6:44 AM
figtarist
To conserve the minerals and vitamins, vegetables should be put to cook in water already boiling. Use only enough water to cook the vegetables without allowing them to scorch, and continue cooking only until the vegetable is done.
The more of the color of the vegetables that can be preserved, the more attractive and appealing they will be to the appetite, especially when teaching young children to enjoy vegetables. Try to keep the white of onions, cauliflower and cabbage; the green of "greens;" the yellow of carrots; the reed of beets.
The white vegetables should be cooked only until they are tender. Cabbage can be cooked in twenty minutes, or fifteen if it is young. Pressure cooking will reduce the time still more. Hard water, that is, with much minerals, will discolor vegetables more than soft water.
