tatoes, carrots, and furiiips should be kept in Imrrels or birii
in order that as much air as possil>le may be excluded. Squashc
should be spread apart in such a way that they will not tourti
one another. They should he watched carefully and when
dark spots appear, should l>e cooked at once. Further direction
are given on page 584.
Canned vegetaljlcs should Ije emptied from tlie caii as soon^
as they are opened, turned into a lx>wl, and allowed to stand for
at least one hour lief ore being used, in order that the flavor mayj
be improved by contact with the air.
Dried vegetable's should be soaked in cold wat^r overnight^
and cooked in the same water, more being added, if necessary.
COOKING OF VEGETABLES
Vegetables may be classifie<^l acconling tx> flavor into the
with strong juices, and those with mild juices.
Slrong-^juiced vcgekihlcs.
Strong-juiced vegetables, such as cauUflower, Bruasels sprout^ 1
W)age, onions, and turnips, should be washetl in cold water]
knd cooked until they are just tender, in boiling wat^r in an
uncovered kettle to allow the vnkitile ckIs to pa'^s off in th«i |
steam. In this way the flavor is made more delicate, and the
color is kept bett er. I f st rong-j uicci! veget ables are over-cook€*d,
they become dark in color, strong in flavor^ and may produce
digestive ciisturbancea.
Milti'juiced vegetubles.
Vegetabk^ with niikl juices, which include the greater number^
should l)e washed in cold water anil cooked in boiling water in a j
kettle with the cover ajar until they are soft,
SaU,
If salt is addet^l to the wat(*r in which vegetables are eookefl,
the flavor ami color will be irnprove<L Lt'ss mineral matter is
dissolved out in cooking wlien smU is added at the Ijegirmitig
of the peritMl than at the end. If the vegetables are wilted aiMl
VEGETABLES 545
likely to be tough, it may be better to add the salt just as they
ure done,
Thi" 1180 of soda in cooking vojB^etables is a questionable prac-
tice if it is employed in a lai-ger amount than is necessaiy just
to neutralizt^ any at;id of the vegetable and thus prevent loss
of color in cooking. If used in this small amount, it accomplishes
the purpose ami does not make tlie vegetable water unfit for
use in soups and sauces. It is thoup;ht that the vitamines of
vcKctables may lie destroyed if heated in an alkaline solution;
therefore, only a very small amount of soda should lie used. For
soaking and cooking ilried legumes, however, >^ teaspoon of
soda is recommended for each quart of water, to soften the
water and the skins.
Blunching,
Vegetables may be made more delicate in flavor if they are
blanched. To blanch vegeta!>les, they should be covered with
fjoiling water and alloweil to boil for i5 minutes. They may then
be drain(»<b rinsed in cold water, and cooked as usual Since
blanching causes a loss of a certain amount of the foot! suIh
stance, it is not recommended.
Losses in cooking vegetables.
Page 310
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
tatoes, carrots, and furiiips should be kept in Imrrels or birii
in order that as much air as possil>le may be excluded. Squashc
should be spread apart in such a way that they will not tourti
one another. They should he watched carefully and when
dark spots appear, should l>e cooked at once. Further direction
are given on page 584.
Canned vegetaljlcs should Ije emptied from tlie caii as soon^
as they are opened, turned into a lx>wl, and allowed to stand for
at least one hour lief ore being used, in order that the flavor mayj
be improved by contact with the air.
Dried vegetable's should be soaked in cold wat^r overnight^
and cooked in the same water, more being added, if necessary.
COOKING OF VEGETABLES
Vegetables may be classifie<^l acconling tx> flavor into the
with strong juices, and those with mild juices.
Slrong-^juiced vcgekihlcs.
Strong-juiced vegetables, such as cauUflower, Bruasels sprout^ 1
W)age, onions, and turnips, should be washetl in cold water]
knd cooked until they are just tender, in boiling wat^r in an
uncovered kettle to allow the vnkitile ckIs to pa'^s off in th«i |
steam. In this way the flavor is made more delicate, and the
color is kept bett er. I f st rong-j uicci! veget ables are over-cook€*d,
they become dark in color, strong in flavor^ and may produce
digestive ciisturbancea.
Milti'juiced vegetubles.
Vegetabk^ with niikl juices, which include the greater number^
should l)e washed in cold water anil cooked in boiling water in a j
kettle with the cover ajar until they are soft,
SaU,
If salt is addet^l to the wat(*r in which vegetables are eookefl,
the flavor ami color will be irnprove<L Lt'ss mineral matter is
dissolved out in cooking wlien smU is added at the Ijegirmitig
of the peritMl than at the end. If the vegetables are wilted aiMl
VEGETABLES 545
likely to be tough, it may be better to add the salt just as they
ure done,
Thi" 1180 of soda in cooking vojB^etables is a questionable prac-
tice if it is employed in a lai-ger amount than is necessaiy just
to neutralizt^ any at;id of the vegetable and thus prevent loss
of color in cooking. If used in this small amount, it accomplishes
the purpose ami does not make tlie vegetable water unfit for
use in soups and sauces. It is thoup;ht that the vitamines of
vcKctables may lie destroyed if heated in an alkaline solution;
therefore, only a very small amount of soda should lie used. For
soaking and cooking ilried legumes, however, >^ teaspoon of
soda is recommended for each quart of water, to soften the
water and the skins.
Blunching,
Vegetables may be made more delicate in flavor if they are
blanched. To blanch vegeta!>les, they should be covered with
fjoiling water and alloweil to boil for i5 minutes. They may then
be drain(»<b rinsed in cold water, and cooked as usual Since
blanching causes a loss of a certain amount of the foot! suIh
stance, it is not recommended.
Losses in cooking vegetables.