The flavour of vegetables is best preserved if they are put on to cook
in boiling water. For cooking in a fireless cooker the water must be
salted when the vegetables are started. The expression “salted water,”
as used in this book, means water to each quart of which one teaspoonful
of salt has been added. Such vegetables as asparagus, peas, lima beans,
etc., which have a delicate flavour, must be cooked with very little
water; usually in a smaller pail or pan set into a larger cooker-pail of
water. All vegetables should be washed before cooking, and such as
potatoes, beets, turnips, etc., should be scrubbed with a small
scrubbing-brush, kept for that purpose. Few vegetables are injured by
overcooking in a fireless cooker.