What should be the condition of the crumb of toast to be most easily digested ? Give reasons for your answer. REVIEW n. — MEAL COOKING jjttenu Boiled Rice with Tomato or Cheese Sauce Chocolate Corn Starch Pudding See Review I, p. 41, for suggestions regarding the preparation of the lesson. ROOT VEGETABLES 59 LESSON XIV Root Vegetables (I) Starch in Plants. — Plants have their stored-up food in the form of starch. The parts of the plant underneath the ground serve as a storehouse for the plant. All roots and tubers contain carbohydrates, although not in so large a proportion as cereals. Those most commonly used as foods are potatoes, tapioca, parsnips, carrots, beets, and turnips. Potatoes and tapioca contain the most starch in this group. Parsnips, carrots, and beets contain some starch and sugar. Turnips contain much cellulose. Comparison of Vegetables cooked with or without the Skins, and in Water or in Steam. 1 — Clean, prepare, and cook in water a pared and an unpared potato, a scraped and an un- scraped carrot, and cook in steam a pared potato and a scraped carrot. Clean the vegetables by scrubbing with a brush; cook them in gently boiling water. Use the same quantity of water in each case (when cooked in water) and add one teaspoonful of salt to each quart of water. When the vegetables are tender (test with a fork or knitting needle), drain each thoroughly, catching the water in a bowl. Dry each vegetable by shaking the saucepan containing it over a flame. Pour into a test tube a little of the water from each water-cooked vegetable ; cool, and then test with iodine for starch. Which vegetables, — those cooked (in water) with or with- out the skins, — lose the more nutriment ? Which vegetables without the skins, — those cooked in 1 Note to the Teacher. — This lesson can be conducted most expedi- tiously by dividing the class into groups of six and having each group clean, prepare, and cook in water and in steam, potatoes and carrots as directed above. 60 THE COOKING OF FOODS water or those cooked in steam, — lose the more nutri- ment? As far as nutriment is concerned, which method of prep- aration is better for vegetables cooked in water ? Which method of cooking is better for vegetables without the skins ? Peel the vegetables that were cooked with the skins. Cut all into dice. Prepare about half as much White Sauce as you have of the vegetable, using the ingredients for the sauce in the following proportion : 1} tablespoonfuls flour £ teaspoonful salt 1 tablespoonful butter✪ Cream Toast 1 cupful liquid For the liquid of the sauce for those vegetables cooked in water without the skins, use half milk and half vegetable stock. Use only milk for the sauce for the vegetables cooked in water with the skins and for steamed vegetables. (For method of making White Sauce, see Cream Toast,- p. 57.) Add the vegetables to the sauce, reheat, and serve. Divide the vegetables among the pupils of each group so that each tastes the six vegetables. Which vegetables, — those cooked with or without the skins, —have the more pleasing color ? Which vegetables, — those cooked with or without the skins, — have the more pleasing flavor? As far as appearance and flavor are concerned, which method of preparation is better for potatoes? Which method for carrots ? As far as both nutriment and flavor are concerned, which method of cooking is better for both vegetables ? General Rules for Cooking Vegetables. — All vegetables growing beneath the ground should be cleaned by scrubbing with a small brush. Unless a vegetable is dried or wilted, n ROOT VEOBTABLE8 61 it should not be soaked in water for any length of time before cooking.

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What should be the condition of the crumb of toast to be most easily digested ? Give reasons for your answer. REVIEW n. — MEAL COOKING Menu Boiled Rice with Tomato or Cheese Sauce Chocolate Corn Starch Pudding See Review I, p. 41, for suggestions regarding the preparation of the lesson. LESSON XIV Root Vegetables (I) Starch in Plants. — Plants have their stored-up food in the form of starch. The parts of the plant underneath the ground serve as a storehouse for the plant. All roots and tubers contain carbohydrates, although not in so large a proportion as cereals. Those most commonly used as foods are potatoes, tapioca, parsnips, carrots, beets, and turnips. Potatoes and tapioca contain the most starch in this group. Parsnips, carrots, and beets contain some starch and sugar. Turnips contain much cellulose. Comparison of Vegetables cooked with or without the Skins, and in Water or in Steam. 1 — Clean, prepare, and cook in water a pared and an unpared potato, a scraped and an unscraped carrot, and cook in steam a pared potato and a scraped carrot. Clean the vegetables by scrubbing with a brush; cook them in gently boiling water. Use the same quantity of water in each case (when cooked in water) and add one teaspoonful of salt to each quart of water. When the vegetables are tender (test with a fork or knitting needle), drain each thoroughly, catching the water in a bowl. Dry each vegetable by shaking the saucepan containing it over a flame. Pour into a test tube a little of the water from each water-cooked vegetable ; cool, and then test with iodine for starch. Which vegetables, — those cooked (in water) with or without the skins, — lose the more nutriment ? Which vegetables without the skins, — those cooked in 1 Note to the Teacher. — This lesson can be conducted most expeditiously by dividing the class into groups of six and having each group clean, prepare, and cook in water and in steam, potatoes and carrots as directed above. water or those cooked in steam, — lose the more nutriment? As far as nutriment is concerned, which method of preparation is better for vegetables cooked in water ? Which method of cooking is better for vegetables without the skins ? Peel the vegetables that were cooked with the skins. Cut all into dice. Prepare about half as much White Sauce as you have of the vegetable, using the ingredients for the sauce in the following proportion : 1} tablespoonfuls flour £ teaspoonful salt 1 tablespoonful butter 1 cupful liquid For the liquid of the sauce for those vegetables cooked in water without the skins, use half milk and half vegetable stock. Use only milk for the sauce for the vegetables cooked in water with the skins and for steamed vegetables. (For method of making White Sauce, see Cream Toast,- p. 57.) Add the vegetables to the sauce, reheat, and serve. Divide the vegetables among the pupils of each group so that each tastes the six vegetables. Which vegetables, — those cooked with or without the skins, —have the more pleasing color ? Which vegetables, — those cooked with or without the skins, — have the more pleasing flavor? As far as appearance and flavor are concerned, which method of preparation is better for potatoes? Which method for carrots ? As far as both nutriment and flavor are concerned, which method of cooking is better for both vegetables ? General Rules for Cooking Vegetables. — All vegetables growing beneath the ground should be cleaned by scrubbing with a small brush. Unless a vegetable is dried or wilted, n ROOT VEOBTABLE8 61 it should not be soaked in water for any length of time before cooking.

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Cream Toast

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