling vegetables will modify unpleasant odors. Vegetables served
with salt meats must be boiled in the liquor of the meat after it has
been boiled and removed. Egg-plant and old potatoes are often put on to
cook in cold salt water. It is claimed that onions, carrots, and turnips
cook quicker if cut in rings across the fiber. Clean all vegetables
thoroughly to remove all dirt and insects. To free leaves from insects,
throw vegetables, stalk ends uppermost, into a strong brine made by
putting one and one half pounds of salt into a gallon of water. Leave
them in the brine for two or three hours, and the insects will fall off
and sink to the bottom.

BOILED ARTICHOKES.

The edible part of a French Artichoke is the base of the scales and the
bottom of the artichoke. The Jerusalem artichoke is a genuine tuber