Evening Republican, Volume 15, Number 80, Rensselaer, Jasper County, 4 April 1911 — Water in Cooking. [ARTICLE]

Water in Cooking.

All cooks do not understand the different effects produced by hard and soft water in cooking meat and vegetables. Peas and beans cooked in bard water containing lime dr gypsum will not- boil tender, because these substances harden vegetable caseine. Many vegetables, as onions, boil nearly tasteless in soft water, because all the flavor Is boiled out. The addition of salt often checks this, as in the case of onions, causing the vegetable to retain the peculiar flavoring principles, besides such nutritious matter as might be lost in soft water.