A text-book of cooking

The comparison just made shows that the outside skins of vegetables should not be removed before cooking in water if we wish to retain the nutriment. There are some who contend, however, that a more delicate and pleasing flavor results when old and strongflavored vegetables have their skins removed before cooking, and that the flavor is more to be desired than a saving of all nutrients. If the outside skin of a vegetable is removed, it should be pared as thin as possible. Turnips are an exception to this rule; note the thick layer of cellular material covering them. The covering of the carrot and new potato is so thin that it can be removed by scraping, thereby saving the valuable nutritive substance just beneath the skin. [illustration: Fig. 23.— Utensil for steaming, "steamer."] beneath the skin. Most root vegetables may be baked, steamed {see Fig. 23), or cooked in boiling, salted water, using one teaspoonful of aalt for each quart of water. The water should be kept boiling gently during the entire cooking. Rapidly boiling water wears off the edges of vegetables and breaks them. The water in which vegetables are cooked is called vegetable stock. When vegetables are pared or scraped before cooking in water, the stock should be utilized in making vegetable sauces. Most satisfactory results may be obtained by steaming vegetables. By using this method, vegetables can. be pared and cut into pieces and then cooked with little loss of nutrients- TIME FOR COOKING VEGETABLES IN WATER Potatoes 25-30 minutes Sweet Potatoes 15-25 minutes Carrots 35-45 minutes Turnips 45 minutes Beets (young) 45 minutes Beets (old) 3-4 hours Parsnips 30-46 minutes Green Corn 12-20 minutes BOILED POTATOES In cooking potatoes, observe the General Rules for Cooking Vegetables. Cook until the potatoes are soft when pierced with a fork or knitting needle. Drain off the water immediately; shake gently and dry on the back of the range with the saucepan uncovered or with a cloth folded over the top to absorb the moisture. Sprinkle generously with salt. Boiled potatoes may be put through a ricer before serving. Creamed and Scalloped Vegetables. — Vegetables may be creamed by cutting them into cubes when cooked, adding White Sauce, and then reheating. If the cut vegetables are cold, they can be heated by adding them to the sauce with the last portion of liquid. By the time the sauce reaches the boiling point, the vegetables will be heated. Care should be taken not to break the vegetables while heating them in the sauce. Care should also be taken to prevent the sauce from scorching. An asbestos mat over a gas burner is desirable for this purpose. Use one part of White Sauce •with 2 or 8 parts of diced vegetables. Vegetables may be scalloped by placing Creamed Vegetables in an oiled baking dish, covering with buttered crumbs, and browning in the oven. A scalloped vegetable should be served from the dish in which it is baked. WHITE SAUCE FOR VEGETABLES or 1£ tablespoonf uls flour 1 tablespoonful batter 2 tablespoonf uls flour 1} tablespoonf uls butter \ teaspoonful salt White pepper £ cupful milk J cupful vegetable stock Cook as directed for Cream Sauce. (See Cream Toast, p. 57.) The thickness of White Sauce for vegetables depends upon the kind of vegetable. The thinner sauce is generally more satisfactory with starchy vegetables. CRUMBS FOR SCALLOPED DISHES 1 cupful soft bread crumbs J teaspoonful salt White pepper or cayenne 1 tablespoonful butter Mix seasonings and crumbs together, then add to the melted butter, or place the butter in bits over the seasoned crumbs. Why should the outside skin of a vegetable be pared as thin as possible ? What is the exception to this rule ? How should vegetable stock be utilized ? Why ?