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General guidelines for cooking

General guidelines for cooking

Food should be cooked at a medium temperature for a long time. Vegetables and meat should be cooked in water which covers them to a depth of one or two fingers. Food should not be salty. Greens and meat have enough salt in them without any added salt being necessary. When cooked food is blended it should be like a thin cream and should come off the spoon easily. Infants find it difficult to swallow and digest thick soups.

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