Front of the Vegetable Cookery newspaper clipping with no indication of which publication it is from or when it was printed.
- To preserve the fresh green color of beans, peas, and greens, a pinch of baking soda (a pinch is less than 1/8 teaspoon) should be added to the cooking water
- Red vegetables will be most pleasing in appearance if a little vinegar is added to the cooking water
- A little vinegar in the cooking water will keep white vegetables from yellowing
- In the case of old carrots, a pinch of baking soda will shorten the cooking time