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1
1036
Enquire within upon everything
·
Robert Kemp Philp
417
[KEEP
YOUR
KEYS
AND
BE
AT
EASE.]
1099.
Over-Cooked.
If
vegetables
are
a
minute
or
two
too
long
over
the
fire,
they
lose
all
their
beauty
and
flavour.
1100.
Undercooked.
If
not
thoroughly
boiled
tender,
they
are
very
indigestible,
and
much
more
troublesome
during
their
residence
in
the
stomach
than
underdone
meats.
1101.
Take
Care
your
Vegetables
are
Fresh.
To
preserve
or
give
colour
in
cookery
many
good
dishes
are
spoiled;
but
the
rational
epicure,
who
makes
nourishment
the
main
end
of
eating,
will
be
content
to
sacrifice
the
shadow
to
enjoy
the
substance.
As
the
fishmonger
often
suffers
for
the
sins
of
the
cook,
so
the
cook
often
gets
undeservedly
blamed
instead
of
the
greengrocer.
1102.
To
Cleanse
Vegetables
of
Insects.
Make
a
strong
brine
of
one
pound
and
a
half
of
salt
to
one
gallon
of
water;
into
this,
place
the
vegetables
with
the
stalk
ends
uppermost,
for
two
or
three
hours:
this
will
destroy
all
the
insects
which
cluster
in
the
leaves,
and
they
will
fall
out
and
sink
to
the
bottom
of
the
water.
1103.
Potatoes.
Most
people
esteem
potatoes
beyond
any
other
vegetable,
yet
few
persons
know
how
to
cook
them.
The
following
will
be
found
to
be
excellent
methods
of
cooking
this
delicious
esculent.
1104.
To
Boil
Potatoes.
Put
them
into
a
saucepan
with
scarcely
sufficient
water
to
cover
them.
Directly
the
skins
begin
to
break,
lift
them
from
the
fire,
and
as
rapidly
as
possible
pour
off
every
drop
of
the
water.
Then
place
a
coarse
(we
need
not
say
clean)
towel
over
them,
and
return
them
to
the
fire
again
until
they
are
thoroughly
done,
and
quite
dry.
A
little
salt,
to
flavour,
should
be
added
to
the
water
before
boiling.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
