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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.