If anything, no matter what, goes bad—­milk, soup, vegetables—­throw it out without hesitation.  It is a pity to waste things—­and this ought to be prevented by good management—­but surely it is much greater waste to use tainted food.  Better miss a meal, if need be, than make a refuse bin of our bodies.  All this may seem a digression, but I am so thoroughly convinced that a large proportion of the “ills that flesh is heir to”—­and we accept the inheritance with a resignation “worthy of a better cause”—­is due to unsound or improperly prepared food, that I make no apology.  Many people have told me that they daren’t touch certain vegetables, and when I have seen these as served by them have cordially agreed with them.  The most common error, especially with green vegetables, like

Cabbage, Savoys, Brussels Sprouts, Greens, &c.,

which all require much the same treatment, is over-cooking.  There seems to be a popular notion, somehow, regarding vegetables, that the more you cook them the better they are, and after all the substance and flavour has been boiled out of them, people wonder how anyone can relish such stuff!  Each vegetable should get just the bare amount of cooking necessary, and no more.  If they have to wait for some time before serving, stand over boiling water as directed above.  Most vegetables may be cooked entirely by

Steaming.

This conserves all their own juices which contain the various valuable natural salts, alkalies, &c., so necessary to health, and which we so vainly try to make up by the addition of crude minerals.

Carrots, Turnips, Potatoes,

and all root vegetables and tubers, are best cooked by steaming.  Steamers with perforated bottoms to fit the various sizes of saucepan are now to be had from any ironmonger.  A very good way to cook carrots, turnips, and parsnips, is to make up a good white sauce, put in Queen pudding-bowl or some other such dish, lay in the carrots, parsnips, &c.  Cover and steam till cooked.  If rather old, they may first be par-boiled.  This should be done before the skin is removed.

Beetroot

should always be steamed by preference, but quite as much care must be taken not to break any of the fibres, or it will “bleed” as in boiling.  When tender, which will take from two to four hours, pare and cut in slices.  It may either be dressed with vinegar, lemon juice, &c., to serve cold, or fried and served with white or tomato sauce as a hot vegetable.

Green Peas

may also be steamed in a jar or basin like stewed fruit.  A very little water and a little lemon juice should be added.  If to be boiled, have a small saucepan with fast boiling water to barely cover, a little sugar, salt, lemon juice, and sprig of mint.  Boil fast till tender.  Drain and serve with butter only.

French Beans