Vegetables to be cooked by boiling should be put into boiling water; and since water loses its goodness by boiling, vegetables should be put in as soon as the boiling begins.  The process of cooking should be continuous, and in general gentle heat is best.  Remember that when water is boiling, the temperature is not increased by violent bubbling.  Keep the cooking utensil closely covered.  If water is added, let it also be boiling hot.

Vegetables not of uniform size should be so assorted that those of the same size may be cooked together, or large ones may be divided.  Green vegetables retain their color best if cook rapidly.  Soda is sometimes added to the water in which the vegetables are cooked, for the purpose of preserving their colors, but this practice is very harmful.

Vegetables should be cooked until they are perfectly tender but not overdone.  Many cooks spoil their vegetables by cooking them too long, while quite as many more serve them in an underdone state to preserve their form.  Either plan makes them less palatable, and likely to be indigestible.

Steaming or baking is preferable for most vegetables, because their finer flavors are more easily retained, and their food value suffers less diminution.  Particularly is this true of tubers.

The time required for cooking depends much upon the age and freshness of the vegetables, as well as the method of cooking employed.  Wilted vegetables require a longer time for cooking than fresh ones.

TIME REQUIRED FOR COOKING.—­The following is the approximate length of time required for cooking some of the more commonly used vegetables:—­

Potatoes, baked, 30 to 45 minutes.

Potatoes, steamed, 20 to 40 minutes.

Potatoes, boiled (in jackets), 20 to 25 minutes after the water is fairly boiling.

Potatoes, pared, about 20 minutes if of medium size; if very large, they will require from 25 to 45 minutes.

Green corn, young, from 15 to 20 minutes.

Peas, 25 to 30 minutes.

Asparagus, 15 to 20 minutes, young; 30 to 50 if old.

Tomatoes, 1 to 2 hours.

String beans and shelled beans, 45 to 60 minutes or longer.

Beets, boiled, 1 hour if young; old, 3 to 5 hours.

Beets, baked, 3 to 6 hours.  Carrots, 1 to 2 hours.

Parsnips, 45 minutes, young; old, 1 to 2 hours.

Turnips, young, 45 minutes; old, 1-1/2 to 2 hours.

Winter squash, 1 hour.  Cabbage, young, 1 hour; old, 2 to 3 hours.

Vegetable oysters, 1 to 2 hours.

Celery, 20 to 30 minutes.

Spinach, 20 to 60 minutes or more.

Cauliflower, 20 to 40 minutes.

Summer squash, 20 to 60 minutes.

If vegetables after being cooked cannot be served at once, dish them up as soon as done, and place the dishes in a bain marie or in pans of hot water, where they will keep of even temperature, but not boil.  Vegetables are never so good after standing, but they spoil less kept in this way than any other.  The water in the pans should be of equal depth with the food in the dishes.  Stewed vegetables and others prepared with a sauce, may, when cold, be reheated in a similar manner.