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4 revisions	Stittches at Apr 21, 2024 02:27 PM	Compared with
Apr 21, 2024 Stittches Mar 21, 2024 aeoliansquee Feb 03, 2024 EllaDeer Feb 08, 2023 Kansas State University Libraries	page_0124 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	page_0124 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

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Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

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