_Preparing for cooking_
Wash vegetables thoroughly. Use plenty of water for leafy greens; wash
several times, lifting vegetables from the water.
Remove bruised, wilted, or tough parts; trim sparingly.
Soak fresh brussels sprouts and broccoli in cold salt water (2
teaspoons salt for each quart of water) 30 to 60 minutes to remove any
insects.
_Cooking times_
In using the Boiling Guide for Fresh Vegetables on the following
page, remember that vegetables may require shorter or longer cooking
time than given, the exact time depending on quality and variety of
vegetable. The altitude at which you live will also affect cooking
times; you can shorten the time by cutting, slicing, dicing, or
coarsely shredding vegetables.
_Boiling fresh vegetables_
Bring salted water to a boil. One-half to 1 cup water usually is enough
for 6 servings of young, tender vegetables. Older root vegetables that
need longer cooking may require water to cover. Spinach and other
greens need only the water clinging to their leaves from washing if
cooked over low heat in a pan with a tight-fitting lid. Tomatoes can be
cooked in their own juice.
Add vegetable. Cover, and quickly bring water back to a boil. Reduce
heat and cook gently until vegetable is just tender. Start timing after
water returns to boiling.