INTRODUCTION 1
SECTION I The serving of vegetables 3
SECTION II Preparing processes: 5
1. Scraping, peeling, cooking in skin 5
2. The use of outer leaves of cabbage and cauliflower 5
3. Size into which vegetables are cut up 6
4. Steeping in water 7
SECTION III The cooking process: 8
1. How the vegetables are cooked 8
2. The amount of water used for boiling 8
3. Are the vegetables put in cold or hot water 9
4. The length of time vegetables are cooked 11
SECTION IV Three general questions: 12
1. The reheating of cooked vegetables 12
2. Use of vegetable water 13
3. Use of soda and bicarbonate 14
SECTION V Boiling of milk 15
APPENDIX I Sample 16
APPENDIX II Tables on group differences 17
APPENDIX III Type of fuel used for cooking by housewives of the poorer working class 30
APPENDIX IV Summary tables on the methods of preparing and cooking vegetables 31

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