The New Zealand Railways Magazine, Volume 14, Issue 7 (October 2, 1939)
Kitchen Lore. — Vegetables
Green Vegetables.—Boil quickly with the lid off the saucepan. Strain well directly they are soft, and serve at once. Salt should not be added until vegetables are nearly tender. Many vegetables—peas, cabbage, etc.—are improved in flavour by adding a little sugar. Do not over-cook vegetables.
Root Vegetables.—Put into fast boiling water to about half cover. Cook gently with lid on saucepan. Add salt when nearly cooked. Strain directly they are tender. Add a little dripping or butter. Serve at once.
To steam: Place prepared vegetables in colander or steamer over a saucepan of boiling water. Keep the water boiling and the vegetables covered.