ToPRESERVEthe fresh green color of beans, peas and greens, a pinch of baking soda (a pinch is less than ⅛ 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.
LITHO IN U.S.A.F-500-1-38
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