 | 1821 - 724 pages
...pardonable as the other. Our readers cannot be too particular in looking to their brocoli and potatoes. This branch of cookery, requires the most vigilant...attention. If vegetables are a minute or two too long over die fire, — they lose all their beauty and flavour. If not thoroughly boiled tender, they are tremendously... | |
 | William Kitchiner - 1823 - 738 pages
...they boil, the greener they will be ; when the Vegetables sink, they are generally done enough, if the water has been kept constantly boiling. Take them up immediately, or they willi lose their colour and goodness. Drain the water from them thoroughly before you send them to... | |
 | William Kitchiner - 1825 - 390 pages
...boil the greener they will be : — when the Vegetable* sink, they are generally done enough, if the water has been kept constantly boiling. Take them up immediately, or they will lox. their colour and goodness. Drain the water from them thoroughly before you send them to table.... | |
 | William Kitchiner - 1827 - 524 pages
...boil, the greener they will be : — 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... | |
 | William Kitchiner - 1836 - 432 pages
...the water has been kept constantly boiling. Take th&m up immediately, or they will loose their colour and goodness. Drain the water from them thoroughly before you send them to table. This branch of Cooh&ry requires the most vigilant attention. If Vegetables are a minute or two too long over the Fire,... | |
 | Mrs. N. K. M. Lee - 1842 - 402 pages
...they boil, the greener they will lie. When the vegetables sink, they are generally done enough, if the water has been kept constantly boiling. Take them...requires the most vigilant attention. If vegetables are a minóte or two too long over the fire, they lose all their beauty and flavor. If not thoroughly boiled... | |
 | William Kitchiner - 1845 - 454 pages
...water has been kept constantly boiling. Take iltem up immediately, or they will loose their colour and goodness. Drain the water from them thoroughly before you send them to table. Thix branch of Cookery require-* the most vigilant attention. If Vegetables are a minute or two too... | |
 | Robert Kemp Philp - 1856 - 372 pages
...boil the greener they will be. 637. WHEN THE VEGETARLES 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... | |
 | Robert Kemp Philp - 1858 - 454 pages
...boil the greener they will be. 637. 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... | |
 | Elliot G. Storke - 1859 - 832 pages
...to the gratitude of the household. When the vegetables sink, they are generally done enough, if the water has been kept constantly boiling. Take them...water from them thoroughly before you send them to the table. This branch of cookery requires the most vigilant attention. TO BOIL YEGETABLES,—-Put... | |
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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. 
