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1036
Enquire within upon everything
·
Robert Kemp Philp
415
1093.
To
Boil
Vegetables.
Soft
water
will
best
preserve
the
colour
of
such
as
are
green;
if
you
have
only
hard
water,
put
to
it
a
teaspoonful
of
carbonate
of
potash.
1094.
Preparing
Vegetables.
Take
care
to
wash
and
cleanse
Vegetables
thoroughly
from
dust,
dirt,
and
insects--this
requires
great
attention.
Pick
off
all
the
outside
leaves,
trim
them
nicely,
and
if
they
are
not
quite
fresh-gathered
and
have
become
flaccid,
it
is
absolutely
necessary
to
restore
their
crispness
before
cooking
them,
or
they
will
be
tough
and
unpleasant.
To
do
this,
lay
them
in
a
pan
of
clean
water,
with
a
handful
of
salt
in
it,
for
an
hour
before
you
dress
them.
Most
vegetables
being
more
or
less
succulent,
it
is
necessary
that
they
possess
their
full
proportion
of
fluids
in
order
to
retain
that
state
of
crispness
and
plumpness
which
they
have
when
growing.
1095.
Staleness.
On
being
cut
or
gathered,
the
exhalation
from
their
surface
continues,
while
from
the
open
vessels
of
the
cut
surface
there
is
often
great
exudation
or
evaporation,
and
thus
their
natural
moisture
is
diminished;
tho
tender
leaves
become
flaccid,
and
the
thicker
masses
or
roots
lose
their
plumpness.
This
is
not
only
less
pleasant
to
the
eye,
but
is
a
serious
injury
to
the
nutritious
powers
of
the
vegetable;
for
in
this
flaccid
and
shrivelled
state
its
fibres
are
less
easily
divided
in
chewing,
and
the
water
which
exists
in
the
form
of
their
respective
natural
juices
is
less
directly
nutritious.
1096.
Preservation.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
