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Lesson 12
Oct. 16.

General Rules for vegetables
(1) Wash thoroughly pare peel
or scrape according to kind
may stand in cold water to
keep crisp & prevent dis-
colouring.
Cooking Temperature 212 F
(boiling point) may be baked or
sauted (friged) but are usually
cooked in boiling salted water
which must be kept at
boiling point. 1 tsp of salt may
be used for each pot of boiling
water. Keep in as large pieces
as possible- more nourishment
Use enough water to cover
vegetables.
Green vegetables are better if
uncooked