THE COOKING OF VEGETABLES. 



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fchrough a fine sieve. The other way is to steam the spinach and 

 use little or no water. It is claimed that the less water used the better 

 will be the result. Most cooks boil green vegetables in an open sauce 

 pan. If they are put on in boiling water and kept boiling sharply till 

 woked tender it will ensure a good colour being retained. 



Once boiled, vegetables must be carefully and thoroughly drained 

 and dished up neatly. 



