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1036
Enquire within upon everything
·
Robert Kemp Philp
416
The
first
Care
in
the
preservation
of
succulent
vegetables,
therefore,
is
to
prevent
them
from
losing
their
natural
moisture.
They
should
alway
be
boiled
in
a
saucepan
by
themselves,
and
have
plenty
of
water:
if
meat
is
boiled
with
them
in
the
same
pot,
the
one
will
spoil
the
look
and
taste
of
the
other.
1097.
Cleaning.
To
have
vegetables
delicately
clean,
put
on
your
pot,
make
it
boil,
put
a
little
salt
in,
and
skim
it
perfectly
clean
before
you
put
in
the
greens,
&c.,
which
should
not
be
put
in
till
the
water
boils
briskly:
the
quicker
they
boil
the
greener
they
will
be.
1098.
When
Done.
When
the
vegetables
sink,
they
are
generally
done
enough,
if
the
water
has
been
kept
constantly
boiling.
Take
them
up
immediately,
or
they
will
lose
their
colour
and
goodness,
Drain
the
water
from
them
thoroughly
before
you
send
them
to
table.
This
branch
of
cookery
requires
the
most
vigilant
attention.
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