ESSENTIALS OF COOKING VOLUME 2-2

ESSENTIALS OF COOKING VOLUME 2-2

PURCHASE AND CARE OF VEGETABLES

PURCHASE OF VEGETABLES

20. As in the case of other foods, the purchase of vegetables in the

market requires special knowledge and attention in order that the best

value may be obtained for the money expended. The housewife who has a

limited amount of money to spend for food does not buy wisely when she

purchases vegetables out of season or those which must be shipped long

distances. On the other hand, it will be found that vegetables bought in

season as well as those which are plentiful in the particular locality

in which they are sold, especially if they are perishable vegetables,

are lowest in price and are in the best condition for food. Therefore,

whether the income is limited or not, it is wisdom on the part of the

housewife to buy vegetables that grow in the neighboring region and to

purchase them when they are in season.

21. A very important point for the housewife to keep in mind regarding

the purchase of vegetables is that their price is determined not by

their value as food, but by their scarcity and the demand for them.

Take, for example, the case of mushrooms. As shown in Table I, this

vegetable is low in food value, containing only 210 calories to the

pound, but, if purchased, they are always an expensive food. The high

price asked for mushrooms is entirely dependent on their scarcity. If

there is much demand in a certain community for a food that is not

plentiful in the market, the price of that food always goes up. As in

the case of mushrooms, many expensive foods add practically nothing in

the way of nourishment, their only value being in the variety of flavor

they supply.

22. Furthermore, in order to provide wisely, the person who purchases

vegetables for the family should be able to judge whether she is getting

full value in food for the money she invests. She cannot always do this

with each particular vegetable purchased, but she can buy in such a way

that what she purchases will average correctly in this respect. The

perishable vegetables should be bought as fresh as possible. No

difficulty will be experienced in determining this, for they will soon

wither or rot if they are not fresh, but the point is to find out their

condition before they are bought. The housewife should be ever on the

alert and should examine carefully the vegetables she buys before they

are accepted from the grocer or taken from the market. In the case of

certain vegetables, it is possible to conceal the fact that they are

stale. For instance, the outside leaves of a head of lettuce or endive

are sometimes removed and only the bleached center is offered for sale;

but this always indicates that the outside leaves were either withered

or spoiled or they would not have been taken off.

23. Much of the spoiling of vegetables can be avoided if proper

attention is given to them in the market. Food of this kind should be so

displayed that it is not exposed to the dirt and dust of the street, nor

to flies and other destructive vermin. The practice of displaying

vegetables on a stand in front of a store is gradually losing favor with

the housewife who understands the sanitary precautions that should be

taken with foods. On the other hand, housewives owe it to the merchant

not to handle the foods they are going to buy, for the handling of them

not only injures them so that they will not keep well, but renders them

unfit to be accepted by the next purchaser.

24. The manner in which vegetables are sold should also receive

consideration. It has been the custom to sell them by measure, but both

housewives and merchants have come to realize that it is fairer to sell

them by weight. Experience has shown that a pound is much more likely to

be always uniform than is a quart or a peck. This is due to the fact

that no two dealers are likely to measure in exactly the same way, even

though the measures they use are up to the standard in size. Then, too,

especially in the case of vegetables that are of various sizes and

shapes, it is impossible to fill a measure properly because of the shape

of the vegetables, and so either the housewife often receives short

measure or the merchant gives more than the measure requires. All

difficulty of this kind is entirely overcome when vegetables

are weighed.

CARE OF VEGETABLES

25. PERISHABLE VEGETABLES, that is, those which spoil quickly, are

usually bought in small quantities, and so are used up quickly. However,

if they are kept on hand for only a day or so, they require a definite

amount of care in order to insure the most satisfactory results in their

use. To prevent them from spoiling or withering, they should be kept in

a cool, damp place until they are needed. The most effective and

convenient way in which to accomplish this is to store them in a

refrigerator or other similar device. If ice cannot be obtained, the

cellar should be utilized. Before vegetables of this kind are put away

after being delivered from the market, they should be looked over

carefully, and any that are spoiled should be discarded in order to

prevent others that they might touch from becoming tainted. As little

handling as possible, however, is advantageous, because when such foods

become bruised and are then allowed to stand they are likely to spoil

very quickly.

26. The less perishable vegetables, commonly called WINTER VEGETABLES

because they may be kept through the winter, may be bought in quantity,

provided proper storage facilities to prevent them from spoiling are

available. Potatoes, in particular, are usually purchased in this way,

for, as a rule, they may be obtained at a better price than when bought

in small quantities, and then, too, they are a vegetable that most

families use nearly every day. If they are bought in quantity, they

should first be thoroughly tested, for often a potato looks very well on

the outside while its texture and flavor may not be at all in accordance

with its appearance. Great care should also be exercised to see that

this vegetable, as well as carrots, turnips, parsnips, etc., has not

been frosted, for frost ruins them as to texture and keeping qualities.

All such vegetables as these, provided they must be stored for any

length of time, keep best in a cold, fairly dry atmosphere. To prevent

them from sprouting, the storage room should, if possible, be kept dark,

but in case they do sprout, the sprouts should be removed as soon as

they are discovered. The best receptacles for the storage of these

winter vegetables are bins, a convenient type of which is shown in

Essentials of Cookery, Part 2, and the most satisfactory place in

which to put such bins is a cellar that has a dirt floor rather than a

board or a cement floor.

CLASSIFICATION OF VEGETABLES

27. Because of their difference in physical structure, both as plants or

parts of plants, and their variation in chemical composition, it is a

rather difficult matter to classify vegetables. The vegetables that are

discussed throughout these Sections are therefore not included in any

classes, but are arranged alphabetically, a plan that the housewife will

find very convenient. However, there are a few general classes whose

names and characteristics should be known by the housewife, for an

understanding of them will enable her to make a more intelligent use of

this food. These classes, together with a brief description of the

features that characterize them and the names by which the principal

varieties are known, are here given.

28. SUCCULENT VEGETABLES are those which are generally eaten for their

appetizing effect and their value as a source of mineral salts and bulk.

These vegetables, which get their name from the fact that they are juicy

in texture, include the greens, such as spinach, Swiss chard, dandelion,

lettuce, etc., also celery, asparagus, cabbage, and all other plants

whose green leaves and stems are edible. Succulent vegetables may be

cooked, but they are often used as cold relishes or in the making

of salads.

29. ROOT, TUBER, and BULB VEGETABLES form another class. Examples of

several well-known roots are shown in Fig. 1, which from left to right

are salsify, carrots, turnips, and parsnips. The varieties included in

this class are closely related as to food value, and on the whole

average much higher in this characteristic than do the succulent

vegetables. Irish potatoes and Jerusalem artichokes are examples of

tubers; sweet potatoes, beets, radishes, etc., belong to the roots; and

onions and all the vegetables related to the onion, such as garlic,

shallots, and leeks, are illustrations of bulbs or enlarged underground

stems.

30. FRUIT and FLOWER VEGETABLES form a third class. They present great

variety in appearance, structure, and composition. To this class belong

cucumbers, eggplant, winter and summer squash, vegetable marrow,

tomatoes, peppers, and okra, which are in reality fruits but are used as

vegetables. Flower vegetables include California, or French, artichokes,

and cauliflower, all of which are in reality the buds of flowers or

plants and are eaten for food.

31. LEGUMES form a fourth class of vegetables, and they include all the

varieties of beans, peas, and lentils. When these foods are mature and

dried, they have the highest food value of all the vegetables. Among the

beans are Lima beans, kidney beans, navy, or soup, beans, soy beans, and

many others. The peas include the various garden varieties that have

been allowed to mature, cow-peas, and many others, some of which are not

suitable for human consumption. The lentils occur in numerous varieties,

too, but those commonly used are the red, yellow, and black ones. To

legumes also belong peanuts, but as they are seldom used as vegetables

in cookery, no further mention is made of them in this Section.

* * * * *

VARIETIES OF VEGETABLES AND THEIR PREPARATION

GENERAL METHODS OF PREPARATION AND COOKING

32. PREPARING VEGETABLES FOR COOKING.--Before many vegetables can be

cooked, they require a certain amount of preparation, such as washing,

soaking, peeling, cutting up into suitable sizes, etc. When they must be

peeled, great care should be taken not to remove too much of the

vegetable with the skin. Whenever it is possible to do so, vegetables

should be cooked in their skins, as there is much less waste of edible

material if the skins are removed after cooking. Potatoes that are to be

fried, hashed brown, or used for salad and other similar dishes may be

boiled in their skins and peeled afterwards just as conveniently as to

be peeled first and then boiled. Indeed, this plan is strongly

recommended, for it not only saves material that is removed in the

peeling but also conserves the mineral salts and the soluble food

material, much of which is lost in the water during the cooking.

33. If it is desired to remove the peeling before cooking, it will be

found more economical to put the vegetables in water and then scrape off

the skins than to cut them off with a knife. This method is especially

satisfactory with new potatoes and with such vegetables as carrots,

parsnips, salsify, and turnips. The scraping can be accomplished more

easily if the vegetables are first plunged into boiling water for a few

minutes and then dipped into cold water.

When entire heads of such vegetables as cabbage, cauliflower, Brussels

sprouts, etc. are to be cooked, they should be soaked, head down, for at

least 1/2 hour in salted water made by adding 1 teaspoon-full of salt to

1 quart of water. This is done in order to remove any bugs or worms that

may be lodged in the head. The correct proportion of salt is an

important detail of this process, for if salt water that is too strong

is used, it will kill the bugs or worms and they will remain in the

head. 34. METHODS OF COOKING APPLIED TO VEGETABLES.--The usual methods

of cooking applied to vegetables are boiling, steaming, baking, stewing,

frying, sauteing, broiling, and roasting. Which one of these to select

depends, of course, on the particular kind of vegetable that is to be

cooked and the result that is desired, but, if possible, an effort

should be made to select an economical method. Starchy vegetables, such

as Irish and sweet potatoes, beans, etc., develop a more delicious

flavor when they are baked than when they are cooked by any other method

of preparation. Steaming is an excellent means of preparing vegetables

that must be cooked by moist heat, especially when it is desired that no

soluble material be lost, as is often the case in boiling. Frying and

sauteing, when applied to vegetables, usually produce a delicious

flavor, but often render the vegetables decidedly indigestible. For this

reason, vegetables so prepared should seldom if ever be served to

children and to persons whose digestion is not good.

35. EFFECT OF COOKING ON VEGETABLES.--The various ways in which cooking

affects vegetables should be thoroughly understood by the housewife. In

the first place, some methods conserve the food material whereas others

waste it. For instance, boiling in water, which is probably one of the

most common ways of cooking vegetables, is decidedly advantageous in

some respects, but the water dissolves much of the soluble material,

such as mineral salts, sugar, etc., found in the vegetables, so that

unless some use is made of this water in the cooking of other foods,

considerable waste results. On the other hand, steaming and baking

permit no loss of food material, and so they should be applied to

vegetables whenever it is desired to conserve food substances.

36. The flavors of vegetables are greatly changed during the process of

cooking, being increased in some cases and decreased in others. In the

case of such strongly flavored vegetables as cabbage, cauliflower,

onions, etc., it is advisable to dissipate part of the flavor. Therefore

such vegetables should be cooked in an open vessel in order that the

flavor may be decreased by evaporation. Vegetables mild in flavor,

however, are improved by being cooked in a closed vessel, for all their

flavor should be retained. The overcooking of vegetables is sometimes

responsible for an increase of a disagreeable flavor. 37. Another

feature of vegetables often changed by cooking is their color. For

instance, green vegetables do not, upon cooking, always remain green. In

many cases, the color may be improved by adding a very small quantity of

soda to the water in which the vegetables are cooked. Attention should

also be given to the length of time vegetables are subjected to heat,

for the overboiling of some vegetables is liable to develop an

unattractive color in them. This is particularly the case with cabbage,

cauliflower, and Brussels sprouts, which develop not only a strong,

disagreeable flavor but also a reddish color when cooked too long.

38. The application of heat to vegetables also has a definite effect on

them. By sufficient cooking, the cellulose of vegetables is softened to

the extent that it is less irritating and much more likely to be partly

digested than that of raw vegetables. The acids of fruits increase upon

cooking, and so the acidity of vegetables is increased to a certain

extent. Vegetables that contain starch are rendered digestible in no

other way than by cooking. On the other hand, the protein material of

this food is coagulated by the application of heat, just as the white of

an egg or the tissue of meat is coagulated and hardened. However,

cooking is the only means of softening the cellulose that surrounds

this material.

Still, high-protein foods, such as beans, peas, and lentils, can be much

improved if they are cooked in water that is not very hard. The lime in

hard water has a tendency to harden them to the extent that they require

a much longer time to cook than when soft water is used. These

vegetables may be still further softened by the addition of a small

quantity of soda to the water in which they are cooked, but care should

be taken not to use too much soda, as it will injure the flavor. When

soda is used, the vegetable should be parboiled for 10 or 15 minutes in

the soda water and then drained and cooked in fresh water. This method,

of course, does not apply to vegetables that are cooked in soda water to

retain their color.

39. Salt is always added in the cooking of vegetables to season them. In

the use of salt, two important points must be borne in mind: first, that

it has the effect of hardening the tissues of the vegetable in much the

same manner as it hardens the tissues of meat; and, secondly, that it

helps to draw out the flavor of the vegetables. These two facts

determine largely the time for adding the salt. If an old, tough,

winter vegetable is to be prepared, it should be cooked until nearly

soft in water that contains no salt, and the salt should be added just

before the cooking is finished. When it is desired to draw out the

flavor, as, for instance, when vegetables are cooked for soup or stews,

the salt should be supplied when the vegetables are put on to cook.

Young tender vegetables may be cooked in salt water, but as such water

extracts a certain amount of flavor, an effort should be made to use it

in the preparation of stews, sauces, and soups.

SAUCES FOR VEGETABLES

40. Vegetables may, of course, be served plain, but they are greatly

improved in flavor, nutritive value, and often in appearance by the

addition of a well-seasoned sauce. Numerous sauces are used for this

purpose, the one to select depending somewhat on the vegetable, the

method of cooking employed, and the flavor that is desired. Recipes for

the sauces found to be most satisfactory are here given. It will be well

to practice the making of these, so as to become familiar with them and

thus know just what sauce is meant when reference is made to a

particular sauce in the recipes for vegetables. The quantities given in

the recipes for sauces will make sufficient sauce to dress the

vegetables required for four to six persons. White sauce, which is

probably the one that is used oftenest, may be made in various

thicknesses, as has been explained previously. However, the medium white

sauce has been found to be the one most nearly correct for vegetables

and consequently the one most preferred.

MEDIUM WHITE SAUCE

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

1 c. milk

Melt the butter and add the flour, salt, and pepper. Pour into this the

milk, which has been previously heated, and cook together until the

flour thickens completely. Pour over the vegetable, from which the water

has been previously drained, and serve.

VEGETABLE SAUCE

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

1/2 c. milk

1/2 c. water in which vegetable was cooked

Melt the butter, add the flour, salt, and pepper, and pour into this

the heated liquids. Cook until the mixture thickens. Pour over the

drained vegetable and serve hot.

DRAWN-BUTTER SAUCE

1/4 c. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

1 c. hot water

Melt the butter, add the flour, salt, and pepper, and pour into this the

hot water. Boil for a few minutes and serve.

HOLLANDAISE SAUCE

1/3 c. butter

1 Tb. flour

1/4 tsp. salt

1/2 c. boiling water

1 egg yolk

2 Tb. vinegar or lemon juice

Melt the butter, add the flour, salt, and water, and cook until the

mixture thickens. While still hot, pour over the slightly beaten egg

yolk, beating constantly to prevent curding. Add the vinegar or lemon

juice. Serve with vegetables that have been boiled in salt water.

SOUR-CREAM DRESSING

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

3/4 c. milk or sweet cream

1/4 c. vinegar

Melt the butter and add the flour, salt, and pepper. Pour into this the

heated milk or cream, and allow the sauce to thicken. Then add the

vinegar, stirring rapidly, and serve hot.

TOMATO SAUCE

1-1/2 c. stewed tomatoes

1 slice onion

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

Heat the tomatoes with the onion and force through a sieve. Melt the

butter, add the flour, salt, pepper, and the strained tomatoes. Cook

together until thick, remove, and serve hot with a vegetable.

MAITRE D'HOTEL SAUCE

1/3 c. butter

1 Tb. chopped parsley

2 Tb. lemon juice

1/4 tsp. salt

Dash of pepper

Melt the butter and add the chopped parsley, lemon juice, salt, and

pepper. Mix well, and allow the whole to boil, but not to brown. Pour

over the vegetable and serve.

PARSLEY-BUTTER SAUCE

1/2 c. butter

1 Tb. chopped parsley

1/2 tsp. salt

Dash of pepper

Heat the butter in a saucepan until it is well browned, and then add

the parsley, salt, and pepper. Allow the sauce to become hot, but not to

boil. This is an excellent sauce to use over new potatoes or diced

vegetables, such as turnips or carrots.

ASPARAGUS AND ITS PREPARATION

41. ASPARAGUS is a vegetable that consists of the shoots of the plant,

which are eaten before the blossoms develop. It grows quickly and is

very tender if the shoots are clipped at just the right time after they

appear above the ground. It comes early in the spring, being about the

first green vegetable that gets into the local market, but its season is

comparatively short. It does not keep long after it is purchased and is

better when it is used at once. If asparagus must be kept for any length

of time, it should be stored in a cool, damp place.

42. In selecting asparagus, it should be remembered that there are two

varieties, one of which is green and the other white. The stems of the

green asparagus should be green to the bottom, and should not be hard

nor woody where they are cut from the plant. However, if a part of the

stems is found to be woody, the hard ends should not be rejected, for

the outside may be peeled off and the center used, or the hard ends may

be cooked with other vegetables for the making of soup. The white

asparagus will have slightly green tips, while the rest of the stem

will be white.

Asparagus is one of the succulent vegetables comparatively low in food

value. It contains, as Table I shows, only one-fourth as many calories

to the pound as potatoes. Its food value, however, may be increased by

dressing it with butter after the vegetable has been cooked or by

serving with it a sauce made with milk, butter, flour, etc. Then, too,

asparagus is sometimes served on toast, which is another means of making

a more nutritious dish out of this vegetable.

In its composition, asparagus contains a diuretic, that is, a

substance that has an effect upon the kidneys, and that is known as

asparagine. Because of the presence of this substance, asparagus is

thought to be injurious to those who have kidney trouble, but it need

not be avoided except in some forms of this disease. 43. PREPARATION

FOR COOKING.--To prepare asparagus for cooking, strip the tiny scales

from the sides of the stems by means of a small paring knife. These hold

sand and are responsible for the presence of the grit that is sometimes

found in a cooked dish of asparagus even when the housewife feels

certain that she has washed it as clean as possible. Then wash the stems

thoroughly in several cold waters, lifting them out of the water after

each washing instead of pouring the water off of them. If the water is

poured off the stems, the sand that has been washed from them is likely

to remain in the bottom of the pan and mix with the vegetable again.

When the asparagus has been sufficiently washed, it may be used in the

full lengths or cut into pieces of any desired length, 1 inch being the

size that is usually preferred. If stems are to be cooked whole, it is a

good plan to form them into a bunch as when purchased and tie the bunch

with a tape or a string. When this is done, the string should, of

course, be cut and removed before the asparagus is served. A point to

remember about the preparation of this vegetable is that it should

always be cooked in boiling, salted water.

44. ASPARAGUS WITH BUTTER DRESSING.--Perhaps the simplest way in which

to prepare asparagus is to cook it in salted water and then serve it

with a butter dressing. When prepared in this way, it may be served

plain, but it becomes more attractive, as well as more nutritious, if it

is placed on squares of toast.

For this dish, secure a bunch of fresh, tender asparagus, wash it

thoroughly, and then, as desired, cut it into inch lengths or allow it

to remain whole. Pour enough boiling water over it to cover well, add

salt in the proportion of 1 teaspoonful to each quart of water, and

allow it to cook until the stems may be easily pierced with a fork,

which in most cases will require not more than from 10 to 15 minutes.

The length of the cooking is an important factor with this vegetable,

for when it is overcooked its flavor is not so agreeable as when it has

had just enough cooking. When the asparagus is done, drain off the

water, season with a little more salt and a dash of pepper, and, if it

is to be served without toast, add 1 tablespoonful of butter for each

bunch cooked, allowing the butter to melt. In case it is to be served on

toast, allow a small amount of the liquid in which it was cooked to

remain on it, add the butter to this, and, after placing several of the

stems or a number of the pieces on the squares of toast, dip a little of

the liquid over all. 45. CREAMED ASPARAGUS ON TOAST.--A still more

nutritious dish can be prepared from asparagus by combining it with a

cream sauce and serving it on toast. The sauce supplies protein and fat

and the toast furnishes carbohydrate, substances in which this vegetable

is low. Numerous ways of serving this combination may be resorted to,

but one of the most attractive methods is illustrated in Fig. 2. As here

shown, a small bunch of the stems is slipped through a ring of toast cut

by means of round cutters of two sizes. If it is not desired to use

toast for this, a ring of lemon rind or pimiento may be substituted, or

the ring may be omitted altogether and the stems merely laid in an

orderly manner on a square of toast. Also, with this dish, as with the

previous one, the asparagus may be cut into inch lengths instead of

being cooked whole.

To prepare creamed asparagus, clean it in the manner explained in Art.

43. Then either cut it into inch lengths or allow the stems to remain

whole, and cook it in enough boiling salted water to cover it well.

While the asparagus is cooking, prepare a medium white sauce. As soon as

the asparagus has cooked enough to be pierced with a fork, pour off the

water and serve with the sauce in any of the ways already suggested. If

the asparagus is left whole, the sauce is poured over it after it is

placed on the toast, but when it is cut into small pieces, it is usually

combined with the sauce and the creamed vegetable then poured over

the toast.

46. SCALLOPED ASPARAGUS.--Another nutritious dish with asparagus as its

base is scalloped asparagus. This involves all the ingredients used in

creamed asparagus, but to give it still more food value, cheese is

also added.

SCALLOPED ASPARAGUS

(Sufficient to Serve Six)

1 bunch asparagus

2 Tb. butter

2 Tb. flour

1 c. asparagus stock

1/2 c. milk

1/4 tsp. salt

1 c. buttered cracker crumbs

1/2 c. grated cheese

Clean the asparagus according to the directions given in Art. 43. Cut

it into inch lengths and cook in boiling salted water until it is tender

enough to be pierced with a fork, and then drain. Prepare a sauce by

melting the butter, adding the flour, and pouring into this mixture the

heated stock and milk seasoned with the salt. Put a layer of the

buttered crumbs in the bottom of a baking dish, and pour half the

asparagus over them. Sprinkle the asparagus with one-third the cheese

and add another layer of crumbs. Sprinkle this with one-third the

cheese. Add the remainder of the asparagus and the crumbs and sprinkle

the rest of the cheese on top. Pour the sauce over the entire mixture,

place in the oven, and bake until heated thoroughly and the top is

slightly browned. Serve from the baking dish.

* * * * *

BEANS AND THEIR PREPARATION

VARIETIES OF BEANS

47. Of all the vegetables commonly used for food, BEANS afford the

greatest variety. However, there are two principal classes into which

all varieties of this vegetable can be placed, namely, string beans

and shell beans. String beans include both the pods and the seeds, and

are used when the beans are very young. Shell beans consist of the

seeds, which are allowed to mature either partly or entirely and are

taken from the shells before cooking. Those which are partly developed

are cooked when they are fresh, but the ones that are allowed to mature

completely are dried and then stored for use at any time during the

year. In some cases, the same variety of beans may be used in the three

ways mentioned, while in others certain kinds are raised expressly for

one of these purposes.

48. The food value of beans increases as they mature, as will be

observed upon reference to Table I. The very young beans, that is, the

string beans, which include the pods and all, are comparatively low in

food value, being only a little higher than asparagus. To increase the

food value of these, fat meat, butter, or other fat is supplied in their

cooking, or milk or a cream sauce is added before they are served. Fresh

shell beans have much more nutriment than string beans, whereas dried

beans are very high in food value. It is this characteristic of dried

shell beans that makes them a very good meat substitute.

STRING BEANS

49. VARIETIES OF STRING BEANS.--There are two general varieties of

string beans: the yellow ones, which are commonly known as wax beans,

and the green ones, which are the ones usually meant when the term

string beans is used. Numerous varieties exist among these classes, and

some are very much better than others. Many of them have strings, but

others are stringless and consequently are easier to prepare. Whatever

kind is used should be picked from the vines before the beans are old

enough for the pods to develop woody fibers. Otherwise they will not be

palatable, for when they have reached this stage it will be impossible

to cook them soft.

50. SELECTION AND CARE.--Small, round, rusty-looking spots are common to

both string and wax beans; but when such spots are present they must be

removed before cooking. As there is considerable waste in the

preparation of such beans for the table, it is wise in buying string

beans to select those whose surface is not marred with such blemishes.

In addition, the beans should be as fresh as can be obtained and crisp

and tender enough to snap when the pods are bent in half. Proper

attention should be given to them after they are purchased, too. If

possible, they should be cooked immediately, but if this cannot be done

they should be kept in a cool, damp place to prevent them from becoming

limp. However, if they wilt before they can be cooked, they may be

freshened by allowing them to stand in cold water for a short time.

51. PREPARATION AND COOKING.--To prepare beans for cooking, wash them

thoroughly in cold water. If the beans are of the stringless variety,

cut off the stem and blossom ends; but, in case they have strings, break

the ends and strip off the strings together with the ends, as shown in

Fig. 3. The beans may then be cooked whole or cut into inch lengths

before cooking. If it is desired to cut them, the most convenient way is

to place them in an orderly heap on a cutting board and then cut a

handful at a time, drawing a sharp knife across them as they are held on

the board. Any imperfect portions should be removed before cutting.

52. The cooking of string beans is similar to that of asparagus, except

that they require longer cooking. Put them, either whole or cut into a

kettle, cover them with boiling water to which has been added 1

teaspoonful of salt to each quart of water, and cook them with the cover

on the kettle until they can be easily pierced with a fork. The length

of time required to cook them depends on the age of the beans, but

usually from 30 minutes to 1 hour will be sufficient. When they are

done, drain the water from them, but save it to make sauce for them or

to add to soup stock.

53. STRING BEANS IN BUTTER.--String beans, which, of course, include wax

beans, may be served with a sauce of some kind, but they are very

appetizing when merely drained after cooking and served with

melted butter.

To prepare beans in this manner, wash the desired amount, remove the

ends and strings, if necessary, and cut into inch lengths. Cook until

they are tender and then pour off the water. Add 1 tablespoonful of

butter for each four persons to be served, a dash of pepper, and, if

they are not salty enough, a little more salt. Allow the butter to melt

and serve the beans hot.

54. STRING BEANS WITH SALT PORK.--Those who like the flavor of salt pork

will find string beans cooked with a small piece of this meat very

appetizing. Besides improving the flavor, salt pork supplies the beans

with fat, a food substance in which they are very low.

After washing the beans that are to be cooked in this way, remove the

ends and strings, but do not cut into inch lengths. Put the whole beans

to cook in boiling water and add 1/4 pound of pork for a sufficient

amount of beans for four persons. Cook until the beans are tender, and

serve with the pork without removing from the liquid.

55. CREAMED STRING BEANS.--Perhaps the most popular way in which to

prepare string or wax beans is to cream them. Not only an appetizing

dish, but one whose food value is increased, is the result. The cream

sauce served with the beans may be made entirely of milk, but a very

satisfactory sauce can be made by using half milk or cream and half

liquid in which the beans were cooked. To prepare creamed beans, clean

the beans in the usual way and cut them into inch lengths. Put them to

cook in boiling salted water and cook until they may be easily pierced

with a fork. Pour off the water, but keep it to use in the dressing. To

dress a sufficient quantity of beans for four persons, a sauce should be

made as follows:

SAUCE FOR CREAMED STRING BEANS

1 Tb. butter

1 Tb. flour

1/4 tsp. salt

Pinch of pepper

1/3 c. rich milk or cream

1/3 c. liquid from beans

Melt the butter in a saucepan and add the flour, salt, and pepper. Pour

in the heated liquids and stir until the mixture is smooth and

thoroughly cooked. Add the sauce to the beans, heat together, and serve.

56. STRING BEANS WITH SOUR DRESSING.--A dish having an entirely

different flavor from those already explained is produced when beans are

served with a sour dressing.

To prepare beans in this way, clean a sufficient number according to the

directions already given and cut them into inch lengths. Cook them in

boiling salted water until they are tender. Pour off the water, but

retain 1/2 cupful for the dressing. Make the following sauce, which will

dress a sufficient quantity of beans for four persons:

SOUR DRESSING

2 Tb. ham or bacon fat

1 Tb. flour

1/4 c. vinegar

1/2 c. liquid from beans

Melt the fat in a double boiler, add the flour, and into this stir the

vinegar and the liquid from the beans. Cook until the mixture thickens

and pour over the beans. Reheat and serve.

SHELL BEANS

57. VARIETIES AND FOOD VALUE OF SHELL BEANS.--When beans have matured on

the vines to such an extent that the pods are no longer tender enough

for human consumption, they are picked and the seeds then used for food.

Some are picked before the seeds have entirely matured, and these, which

must be young enough to contain considerable moisture, are cooked

fresh; others are allowed to mature entirely and are then dried before

they are cooked. After being dried, beans keep indefinitely and require

no care in storage except that they must not become moist. Numerous

varieties of both fresh and dried shell beans are in use, including

navy, marrowfat, pinto, and Lima beans.

58. Fresh shell beans average about three times as much food value as

string or wax beans. Most of this is carbohydrate in the form of starch,

but they also contain considerable protein. Dried shell beans, which are

entirely different in flavor and texture from fresh ones, contain still

more nutriment, their food value being more than twice that of fresh

shell beans and over four times that of potatoes. In the entirely

matured bean, which, as has already been mentioned, belongs to the class

of vegetables called legumes, the high food value is due to the high

percentage of starch and the large amount of protein in the form of

legumin, a substance that is an important substitute for other more

expensive protein foods. This composition reveals at once the fact that

dried shell beans make an excellent food, provided some fat is added to

them in their preparation.

59. PREPARATION AND COOKING OF FRESH SHELL BEANS.--With the exception of

Lima beans, most of the varieties of fresh shell beans are placed on the

market in the pods and must be shelled after they are purchased. Green

Lima beans, however, are usually sold shelled. If the beans are

purchased in the pods, wash them in cold water before shelling, but if

they are bought shelled, wash the shelled beans. Then put them to cook

in sufficient boiling water to which has been added 1 teaspoonful of

salt for each quart. Allow the beans to cook until they may be easily

pierced with a fork. The cooking will probably require from 45 minutes

to 1-1/2 hours, depending on the age and variety of the beans.

60. SHELL BEANS DRESSED WITH BUTTER.--Any variety of fresh shell beans

may be prepared according to the accompanying recipe, but Lima beans are

especially delicious when cooked in this way.

Prepare and cook the beans as directed in Art. 59. When they are

sufficiently cooked, pour off the water, season with additional salt, if

necessary, and a dash of pepper, and add 1 tablespoonful of butter for

each four persons to be served. Allow the butter to melt and serve the

beans hot. 61. SHELL BEANS IN CREAM.--Fresh shell beans are especially

appetizing when they are dressed with cream. Besides improving the

flavor, cream also adds considerable food value, an item that should not

be overlooked.

For this dish, prepare and cook the beans in the manner explained in

Art. 59. When they are tender, pour off the water and season with

additional salt and pepper. Then for each four persons to be served, add

1 tablespoonful of butter and 1/2 cupful of thin cream. Heat the beans

well in the cream and serve.

62. BEAN PUREE.--Persons with whom the coarse skins that must

necessarily be eaten with beans disagree, find bean puree very

satisfactory. To prepare it, clean and cook the beans in boiling salted

water according to the directions given in Art. 59. Then pour off the

water and force the beans through a ricer or a sieve. Add sufficient

butter, salt, and pepper to season well and serve hot.

63. COOKING OF DRIED SHELL BEANS.--Before dried shell beans of any

variety are cooked, look them over very carefully, reject any that are

unfit for use, and wash the rest in cold water. They may then be cooked

without further preparation, but in order to hasten their cooking and

save fuel in their preparation, it is a good plan to moisten them by

soaking them in water before cooking. If they are to be soaked, place

them in cold water and allow them to remain there for 8 to 12 hours.

Then put them on to cook in water to which has been added a small pinch

of soda. Parboil the beans in this water until the outside skin begins

to crack and then pour off the water. While it is true that a certain

amount of mineral salts and perhaps a small percentage of food value are

lost in this procedure, because the water that is poured off is too

strong to be used for any other purpose, the improvement in the flavor

warrants any loss that might occur. After pouring off the water, wash

the beans in cold water, add fresh water to continue the cooking, and

allow the beans to simmer slowly until they are cooked soft enough to

crush between the fingers, but still retain their original shape.

Nothing is gained by cooking them rapidly on a hot fire, and

considerable fuel is wasted by this practice.

The fireless cooker and the double boiler are excellent utensils for the

cooking of dried beans, because they cook the beans at a temperature

below boiling point. They therefore cook the beans soft with little

difficulty and prevent the protein from becoming hard. The theory of the

cooking of protein--that is, the higher the temperature, the harder the

coagulation--applies in the cooking of dried beans, just as it does in

the cooking of eggs or milk.

64. STEWED NAVY BEANS.--The common small white beans are called navy

beans from the fact that they are much used in the navy. These may be

prepared in various ways, but the simplest method is to stew them. In

the preparation of this dish, as well as any other made from dried

beans, it will be well to remember that 1/2 cupful of beans is usually

sufficient to serve four persons when they are cooked.

Look over the required amount of beans, reject any that are imperfect,

wash thoroughly, and put to soak overnight in cold water. Pour off any

water that remains, cover well with boiling water, and add a pinch of

soda. Cook slowly until the skins begin to burst. Pour off the water,

add fresh hot water and 1 teaspoonful of salt for each quart of water,

and allow to simmer until the beans may be easily crushed between the

fingers. During this process, the water should cook down until just a

sufficient amount to serve with the beans remains. When this is

accomplished, add 1-1/2 tablespoonfuls of butter, a dash of pepper, and,

if necessary, additional salt. Instead of the butter, ham or bacon fat

may be used for seasoning, or a small piece of ham or salt pork may be

cooked with the beans and the fat omitted. Serve the beans hot.

65. LIMA BEANS IN CREAM.--Dried Lima beans, when combined with thin

cream, make a very appetizing dish. To prepare them in this way, clean,

soak, and cook them as explained in Art. 63. When they are soft enough

to crush easily between the fingers and the water has boiled down so

that practically none remains, add 1/2 cupful of thin cream to a

sufficient quantity for four persons. Allow the beans to simmer for a

short time in the cream, add additional salt and a dash of pepper for

flavoring, and serve.

66. LIMA BEANS EN CASSEROLE.--While the small varieties of dried beans

are more commonly baked than the larger ones, Lima beans will be found

especially delicious when prepared in a casserole.

LIMA BEANS EN CASSEROLE

(Sufficient to Serve Six)

1 c. dried Lima beans

1/4 c. ham or bacon fat

2 c. milk

2 tsp. salt

1/4 tsp. pepper

Soak the beans overnight and then parboil them in soda water. Drain off

the water and turn the beans into a baking dish. Add the fat, milk,

salt, and pepper. Cover the dish and bake until the beans are soft.

Serve hot from the casserole.

67. LIMA-BEAN LOAF.--If a dish that is not only appetizing, but

sufficient in food value to be used as a meat substitute, is desired,

Lima-bean loaf, should be selected. This is very good when served

alone, but it becomes more attractive and at the same time more

palatable when a sauce or gravy is added.

LIMA-BEAN LOAF

(Sufficient to Serve Six)

1 c. dried Lima beans

2 c. bread crumbs

Milk to moisten crumbs

2 eggs

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. celery salt

2 Tb. butter

Soak the beans overnight and parboil them in soda water. Pour off this

water, cook until tender in boiling salted water, and then drain.

Moisten the bread crumbs slightly with milk, mix them with the beans,

and add the beaten eggs and seasoning. When the entire mixture is well

blended, place in a loaf pan, dot the top with the butter, and bake in

the oven until nicely browned and quite firm. Turn out on a platter,

garnish with parsley, and serve by cutting it into slices.

68. BEAN SOUFFLE.--Probably the daintiest dish that can be made from

dried beans is bean souffle. This is equally suitable as the main dish

for a luncheon or a home dinner. One point to remember about it is that

it should be served immediately, for souffle usually settles when taken

from the oven.

BEAN SOUFFLE

(Sufficient to Serve Six)

1 c. bean pulp

1 tsp. salt

1/8 tsp. pepper

1/4 tsp. celery salt

1 Tb. onion juice

2 eggs

Make the bean pulp by forcing well-cooked beans through a colander or a

press. Add all the seasoning and the beaten egg yolks. Beat the egg

whites stiff and fold them into the mixture. When well blended, pour

into a greased baking dish, or individual dishes, place in a pan

containing hot water, and bake in a moderate oven until the souffle is

set, which will require from 30 to 45 minutes. Test by tapping slightly

with the finger. If the dent thus made in the souffle springs back, it

is sufficiently baked. Remove from the oven and serve at once.

69. BAKED BEANS.--Almost any kind of dried beans may be used for baking.

Some persons prefer the small navy beans, which are mentioned in this

recipe, whereas others like the larger marrowfat beans or Lima beans.

Pinto beans have for some time been taking the place of navy beans, and

are found to be a very good substitute. To bake beans successfully, a

dish with a tight-fitting cover is required. This is made of heavy

glass, but if such a utensil is not available, very satisfactory

results can be obtained by using a heavy earthen bowl, crock, or baking

dish. To produce the delicious flavor that is agreeable to most

persons, beans should be baked a long time. Therefore, as considerable

heat is consumed in their cooking, it is a wise plan to prepare more

than enough for one meal. They may be served the second time as baked

beans, or, if this is not desired, they may be used for various other

purposes.

BAKED BEANS

(Sufficient to Serve Six)

1 pt. navy beans

2 Tb. molasses

2 tsp. salt

1/2 lb. bacon or salt pork

Soak the beans overnight, parboil in soda water, and drain. Add a

sufficient amount of water to cover the beans well, cook until they

break open, and then pour with the liquid into a baking dish. If this

liquid does not almost cover the beans, add more until it comes nearly

to the top. Add the molasses and salt, cut the salt pork into pieces,

and distribute these well through the beans, placing a piece or two over

the top. The beans should then appear as shown in Fig. 5. Place the

cover on the dish and bake in a slow oven for 4 or 5 hours. Remove the

cover occasionally, stir the beans carefully so as not to crush nor

break them, and add enough water from time to time to keep the beans

well moistened. When done, the beans should be light brown in color, but

the top should be well browned. Sometimes it will be found necessary to

remove the cover in order to brown the beans sufficiently.

70. BEAN CROQUETTES.--Left-over baked beans need never be wasted, for

there are numerous uses to which they can be put. If it is not desired

to reheat them and serve them again as baked beans, they may be utilized

in soup, salads, and sandwiches, or they may be made into souffle, as

explained in Art. 68, or into croquettes according to the accompanying

recipe. Bean croquettes may be served plain, but they are much improved

by the addition of tomato sauce.

BEAN CROQUETTES

(Sufficient to Serve Six)

2 c. cold baked beans

1-1/2 c. bread crumbs

Milk to moisten crumbs

1 egg

1 tsp. salt

Pinch of pepper

To the beans add the bread crumbs slightly moistened with milk. Stir in

the egg, beaten, and the salt and pepper. Blend the entire mixture, form

into croquettes, and roll in dry crumbs. Bake in the oven until brown,

saute in shallow fat, or fry in deep fat. Place on a platter, garnish

with parsley, and serve plain or with tomato sauce.

BEETS AND THEIR PREPARATION

71. BEETS are a root vegetable that comes in two varieties, red and

white. The red beets are more popular for cooking than the white ones,

and of these the ones that retain their dark-red color after cooking are

preferable to any other. The root, however, is not the only part of this

plant that is eaten, for the tops are also much used for food. When the

tops are to be cooked, the plants are usually not allowed to mature to

the extent that the root parts can be used; still, early in the summer,

when very small beets are to be had with the tops on, both the tops and

the beets may be used. At this age, the beets are very tender and do not

require long cooking. If the beets are not eaten when they are young,

they are allowed to mature in the ground and are then pulled in the fall

and stored for a winter vegetable.

Like other root vegetables, beets contain very little protein and fat,

but in their composition is included a fairly large percentage of

carbohydrate in the form of sugar. Their total food value is greater

than that of string beans, but is considerably less than that

of potatoes.

72. SELECTION AND CARE OF BEETS.--When beets are selected as a summer

vegetable with the idea of using both the tops and the roots, the tops

should be fresh, that is, not withered nor rotted. When the roots are to

be used, either as a summer or a winter vegetable, they should have a

smooth skin, should contain no blemishes, and, as nearly as possible,

should be uniform in size.

Summer beets require about the same care as any other vegetable; that

is, they should be kept in a cool, damp place until they are ready to be

cooked. If they are at all wilted at that time, they may be freshened by

allowing them to stand in a pan of cold water for several hours. Winter

beets, however, should be stored in a cool, dark place where they will

not freeze. A portion of the cellar that has a dirt floor is a very good

place to put the bins containing such vegetables. The woody tissue of

beets that are stored increases as the winter advances, so that any

beets that remain until spring are rather hard and extremely difficult

to cook. In fact, at times it is almost impossible to make them soft

enough to serve, but they can be greatly improved by soaking them in

cold water for a few hours before cooking them. 73. PREPARATION AND

COOKING OF BEETS.--In preparing young beets for cooking, allow an inch

or two of the stems to remain on the beets in order to prevent them from

bleeding. Of course, from winter beets, the entire stem should be

removed, as it will be dried up. Scrub beets of either variety carefully

with a vegetable brush until entirely free from dirt. Then, whether they

are old or young, put them to cook in boiling water without removing

their skins. Allow them to cook until they are soft enough to be pierced

with a fork. This is the best way in which to determine when the beets

are done, for as the length of time required to cook them depends

entirely on their age, no definite time can be stated. As soon as they

are sufficiently cooked, pour off the water, allow them to cool enough

to handle, and then remove the skins, which will slip off easily.

74. BUTTERED BEETS.--Butter added to beets increases both their

nutriment and their flavor. In order to prepare buttered beets, first

clean and cook them in the manner just explained. To remove the skins,

scrape the beets as thinly as possible, so as not to waste any more than

is necessary. Then slice them thin or cut them into 1/2-inch cubes,

season well with salt and pepper, and add 1 tablespoonful of butter for

each four persons to be served. Allow the beets to heat thoroughly in

the butter, and serve hot.

75. BEETS WITH CREAM DRESSING.--If a creamed vegetable is desired, beets

to which cream has been added will be very satisfactory. Clean and cook

the beets in the manner explained in Art. 73. Then peel, cut into

slices, place in a saucepan, and nearly cover with thin cream. Allow

them to cook in the cream for a few minutes, season with salt and

pepper, and serve.

76. BEETS WITH SOUR DRESSING.--To give variety, beets are sometimes

served with a sour dressing. Probably no other vegetable lends itself so

well to this sort of preparation as beets, with the result that a very

appetizing dish is provided.

BEETS WITH SOUR DRESSING

(Sufficient to Serve Six)

6 medium-sized beets

2 Tb. butter

2 Tb. flour

1 tsp. salt

1/8 tsp. pepper

1/4 c. vinegar

1-1/4 c. hot water

Prepare and cook the beets as explained in Art. 73. When tender, drain

them, remove the skins, and dice the beets. Make a sauce by melting the

butter in a double boiler and adding the flour, salt, pepper, vinegar,

and hot water. Cook until the flour thickens the sauce and then pour

over the beets. Heat together and serve.

77. BAKED BEETS.--If something entirely different in the way of a

vegetable dish is wanted, baked beets will meet with favor. Beets may be

baked in a covered baking dish or on the open grate of an oven. A slow

fire produces the best results, and as a rule it will take 4 or 5 hours

to bake good-sized beets.

Wash thoroughly and dry the desired number of beets. Place them in a

baking dish and set in a slow oven or place them on the open grate. Bake

until they may be pierced with a fork. Remove from the skins and serve

with a sour sauce or merely with salt, pepper, and butter.

78. PICKLED BEETS.--When beets are cooked for any of the recipes that

have been given, it will be economy to boil more than will be needed for

one meal, for a large number can be cooked with practically the same

quantity of fuel as a few. Then the remainder may be pickled by peeling

them, cutting them into slices, and pouring over them hot vinegar

sweetened slightly and flavored with spice. Pickled beets make an

excellent relish and they will keep for an indefinite period.

BRUSSELS SPROUTS AND THEIR PREPARATION

79. BRUSSELS SPROUTS look just like tiny green heads of cabbage. These

heads grow along a stem that protrudes above the surface of the ground

in much the same way as does the stem to which a head of cabbage is

attached. The heads are cut from the stem and then usually packed in

quart boxes. It is in such boxes as these that they are found in the

markets, where they can be purchased from December until early spring.

They are considered a great delicacy because of the fineness of their

flavor, which rivals that of cauliflower and, while closely resembling

that of cabbage, is much superior to it. In food value, they are

somewhat higher than cauliflower, but about equal to beets.

80. COOKING OF BRUSSELS SPROUTS.--To prepare Brussels sprouts for the

table, break off the outside leaves from the heads, and then in order to

remove any bugs that may be lodged in the heads, allow them to stand in

cold salted water for 1 hour or so before cooking. After removing the

sprouts from the salted water, pour enough boiling water over them to

cover them well, add 1 teaspoonful of salt to each quart of water, and

boil without any cover on the kettle until they can be easily pierced

with a fork. Care should be taken not to overcook the sprouts, for when

they are cooked too long they become red in color and develop a

strong flavor.

81. BUTTERED BRUSSELS SPROUTS.--When Brussels sprouts are properly

cooked and then seasoned with salt and pepper and flavored with butter,

an appetizing dish is the result. To make such a dish for about six

persons, prepare and cook 1 quart of Brussels sprouts in the manner just

explained. When they are tender, pour off the water, season with

additional salt and a dash of pepper, and add 2 tablespoonfuls of

butter. Allow the butter to melt over the sprouts and then serve hot.

If a more attractive dish is desired, the Brussels sprouts prepared in

this way may be combined with French lamb chops. Pile up the buttered

sprouts in the center of a platter, and then place broiled or sauted

lamb chops, whose ends are trimmed with paper frills, around the

sprouts in the manner shown.

82. CREAMED BRUSSELS SPROUTS.--A very satisfactory way in which to

prepare Brussels sprouts is to serve a cream sauce over them. This

sauce, of course, adds food value, and at the same time greatly

improves the flavor of the vegetable.

CREAMED BRUSSELS SPROUTS

(Sufficient to Serve Six)

1 qt. Brussels sprouts

2 Tb. butter

2 Tb. flour

1-1/2 c. milk

1 tsp. salt

Dash of pepper

Prepare and cook the sprouts as explained in Art. 80. When they are

tender, drain the water from them. Make a white sauce of the butter,

flour, milk, salt, and pepper. Pour this over the sprouts, heat

together, and serve.

83. SCALLOPED BRUSSELS SPROUTS.--Undoubtedly the most palatable way of

preparing Brussels sprouts is to scallop them. The ingredients used in

the preparation of this dish add food value, as well as flavor.

SCALLOPED BRUSSELS SPROUTS

(Sufficient to Serve Six)

1 qt. Brussels sprouts

3 Tb. butter

2 Tb. flour

1 tsp. salt

2 c. milk

1 c. buttered crumbs

Prepare the sprouts as explained in Art. 80. Cook them in boiling salted

water until they are tender, and then drain. Make a white sauce of 2

tablespoonfuls of the butter, flour, salt, and milk. Butter the crumbs

by pouring 1 tablespoonful of melted butter over them, stirring until

well blended. Place one-fourth of the crumbs in the bottom of a baking

dish, add about half of the sprouts, and place another fourth of the

crumbs over the sprouts. Add the remaining half of the sprouts and pour

the sauce over these. Sprinkle the rest of the crumbs over the top,

place in the oven, and bake until the crumbs are brown and the

ingredients thoroughly heated.

CABBAGE AND ITS PREPARATION

84. CABBAGE consists of the foliage of the cabbage plant. It is a

succulent vegetable with a high flavor; in fact, its flavor is so strong

that in many cases it disagrees with persons. However, if cabbage is

properly cooked, no apprehension need be felt about eating it, for it

can be digested by most persons. The food value of cabbage is not

high, being even less than that of string beans. The greater part of

this food value is carbohydrate in the form of sugar, but in order to

prepare cabbage so that it has any importance in the meal, considerable

quantities of protein, fat, and carbohydrate must be added. In itself,

it is valuable for its mineral salts and bulk.

Numerous varieties of cabbage can be procured, but only three are

commonly used. These include white cabbage, which is used the most;

purple cabbage, which is very dark in color and contains varying

shades of red and blue; and Savoy cabbage, which has a large number of

green crinkled leaves and is commonly cooked by boiling.

85. SELECTION AND CARE OF CABBAGE.--Heads of cabbage that feel firm and

solid to the touch and are rather heavy for their size are the best to

select for cooking purposes. This vegetable comes into the market early

in the summer and may be had until late in the fall. As it has excellent

keeping qualities, it may be stored for use as a winter vegetable. When

this is done, the stem and the roots should be allowed to remain on the

head, for then the cabbage is less apt to wither. If this precaution is

taken and the cabbage is stored in a cool place, no great care is

required to keep it in good condition until it is to be cooked unless,

of course, it is kept for an abnormal length of time.

86. PREPARATION AND COOKING OF CABBAGE.--To prepare cabbage for cooking,

remove the outside leaves and then cut the head that remains into pieces

of any desirable size. Whether the cabbage should be left in large

pieces or cut very fine depends on the dish that is to be prepared. For

the first cutting, be sure to cut the head down through the heart and

the stem, so that the part not used will remain intact. This may then be

used another time if it is kept cool and moist. In case the cabbage

becomes at all wilted, it may be freshened by placing it in cold water a

short time before it is to be cooked.

87. Cabbage is a vegetable that has many uses and is eaten both raw and

cooked. Numerous opinions exist about the difference in digestibility

between raw and cooked cabbage, as well as the best ways in which to

cook this vegetable. It may be true that in some cases raw cabbage does

not cause the disagreeable effect that cooked cabbage often does, but

the reason for this is that cabbage when raw has a milder flavor than

when cooked, cabbage generally developing during the cooking a strong

flavor that causes trouble. The flavor of cabbage, however, may be

dissipated if attention is given to the cooking, so that, when properly

prepared, cabbage can be eaten with little fear of indigestion.

88. When cabbage is cooked, it is usually boiled like other vegetables;

that is, it is covered well with boiling water to which 1 teaspoonful of

salt is added for each quart, and then allowed to boil until it can be

easily pierced with a fork. Its cooking differs, however, from that of

many vegetables, string beans, for instance, in that it is carried on

with the cover removed from the kettle. This plan permits of the

evaporation of much of the strong flavor, which arises in the steam and

which would otherwise be reabsorbed by the cabbage. Since it is the

retention of this flavor, together with long cooking, that causes this

vegetable to disagree with persons who eat it, both of these points

should be carefully watched. If it is cooked in an open vessel and it is

boiled just long enough to be tender, so that when done it is white and

fresh-looking and not in any way discolored, an easily digested dish

will be the result. Usually cabbage will cook sufficiently in 1/2 hour

and often in less time.

89. BOILED CABBAGE.--Although cabbage permits of numerous methods of

preparation, plain boiled cabbage finds favor with many persons.

Generally, cabbage prepared in this way is merely seasoned with butter

and served in a part of the liquid in which it is cooked, but it has a

more appetizing flavor if bacon or ham fat is used for seasoning or if a

small quantity of ham or salt pork is cooked with it.

To prepare boiled cabbage, remove the outside leaves from a head of

cabbage, cut it in half down through the heart, and then cut each half

into coarse pieces. Unless it is very fresh, allow it to stand in cold

water for at least 1 hour before cooking. Put it into a kettle or a

saucepan, cover well with boiling water, and add 1 teaspoonful of salt

for each quart of water. If ham or salt pork is to be cooked with the

cabbage, put a small piece in the kettle with the cabbage. Allow the

cabbage to cook with the cover removed until it is sufficiently tender

to be pierced with a fork. Pour off all or a part of the liquid,

depending on whether it is to be served dry or in its own liquid, and

then, in case it has been cooked alone, add butter or ham or bacon fat

for flavor. If not sufficiently seasoned, add pepper and more salt.

90. CREAMED CABBAGE.--When cabbage is to be creamed, it is cut up into

fairly fine pieces with a sharp knife. The cream sauce that is added to

it provides considerable food value and greatly improves its flavor.

CREAMED CABBAGE

(Sufficient to Serve Six)

4 c. finely cut cabbage

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

1/2 c. milk or thin cream

1/2 c. liquid from cabbage

Cook the cabbage according to the directions given in Art. 89 until it

is tender and then drain the water from it. While it is cooking, melt

the butter in a double boiler, add the flour, and stir until smooth.

Pour in the heated liquid and season with the salt and pepper. Stir

until the flour is thickened and the sauce is smooth. Pour this over the

cabbage, heat together for a few minutes, and serve hot.

91. SCALLOPED CABBAGE.--Scalloped cabbage is a particularly appetizing

vegetable dish, and, on account of the ingredients used in its

preparation, it is more nutritious than some of the other dishes in

which cabbage is used.

SCALLOPED CABBAGE

(Sufficient to Serve Six)

4 c. cabbage

1 c. buttered crumbs

2 Tb. butter

2 Tb. flour

1 tsp. salt

1/8 tsp. pepper

1 c. milk

1/2 c. liquid from cabbage

Cut the cabbage into very small pieces with a sharp knife or a cabbage

chopper. Cook according to the directions given in Art. 89 until nearly

tender, and then drain. Spread 1/4 cupful of the buttered crumbs in the

bottom of a baking dish, put one-half of the cabbage over this, and then

add another 1/4 cupful of the crumbs and the remaining cabbage. Over

this pour a white sauce made from the butter, flour, salt, pepper, milk,

and liquid from the cabbage. Sprinkle the rest of the crumbs over the

top. Bake in a slow oven until the cabbage is thoroughly heated through

and the crumbs are browned on top. This baking will complete the cooking

of the cabbage. Serve hot. 92. HOT SLAW.--If a slightly sour flavor is

desired in a vegetable dish, hot slaw will undoubtedly appeal to

the taste.

HOT SLAW

(Sufficient to Serve Six)

4 c. cabbage

1 c. water

2 Tb. butter

1 Tb. flour

1/2 tsp. salt

1/3 c. vinegar

1 egg

Slice the cabbage very fine with a sharp knife or a cabbage cutter. Put

it in a saucepan, add the water, and allow it to cook until the water is

about half evaporated. Melt the butter in a pan and to it add the flour,

salt, and vinegar. Then stir the beaten egg in quickly and pour this

sauce over the cabbage at once. Allow the mixture to cook until the

sauce has thickened, stirring constantly to prevent the curding of the

egg. Serve hot.

93. MAKING SAUERKRAUT.--As is well known, sauerkraut is a cabbage

preparation that is made by salting finely cut cabbage, packing it

tightly, and allowing it to ferment under pressure. This food is made

and sold commercially, so that the housewife can usually purchase it in

any quantity she desires. However, as it is not at all difficult to make

sauerkraut, and as a supply of cabbage in this form provides a valuable

article of food during the winter months in households where it is

relished, the housewife will do well to prepare enough of this kind of

cabbage to vary her meals during the winter. That she may understand how

to proceed with the making of sauerkraut and the proper cooking of it,

the accompanying directions and recipes are given.

94. For every 10 medium-sized heads of cabbage, measure 2 cupfuls of

salt. Cut the heads of cabbage into quarters and shred on a cabbage

slicer, or cutter. Place several inches of the shredded cabbage in the

bottom of a large crock, and over it sprinkle a layer of salt. Stamp

this down with a wooden potato masher or some other similar utensil.

Then add another layer of cabbage and salt and stamp this down in the

same way. Proceed in this manner until the crock is nearly full. Then

place a clean cloth over the cabbage in the crock. On this cloth place a

clean board as near the size of the crock as possible, and on the board

place a large clean stone or some other weight. When thus filled and

weighted down, place the crock in a cool place. The cabbage will then

begin to ferment, and it is this fermentation that changes the cabbage

into sauerkraut. After a time, juice will form and gradually rise over

the top of the board, and on top of this juice will form a scum. Remove

this scum at once, and do not allow any to collect at any time after the

fermentation of the cabbage ceases. Occasionally, when a supply of

sauerkraut is taken from the crock for cooking, replace the cloth by a

clean one, but always be sure to put the board and the weight back

in place.

95. SAUERKRAUT WITH SPARERIBS.--Persons who are fond of sauerkraut find

the combination of sauerkraut and spareribs very appetizing. The

spareribs give the cabbage a very pleasing flavor and at the same time

supply nourishment to the dish.

SAUERKRAUT WITH SPARERIBS

(Sufficient to Serve Six)

1 qt. sauerkraut

2 lb. spareribs

1 tsp. salt

3 c. water

Put the sauerkraut and the spareribs into a kettle and add the salt and

water. Allow to simmer slowly for 2 or more hours. If additional water

is necessary, add it from time to time. Just before removing from the

heat, allow the water to boil down so that what remains may be served

with the hot sauerkraut.

96. BAKED SAUERKRAUT.--In the cooking of sauerkraut for the table, pork

in one form or another is generally added; in fact, one rarely thinks of

sauerkraut except in combination with pork. While boiling is the method

that is usually applied to this vegetable, many housewives prefer to

bake it, for then the odor does not escape so easily and a flavor that

most persons prefer is developed.

BAKED SAUERKRAUT

(Sufficient to Serve Six)

2 lb. fresh pork

1 qt. sauerkraut

1 Tb. salt

3 c. water

Cut the pork into several large chunks, and put it with the sauerkraut

into a baking dish that has a cover. Add the salt and water, cover the

dish and place in the oven. Bake slowly for 2 or 3 hours. Serve hot.

97. SAUTED SAUERKRAUT.--If an entirely different way of cooking

sauerkraut is desired, it may be sauted. When nicely browned and served

with boiled frankfurters, it is very appetizing.

SAUTED SAUERKRAUT

(Sufficient to Serve Six)

1 qt. sauerkraut

4 Tb. bacon or ham fat

2 tsp. salt

Steam the sauerkraut over boiling water for about 1 hour. Then melt the

fat in an iron frying pan, add the sauerkraut and sprinkle with the

salt. Place a cover over the pan and allow the sauerkraut to saute until

it is slightly browned on the bottom. Stir and continue to cook until

the entire amount is slightly browned. Serve hot.

CARROTS AND THEIR PREPARATION

98. CARROTS are one of the root vegetables. They are similar in

composition to beets, having practically the same total food value,

which is for the most part carbohydrate in the form of sugar. Besides

being valuable in the diet for their mineral salts and bulk, they add

variety to the menu, especially in the winter, for upon maturing they

can be kept for a long time if they are properly stored. As tiny young

carrots, they are also much used as a summer vegetable, and when cooked

whole and served in an attractive way they make a delicious

vegetable dish.

99. SELECTION AND PREPARATION.--The selection of carrots is a simple

matter, because they keep well and are not likely to be found in a

spoiled condition in the market. When small summer carrots are

purchased, they should be fresh and should have their tops on. Winter

carrots should be as nearly uniform in size as possible and should not

be extremely large. Those which are too large in circumference are

likely to have a hollow in the center and are not nearly so desirable as

thin, solid ones. Carrots of any kind should be uniform in color, and

should be without the green portion that is sometimes found on the top

near the stem and that is caused by exposure to the light in growing.

100. In preparing carrots for cooking, they should be scraped rather

than peeled, in order to avoid wasting any of the vegetable. They are

always cooked in boiling salted water, after which they can be treated

in various ways. The water in which carrots are cooked should not be

thrown away, as it may be used to flavor soup stock. If any carrots

remain after a meal, they may be utilized in vegetable salad or soup.

101. BUTTERED CARROTS.--If small, tender carrots can be obtained, they

will be found to be delicious upon being boiled and then dressed with

butter. Winter carrots may be prepared in this way too, but they will

probably require a little more cooking to make them tender.

BUTTERED CARROTS

(Sufficient to Serve Six)

3 c. diced carrots

2 Tb. butter

1/2 tsp. salt

Dash of pepper

Wash and scrape the carrots and cut into half-inch pieces. Put to cook

in enough boiling water to cover the carrots well, and add 1 teaspoonful

of salt for each quart of water. Cook in a covered kettle until they can

be easily pierced with a fork and then drain off the water. Add the

butter, salt, and pepper, heat until the butter melts, and serve.

102. CARROTS WITH PARSLEY.--The addition of parsley to carrots gives a

flavor that improves them very much. This should be chopped fine and

added after the carrots have cooked sufficiently.

CARROTS WITH PARSLEY

(Sufficient to Serve Six)

3 c. sliced carrots

3 Tb. parsley finely chopped

2 Tb. butter

1/2 tsp. salt

Dash of pepper

Wash and scrape the carrots, slice in very thin slices, and cook until

tender in boiling salted water. Drain and add the chopped parsley,

butter, salt, and pepper. Mix carefully so as not to break the slices of

carrot. Serve hot.

103. BROWNED CARROTS.--A very appetizing way in which to prepare carrots

is to cut them in slices lengthwise, boil them until tender, and then

brown them in fat. Wash and scrape the desired number of carrots, cut

into slices lengthwise, and if large-sized carrots are used, cut the

slices into halves. Cook in boiling salted water until tender and then

drain. Melt some fat in a frying pan, place the carrots in the hot fat,

and brown first on one side and then on the other, turning the slices

carefully so as not to break them. A few minutes before removing the

carrots from the frying pan, sprinkle sugar over them and allow the

sugar to melt. In removing them to a vegetable dish, pour over them the

sirup that forms. Serve hot.

CAULIFLOWER AND ITS PREPARATION

104. CAULIFLOWER grows in heads as does cabbage, but only the flower or

blossom of the plant is eaten. In flavor and composition this

vegetable is similar to cabbage, but its flavor is a little more

delicate. Still, cauliflower should always be cooked in an uncovered

vessel, as are cabbage and Brussels sprouts, if a strong disagreeable

flavor would be avoided.

105. SELECTION AND COOKING.--Very solid heads of cauliflower that are

creamy white in color and free from the black specks or blemishes so

common to this vegetable should be selected for cooking. The only care

that cauliflower requires before cooking is to keep it in a cool place,

for it does not wilt nor decay quickly.

To prepare this vegetable for cooking, the white head should be cut from

the leaves, which are discarded. Then the head should be placed upside

down in a pan of salt water and allowed to soak for an hour in order to

drive out the small bugs or worms that are so frequently found in this

vegetable. The cauliflower may then be cooked whole or broken apart, but

in either case it should be cooked until tender in boiling salted water

with the cover removed from the kettle.

106. CAULIFLOWER WITH TOMATO SAUCE.--Variety can be secured in the

preparation of cauliflower by serving it with a tomato sauce. Besides

being very palatable, this is an extremely attractive dish because of

the contrast in colors. Chicken gravy may be used instead of tomato

sauce, and a most delightful dish is the result.

CAULIFLOWER WITH TOMATO SAUCE

(Sufficient to Serve Six)

1 head cauliflower

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

2 c. strained tomato

Soak the cauliflower in cold salted water, and then tie it carefully in

a piece of cheesecloth and put it to cook in boiling salted water. Cook

until tender, but not so long that it will fall to pieces. Take from the

water, remove the cheesecloth carefully, and place the cauliflower in a

vegetable dish. While the cauliflower is cooking, prepare the sauce by

melting the butter in a double boiler, adding the flour, salt, and

pepper, and stirring into this the heated strained tomato made by

forcing canned or stewed tomatoes through a sieve. Cook until the sauce

has thickened and then pour over the cauliflower in the vegetable dish.

Serve hot.

107. SCALLOPED CAULIFLOWER.--Another opportunity to make a delicious

scalloped dish is afforded by cauliflower. In fact, many persons prefer

scalloped cauliflower to any of the dishes made from this vegetable. The

ingredients used with the cauliflower increase its food value, which is

somewhat low.

SCALLOPED CAULIFLOWER

(Sufficient to Serve Six)

1 head cauliflower

2 Tb. butter

2 Tb. flour

1 c. milk

1 c. water from cauliflower

1/2 tsp. salt

Dash of pepper

1 c. buttered crumbs

Prepare and cook the cauliflower according to the directions given in

Art. 105, breaking it into flowerets before pouring the boiling water on

it. When it has cooked tender, drain the water from it. Prepare a sauce

with the butter, flour, milk, water from the cauliflower, salt, and

pepper. Butter the crumbs by pouring 1 tablespoonful of melted butter

over them. Put 1/4 cupful of the crumbs on the bottom of a baking dish,

add one-half of the cauliflower, and over this place another 1/4 cupful

of crumbs. Then add the remainder of the cauliflower, and pour the white

sauce over all. Sprinkle the remainder of the crumbs over the top. Place

in a hot oven and bake until well heated through and brown on top. Serve

from the dish.

108. CREAMED CAULIFLOWER.--A very attractive vegetable dish can be

prepared from cauliflower by cooking the head whole and then serving a

cream sauce over it, as shown in Fig. 9. In serving, a portion of the

head should be broken off for each person and served with a little of

the cream sauce.

CREAMED CAULIFLOWER

(Sufficient to Serve Six)

1 head cauliflower

2 Tb. butter

2 Tb. flour

1 c. milk

1/2 c. water in which cauliflower was cooked

1/2 tsp. salt

Dash of pepper

Soak a solid head of cauliflower in cold salted water for about 1 hour.

Then wash thoroughly, wrap carefully in cheesecloth, and cook in boiling

salted water until tender. When sufficiently cooked, drain, and make a

sauce of the other ingredients. Place the cauliflower in a vegetable

dish, pour the white sauce over it, and serve hot.

CELERY AND ITS PREPARATION

109. CELERY is the stem of a plant that grows in stalks, as shown in

Fig. 10. When the stalks are large, they are sold singly, but if they

are very small, several of them are tied together and sold in a bunch.

The season for celery begins in the fall and lasts until early spring.

It may be obtained in the summer, but as the price is usually high and

the quality not good, very little use should be made of it during

that time.

The chief use of celery is as a relish, when it is eaten raw, but it is

also valuable for flavoring soups and making salads, pickles, and

various other dishes. It is probably used less frequently as a cooked

vegetable than in any other way, but when it is in season and can be

purchased at a reasonable price, it should be cooked to give variety

to the diet.

The food value of celery is extremely low, being less than 100 calories

to the pound or about equal to that of 1 ounce of meat. However, in

spite of this fact, celery is valuable for its mineral salts and bulk,

as well as for the appetizing quality that it lends to various foods and

to the meals at which it is served.

110. CARE AND PREPARATION.--Well-bleached, firm stalks of celery should

be selected for use. After it comes into the house, it may be kept in

good condition for a long time if it is wrapped in a damp cloth and put

where it will keep cool. A good plan is to serve the hearts and tender

inside stems raw, as explained in Soup, and then to use the coarse

outside stems for cooking, flavoring soups, or making salads. Celery

must be cleaned carefully for dirt often clings to the ridges. After

being scrubbed thoroughly, it will become crisp and tender if it is

allowed to stand in cold water for some time before serving. When it is

to be served as a cooked vegetable, it should be cooked in boiling

salted water, as are other vegetables, and then seasoned or dressed in

any desirable way. The water in which it is cooked should be utilized in

the making of sauce or soup.

111. CREAMED CELERY.--The usual way of preparing celery when it is to be

served as a cooked vegetable is to cream it. The cream sauce that is

added to the celery increases its food value considerably and greatly

improves its flavor. This sauce may be made entirely of milk or of half

milk and half liquid from the celery.

CREAMED CELERY

(Sufficient to Serve Six)

3 c. diced celery

3 Tb. butter

3 Tb. flour

1 tsp. salt

Dash of pepper

1 c. milk

1/2 c. water in which celery was cooked

Cook the celery in boiling salted water until tender, and then drain.

When the celery has cooked, make a white sauce of the other ingredients.

Pour this sauce over the cooked celery, heat together, and serve.

112. CELERY AU GRATIN.--The food value of celery may be still further

increased by combining it with cheese and bread crumbs in addition to a

cream sauce. Such a dish, which is known as celery au gratin, is

prepared according to the accompanying recipe.

CELERY AU GRATIN

(Sufficient to Serve Six)

4 c. diced celery

2-1/2 Tb. butter

2-1/2 Tb. flour

1/2 tsp. salt

Dash of pepper

1 c. milk

1 c. water in which celery was cooked

1 c. buttered crumbs

1/2 c. grated cheese

Cook the celery in boiling salted water until tender and then drain.

Prepare the cream sauce in the usual manner. Butter the crumbs by

stirring them into 1 tablespoonful of melted butter. Put 1/4 cupful of

the crumbs in the bottom of a baking dish and put one-half of the celery

over them. Place another 1/4 cupful of the crumbs over the celery, and

on top of this sprinkle 1/4 cupful of the grated cheese. Add the

remainder of the celery and pour the sauce over this. Finally, add the

other 1/4 cupful of cheese and the remainder of the crumbs. Place in a

hot oven, and bake until well heated through and the crumbs are browned.

Serve hot.

CORN AND ITS PREPARATION

113. The seeds of the maize plant, or Indian corn, especially the

variety known as sweet corn, are eaten as a vegetable when they are

immature. They grow on a woody cob, and when they are green they are

soft and milky; but when they become ripe they are hard and are then

ground as grain. Many varieties of sweet corn are used, but some are

better in quality than others. In some varieties, the kernels, or seeds,

are yellow, while in others they are white; also, some of them are

suitable for use early in the summer, while others come later in the

season. However, in spite of this difference in quality, color, and

season, all kinds of corn used as a vegetable are called green corn

and may be prepared in exactly the same ways.

114. The food value of corn, which is very high, even exceeding that of

Irish potatoes, is due principally to the carbohydrate it contains. This

food substance is in the form of sugar in the green kernels, but as they

mature it changes to starch. The food value of the dry grain is

therefore higher, and the carbohydrate is in a different form.

When the contents of the kernels is still in the liquid form, the corn

is said to be at the milk stage, and is generally considered to be too

young for table use. On the other hand, when the liquid in the kernels

has become thickened, the corn, which is then at the dough stage, is

thought to be too old for use as a vegetable. To be ideal for culinary

purposes, it should be just between the milk and dough stages. Then, if

it is in good condition, a most satisfactory vegetable is the result.

115. The ear on which the corn kernels grow is entirely encased in

several layers of husks. These are not removed until just before the

corn is to be cooked; so when this vegetable is in the market the husks

are allowed to remain on the ears. The condition of the ears can be

determined by stripping the husks down a little and examining the

kernels. If they are well filled, they may be considered to be in proper

condition; otherwise, they will not be suitable for cooking. No special

care need be given to green corn, provided it is not husked. However,

when it has been husked, it should be cooked at once. In the husking of

corn, all corn silk that is found inside of the husks should be

carefully removed, for this is very annoying in the cooked vegetable and

its presence indicates carelessness.

116. CORN ON THE COB.--The simplest way in which to prepare green corn

is to cook it on the cob. When corn first comes into the market, it is

usually very tender and makes a most satisfactory dish when prepared

in this way.

To cook corn on the cob, husk the corn, remove the silk from the ears,

and place them in a kettle. Pour enough boiling water over them to cover

them well, and add 1 teaspoonful of salt for each quart of water. Boil 5

minutes, remove from the water, and serve at once. In eating corn on the

cob, most persons dress it with butter, pepper, and salt.

117. CORN COOKED IN MILK.--Often it is not desired to eat corn on the

cob. When this is the case, it may be cut off the ear and cooked in

various ways. A simple way to prepare it is to cook it with milk and

season it with salt, pepper, and butter, as explained in the

accompanying recipe.

Select the desired number of ears of green corn, husk them, and remove

the silk. Then, cut the corn from the cob with a sharp knife, grasping

the ear by the larger end and cutting upwards. After cutting off the

kernels, scrape the ears so that nothing edible will be wasted, drawing

the knife downwards. Put the corn into a saucepan, add milk until the

corn is nearly covered, and season with salt, pepper, and a little

butter. Allow the corn to simmer for about 10 minutes, stirring

frequently to prevent the milk from sticking to the bottom of the pan

and scorching. No difficulty will be experienced in the preparation of

this dish if a double boiler is used, but longer cooking will be

required. When the corn is sufficiently cooked, remove from the fire

and serve hot.

118. CORN PULP.--Some persons are unable to digest the coarse hulls of

green corn, but can eat the corn if the hulls are removed. Such persons

need not be deprived of the delights of this vegetable, for it may be

prepared in the form of pulp, which will not disagree with them.

To prepare corn pulp, first cut a slit down each row of kernels with a

sharp knife ; then, scrape out the contents of the kernels with the

dull edge of the knife, drawing the knife downwards. When all the pulp

has been removed, season it with salt, pepper, and butter, and heat it

thoroughly in a double boiler. Serve hot.

If it is not desirable to serve the corn pulp in this manner, it may be

used in various ways, as the following recipes indicate. A good

substitute for corn pulp is canned corn, but this must be chopped in

order to break up the hulls.

119. CORN SOUFFLE.--No more delightful corn dish can be prepared than

corn souffle, for in addition to its being appetizing and nutritious, it

is extremely dainty. It may be cooked in a baking dish, but it is more

attractive when baked in individual baking dishes. A point to remember

about its preparation is that it should be served immediately upon being

taken from the oven, for souffle always shrinks as it cools.

CORN SOUFFLE

(Sufficient to Serve Six)

2 c. green corn pulp

1 tsp. salt

Dash of pepper

2 Tb. melted butter

2 Tb. flour

1/4 c. milk

2 eggs

Mix the corn pulp, salt, pepper, and melted butter, stir in the flour,

and add the milk. Separate the eggs, beat the yolks, and add them to the

mixture. Then beat the whites stiff and fold them in. Pour into a

buttered baking dish or into individual baking dishes, set in a pan of

hot water, and bake until brown. Serve at once.

120. CORN OYSTERS.--Variety can be secured in the use of corn by making

corn oysters. These get their name from the fact that they resemble

oysters in both size and shape. They may be served as a garnish for a

meat dish or as a vegetable dish.

CORN OYSTERS

(Sufficient to Serve Six)

1 c. corn pulp

1 egg

1/4 c. flour

1/2 tsp. salt

Dash of pepper

1/2 tsp. baking powder

Prepare the corn pulp according to the directions given in Art. 118. To

this add the beaten egg, flour, salt, pepper, and baking powder. Drop in

tablespoonfuls on a well-greased griddle. When brown on one side, turn

and brown on the other side. Then fold through the center, doubling one

side over the other. Serve hot.

121. CORN FRITTERS.--The popularity of corn fritters, which have corn

pulp as their foundation, is undoubtedly due both to their flavor and to

the variety they afford in the diet. They may be served plain, but most

persons prefer them with a sauce of some kind or with maple sirup.

CORN FRITTERS

(Sufficient to Serve Six)

2 c. corn pulp, or 1 can corn, chopped

1 c. flour

1 tsp. baking powder

1 tsp. salt

2 eggs

If canned corn is used, drain off the liquid before using it. To the

corn, add the flour, baking powder, and salt. Separate the eggs and stir

in the beaten yolks. Beat the whites stiff and fold them into the

mixture. Drop with a spoon into deep fat, fry until brown, remove from

the fat, and drain on paper. Serve plain, with a desired sauce, or with

maple sirup.

CUCUMBERS AND THEIR PREPARATION

122. The hard-rinded fruit of the cucumber plant has been used from time

immemorial as a vegetable. In food value, cucumbers are very low,

comparing closely with celery in this respect; however, as they contain

a large amount of cellulose, or bulk, and mineral salts, they should not

be disregarded in the diet. They have a rather strong flavor due to

their volatile oils, which so frequently disagree with persons and which

give cucumbers a reputation for being difficult to digest. However, when

they are properly prepared, they can be eaten by most persons

without harm.

123. Formerly it was the custom to soak slices of cucumber in salt water

before serving them. This procedure, however, has been found to be poor

policy, for nothing is gained by it and the salt toughens the cellulose

and makes the cucumbers limp and rubbery in texture. A much more

satisfactory way to prepare cucumbers is to slice them and then soak

them for some time before serving in ice water or water as cold as can

be obtained. They will then become crisp and delicious, and, besides

being more appetizing and agreeable, they will be no less digestible.

After being sliced and chilled, cucumbers are often combined with sliced

onions and eaten with vinegar, salt, and pepper, or they are eaten alone

or on lettuce, dressed with mayonnaise dressing.

124. STUFFED CUCUMBERS.--Possibly the only recipe for cooked cucumbers

that is used to any extent is the accompanying one for stuffed

cucumbers. Cucumbers prepared in this way are very palatable, and

because of the ingredients used are much higher in food value than when

eaten alone. Such a dish is attractive, too.

STUFFED CUCUMBERS

(Sufficient to Serve Six)

3 cucumbers

2 Tb. butter

1 small onion, chopped

1 tsp. salt

Dash of pepper

1-1/2 c. steamed rice

1 c. stewed tomatoes

Bread crumbs

Select medium-sized cucumbers, wash and peel them, and cut them in half

lengthwise. Hollow out the center so that the cucumbers will have the

shape of boats. Then melt the butter in a frying pan, add the chopped

onion, salt, and pepper, and heat together for a few minutes. Next add

the rice, tomatoes, and sufficient bread crumbs to take up any excess of

moisture. Fill the cucumbers with this mixture and bake until they are

soft enough to be easily pierced with a fork. During the first part of

the cooking, pour a small amount of hot water into the pan in which the

cucumbers are baked. Serve hot.

EGGPLANT AND ITS PREPARATION

125. EGGPLANT belongs to the class of fruit vegetables, and is closely

related to the tomato in structure and composition. It grows rather

large in size, is covered with a smooth brownish-purple skin, and is

made up of material that is close and firm in texture and creamy white

in color. Because of the nature of its structure, eggplant would seem to

be high in food value, but, on the contrary, this vegetable has very

little. In this respect, it is about equal to cabbage and cauliflower

and slightly less than string beans.

126. Eggplant is found in the market from early summer until the

beginning of winter. Because it is protected by a heavy skin, it keeps

well and needs no special care in storage. The strong flavor of the

pulp is disagreeable to many persons. However, it has been found that

much of this flavor may be removed by soaking the eggplant in strong

salt water or by sprinkling it with salt after it has been sliced and

then allowing it to stand for some time. It may be prepared in a variety

of ways; so, if the members of the family care for it, the housewife

will find it of great assistance in planning and preparing meals.

127. SAUTED EGGPLANT.--The usual way of preparing eggplant is to cut it

into slices and then saute it. As the slices are dipped into beaten egg

and then into crumbs before sauteing, the food value of this vegetable

is increased and its flavor improved.

Peel the eggplant and then cut it into 1/4-inch slices. Sprinkle salt

over the slices and let them stand for 1 hour or more; then pour off the

juice that has collected. Beat an egg slightly, and to it add a few

tablespoonfuls of milk or water. Dip the slices of eggplant first into

the beaten egg and then into crumbs. When sufficiently coated, saute in

shallow fat, browning first on one side and then on the other.

Serve hot.

128. BAKED EGGPLANT.--An attractive dish can be made by removing the

contents from an eggplant, filling the cavity with a well-seasoned

stuffing, and then baking the stuffed eggplant.

BAKED EGGPLANT

(Sufficient to Serve Six)

1 medium-sized eggplant

2 c. dried bread crumbs

1/2 c. milk

2 tsp. salt

1/8 tsp. pepper

1 small onion, chopped

1 Tb. parsley

2 Tb. butter

Wash the eggplant and cook in boiling water for about 10 minutes. Remove

from the water, cut off the top, scoop out the contents, and chop it

into small pieces. With this finely chopped pulp, mix the bread crumbs,

milk, salt, pepper, onion, parsley, and melted butter. When the whole is

thoroughly blended, pack it into the shell of the eggplant and place in

the oven. Bake for about 30 minutes or until the stuffing is thoroughly

cooked and the top is brown. Serve hot.

129. SCALLOPED EGGPLANT.--If it is desired to increase the food value of

eggplant and improve its flavor too, this vegetable should be scalloped.

The accompanying recipe carefully followed will produce a most

appetizing dish.

SCALLOPED EGGPLANT

(Sufficient to Serve Six)

1 medium-sized eggplant

1 c. dried crumbs

2 Tb. butter

2 tsp. salt

1/8 tsp. pepper

1-1/2 c. milk

Peel the eggplant and cut it into 1/2-inch pieces. Put into a saucepan,

cover with boiling salted water, cook until tender, and then drain.

Grease a baking dish, spread 1/4 cupful of crumbs on the bottom, and add

one-half of the eggplant. Dot with butter and then sprinkle with salt

and pepper. Add another 1/4 cupful of crumbs and the remaining eggplant,

dot again with butter, and sprinkle with salt and pepper. Pour the milk

over the whole and sprinkle the remaining 1/2 cupful of crumbs on the

top. Place in the oven and bake for 1/2 hour or more. Serve hot.

FRENCH ARTICHOKES AND THEIR PREPARATION

130. FRENCH ARTICHOKES, sometimes known as globe artichokes, California

artichokes, and cardoons, are related to the family of thistles. They

are grown for the sake of their large flower-heads, or buds, which are

shown in Fig. 17 and which are much used as a food. These plants stand

storage and shipment very well and may be kept for long periods of time

without spoiling. It is therefore possible to transport them

considerable distances, a very gratifying fact, since most persons

consider artichokes a great delicacy.

131. Not all of the artichoke plant is eaten. The portions of the flower

that develop in the center of the base are removed before the base is

eaten. After the artichokes are cooked, the scales, or leaves, are

pulled from the cooked head with the fingers and the lower part of each

one is dipped into sauce and eaten. The inner scales are much more

tender and edible than the coarse outside ones. Although artichokes

find favor with many and are considered somewhat of a delicacy, they are

low in food value, being about equal to asparagus in this respect. To

add food material, a dressing, such as drawn-butter sauce or mayonnaise

dressing, is usually served.

132. ARTICHOKES WITH HOLLANDAISE SAUCE.--The usual method of preparing

artichokes is to boil them and then serve them with melted butter or a

sauce. Boiled artichokes may also be cooled and then served with a

salad dressing.

Secure the desired number of artichokes and prepare them for boiling by

pulling off the coarse outside leaves, cutting off the top of the bud,

and removing the stem close to the bud. Cover well with boiling water,

add 1 teaspoonful of salt to each quart, and boil until tender, or for

about 45 minutes. Remove from the water and serve hot with melted butter

or Hollandaise sauce. If it is desired to use them for a salad, allow

them to cool before adding the salad dressing.

VEGETABLES (PART 1)

EXAMINATION QUESTIONS

(1) (a) To what is the flavor of vegetables largely due? (b) How

does cookery affect this?

(2) Describe the structure of vegetables.

(3) What food substances do vegetables as a class supply to the diet?

(4) (a) What are the legumes? (b) What food substance do they supply

in quantity to the diet?

(5) Name the classes of vegetables and give examples of each class.

(6) (a) When is soaking vegetables in salt water necessary? (b) What

proportions of salt and water are used?

(7) What effect has the application of heat on vegetables?

(8) Give an example of a method of cooking vegetables that: (a) wastes

food material; (b) conserves food material.

(9) Give the reason for the use of soda in cooking vegetables.

(10) How should salt be used in the cooking of: (a) tender vegetables?

(b) tough vegetables?

(11) Why should care be taken not to overcook cabbage, cauliflower, and

Brussels sprouts?

(12) What is a good general rule to follow for the length of time

necessary for cooking vegetables?

(13) Of what value are the sauces used to dress vegetables?

(14) Mention some methods of preparing vegetables that greatly increase

their food value.

(15) What value has the addition of salt pork or bacon in the

preparation of dried beans?

(16) (a) Why should the cover be left off the kettle during the

cooking of cabbage? (b) What other vegetables are cooked in this way?

(17) Explain why old carrots and beets require longer cooking than young

ones.

(18) (a) At what stage is green corn best for table use? (b) How may

this be recognized?

(19) What value have corn pulp and bean puree?

(20) (a) How should cucumbers be prepared before serving raw? (b)

How may the strong flavor of eggplant be improved?

* * * * *

VEGETABLES (PART 2)

* * * * *

PREPARATION OF VEGETABLES AS FOOD (Continued)

GREENS AND THEIR PREPARATION

VARIETIES AND FOOD VALUE

1. Varieties of Greens.--The leaves and stems of many young plants in

either their wild or their cultivated form are used for food. All of

them are similar in composition, but many of them differ in flavor and

appearance. The cultivated ones include beet tops, endive, spinach, and

kale, as well as lettuce, collards, Swiss chard, sorrel, mustard greens,

turnip tops, parsley, and cultivated cress and dandelion. The four

greens mentioned first are illustrated in Fig. 1, beet tops being shown

in the lower right corner; endive, in the upper right corner; spinach,

in the lower left corner; and kale, in the upper left corner. Commonest

among the wild greens are dandelion, cress, wild mustard, dock, pokeweed

sprouts, milkweed sprouts, and lamb's-quarters. Most of these wild

varieties are excellent in the spring when they are young and tender,

but it is not advisable to use them for food unless one is perfectly

familiar with their appearance.

2. Food Value of Greens.--The food value of all greens with the

exception of dandelion is very low, being just about equal to that of

celery and cucumbers. This may be increased in their preparation by the

addition of other food materials. However, the chief use of greens in

the diet is not to supply food value, but mineral salts, the most

important one being iron in a form that is necessary for building up

the blood.

GENERAL DIRECTIONS FOR COOKING GREENS

3. The cooking of greens, both wild and cultivated, is not only simple

but practically the same for all varieties. When they are not used as a

salad vegetable, they are merely boiled until tender and then dressed in

any desired way. Some kinds admit of special preparation, and wherever

this is the case specific directions are given under the particular

variety, but even in such an event the preliminary preparation is

the same.

To prepare greens, look them over carefully, remove any decayed or

withered parts, cut off the leaves, and wash in fresh cold water. Remove

from the water and wash again, and do this as many times as seems

necessary to remove all the sand and grit that the stalks contain. An

important point to remember is that the greens should not be cleansed by

pouring the water off, as the sand will then remain in the pan and is

likely to mix with the greens again. When they are thoroughly washed,

put them on to cook in a saucepan or a similar utensil. If they are

young and tender, they should be cooked as much as possible in their own

juice in order to retain all the valuable mineral salts they contain,

only enough water being added to start the cooking without burning. In

the case of greens that are very strong in flavor, it will be necessary

to cook them in a larger quantity of water and then pour off what

remains after cooking. When they have cooked until they are tender,

season them if necessary, and add butter to give them flavor and

increase their food value. Vinegar or a slice of lemon adds much to the

flavor of greens.

BEET TOPS

4. The tops of beets include the leaves and the stems of this vegetable,

They are at their best when the beets are very young or before the

beets themselves have developed. Beet tops are not used so extensively

as some greens, but they will be found to have a more agreeable flavor

than many greens that are more popular. Beets are raised for the

purpose of supplying greens by planting the seeds closely enough

together to form a thick bed of leaves and then thinning them out

before the beets have developed. A few may be allowed to remain and

develop for use as beets. Young beets that are purchased with the tops

on also furnish a source of beet tops as well as beets.

When beet tops are to be cooked, cut the stems into inch lengths and use

them with the leaves. Proceed to clean and cook the greens according to

the directions given in Art. 3. Season with salt and pepper and flavor

with butter. Serve with something tart, such as vinegar or lemon.

DANDELION

5. Dandelion, both wild and cultivated, is a plant whose leaves are much

used for a vegetable green before the blossoms develop. The wild ones

have the advantage of being cheap, so they should be used if they can be

secured; the cultivated ones, on the other hand, cost as much as spinach

and other greens. The season for dandelions is comparatively short,

lasting only a few weeks in the early spring. Use should therefore be

made of them when they can be procured in order to secure variety for

the menu. When they are desired as cooked greens, prepare them in the

manner explained in Art. 3.

6. Dandelion With Sour Sauce.--If a change in the cooking of dandelion

is desired, it should be prepared with a sour sauce. This method of

preparation is very popular, for besides increasing the food value of

this variety of greens, it improves the flavor very much.

DANDELION WITH SOUR SAUCE

(Sufficient to Serve Six)

1/2 pk. dandelion

1/2 c. vinegar

4 thin slices bacon

1/2 c. water

2 Tb. flour

1 egg

1 tsp. salt

Clean and wash the dandelion. Cut the slices of bacon into small pieces

and saute until crisp. Stir the flour and salt into the bacon fat, add

the vinegar and water, and stir until the flour thickens. Add the beaten

egg last, and remove from the fire. Put the dandelion into the pan and

mix well with the hot sauce. If the dandelion is preferred well wilted,

set the pan over the flame, and stir until the dandelion appears as

desired. Serve hot.

ENDIVE

7. ENDIVE is an herb that is used as a salad plant or is cooked and

served with a hot dressing or as greens. The three common varieties of

this green are escarole, chicory, and French endive, all of which have a

slightly bitter taste and may be found in the market from late summer

until early winter. Escarole is a broad-leaved variety that is grown

more or less in a head. Chicory, which is shown in Fig. 1, has a small

feathery-edged leaf, and is often bleached by tying the leaves together

at the top, so that the inside ones are very tender. Both of these

varieties may be cooked, but they are also much used for salads. French

endive bears very little resemblance to the other kinds, having

straight, creamy-white leaves that are closely pressed together. It

looks very much like sprouts of some kind, and is entirely bleached in

the process of growth by banking the earth around it. It is never used

for anything except salads and garnishes.

8. Endive is very low in food value, comparing very closely with celery

and cucumbers in this respect. Still, as a salad vegetable, it is worthy

of much more extensive use than is generally made of it. As a rule, its

price is about the same as that of lettuce, so it should be substituted

frequently for lettuce to give variety to the diet. To be most

satisfactory, endive should be bought when it is fresh and unwithered

and kept until used in a cool, damp place. A good plan is to wrap such

vegetables in a damp cloth. If, upon using, endive appears to be

withered, it may be freshened by placing it in a pan of cold water and

allowing it to remain there for a short time.

When endive is used as a salad, it may be served merely with a salad

dressing of some kind or it may be combined with other vegetables before

applying the dressing. Escarole and chicory, which are much used as

greens, should be prepared and cooked according to the directions given

in Art. 3.

LETTUCES

9. Lettuce is a well-known herb that is much used as a salad vegetable.

There are numerous varieties of lettuce, but these may be reduced to the

two kinds shown in Fig. 2, leaf lettuce on the right and head

lettuce on the left. Leaf lettuce, which is more often used for

garnishing than for any other purpose, has firm, crisp, green, upright

leaves; on the other hand, head lettuce has round leaves forming a

compact head, like cabbage. The outside leaves of head lettuce are

green, but the inside ones are usually bleached by the exclusion of

light, as are those of cabbage and endive. These inside leaves are more

tender than the others, and hence more to be desired as a salad

vegetable than the unbleached variety. In food value, lettuce compares

closely with other varieties of greens and is high in the same mineral

salts that they are. The bleached leaves do not contain so much iron as

the green ones. [Illustration: FIG. 2]

10. As has already been implied, lettuce finds its principal use in

garnishing salads. When used for this purpose, it should be eaten along

with the salad, for it is too valuable to be wasted. Since the coarse

outside leaves of a stalk or a head of lettuce do not look so well as

the tender bleached ones, they are often rejected, but this should not

be done, for use can also be made of them. For instance, such leaves may

be shredded into narrow strips and used as a foundation for salads that

will be just as attractive as those having a single lettuce leaf for a

garnish. When it is realized that the outside leaves are purchased at

the same price as the more delicate parts of the lettuce, it can readily

be understood why they also should be utilized as food. Most of the

garden varieties of lettuce, especially when they have grown very large,

are frequently cooked as greens. When used in this way, lettuce is

prepared, as are other greens, according to the directions given in Art.

3. This vegetable also makes an appetizing dish when it is prepared with

a sauce and served hot in the same way as dandelion.

SPINACH

11. SPINACH, which is shown in Fig. 1, consists of the large, fleshy,

deep-green leaves of a garden herb much used as a green for food. In

fact, this is one of the most popular varieties of greens and is used

more extensively than any other. Many varieties of spinach are grown,

but all of them are used in just the same way. It is slightly higher in

food value than lettuce and endive, but lower than dandelion. However,

it is a valuable food in the diet because of the large quantity of iron

it contains, and many persons eat it not so much because they like it

but because they believe it is good for them.

12. Some kinds of spinach do not keep for long periods of time.

Therefore, in order to avoid any waste, spinach should always be very

fresh when purchased and should be used as soon as possible after it is

obtained. It may be prepared in a greater number of ways than most of

the other greens except, perhaps, those used for salads. For instance,

it is served with entrees of various kinds, is combined with meat, ham

and spinach being a much used combination, or is made into a puree by

forcing it through a sieve and then used in the making of soup or

souffle. Then, again, spinach is often boiled and pressed into small

cups to form molds. Such a mold may be used to garnish a dish of some

sort or, as here shown, may be garnished with a slice of hard-cooked

egg. When spinach is used in any of these ways, it should first be

cooked according to the directions given for the preparation of greens

in Art. 3.

13. SPINACH SOUFFLE.--The puree that is made by forcing boiled spinach

through a sieve may be used in a variety of ways, but none of these is

more satisfactory than spinach souffle. When made according to the

accompanying recipe, spinach souffle will be found to be appetizing as

well as nourishing.

SPINACH SOUFFLE

(Sufficient to Serve Six)

2 Tb. butter

1/2 c. hot milk

2 Tb. flour

1 c. spinach puree

1 tsp. salt

2 egg whites

Dash of pepper

Melt the butter, add the flour, salt, pepper, and hot milk, and stir in

the spinach puree. Beat the egg whites stiff and fold them into the

mixture. Grease individual baking dishes or a large baking dish and fill

two-thirds full with the mixture. Place in a pan of hot water and bake

in a slow oven until firm, or for about 20 or 30 minutes.

14. SPINACH ROYAL.--A very attractive dish can be made by combining

spinach with toast, hard-cooked egg, and lemon. This dish is known as

spinach royal, and because of the additional ingredients it is

nutritious as well as palatable.

SPINACH ROYAL

(Sufficient to Serve Four)

1/2 pk. spinach

1/3 c. water

1-1/2 tsp. salt

3 Tb. bacon fat or butter

3 Tb. flour

1/8 tsp. pepper

Triangular pieces of toast

2 hard-cooked eggs

1 lemon

Look the spinach over carefully and remove all roots and dead leaves.

Cut the stalks apart and wash them thoroughly several times in fresh,

clean water to remove the sand and dirt, lifting the spinach out of the

water each time instead of pouring the water off. Put the spinach into a

saucepan with the water. Stir frequently until the spinach is wilted and

there is sufficient water to boil it. Add 1 teaspoonful of the salt and

cook until the leaves are very tender, or for about 15 or 20 minutes.

Drain off all but about 1/2 cupful of the liquid. Melt the fat in a

frying pan, stir the flour into it, brown to a golden brown, and then

add the spinach, pepper, and remaining salt. Stir and cook until the

flour has thickened and mixed well with the spinach. Turn out in a mound

on a platter and place the pieces of toast around the spinach as shown.

Slice the hard-cooked eggs, cut the lemon into any desirable shape, and

use these to garnish the platter. In serving this dish, put a spoonful

of spinach on a piece of toast and serve a slice or two of egg and lemon

with each portion.

15. CREAMED SPINACH.--After spinach has been boiled until it is tender,

it may be made more appetizing by combining it with a well-flavored

cream sauce, according to the accompanying directions.

CREAMED SPINACH

(Sufficient to Serve Four)

1/2 pk. spinach

1/2 tsp. salt

2 Tb. ham or bacon fat

Dash of pepper

2 Tb. flour

2/3 c. milk

Boil the spinach according to the directions given in Art. 3. Melt the

fat in a frying pan, add the flour, salt, pepper, and milk, and stir

until the flour thickens. Chop the cooked spinach and add it to the hot

dressing. Stir and cook until the two are well blended. Serve hot.

WATERCRESS AND PARSLEY

16. WATERCRESS and PARSLEY are two herbs, or greens, that are used

considerably for garnishing and flavoring other dishes. These greens are

shown in Fig. 5, that at the left being watercress and that at the

right parsley.

17. Watercress, which is commonly known as peppercress, usually grows

wild in beds along the banks of springs or clear, cool streams. A few

varieties, however, are cultivated, and these are grown in dry soil and

known as upland cress. It is a very prolific herb, and may be obtained

from early spring until late in the fall; in fact, it does not freeze

easily and is sometimes found in early winter along the swiftly flowing

streams that are not frozen over. Watercress may be used whenever it can

be procured, but it is not very desirable when in blossom. Its chief use

is to garnish salads and other dishes, but it may also be cooked and

served hot as a green. In such an event, its cooking is accomplished in

the same way as that of other greens.

18. Parsley, while classified as a green vegetable, is perhaps not in

the true sense of the word a real vegetable, since it is used for only

two purposes, and in neither of these is it served cooked or raw as an

exclusive article of diet. The most important use of parsley is perhaps

that of flavoring. It is added to soups, sauces, and various kinds of

cooked vegetables in order to impart additional flavor. In such cases,

it should be chopped very fine in order that all possible flavor may be

extracted from it. Parsley may also be dried before it is used for this

purpose, provided it must be kept for any length of time. The other use

of parsley is that of garnishing. It is often used in small sprays to

garnish a roast of meat, a steak, chops, fish, or some baked, fried, or

sauted vegetable. Sometimes it is chopped very fine and placed around

the edge of a patty shell, a croustade, a timbale case, or a piece of

toast upon which food is served. Parsley may be eaten when it is served

as a garnish if its flavor is found to be agreeable to the taste.

JERUSALEM ARTICHOKES AND THEIR PREPARATION

19. JERUSALEM ARTICHOKES are tubers belonging to the sunflower family.

In appearance they resemble potatoes to some extent, but, as a rule,

they are neither so large nor so smooth. The inside texture of this

vegetable is more moist and not so mealy as that of the Irish potato.

Jerusalem artichokes are easy to grow and are very prolific, so that if

any one is fond of them they will be found to be a profitable crop. For

table use, they are prepared in much the same way as potatoes.

20. CREAMED ARTICHOKES.--A common method of preparing Jerusalem

artichokes is to cream them. Wash and peel the desired number of

artichokes and cut them into 1/2-inch dice. Put these to cook in boiling

salted water and cook until tender enough to be pierced with a fork.

Drain off the water and dress with hot medium white sauce. Serve hot.

21. BUTTERED ARTICHOKES.--Another satisfactory way in which to prepare

Jerusalem artichokes is to dress them with butter. Wash and peel the

required number of artichokes and cut them into slices. Put these to

cook in boiling salted water and cook until tender enough to be pierced

with a fork. Drain off the water and dress with melted butter to which

has been added a little chopped parsley. Serve hot.

KOHLRABI AND ITS PREPARATION

22. KOHLRABI is a variety of cabbage having a turnip-shaped stem. On

account of its shape it is often called turnip cabbage. The edible

part of kohlrabi is the enlarged stem, which has the flavor of both

turnip and cabbage. The stems of the leaves are attached to the enlarged

portion that is used for food, and these must be removed in the

preparation of the vegetable. Kohlrabi is not a perishable vegetable and

therefore stands storage very well. For market, it is usually placed in

bunches and tied as are beets and carrots. In food value, this

vegetable, like cabbage, is somewhat low. The food value it does have is

carbohydrate in the form of sugar.

23. After the stems of the leaves have been cut off, the kohlrabi

should be washed and then pared to remove the outer skin. It is usually

diced or sliced thin, and then cooked and dressed in any desirable way.

This vegetable, like cabbage, cauliflower, etc., should be cooked with

the cover removed from the kettle, in order to allow some of the flavor

to escape in the steam. Kohlrabi that is old or that has been in

storage for some time develops woody portions as do turnips, beets, and

other winter vegetables, and must therefore be cooked sufficiently long

to make it palatable.

24. BOILED KOHLRABI.--Persons fond of kohlrabi as a vegetable will

undoubtedly prefer it merely boiled and flavored with butter, pepper,

and salt. When it is to be cooked in this way, prepare it in the manner

just explained. Then put it on to cook in sufficient boiling salted

water to cover it well, and allow it to cook with the cover removed

until it can be easily pierced with a fork. When sufficiently cooked,

pour off the water, season to taste with salt and pepper, and add 1

tablespoonful of butter for each pint of kohlrabi cooked. Serve hot.

25. MASHED KOHLRABI.--As turnips and potatoes are often boiled and then

mashed, so kohlrabi makes a very appetizing dish when prepared in this

way. Prepare the kohlrabi and cook it by boiling. When it has cooked

soft, drain off the water and mash with a wooden or a wire potato

masher. Season with salt and pepper, and add 1 tablespoonful of butter

for each pint of cooked vegetable. Serve hot.

26. CREAMED KOHLRABI.--The preparation of kohlrabi can be varied by

serving it with a cream sauce. Such a sauce also increases the food

value of this vegetable by supplying the substances in which it is low.

CREAMED KOHLRABI

(Sufficient to Serve Six)

4 c. diced kohlrabi

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

1 c. milk

Cook the kohlrabi in boiling salted water until tender and then drain

the water from it. Melt the butter in a saucepan, add the flour, salt,

and pepper, and into this stir the hot milk. Cook until the sauce has

thickened. Then pour it over the kohlrabi and reheat. Serve hot.

LENTILS AND THEIR PREPARATION

27. LENTILS are the flattish, circular, dried seeds of an annual vine

grown chiefly in Europe and Asia. They belong to the class of vegetables

known as legumes, and are therefore high in protein in the form of

legumin. They also contain a large amount of carbohydrate in the form of

starch and are high in mineral salts. Because of their high food value,

which is somewhat over 1,600 calories to the pound, they are a valuable

food in the diet, particularly as a meat substitute. Consequently, when

lentils can be obtained at a reasonable price, it is wise to make

considerable use of them.

There are three varieties of lentils, yellow, red, and black, and

they resemble split peas in appearance, as will be observed from Fig. 6,

which shows a panful of dried lentils. They have a distinctive flavor

that is agreeable to most persons. However, like other dried legumes,

long cooking is required to make them tender and palatable.

28. COOKING OF LENTILS.--In general, the preparation of lentils is

similar to that of dried beans, the cooking of which is now thoroughly

understood. They may be put on to cook immediately after they are

washed, but, as in the case of dried beans, their cooking may be

hastened if they are first softened by soaking them in cold water for 8

to 12 hours. At the end of this time, it is advisable to parboil the

lentils for about 10 or 15 minutes, or until their outer skins begin to

crack, in water to which a pinch of soda has been added. This water

being poured off, the lentils should be washed and then put to cook in

fresh water to which 1 teaspoonful of salt is added for each quart of

water used. Like beans, the lentils should be cooked slowly until they

are soft enough to crush between the fingers. With these principles for

the cooking of lentils well in mind, the housewife will have no

difficulty in preparing this vegetable, for almost any of the recipes

given for dried beans may be used with lentils substituted for

the beans.

29. LENTIL PUFF.--A decided change from the usual ways of preparing

lentils can be had by making lentil puff. Black lentils are used for

this preparation, and they are made into a puree before being used in

the puff. If the accompanying recipe is carefully followed, a most

appetizing, as well as nutritious, dish will be the result.

LENTIL PUFF

(Sufficient to Serve Six)

1-1/4 c. lentil puree

1-1/2 c. riced potatoes

2 Tb. butter

1/2 c. milk

1-1/2 tsp. salt

1/8 tsp. pepper

2 eggs

Soak the lentils overnight in water that contains a pinch of soda,

parboil them for about 10 minutes, and pour off the water. Put them to

cook in cold water and cook until they are tender, allowing the water to

evaporate completely, if possible, so that the puree made from them will

be dry. However, if any water remains when the lentils are done, pour it

off and use it for soup or sauce. Make the puree by forcing the cooked

lentils through a colander. If it is found to be too wet, less milk can

be used than the recipe calls for. Cook several potatoes and rice them

by forcing them through a colander or a ricer. Combine the lentils and

potatoes, and to this mixture add the butter, milk, salt, and pepper.

Separate the eggs, and beat the yolks slightly and the whites until

stiff. Stir the yolks into the mixture and, just before putting the puff

into the oven, fold in the whites. Pour into a buttered baking dish, set

in the oven, and bake until the puff is set and the surface is brown.

Serve hot.

MUSHROOMS AND THEIR PREPARATION

30. Mushrooms are not a vegetable; still they are included in this

Section because they are used like a vegetable. In reality, they are a

fungus growth containing no chlorophyl, or green coloring matter,

consisting of an erect stalk that supports a cap-like expansion. They

occur in many varieties, both poisonous and non-poisonous. The nonpoisonous,

or edible, mushrooms are found on rich, moist pastures all

over the world and they are also very frequently cultivated. They may

be collected in almost any locality, but no person who is not perfectly

familiar with their characteristics and therefore able to judge the

non-poisonous kinds from the poisonous should attempt to gather them.

Fresh mushrooms can usually be found in the markets, but as they are

expensive, they should be considered a luxury and used only

occasionally. Instead, some of the small canned varieties, which are

usually satisfactory for most purposes, should be used when mushrooms

are desired and the wild ones cannot be secured.

31. In food value, mushrooms are not very high, being about equal to

beets or carrots in this respect; but they have a higher percentage of

protein than these vegetables and they contain extractives similar to

those found in meat. To increase their food value, mushrooms are often

combined with other foods, such as peas, chestnuts, diced meats, and

fowl, and made into dishes of various sorts. Then, again, they are

served as a garnish with steaks and other meat dishes. In short, if they

can be secured from the surrounding neighborhood or the price is not

prohibitive, they should be used in the many excellent ways that are

devised for their preparation.

32. PREPARATION FOR COOKING.--To prepare mushrooms for cooking, clean

them by brushing them carefully with a soft brush, by scraping the

surface, and, in some cases, by removing the stems. Do not, however,

throw the stems away, for they may be used as well as the caps. If the

mushrooms are found to be tough, the skin should be peeled off. After

being thus prepared, mushrooms may be cooked in various ways, as is

explained in the accompanying recipes. [Illustration: FIG. 7]

33. BROILED MUSHROOMS.--One of the simplest methods of cooking mushrooms

is to broil them. This may be done either by exposing them directly to

the heat or by pan-broiling them. In this recipe, only the caps

are used.

Clean the mushrooms that are to be broiled and remove the stems. Place

the caps in a broiler that has been greased or in a slightly greased

frying pan. Brown them on one side, then turn them and brown them on the

other side. Remove to a platter, dot with butter, season with salt and

pepper, and serve.

34. STEWED MUSHROOMS.--Another very simple way in which to cook

mushrooms is to stew them and then serve them on toast. When prepared

by this method, both the stems and the caps are utilized.

Clean the mushrooms and cut both the caps and the stems into small

pieces. Cook until tender in sufficient water, stock, or milk to cover

them well, and then season with salt and pepper. To the liquid that

remains, add enough flour to thicken it slightly. Serve on toast.

35. SAUTED MUSHROOMS.--When mushrooms are sauted, they are often used

with other dishes, particularly broiled steak, to improve the flavor and

give variety. In fact, steak smothered with mushrooms is considered a

luxury. However, sauted mushrooms are very frequently served alone or,

together with a sauce made from the fat in which they are cooked, they

are served on toast.

Clean the mushrooms, remove the stems, and dredge both stems and caps

with flour. Melt fat in the frying pan and place the dredged mushrooms

in it. Saute until brown on both sides and season with salt, pepper, and

chopped parsley. Serve in any desired manner. If sauce is desired, add

water or stock to the flour and fat that remain in the frying pan, and

allow this to cook for a few minutes.

36. CREAMED MUSHROOMS AND CHESTNUTS.--No more delightful combination can

be imagined than mushrooms and chestnuts. When combined with a cream

sauce and served in patty shells or timbale cases, a dish suitable for

the daintiest meal is the result. Another very attractive way in which

to serve this combination is to place it in a baking dish, or, as shown

in Fig. 8, in individual baking dishes, cover it with a layer of biscuit

or pastry crust, bake, and serve it as a pie.

CREAMED MUSHROOMS AND CHESTNUTS

(Sufficient to Serve Eight)

1-1/2 c. stewed chestnuts

1-1/2 c. stewed mushrooms

3 Tb. butter

3 Tb. flour

1-1/2 tsp. salt

1/8 tsp. pepper

1-1/2 c. milk

Remove the shells from the required number of Italian chestnuts and

cook the nut meats in boiling water until tender. Peel off the skins and

break the chestnuts into pieces. If fresh mushrooms are used, stew them

in boiling water until tender. Cut the stewed or canned mushrooms into

pieces of the same size as the chestnuts, and mix the two together. Make

a cream sauce by melting the butter, adding the flour, salt, and pepper,

and stirring in the hot milk. Cook until the mixture thickens, pour it

over the chestnuts and mushrooms, and serve in any of the ways

suggested.

OKRA AND ITS PREPARATION

37. OKRA is a fruit vegetable consisting of a green pod that is several

inches long, pointed at one end, and filled with seeds. Although okra

originated in Africa, it is for the most part grown in the southern

section of the United States. However, canned okra may be obtained

almost anywhere. Okra is low in food value, being only slightly higher

than cabbage and most of the greens; nevertheless, it is liked by many

persons. It is of a mucilaginous, or gummy, consistency, and if it is

not properly cooked it becomes very slimy and is then decidedly

unpleasant. Because of its gummy nature, it helps to thicken any dish to

which it is added. Probably its chief use is as an ingredient in soups,

when it is known as gumbo. Chicken gumbo soup is one of the most

popular dishes of this kind. The preliminary preparation of okra is

the same as that of most other vegetables; that is, the pods should be

washed, the stems removed, and the cleaned pods then cooked in

sufficient boiling salted water to cover them well.

38. STEWED OKRA.--The simplest way in which to prepare okra is to stew

it. When seasoned well with salt, pepper, and butter, stewed okra finds

much favor with those who care for this vegetable.

Select the required number of okra pods and put them on to cook in

enough boiling salted water to cover them well. Cook until the pods are

soft enough to be easily pierced with a fork. Season with pepper and, if

necessary, additional salt, and add 1 tablespoonful of butter for each

four persons to be served.

39. OKRA WITH TOMATOES.--If one does not desire a dish made entirely of

okra, it may be combined with tomatoes. Such a combination, seasoned

well and flavored with ham or bacon fat, makes a very tasty dish.

OKRA WITH TOMATOES

(Sufficient to Serve Six)

1-1/2 c. stewed or canned okra

1-1/2 c. stewed or canned tomatoes

1-1/2 tsp. salt

1/8 tsp. pepper

2 Tb. ham or bacon fat

Heat the okra and tomatoes together in a saucepan and add the salt,

pepper, and ham or bacon fat. Cook for 5 or 10 minutes or until well

blended. Serve hot.

ONIONS AND THEIR PREPARATION

VARIETIES OF THE ONION FAMILY

40. ONIONS are the chief commercial vegetable of the bulb crops. They

have been cultivated from the earliest times, their native country being

Central Asia. Closely allied to the onion are several other bulb

vegetables, including garlic, shallots, leeks, and chives, all of which

are used more extensively for flavoring dishes than for any other

purpose. Fig. 10 shows several varieties of this family, the group of

three in the upper right corner being garlic; the bunch in the lower

right corner, leeks; the bunch in the lower left corner, green onions;

and the remainder of those shown in the illustration, different

varieties of dried onions, that is, onions that have been allowed

to mature.

41. This entire class of food is characterized by a typical, volatile

oil, which in most cases is so strong as to be somewhat irritating and

which causes the vegetable to disagree with many persons. This flavor,

however, can be almost entirely dissipated by cooking, so that many

persons who cannot eat the various members of the onion family raw can

tolerate them cooked. In food value, which is found principally as

carbohydrate in the form of sugar, this class of foods is not very high,

being about the same as carrots, beets, and other root vegetables. Some

persons believe that onions have wonderful medicinal value in curing

colds and preventing them, but there is really no foundation for such

a belief.

42. ONIONS.--As has been pointed out, onions are of two general

varieties, dried and green. Dried onions, as shown in Fig. 10, are

those which have been allowed to grow to maturity and have then been

cured, or dried, to a certain extent. Such onions are in demand at all

seasons. Green onions are those which are pulled, or taken out of the

ground, before they have matured and are eaten while fresh. They are

especially popular in the spring, although they have a rather long

season. Each of these classes has many varieties, which vary in flavor

and in color, some of the dried ones being yellow, some red, and others

white. All dried onions have excellent keeping qualities, so, after

purchasing, no special care need be given to them except to store them

in a comparatively cool, dry place. Deterioration is due chiefly to

sprouting, for as soon as the new plant begins to grow from the center

of the onion, the remainder becomes soft and loses much of its flavor.

The green, immature onions, however, will not keep for any length of

time, and in order to keep them fresh until they are used, they must be

stored in a cool, damp place.

43. GARLIC.--The variety of onion known as garlic is very much desired

by the people of southern Europe, where it originated. It resembles the

onion in appearance, but it consists of several parts, or small bulbs,

called cloves, which are encased in a covering of thin white skin.

Garlic has a very strong penetrating odor and a biting taste that

resemble the odor and taste of onion, but that are much ranker. It

is little used by Americans except as a flavoring for salads and various

kinds of highly seasoned meats. In reality, a very small amount of

garlic is sufficient to lend enough flavor, and so the bowl in which a

salad is served is often merely rubbed with garlic before the salad is

put into it. No difficulty will be experienced in recognizing garlic in

the markets, for here it is found in long strings that are made by

braiding the dry stems together.

44. SHALLOTS.--Closely allied to garlic are shallots, which are native

to Syria, where they still grow wild. They are said to have been brought

into Europe by the Crusaders. The bulbs of this vegetable are similar to

those of garlic, being compound in form, but instead of being enclosed

in a thin covering, they are separate when mature. Shallots have a

strong flavor, but it is not so rank as that of garlic, nor does the

odor remain in the mouth so long as that of onion. Many persons like

shallots for flavoring stews, soups, salads, and pickles.

45. LEEKS.--Another member of the onion family that is more highly

prized and more extensively raised in Europe than in the United States

is leeks. Leeks do not produce a bulb as do onions. In this vegetable,

the lower parts of the leaves grow close together and form a bulb-like

stem, or neck, which is fairly solid and which constitutes the edible

part. The odor and flavor of leeks are similar to those of onions, but

they are somewhat weaker. The fleshy stem may be bleached by banking it

with earth, and when this is done, the flavor becomes more mild and the

texture more tender than in the onion bulb. Like shallots, leeks are

used to flavor stews, soups, and similar foods.

46. CHIVES.--The member of the onion family known as chives is a small

plant whose roots remain in the ground for many years and produce year

after year dense tufts of slender, hollow leaves. These leaves grow to a

height of about 6 or 8 inches and resemble the tops of onions except

that they are much smaller. Chives, which have a more delicate flavor

than onions, are much used for flavoring soup, stews, salads, meats, and

other vegetables and as a garnish for salads. When used for any of these

purposes, they are cut into tiny pieces.

PREPARATION OF ONIONS

47. ONIONS FOR FLAVORING.--When only the flavor of onions is desired in

a salad or a cooked dish of some sort, such as a dressing for fowl,

hash, or any similar combination of food ingredients, the onion should

be added in the form of juice and pulp rather than in pieces. Then it

will not be possible to observe the onion when it is mixed with the food

nor to come across small pieces of it when the food is eaten. To prepare

an onion in this way, peel it, cut off a crosswise slice, and then grate

the onion on a grater over a shallow dish. Add the juice and pulp thus

obtained to any food that calls for onion as a flavoring.

48. ONIONS FOR THE TABLE.--When onions are to be used as a vegetable for

the table, they require cooking, but first of all they must be peeled.

This is at best a rather unpleasant task, because the fumes from the

strong volatile oil are irritating to both the eyes and the nostrils.

However, it may be done more comfortably by keeping the onions immersed

in cold water during the peeling. Remove only the dry outside shells,

and, if the onions are large, cut them in halves or quarters. However,

as the various layers are likely to fall apart when the onion is cut, it

is advisable to select medium-sized or small onions, for these may be

cooked whole. After the onions have been peeled, they may be cooked in a

variety of ways.

49. BOILED ONIONS.--Perhaps the simplest method of cooking onions is to

boil them. To allow the strong volatile oil to escape instead of being

reabsorbed by the onions, and thus improve the flavor of the onions, the

cover should be kept off the vessel while they are cooking. The water in

which this vegetable is cooked has not a very agreeable flavor, so no

use should be made of it.

Peel the desired number of onions and if necessary cut them into halves

or quarters. Place them in sufficient boiling water to cover well. Cook

in an uncovered vessel until tender enough to be easily pierced with a

fork, but not so soft as to fall apart. Then pour off the water, season

with more salt, if necessary, and a little pepper, and add 1

tablespoonful of butter for each four persons to be served. Serve hot.

50. CREAMED ONIONS.--A cream sauce added to onions makes a very

appetizing dish. In fact, most persons prefer creamed onions to any

other method of preparation.

CREAMED ONIONS

(Sufficient to Serve Six)

1 pt. stewed onions

3 Tb. butter

3 Tb. flour

1 tsp. salt

Dash of pepper

1-1/2 c. hot milk

Prepare the onions according to the directions given in Art. 49. When

they are tender enough to be easily pierced with a fork, drain. Melt the

butter, and add the flour, salt, pepper, and hot milk. Cook until the

sauce thickens, pour over the stewed onions, heat together for a few

minutes, and serve.

51. BAKED ONIONS.--If variety in the preparation of onions is desired,

baked onions should be tried. Select medium-sized onions, peel them, and

then boil them whole in boiling salted water until they are almost

tender. Drain off the water, place the onions in a shallow dish, brush

with butter, and sprinkle with salt and pepper. Place in a hot oven and

bake until brown on one side; then turn them and brown on the other

side. Serve hot.

52. STUFFED ONIONS.--When large onions can be secured, a very

appetizing as well as attractive dish can be prepared by stuffing them

and then baking them brown.

STUFFED ONIONS

(Sufficient to Serve Six)

6 large onions

1 c. dried bread crumbs

2 Tb. butter

1/2 tsp. salt

1/8 tsp. pepper

1/2 tsp. celery salt

1/4 c. milk

Peel the onions and cook them in boiling salted water until almost

tender. Remove from the water and take out the inner portions of the

onions, leaving the outside layers in the shape of a cup. Chop the

portions of the onions which have been removed and mix with the bread

crumbs. Melt the butter, add to it the chopped onion, bread crumbs,

salt, pepper, and celery salt, and stir all together for a few minutes

over the flame. Add the milk, and if the 1/4 cupful is not sufficient to

make the stuffing moist, add more. Fill the onion shells with the

stuffing, place in a hot oven, and bake until brown. Serve immediately.

PARSNIPS AND THEIR PREPARATION

53. Parsnips are an important root vegetable, being closely allied to

carrots. They are used to a certain extent during the summer when they

are immature, but generally they are allowed to mature so that they may

be stored for use as a winter vegetable. Parsnips have an advantage over

many vegetables in that they have excellent keeping qualities and are

particularly hardy, being able to withstand considerable freezing and

thawing when they are left in the ground during the winter. However, as

they grow older, they develop a woody texture, as do beets and turnips,

and so at the end of the winter require longer cooking than at the

beginning.

54. In food value, parsnips are somewhat higher than other root

vegetables, containing a large amount of carbohydrate, which occurs in

the form of sugar. Although they are wholesome and nourishing, they have

a peculiar, sweetish flavor that is due to the volatile oil they contain

and is objectionable to some persons. Still, those who are fond of this

flavor find that parsnips afford an excellent opportunity to give

variety to the diet, for they may be prepared in a number of ways, most

of which are similar to the ways in which carrots are cooked.

55. In preparing parsnips for cooking, scrape them, if possible, instead

of peeling them, so as not to waste any of the edible material. Then,

too, try to obtain medium-sized parsnips, for they will be of much

better quality than the larger ones. If uneven sizes must be used, the

larger ones should be cut before being cooked, so that they will be

similar in size to the smaller ones and therefore cook in the same

length of time.

56. MASHED PARSNIPS.--A very simple way in which to prepare parsnips is

to mash them. Clean and scrape the desired number of parsnips and put

them to cook in sufficient boiling salted water to cover. Cook until

tender enough to be pierced with a fork, the length of time required to

do this depending entirely on the age of the parsnips. When tender,

drain off the water and force the parsnips through a colander or a

sieve. Season with butter, salt, and pepper, and serve hot.

57. CREAMED PARSNIPS.--Parsnips are sometimes cut into dice and then

served with a cream, sauce. When it is desired to prepare them in this

way, the accompanying directions should be carefully followed.

CREAMED PARSNIPS

(Sufficient to Serve Six)

2 c. diced parsnips

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

1 c. milk

Clean and scrape the parsnips and cut them into dice 1/2 inch in size.

Put these to cook in sufficient boiling salted water to cover, cook

until they may be easily pierced with a fork, and then drain. Melt the

butter in a double boiler, and add the flour, salt, and pepper. Stir in

the hot milk, and cook until the mixture thickens. Pour this sauce over

the parsnips, heat together for a few minutes, and serve.

58. BROWNED PARSNIPS.--Parsnips that are browned and sweetened with

sugar seem to meet with greater favor than those prepared by other

methods. To prepare them in this way, clean and scrape the desired

number of parsnips, and slice them in thick slices, or, if they are

small, cut them in halves lengthwise. Put them to cook in boiling salted

water and cook until they may be easily pierced with a fork, but are not

tender enough to fall to pieces. Melt some fat in a frying pan, and

place the slices of cooked parsnips in it. Brown on one side, turn, and

then brown on the other. Sprinkle with a little sugar and, if necessary,

additional salt. Serve.

PEAS AND THEIR PREPARATION

59. In addition to beans and lentils, the class of vegetables called

legumes includes PEAS, which, both green and dried, are used for food.

In composition, there is a decided difference between the two varieties

of peas, the green ones being about equal to green corn in food value,

and the dried ones having a food value nearly four times as great. In

each case, the food substance in the greatest amount is in the form of

carbohydrate. In green peas, this is in the form of sugar, while in

dried ones it is changed into starch. Peas also contain protein in the

form of legumin, there being three times as much of this substance in

dried peas as in green ones. The amount found in green peas is

sufficient to be of importance in the diet, but the percentage of this

substance is so great in dried peas that they may be used very

satisfactorily as a meat substitute.

60. GREEN PEAS.--Numerous varieties of green peas are found on the

market. A few of them are cooked in the pods, especially when the peas

are very young, and are eaten pods and all, just as are string beans.

Most of them, however, are allowed to mature further and only the peas

are eaten, the shell being discarded.

When green peas are purchased, they are always found in the pods. For

the peas to be most satisfactory, the pods should be fresh and green and

should appear to be well filled. Flat-looking pods mean that the peas

have not matured sufficiently. After being purchased, the peas should

not be removed from the pods until they are to be cooked. However, if it

is necessary that they stand for any length of time after they are

shelled, they should be kept in a cool place in order to prevent them

from shriveling. Their cooking is similar to that of any other fresh

vegetable; that is, they should be cooked in boiling salted water in a

covered vessel until they are tender enough to be easily crushed between

the fingers or pierced with a fork. With this preliminary preparation,

they may be dressed in any desirable manner.

61. DRIED PEAS.--Dried peas, because of their nature, require a

different kind of preparation from green peas. In fact, their cooking is

similar to that of dried beans. They require long slow cooking and are

improved if they are first parboiled in water to which a pinch of soda

has been added. They are not used extensively except in the making of

soups or occasionally for a puree or a souffle, but as they are very

high in food value and can be used as a meat substitute, they should

have a prominent place in the dietary of most families. Many of the ways

in which dried beans and lentils are prepared are fully as applicable in

the case of dried peas.

62. GREEN PEAS WITH BUTTER.--When peas are young and tender, no more

appetizing way to prepare them can be found than to boil them and then

serve them with butter.

Select fresh green peas with full pods, wash in cold water, and remove

the peas from the shells. Put to cook in enough boiling salted water to

cover well, and cook until tender. Pour off all but a small amount of

the water, using the part poured off for making soup or sauce. Add 1

tablespoonful of butter for each four persons to be served, and season

with additional salt if necessary and a dash of pepper. Serve hot.

63. GREEN PEAS ENGLISH STYLE.--If the flavor of mint is agreeable, green

peas prepared English style will undoubtedly find favor. Cook them as

for green peas with butter, but, at the time the butter is added, add 1

tablespoonful of finely chopped fresh mint. Season with additional salt,

if necessary, and pepper, allow all to simmer together for a few

minutes, and serve.

64. CREAMED PEAS.--A cream sauce adds considerable food value and flavor

to green peas. Peas prepared in this way may be served plain, but they

can be made very attractive by serving them in croustades. As already

learned, croustades are cases made from large pieces of bread that are

cut any desired shape, hollowed out, and then toasted in a hot oven or

on a broiler or fried in deep fat until crisp.

CREAMED PEAS

(Sufficient to Serve Six)

2 c. shelled green peas

2 Tb. butter

2 Tb. flour

1/2 tsp. salt

Dash of pepper

1/2 c. water from peas

1/2 c. milk

Cook the peas in boiling salted water until tender, and then drain the

water from them, retaining 1/2 cupful for the sauce. Melt the butter,

add the flour, salt, and pepper, and stir in the hot liquids. Cook until

the flour has thickened and then pour over the peas. Serve hot, either

plain or in croustades.

65. PEAS IN TURNIP CUPS.--A somewhat unusual dish can be prepared by

making cups out of turnips, filling them with peas, and then pouring a

cream sauce over the peas. Besides being attractive, this combination

makes a very palatable vegetable dish.

Select a sufficient number of medium-sized white turnips. Wash them

thoroughly, and then hollow out the inside of each, leaving cup-shaped

shells about 1/4 inch thick. Cook these shells in boiling salted water

until tender, but not tender enough to break into pieces, and remove

from the water. Then, according to the directions given in Art. 60, cook

enough green peas to fill the cups. When tender, fill the cups with the

peas and over them pour a medium white sauce. Serve hot. 66. PEAS

PUREE.--Many persons who cannot eat peas because of the coarse outside

skins are able to digest them in the form of a puree. To prepare them in

this way, boil fresh peas in the manner explained in Art. 60. When they

are tender, force them through a puree sieve or a fine-mesh wire sieve.

The pulp will pass through the sieve, but the coarse skins will remain.

The puree thus made may be used for soup or in the making of a souffle.

67. PEAS SOUFFLE.--Nothing in the way of peas is more appetizing and at

the same time more easily digested than peas souffle. This may be baked

in a large baking dish, or it may be divided and baked in individual

baking dishes.

PEAS SOUFFLE

(Sufficient to Serve Six)

2 Tb. butter

2 Tb. flour

1/2 c. milk

1 c. peas puree

1/2 tsp. salt

Dash of pepper

2 eggs

Melt the butter, stir in the flour, and add the heated milk. Cook until

the mixture thickens and then add the peas puree, salt, and pepper.

Separate the eggs, beat the yolks and add them to the mixture, and then

fold in the stiffly beaten whites. Pour into a well-greased baking dish

or individual baking dishes, place in a pan of hot water, and bake in a

slow oven until set, or for 30 or 40 minutes. Serve at once.

PEPPERS AND THEIR PREPARATION

68. PEPPERS are one of the fruit vegetables. Some varieties of them are

dried and used as a condiment, that is, to season or give relish to

food, but as they are never used as a vegetable, they are not included

here. It is the sweet varieties of peppers which are used as vegetables

and to which reference is made in these discussions. They are valuable

chiefly for two reasons: to flavor various kinds of dishes, such as

entrees, salads, etc., and to make a dish more attractive in appearance

because of the contrast in color they afford. In food value, they are

about equal to the various greens, but as a rule such small quantities

of them are eaten that they cannot be regarded as a food.

69. STUFFED PEPPERS.--The usual way of preparing peppers as a vegetable

is to stuff them and then bake them, when they will appear as in Fig.

14. The stuffing may be made of various kinds of material, such as

pieces of meat, vegetables, cereals, etc., and so affords an excellent

way to utilize left-overs of any of these foods. Two recipes for

stuffing are here given, and either one may be used with equally

good results.

To prepare peppers for stuffing, wash them in cold water and remove the

tops by cutting around the peppers a short distance from the stem.

Remove the pulp and seeds from the inside, and wash the peppers

thoroughly to make sure that no loose seeds remain. Fill with the

desired stuffing, place in a shallow pan with a small amount of water,

and bake until the peppers are soft enough to be pierced with a fork.

The water permits the peppers to steam during the first part of the

cooking. Serve hot.

STUFFING NO. 1

(Sufficient for Six Peppers)

2 Tb. ham fat

1 small chopped onion

1/2 tsp. salt

Dash of pepper

1-1/2 c. steamed rice

1/2 c. bread crumbs

1/2 c. finely chopped boiled ham

Milk

Melt the fat in a frying pan, add the onion, salt, and pepper, and heat

together for several minutes. Add the rice, bread crumbs, and ham, and

moisten with milk until the mixture is of the right consistency. Use to

fill the peppers.

STUFFING NO. 2

(Sufficient for Six Peppers)

2 Tb. butter

1 onion, chopped

1/2 tsp. salt

Dash of pepper

2 c. stale bread crumbs

2 Tb. chopped parsley

1 tsp. celery salt

Milk

Melt the butter in a frying pan, add the chopped onion, salt, and

pepper, and heat together. To this add the bread crumbs, chopped

parsley, and celery salt, and moisten with enough milk to make the

stuffing of the right consistency. Use to stuff peppers.

POTATOES AND THEIR PREPARATION

WHITE POTATOES

70. WHITE POTATOES, popularly called Irish potatoes because they are a

staple food in Ireland, belong to the class of tuber vegetables. They

form such an extensive part of the diets of the majority of people that

they are generally considered the most important vegetable used by

civilized man. They are usually roundish or oblong in shape and have a

whitish interior and a darker colored skin.

71. FOOD VALUE OF POTATOES.--In food value, Irish potatoes are

comparatively high, being in this respect about two and one-half times

as great as an equal weight of cabbage, but not quite twice as great as

the various root vegetables, such as carrots, parsnips, etc. The largest

amount of this food value occurs as carbohydrate in the form of starch,

there being almost no fat and very little protein in potatoes. The

starch granules of potatoes are larger than the starch granules of any

of the cereals, the class of foods highest in this food substance, and

it is the proper cooking of this starch that makes potatoes dry and

mealy. Potatoes also contain a large amount of mineral salts, much of

which lies directly under the skin. Therefore, the most economical way

in which to prepare potatoes is to cook them with the skins on, for then

all of the mineral salts are retained and none of the material

is wasted.

72. SELECTION OF POTATOES.--The new potato crop begins to come into the

market during the summer, when potatoes are especially appetizing.

However, as potatoes can be easily stored and kept very well for a

considerable time, they form a large part of the winter food supply. If

there is sufficient storage space, it is a wise plan to buy a large

enough supply of potatoes in the fall to last for several months and

then to store them for the winter. However, when this is done, care

should be taken in the selection.

In the first place, the outside skin should be smooth and not scaly.

Then, if possible, potatoes of medium size should be selected, rather

than small ones or large ones. The small ones are not so satisfactory,

because of the greater proportion of waste in peeling, while the very

large ones are apt to have a hollow space in the center. To judge the

quality of potatoes, a few of those to be purchased should be secured

and cooked before a large number of them are bought. The soil and

climatic conditions affect the quality of potatoes to such an extent

that a particular kind of potato which may have been excellent last year

may be entirely different in quality this year. A housewife cannot,

therefore, be guided entirely by her previous knowledge of a certain

kind of potato.

73. CARE OF POTATOES.--Potatoes bought in quantity should be kept in a

cool place and should be excluded from the light. Such care will usually

prevent them from discoloring and sprouting. In case they should sprout,

the sprouts should be removed at once, for the potatoes will deteriorate

rapidly with such a growth. If the potatoes freeze, they may be thawed

by putting them in cold water. Such potatoes, which are characterized by

a peculiar sweetish taste, should be used as soon as possible after

being thawed.

74. PREPARATION OF POTATOES.--As has already been explained, the most

economical way in which to cook potatoes is with the skins on. However,

when it is desired to remove the skins, they should be taken off as

thinly as possible. New potatoes may be scraped, but completely matured

potatoes that have been out of the ground for some time do not scrape

easily and so should be pared thinly.

Potatoes lend themselves to various methods of cookery, and this is

well, for although this is a food of which most persons do not tire

easily, variety in the preparation of a vegetable so commonly used as

the Irish potato is very much to be desired. When cooked in the skins,

potatoes may be boiled, baked, or steamed. When the skins are removed,

potatoes may be cooked in these ways, as well as fried, sauted,

scalloped, creamed, etc.

75. BOILED POTATOES.--Without doubt, potatoes are cooked more often by

boiling than by any other method, for besides being eaten in this way a

great deal, they must first be boiled for many of the more elaborate

methods of preparation. If the skins are removed before boiling, the

water in which the potatoes are cooked contains a quantity of starch and

a great deal of soluble mineral matter that are lost from the potatoes.

Use should therefore be made of this liquid, it being very satisfactory

for soups, sauces, and the liquid required in bread making.

When potatoes are to be boiled, select the desired number of

medium-sized potatoes, and wash them in cold water. If desired, remove

the peelings with a sharp paring knife, but if the potatoes are to be

cooked with the skins on, scrub them thoroughly with a vegetable brush

in order to remove all dirt. Put to cook in a sufficient amount of

boiling salted water to cover well, and cook until the potatoes are

tender enough to be easily pierced with a fork. Usually the kettle in

which potatoes are cooked is covered, but if desired they may be cooked

in an uncovered vessel. When done, drain the water from the potatoes and

serve at once or use for some of the other methods of preparation.

76. MASHED POTATOES.--If mashed potatoes are prepared properly, they are

much relished by the majority of persons. However, to be most

satisfactory, they should be cooked long enough not to be lumpy and

then, after being mashed and softened with milk, they should be beaten

until they are light and creamy.

Peel the desired number of potatoes and boil them according to the

directions given in Art. 75. When they are tender, remove them from the

fire and drain off the water. Mash the potatoes with a wooden or a wire

potato masher, being careful to reduce all the particles to a pulpy mass

in order to prevent lumps. However, the preferable way to mash them is

to force them through a ricer, when they will appear as shown in Fig.

15, for then, if they are thoroughly cooked, there will be no danger of

lumps. When they are sufficiently mashed, season with additional salt, a

dash of pepper, and a small piece of butter, and add hot milk until they

are thinned to a mushy consistency, but not too soft to stand up well

when dropped from a spoon. Then beat the potatoes vigorously with a

large spoon until they become light and fluffy. Serve at once.

77. BAKED POTATOES.--A very nutritious vegetable dish results when

potatoes are baked. For this method of cooking potatoes, those of medium

size are better than large ones; also, if the potatoes are uniform in

size, all of them will bake in the same length of time. It is well to

choose for baking, potatoes that are smooth and unblemished, in order

that they may be prepared without cutting the skins. As the starchy

particles of the potato are cooked by the heated water inside the

potato, the cooking cannot be done so successfully when the skin is cut

or marred, for then the water will evaporate.

Prepare the potatoes by scrubbing them thoroughly; then place them on a

shallow pan and set them in the oven or place them directly on the oven

grate. The temperature of the oven is important in baking potatoes. If

it is too hot, the skins of the potatoes will become charred, and if it

is not hot enough, too long a time will be required for the baking. The

temperature found to produce the best results is about 400 degrees

Fahrenheit, or the same as that for the baking of bread. Turn the

potatoes once or twice during the baking, so that they will bake evenly.

Allow them to bake until it is possible to pierce them to the center

with a fork or they are soft enough to dent easily when pinched with the

tips of the fingers. The latter is the preferable test, for when the

potato is pierced, so much of the moisture is lost that it is not likely

to be of the best quality when served. Upon removing from the oven,

serve at once. Baked potatoes become soggy upon standing. If desired,

they may be rolled to soften the contents of the shell and then cut open

on one side, and pepper, salt, and paprika put into the potato.

The length of time required for baking potatoes is usually 10 to 15

minutes longer than is necessary to cook potatoes of the same size in

water. However, the time for baking may be decreased by boiling the

potatoes for about 5 minutes before they are put in the oven. In such an

event, the boiling and the baking should be accomplished in about

35 minutes.

78. STUFFED POTATOES.--An attractive way in which to serve baked

potatoes is stuffed. After the potatoes are thoroughly baked,

the contents are removed, treated as mashed potatoes, and then stuffed

into the shells and set in the oven to brown for a few minutes. When

something different in the way of potatoes is desired, stuffed potatoes

should be tried.

Bake the desired number of potatoes until tender. Remove from the oven,

cut through the skin of each from end to end with a sharp knife, and

scrape out the contents of the shell. Mash the pulp according to the

directions given in Art. 76. Then fill the shells with the mashed

potatoes, allowing the surface to stand up roughly, as shown, instead of

smoothing it down. Dot each with butter, sprinkle a little paprika over

the tops, and replace in the oven. Bake until the surface is nicely

browned and then serve at once.

79. BROWNED POTATOES.--While not so easy to digest as boiled or baked

potatoes, browned potatoes offer an opportunity for a change from the

usual ways of preparing this vegetable. They may be prepared on the

stove or in the oven, but when browned in the oven the surface is more

likely to be tough.

Boil the desired number of potatoes, and when they are sufficiently

tender, drain off the water. If they are to be sauted on the stove, melt

a small amount of fat in a frying pan, and place the cooked potatoes in

it. Saute until brown on one side, then turn and brown on the other.

Season with additional salt, if necessary, and serve.

In case it is desired to brown them in the oven, put the boiled potatoes

in a shallow pan and brush them over with butter. Set them in a hot

oven, allow them to brown on one side, then turn and brown them on the

other. Season with salt, if necessary, and serve at once upon removing

from the oven.

80. RAW SAUTED POTATOES.--If a potato dish suitable for supper or

luncheon is desired, raw potatoes may be sliced thin, and then sauted.

For this purpose, small potatoes that are not suitable for other

methods of preparation may be used.

Peel the potatoes and slice them into thin slices. Melt a small amount

of fat in a frying pan, place the potatoes in the hot fat, and cover the

pan. Allow them to steam in this way for 10 to 15 minutes and then

remove the cover. Brown on one side; then turn and brown on the other.

Season with salt and pepper.

81. HASH-BROWNED POTATOES.--A very good way in which to use up boiled

potatoes is to hash-brown them in the oven.

HASH-BROWNED POTATOES

(Sufficient to Serve Six)

6 medium-sized cooked potatoes

1-1/2 tsp. salt

2 Tb. butter

3 Tb. milk

1/4 tsp. pepper

Slice or chop the cold potatoes, place in a buttered pan, add the salt

and pepper, melt the butter, and pour it over them. Place in a hot oven

until nicely browned. Stir, add the milk, and brown again. Stir again,

brown the third time, and serve.

82. POTATO PATTIES.--Mashed potatoes, whether left over or boiled and

mashed especially for the purpose, may be made up into patties and then

sauted until brown on both sides.

POTATO PATTIES

(Sufficient to Serve Six)

2 c. mashed potato

1 egg

Fine bread crumbs

To the mashed potatoes that have been well seasoned, add the egg and

mix thoroughly. Shape into flat, round patties and roll in the bread

crumbs. Melt fat in a frying pan, place the patties in it, saute on one

side until brown, and then turn and brown on the other side. Serve hot.

83. FRENCH FRIED POTATOES.--Many families are deprived of French fried

potatoes because the majority of housewives think they are difficult to

prepare. This, however, is not the case, for when the procedure is

understood nothing is easier.

Peel the required number of potatoes and cut them into the desired

shape. Great variety exists in the method of cutting potatoes for this

purpose. However, the form that is usually thought of when French fried

potatoes are mentioned is the one obtained by cutting the potatoes into

pieces like the sections of an orange and then cutting these sections

lengthwise into smaller pieces, like those shown at b, Fig. 17. Pieces

like those shown at c, called shoestring potatoes, are also popular.

As soon as cut, in no matter what shape, drop the pieces into cold

water, but when ready to fry, remove them from the water and dry on a

clean dry towel. Place in a wire basket and lower the basket into a pan

of hot fat. Fry until the potatoes are nicely browned, remove from the

fat, drain, and sprinkle with salt and pepper. Serve at once.

84. POTATOES AU GRATIN.--Something a little unusual in the way of a

potato dish is produced when potatoes are combined with cheese, bread

crumbs, and a cream sauce to make potatoes au gratin. In addition to

supplying flavor, these ingredients increase the food value of the

potatoes so that a highly nutritious dish is the result.

POTATOES AU GRATIN

(Sufficient to Serve Six)

3 c. diced cooked potatoes

1/2 c. grated cheese

1/2 c. bread crumbs

1-1/2 c. thin white sauce

Grease a baking dish, place 1/2 of the potatoes in the bottom of the

dish, and sprinkle over them 1/2 of the crumbs and then 1/2 of the

cheese. Put the remainder of the potatoes in the dish, sprinkle with the

rest of the cheese, pour the hot white sauce over all, and place the

remaining crumbs on top. Set the dish in a hot oven and bake until well

heated through and brown on top.

85. LYONNAISE POTATOES.--When sauted potatoes are flavored with onion

and parsley, they are known as Lyonnaise potatoes. As they are very

appetizing, potatoes prepared in this way are relished by most persons.

LYONNAISE POTATOES

(Sufficient to Serve Six)

2 Tb. butter or ham or bacon fat

1/2 tsp. salt

1 medium-sized onion, chopped

Dash of pepper

2 Tb. parsley

3 c. diced cooked potatoes

Melt the fat in a frying pan, and add the onion, parsley, salt, and

pepper. When the fat is hot, add the potatoes, which should be diced,

like those shown at d, Fig. 17, and allow them to saute until slightly

brown. Stir frequently to avoid burning. Serve hot.

86. SCALLOPED POTATOES.--Many vegetables may be scalloped, but potatoes

seem to lend themselves to this form of preparation to good advantage.

Potatoes prepared in this way are suitable for luncheon, supper, or a

home dinner.

Wash and peel the desired number of potatoes and slice them thin. Place

a layer in the bottom of a well-greased baking dish, sprinkle lightly

with flour, salt, and pepper, and dot with butter. Add another layer of

potatoes, sprinkle again with flour, salt, and pepper, and dot with

butter. Continue in this way until the dish is filled. Pour a sufficient

quantity of milk over the whole to cover well. Place a cover over the

dish, set in a hot oven, and bake for about 1/2 hour. Then remove the

cover and allow the potatoes to continue baking until they can be easily

pierced with a fork and the surface is slightly brown. Serve hot from

the baking dish.

87. CREAMED POTATOES.--A very good way in which to utilize left-over

boiled potatoes is to dice them and then serve them with a cream sauce.

If no cooked potatoes are on hand and creamed potatoes are desired,

potatoes may, of course, be boiled especially for this purpose. When

this is done, it is well to cook the potatoes in the skins, for they

remain intact better and have a better flavor.

Cut up potatoes that are to be creamed into half-inch dice. Make a thin

white sauce, pour it over the potatoes until they are well moistened,

and allow the potatoes to simmer in this sauce for a few minutes. If

desired, chopped parsley may be added to the sauce to improve the

flavor. Serve hot.

88. POTATO BALLS.--If a potato dish is desired for a meal that is to be

dainty in every respect, potato balls should be tried. These are small

balls of uniform size, cut from raw potatoes by means of a French

cutter, cooked until tender, and then dressed with a cream sauce or in

any other way. As will be observed, much of the potato remains after

all the balls that can be cut from it are obtained. This should not be

wasted, but should be boiled and then mashed or prepared in any other

desirable way.

Wash and peel the potatoes that are to be used, and then from each

potato cut with a French cutter all the balls possible. When a

sufficient number have been obtained, boil them until tender in boiling

salted water and then drain. Make a thin cream sauce, add the potatoes

to this, and heat together thoroughly. Serve hot.

89. POTATO CROQUETTES.--Left-over mashed potatoes can be utilized in no

better way than to make croquettes. Of course, if potato croquettes are

desired and no potatoes are on hand, it will be necessary to cook

potatoes and mash them especially for this purpose. Croquettes made

according to the accompanying recipe will be found a delightful addition

to the menu. They are often served plain, but are much improved by a

medium white sauce or a gravy.

POTATO CROQUETTES

(Sufficient to Serve Six)

2 c. mashed potatoes

2 Tb. chopped parsley

1 Tb. onion juice

1 tsp. celery salt

2 eggs

Dry bread crumbs

To the mashed potatoes, add the parsley, onion juice, and celery salt

and mix thoroughly. Beat the eggs slightly, reserve a small amount to be

diluted with water or milk for dipping the croquettes, and add the rest

to the potatoes. Shape the mixture into oblong croquettes of uniform

size and shape. Roll each in the crumbs, then in the diluted egg, and

again in the crumbs. Fry in deep hot fat until an even brown in color.

Remove from the fat, drain, and serve. 90. POTATO PUFF.--Mashed potato

combined with egg, seasoned well, and baked in the oven makes a very

appetizing dish known as potato puff. This is suitable for any meal at

which potatoes would be served.

POTATO PUFF

(Sufficient to Serve Six)

2 c. mashed potato

1/2 tsp. celery salt

1 egg

To the mashed potato, add the celery salt. Separate the egg, beat the

yolk, and mix it with the potato. Beat the white stiff and fold it into

the potato last. Pile into a buttered baking dish, set in a hot oven,

and bake until the potato is thoroughly heated through and the surface

is brown. Serve at once.

SWEET POTATOES

91. SWEET POTATOES are used for practically the same purposes as white

potatoes, and while these vegetables resemble each other in many

respects they are not related botanically, sweet potatoes being root

rather than tuber vegetables. Sweet potatoes are of a tropical nature

and have been cultivated for hundreds of years in the West Indies and

Central America. They form a staple article of diet in the southern part

of the United States, where, on account of the warm climate, they are

raised abundantly. They are not raised in the North; still they are

consumed there in large quantities. After maturing, sweet potatoes are

collected and dried in kilns before shipping. While this makes it

possible for them to keep longer than if they were not dried, they do

not keep so well as white potatoes and therefore cannot be stored in

such large numbers. If they are to be kept for a considerable period of

time, they should be wrapped separately in paper and stored in a cool,

dry place.

92. Sweet potatoes vary considerably in size, shape, and quality. Some

are short and blunt at the tips, others are long and cylindrical, either

crooked or straight, while others are medium in size and spindle-shaped.

Some varieties, which are known as yams, cook moist and sugary, while

others, which are simply called sweet potatoes, cook dry and mealy. The

kind to select depends entirely on the individual taste, for in

composition and food value all the varieties are similar. In

composition, sweet potatoes resemble white ones, except that a part of

their carbohydrate is in the form of sugar, which gives them their

characteristic sweet taste, but in food value they are almost twice as

great as white potatoes.

93. The preparation of sweet potatoes is similar to that of white

potatoes, for they may be boiled, steamed, baked, mashed, creamed,

fried, etc. In fact, they may be used at any time to take the place of

white potatoes in the diet. A few recipes are here given for this

vegetable, but any of those given under White Potatoes may also be used

by merely substituting sweet potatoes for the white potatoes specified.

94. BOILED SWEET POTATOES.--It is a very simple procedure to boil sweet

potatoes. When they are to be prepared in this way, select potatoes of

uniform size and either remove their skins or cook them with the skins

on. If they are not peeled, scrub them perfectly clean. Put them to cook

in boiling salted water and allow them to boil until they may be easily

pierced with a fork. Drain the water from them, peel if cooked with

their skins on, and serve hot with butter or gravy.

95. BAKED SWEET POTATOES.--Persons who are fond of sweet potatoes prefer

them baked to any other method of preparation. Select medium-sized

potatoes for this purpose, scrub thoroughly, and put in a hot oven to

bake. Bake until they are soft enough to dent when pinched between the

fingers. Remove from the oven and serve at once.

96. GLAZED SWEET POTATOES.--To increase the sweet taste characteristic

of sweet potatoes and favored by many persons, a sweet sirup is

sometimes added. When this is done, the potatoes are first boiled and

then cut in half lengthwise and sauted. Sweet potatoes so prepared

afford a pleasing variety in the diet.

Clean and peel the desired number of potatoes and boil them as already

explained. Cut them in half lengthwise, so that each piece has a flat

side. Melt fat in a frying pan, add the halves of sweet potato, and fry

until slightly brown. Then turn and fry on the reverse side. About 10 or

15 minutes before removing from the pan, pour a small quantity of

molasses or a mixture of sugar and water over the potatoes, and allow

them to cook in this sirup until they are well covered with the sweet

substance. Remove from the pan and serve at once. 97. MASHED SWEET

POTATOES.--Used alone without further preparation, mashed sweet potatoes

make a very palatable dish. However, as in the case of mashed white

potatoes, numerous appetizing dishes, such as croquettes, patties, etc.,

can be made of mashed sweet potatoes, whether left from a previous meal

or cooked for this purpose. In the preparation of all such dishes, the

recipes given under White Potatoes may be followed.

Peel the desired number of potatoes and cook them in boiling salted

water until they may be readily pierced with a fork. Drain, force

through a sieve or a ricer, and season with salt, pepper, and a small

amount of butter. Thin the mixture with sufficient hot milk to make it

of a stiff, mush-like consistency. Then beat vigorously until the potato

is light and creamy. Serve hot.

RADISHES AND THEIR PREPARATION

98. RADISHES are a root vegetable used almost exclusively as a relish or

to lend flavor to a vegetable-salad mixture. They are easily and

successfully grown and are plentiful and cheap, except when they are out

of season and must be raised in hothouses. Numerous varieties of

radishes differing from one another in size, shape, and color are

raised. The red ones are generally preferred, because they lend color to

a dish or a meal, but the white and brown varieties are just as

desirable so far as flavor is concerned.

99. Radishes contain very little food value, being about equal to celery

and cucumbers in this respect. They do not supply anything valuable to a

meal except mineral salts. Although some persons consider radishes

difficult to digest, they contain almost nothing that has to be

digested, for they are composed largely of cellulose, which does not

digest, and water. Radishes disagree with some persons because, like

onions and cabbage, they contain a strong volatile oil that gives them

their flavor.

100. Since radishes are always eaten raw, they require very little in

the way of preparation. The principal thing is to see that they are

perfectly clean and as crisp as possible. To make them crisp, allow them

to stand in cold water for some time before using them. Then remove the

tops and the roots and scrub thoroughly with a vegetable brush. The

small red radishes can be made very attractive by cutting the skin in

sections to resemble the petals of a rose. When prepared in this way, a

small portion of the green top is allowed to remain.

SALSIFY AND ITS PREPARATION

101. SALSIFY is a root vegetable resembling in food value such other

root vegetables as carrots and parsnips. Because it has a flavor similar

to that of oysters, especially when it is used for soup, it has received

the name of vegetable oyster. It consists of long slender roots that

are covered with tiny roots. It is somewhat difficult to clean and

prepare, but as it may be stored through the entire winter and is

particularly desirable for the making of soup, it is a valuable

vegetable.

102. In preparing salsify for cooking, scrape the roots rather than peel

them. Then put them in a solution of cold salt water made by using 1

teaspoonful of salt to each quart of water and keep them there until

ready to cook them. This precaution will, to a certain extent, prevent

the discoloration that always takes place in salsify as soon as the skin

is removed. When thus prepared, salsify lends itself to the same forms

of preparation as do the other root vegetables.

103. BUTTERED SALSIFY.--The simplest way in which to cook salsify is to

cut it in thin slices, boil it until tender, and then serve it

with butter.

Wash and scrape the desired quantity of salsify and slice in thin

slices. Put to cook in boiling salted water, and cook until it can be

easily pierced with a fork. Drain off the water, season with pepper and,

if necessary, additional salt, and add 1 tablespoonful of butter for

each four persons to be served. Allow the butter to melt and serve the

salsify hot.

104. CREAMED VEGETABLE OYSTERS.--If creamed vegetables are favored,

vegetable oysters served with a cream sauce will be very much relished.

Clean and scrape the salsify and cut it into 1/4-inch slices. Put to

cook in boiling salted water, cook until tender, and then drain. Make a

medium white sauce and pour this over the cooked vegetable. Heat

together and serve. 105. SCALLOPED VEGETABLE OYSTERS.--A very

appetizing scalloped dish can be made of salsify by following the

directions given in the accompanying recipe.

SCALLOPED VEGETABLE OYSTERS

(Sufficient to Serve Six)

2 c. cooked vegetable oysters

1 c. bread crumbs

Salt and pepper

1-1/2 c. thin white sauce

Cook the vegetable oysters as explained in Art. 103. Sprinkle a layer of

crumbs in the bottom of a well-greased baking dish, place a layer of the

cooked vegetable oysters on top of this, and season with salt and

pepper. Place a second layer of crumbs and the remainder of the

vegetable oysters in the dish, and sprinkle again with salt and pepper.

Pour the white sauce over this, and put the remainder of the crumbs on

top. Place in a hot oven and bake until well heated through and the top

is brown. Serve from the baking dish.

SQUASH AND ITS PREPARATION

SUMMER SQUASH

106. SUMMER SQUASH is a fruit vegetable belonging to the same class as

eggplant, peppers, etc. and occurring in many varieties. The different

kinds of this vegetable vary greatly in size, shape, and color, but all

of them may be prepared in practically the same way and used for the

same purposes. They get their name from the fact that they are grown and

used during the summer season; in fact, they must be used at this time,

for they do not permit of storage.

Summer squash contains a great deal of water, and for this reason its

food value is very low, being about equal to that of lettuce, celery,

etc. Because of the large percentage of water in its composition, as

little water as possible should be added in its cooking, or the result

will be a vegetable so watery as to be unattractive and unpalatable.

Another precaution that should be taken in its preparation is to remove

the seeds and the skins. Many housewives think it unnecessary to do

this, for both the skins and the seeds can be eaten after cooking; but

most persons prefer to have them removed, as the dish appears more

appetizing. Vegetable marrow is a type of summer squash and may be

prepared for the table by any of the recipes for summer squash.

107. STEWED SUMMER SQUASH.--The usual way in which to cook summer squash

is to stew it. If properly cooked and well seasoned, stewed squash makes

a very tasty dish.

Wash and peel the desired number of summer squashes, remove the seeds,

and cut into small pieces. Put over the flame in just enough water to

start the cooking and add sufficient salt to season well. Cook until

tender enough to be pierced with a fork and most of the water is boiled

away, being careful not to scorch. Remove from the fire, season with

pepper, and add 1 tablespoonful of butter for each four persons to be

served. Mash until the squash is as fine as desired and serve at once.

108. SAUTED SUMMER SQUASH.--For variety, summer squash is sometimes

sliced, coated with egg and crumbs, and then sauted until well browned.

To prepare it in this way, wash and peel the squash and cut it into

slices about 1/4 inch thick. Roll first in beaten egg diluted with milk

or water and then in fine crumbs. Saute in a small amount of fat in a

frying pan until well browned, and then turn and brown on the other

side. Serve hot.

WINTER SQUASH

109. WINTER SQUASH is the kind of squash that may be removed from the

vine in the fall and stored for winter use. Although both summer and

winter squashes are closely related, they differ considerably in

appearance, flavor, texture, and composition. The different varieties of

winter squash are usually larger than summer squashes and have a very

hard outside covering; also, they contain less water and more

carbohydrate and, consequently, have a higher food value. Winter

squashes are usually taken from the vines in the fall before the frost

sets in, and before they are placed in storage they are allowed to lie

in the sunshine for a few days until the skin hardens and becomes

flinty. If the outside covering is unmarred when the squashes are

stored, they will remain in good condition almost the entire winter

season, provided the storage place is cool and dry.

110. To prepare winter squash for cooking, cut it open, remove the

seeds, and peel off the outside skin. Because of the hardness of the

covering, a cleaver or a hatchet is generally required to open the

squash and cut it into pieces. With this done, scrape out the seeds and,

with a very sharp large knife, peel off the skin. The squash may then be

cooked in any suitable manner.

111. MASHED SQUASH.--If winter squash is desired as a vegetable, it is

very often boiled and then mashed. Squash prepared in this way, with the

exception of the seasoning, is also used for pie that is similar to

pumpkin; in fact, many persons prefer the flavor of squash pie to that

of pumpkin pie.

Cut pieces of peeled winter squash into cubes about 1 inch in size. Put

these to cook in a small amount of boiling water, add enough salt to

season, and cook until tender and quite dry. Season the cooked squash

with pepper, add 1 tablespoonful of butter for each four persons to be

served, and, if desired to increase the sweet taste, add a small amount

of sugar. Mash until smooth and serve hot.

112. BAKED SQUASH.--Winter squash, because of its hard covering, is very

satisfactory when baked in the shell. If it is not desired to cook it

in a whole piece, the squash may be cut into pieces about 3 inches

square or into triangular pieces.

Remove the seeds from the squash, sprinkle each with salt and pepper,

and dot with butter, as shown. Place in a hot oven directly on the grate

or in a shallow pan, and bake until the contents of the shells are

tender. Remove from the oven, and serve from the shells. If desired, the

squash may be scooped from the shells after baking, seasoned at that

time instead of when put in the oven, and then served in a vegetable

dish.

TOMATOES AND THEIR PREPARATION

113. TOMATOES are a fruit vegetable that may be either cooked or

prepared raw in many different ways. They are usually red when ripe, and

because of this color they are particularly attractive on the table.

Green or partly ripe tomatoes are also used in the preparation of many

dishes. Tomatoes are composed largely of water, and for this reason

their food value is low, being about the same as that of greens. This

large proportion of water is also responsible for the fact that they do

not keep for a great length of time. Tomatoes, however, have a long

season. They begin to appear in the market early in the spring and they

may be obtained from this time until the frost kills the vines in

the fall.

114. While tomatoes appeal to the majority of persons, they disagree

with some on account of the acid they contain. This acid is similar to

that found in some fruits, and it is present in greater quantity in

cooked tomatoes than in raw ones, the heating of the vegetable

apparently increasing the acidity. This acidity of tomatoes may be

reduced by the addition of soda, and while soda produces a marked change

in the flavor, it is necessary in the preparation of some dishes. For

instance, in the case of cream-of-tomato soup, soda must be added to

reduce the acidity and thus keep the milk or cream used in preparing

this dish from curdling.

115. The skin of tomatoes, whether they are to be eaten raw or cooked,

is usually undesirable. Therefore, in preparing tomatoes for the table,

the skins are generally removed. In order to do this, first dip the

tomatoes into boiling water for several seconds and then immediately

into cold water. This will loosen the skins, which may then be peeled

off very thinly, and very little of the tomato will be wasted.

116. STEWED TOMATOES.--The usual way of preparing tomatoes is to stew

them. Stewed tomatoes may be served plain, but they can be improved very

decidedly by toasting cubes of bread and adding these to the tomatoes

just before serving.

Remove the skins and stem ends from the desired number of tomatoes, and

either cut the tomatoes into pieces or allow them to remain whole. Put

to cook with little or no water, as the tomatoes themselves usually

provide sufficient water. Season with salt, and cook until the tomatoes

are reduced to a mushy consistency. Just before removing from the stove,

add a dash of pepper and a small amount of butter.

117. SCALLOPED TOMATOES.--A very appetizing way in which to cook

tomatoes is to scallop them according to the accompanying recipe.

SCALLOPED TOMATOES

(Sufficient to Serve Six)

1 c. crumbs, buttered

2 c. stewed tomatoes

1 tsp. salt

Dash of pepper

1 Tb. butter

Grease a baking dish and place a layer of the crumbs in the bottom.

Place a layer of tomatoes over them, sprinkle with salt and pepper, and

dot with the butter. Add another layer of crumbs and the remainder of

the tomatoes, sprinkle with salt and pepper, and again dot with butter.

Place the remainder of the crumbs on top. Bake in a hot oven until well

heated through and the crumbs on top are brown. Serve hot from the

baking dish.

118. STUFFED TOMATOES.--Tomatoes prove to be very satisfactory when

stuffed with a well-seasoned stuffing and then baked. Medium-sized

tomatoes that are firm and unblemished should be selected for stuffing.

STUFFED TOMATOES

(Sufficient to Serve Six)

6 tomatoes

1-1/2 c. crumbs

2 Tb. butter

1 small onion, chopped

1 tsp. celery salt

1/2 tsp. salt

Dash of pepper

Remove the stem end from each tomato and scoop out the inside so that a

hollow shell remains. Chop the pulp of the tomatoes into small pieces

and add the crumbs, melted butter, onion, celery salt, salt, and pepper.

Mix together thoroughly. If the tomatoes do not furnish enough liquid to

moisten the crumbs, add a little water. Pack the stuffing into the

tomatoes, allowing it to heap up on top, and place the tomatoes side by

side in a shallow pan. Set in a hot oven and bake until the tomato

shells are tender enough to be pierced with a fork and the stuffing is

well heated through. Serve at once.

119. STUFFED TOMATOES WITH CHEESE CARROTS.--An attractive way in which

to serve stuffed tomatoes is given below. The tomatoes are filled

with a tasty stuffing and then baked. Yellow cream cheese is made to

resemble tiny carrots, and these, together with parsley, are used to

garnish the platter in which the tomatoes are placed.

STUFFED TOMATOES WITH CHEESE CARROTS

(Sufficient to Serve Six)

6 medium-sized tomatoes

4 Tb. bacon or ham fat

2 Tb. chopped onion

1/2 c. chopped ham

1-1/2 c. stale bread crumbs

1/2 tsp. salt

1/8 tsp. pepper

2 Tb. chopped parsley

Yellow cream cheese

Parsley

Cut the tops from the tomatoes and remove the pulp. Melt the fat in a

frying pan, add the chopped onion, ham, tomato pulp, bread crumbs, salt,

pepper, and parsley. Heat thoroughly and mix well. Fill the tomatoes

with the stuffing, which should be quite moist, put them in a shallow

pan, and bake them until the tomato shell may be easily pierced with a

fork. Mash yellow cream cheese and, if necessary, moisten it slightly

with cream. Shape it into tiny carrots with the fingers, and put a piece

of parsley in one end for leaves. Place the baked tomatoes on a platter

and garnish with the carrots and sprigs of parsley. Serve.

120. SAUTED TOMATOES.--Half ripened tomatoes are delicious when sauted.

Cut the desired number of such tomatoes into slices about 1/4 inch

thick, and roll first in beaten egg and then in stale bread crumbs or

cracker crumbs. Saute in a small amount of fat until they are brown on

one side; then turn and brown on the other side. Remove from the pan and

serve at once.

121. CREAMED TOMATOES.--A rather unusual, but nevertheless very

appetizing, way of preparing tomatoes consists in sauteing them in fat

and then serving them with a cream sauce on freshly toasted bread.

When it is desired to prepare tomatoes in this manner, select

medium-sized ones and cut them into slices 1/2 inch thick. Roll the

slices first in egg and then in stale bread crumbs or cracker crumbs.

Saute in a generous amount of fat until brown, drain carefully, and

brown on the other side. When done, remove from the pan. Add 2

tablespoonfuls of flour to the fat that remains in the pan, and stir

until the flour becomes light brown. Add 1-1/2 cupfuls of milk and stir

until thick. Place the slices of tomato on freshly toasted bread and

pour the sauce over them.

TURNIPS AND THEIR PREPARATION

122. TURNIPS, which are a root vegetable, occur in two varieties,

white and yellow. The white ones are commonly known as turnips and

the yellow ones are called rutabagas. Although differing in color,

both varieties have much the same flavor and may be prepared in the same

ways. Therefore, whenever a recipe calls for turnips, rutabagas may be

used as well.

123. In food value, turnips are similar to beets, carrots, and parsnips.

They have a strong flavor, which is disliked by many persons and

disagrees with some. However, much of this can be dissipated by cooking

them with the cover of the kettle removed, so that when properly

prepared they furnish a pleasant variety to the winter menu. They have

good storing qualities and can be kept very easily through the winter.

Toward spring it is more difficult to cook them soft, as the cellulose

in them becomes harder and they are likely to develop woody fiber.

124. In preparing turnips for cooking, scrub them until thoroughly clean

and then peel, wasting no more of the vegetable than is necessary. They

may then be cut up as desired for the recipe to be prepared.

125. STEWED TURNIPS.--When turnips are stewed until tender and then

seasoned with salt and pepper and flavored with butter they form a very

palatable dish.

To prepare them in this way, select the desired number, scrub them

until clean, and then peel them. Cut them into dice about 1/2 inch in

size, and put these to cook in boiling salted water, allowing the cover

to remain off the kettle during the cooking. Cook until they may be

easily pierced with a fork and drain the water from them. Season with

additional salt, if necessary, and with pepper, and add 1 tablespoonful

of butter for each four persons to be served. Allow the butter to melt

and serve hot.

126. MASHED TURNIPS.--Turnips, like potatoes, are a very good vegetable

to mash. Prepare the desired number in the manner explained in Art. 125.

Cook in boiling salted water with the kettle cover removed. When tender

enough to be mashed easily, drain the water from them, mash with a

potato masher, and season with additional salt if necessary and with

pepper and butter. Allow the butter to melt and serve hot.

127. CREAMED TURNIPS.--Turnips, both yellow and white, make an excellent

dish when dressed with a cream sauce. Prepare the desired number of

turnips by cleaning and peeling them and cutting them into dice about

1/2 inch in size. Cook until tender in boiling salted water and drain.

Prepare a medium white sauce and pour over the turnips. Serve hot.

VEGETABLE COMBINATIONS

128. The recipes given for the various kinds of vegetables pertain in

most cases to merely one vegetable, and this is the way in which this

food is usually prepared. However, there are times when it is an

advantage to combine two or more vegetables. For instance, it is

sometimes desired to give additional variety to the menu or to utilize

small quantities of vegetable that alone would not be sufficient to

serve the family. Then, again, two vegetables are often prepared

together in order to obtain an attractive color combination. In view of

these facts, several recipes for the most usual combinations of

vegetables are here given, so that the housewife may not be at a loss

when she wishes to combine two or more vegetables. It must not be

thought that these are the only combinations that can be prepared, for

often vegetables can be combined to suit the housewife's taste

and needs.

129. CARROTS AND PEAS.--If an attractive combination, as well as an

appetizing dish, is desired, carrots and peas should be prepared

together and served with butter or a vegetable or a cream sauce. This

combination may be served plain, but if there are any mashed potatoes on

hand and an attractive dish is desired, it may be served in potato

rosettes.

Clean and scrape the desired number of young, tender carrots, and cut

them into dice about the size of the peas that are to be used. Shell an

equal quantity of green peas. Put the two vegetables together in boiling

salted water and cook until tender. If there is any possibility that the

carrots will not cook in as short a period of time as the peas, cook

them for some time before adding the peas. When tender, pour off the

water, add additional salt, if necessary, and pepper, and dress with

butter or, if preferred, with a vegetable or a white sauce. Heat through

thoroughly and serve.

If it is desired to serve the carrots and peas in the rosettes

mentioned, force hot mashed potato through a pastry tube and form the

required number of rosettes on a platter, as shown. In the center of

each rosette put a spoonful or two of the carrots and peas.

In case fresh peas cannot be secured, canned peas may be substituted.

When this is done, the carrots should be cooked until tender and the

peas added just before the sauce is poured over the vegetables.

130. SUCCOTASH.--A combination of fresh shelled beans and sweet corn is

known as succotash. To prepare this dish, shell the beans and put them

to cook in boiling salted water. Cook until they are tender and the

water has boiled down until it is greatly reduced in quantity. Then cut

an equal amount of corn from the cob and add to the beans. Cook for a

few minutes longer or until the water is sufficiently reduced, so that

the combination may be served without pouring any water off. Dress with

butter and season with pepper and, if necessary, additional salt.

During the winter, when green corn and fresh beans cannot be secured,

succotash can be made by using dried or canned corn and dried beans.

131. CORN AND TOMATOES.--A somewhat unusual vegetable combination is

made by cooking tomatoes and green corn together.

Prepare the desired number of tomatoes in the usual way for stewing and

cut an equal amount of sweet corn from the cob. Put the two vegetables

together in a saucepan and cook until the tomatoes are well stewed.

Season with salt, pepper, and sugar, if desired, and add a small piece

of butter. Serve hot.

132. CORN, STRING BEANS, AND TOMATOES.--Those who care for the

combination of corn and tomatoes will find beans a very agreeable

addition to this dish.

Prepare the corn and tomatoes as explained in Art. 131, and to them add

young, tender string beans that have been previously cooked in boiling

salted water. Add the desired seasoning and a small amount of butter.

When thoroughly heated, serve.

133. PEAS AND POTATOES.--As a rule, the first green peas and the first

new potatoes come into the market at about the same time. If a delicious

combination is desired, these two vegetables should be cooked together

and then dressed in any desirable way.

Select small potatoes, scrape them, and put them to cook in boiling

salted water. Shell an equal amount of green peas, and add them to the

potatoes about 20 minutes before the potatoes become tender. Cook until

both vegetables are tender, and then drain the water from them. Dress

with butter, vegetable sauce, cream sauce, or thin cream and serve.

134. TURNIPS AND POTATOES.--Persons who are likely to find the flavor of

turnips disagreeable can usually eat them when they are combined

with potatoes.

Pare an equal number of Irish potatoes and turnips and cut them into

thick slices. Put them to cook in boiling salted water and cook with the

cover off the kettle until both are tender. Drain and dress with butter

or add butter and mash together. Serve hot.

135. NEW ENGLAND BOILED DINNER.--A combination of food that is much

used by the people of the New England States and has become famous

throughout the United States, consists of corned beef, potatoes,

turnips, and cabbage. As may well be imagined, such a combination forms

practically all that is necessary for a home dinner.

Select a good piece of corned beef and put it to cook in boiling water.

About 30 minutes before the beef has finished cooking, add additional

water, if necessary, and into this place an equal quantity of Irish

potatoes, turnips, and cabbage prepared in the required way and cut into

thick slices or chunks. Cook until the vegetables are tender. Then

remove the beef to a platter, surround with vegetables, and serve.

SERVING VEGETABLES

136. The way in which vegetables are served depends largely on the

method of preparation. However, a point that should never be neglected,

so far as cooked vegetables are concerned, no matter what plan of

serving is followed, is to see that they are always served hot. To make

this possible, the dishes in which they are served should be heated

before the vegetables are put into them and should be kept hot until put

on the table. When a vegetable dish has a cover, the cover should be

kept on until the vegetable is served and should be replaced after the

first serving, so as to keep the remainder hot.

137. Because of the possible variety in the preparation of this class of

foods, numerous ways of serving them are in practice. When a vegetable

is baked in a large baking dish, the dish should be placed on the table

and the vegetable served from it either on the plate or in individual

dishes. If individual baking dishes are used, these should be set on

small plates and one put at each person's place. Boiled or creamed

vegetables may be served at the table from a vegetable dish, being put

on the plate or in small dishes, or they may be served in individual

dishes in the kitchen, and a dish placed at the left of each person's

place. When the large dish or the baking dish is placed on the table, it

should be placed where the vegetable may be conveniently served by the

host if it is to be put on the dinner plate or by the hostess in case it

is to be served in individual dishes at the table.

138. In addition to being served in these ways, vegetables also lend

themselves to various attractive methods of serving. For instance, a

vegetable prepared with a sauce is frequently served in patty shells,

timbale cases, or croustades. When this is done, the case in which the

vegetable is served is, as a rule, placed directly on the dinner plate.

Potatoes that have been mashed are often forced through a pastry tube

either to garnish another dish or to make a dish of potatoes more

attractive. For instance, when mashed potatoes are to be served, a solid

foundation of the potato may be arranged in the center of a dish and a

little of the mashed potato then forced through the tube to make a

design over the top. Before being served, the dish should be placed in

the oven and the potato browned on top. A little thought on the part of

the housewife will enable her to work out many other attractive methods

in the serving of this food.

VEGETABLES (PART 2)

EXAMINATION QUESTIONS

(1) (a) How do wild and cultivated greens differ? (b) What is the

chief use of greens in the diet?

(2) (a) What precaution should be observed in washing greens? (b)

Mention the procedure in cooking greens having a strong flavor.

(3) (a) If greens, such as endive, appear to be withered, how may they

be freshened? (b) Explain the use of lettuce as a garnish. (c) What

are the uses of parsley?

(4) (a) How are Jerusalem artichokes prepared for the table? (b)

What part of kohlrabi is used for food? (c) How is kohlrabi generally

prepared for cooking?

(5) (a) To what class of vegetables do lentils belong? (b) Is the

food value of lentils low or high? Discuss.

(6) (a) How may the food value of mushrooms be increased? (b) How

should mushrooms be prepared for cooking? (c) Mention the ways in

which mushrooms may be cooked.

(7) (a) What causes onions, especially raw ones, to disagree with many

persons? (b) Mention the two general varieties of onions. (c) How

are chives prepared when they are to be used for flavoring soups, etc.?

(8) (a) How should onion be added to other foods when it is desired

simply as a flavoring? (b) How may onions be peeled so as to keep off

the fumes of their volatile oil?

(9) (a) How should parsnips be prepared for cooking? (b) Tell how to

prepare browned parsnips.

(10) In what way do green and dried peas differ in food value? Explain

fully.

(11) Tell how to cook: (a) green peas; (b) dried peas.

(12) (a) What varieties of peppers are generally used as a vegetable?

(b) Of what value are peppers?

(13) (a) To what may the high food value of potatoes be attributed?

(b) How may the quality of potatoes be judged? (c) Mention the most

economical way in which to cook potatoes. (14) Tell how to prepare:

(a) mashed potatoes; (b) baked potatoes. (c) How may the baking of

potatoes be hastened? (d) Mention several ways in which to utilize

left-over potatoes.

(15) (a) How may sweet potatoes be prepared for the table? (b) Tell

how to prepare glazed sweet potatoes.

(16) (a) How are radishes usually eaten? (b) What may be said of the

food value of radishes?

(17) (a) In what way do summer and winter squashes differ? (b) Why

should the seeds and skins of summer squash be removed in preparing this

vegetable for the table?

(18) (a) Why is salsify called vegetable oyster? (b) How is salsify

prepared for cooking?

(19) (a) What may be said of the food value of tomatoes? (b) How may

the acidity of tomatoes be decreased? (c) How may the skins of

tomatoes be removed easily?

(20) (a) Point out the difference between turnips and rutabagas. (b)

When is it advisable to make combination vegetable dishes? (c) Mention

several good combinations.

* * * * *