How to cook vegetables

SOY-BEANS. Soy-beans, although as yet difficult to obtain in this country, are stated to be one of the best muscleproducing foods grown. The protein and nitrogen amount in the soy-bean is very large. To cook them, soak the beans until the skin comes off easily, and 182 stir until the skins rise to the surface. Next boil the beans in water, with or without bacon, add some butter, and serve. This makes a dish which is an excellent substitute for meat. The Japanese, who eat little meat, have eaten the soy-bean from time immemorial, and to its effect is largely ascribed their wiry activity and endurance, as distinguished from the comparative weakness and indolence of the more southern rice-eating natives. STACHUS or STACHYS (Crosnes). This vegetable is a native of Japan, and has recently been imported into the London markets. Its use has not as yet spread very much. The shape is odd, and resembles a little curled root. The Japanese name is “ Statchys,” but in France it is called after the man who first cultivated it with success, M. Pailleux de Crosnes. The flavour of this vegetable is between the Jerusalem artichoke and the Globe artichoke. It is easy to cultivate, and its principal merit is that it can be gathered at a time when other vegetables are rare. Stachys Fritters. After having cooked the stachys in salted water, drain them on a cloth, and dip into frying batter. Then plunge separately in hot frying fat and fry to a golden colour with salt and pepper. Take up, drain, and season. Dish up and garnish with fried parsley. Stachys can also be tossed in butter with fine herbs or cooked, i.e. simmered, in a curry sauce- Stachys a la Mattre d Hotel. Pick and wash the stachys and boil them in salted water for 15 to 20 minutes. Drain, put them in a stew-pan, and moisten with enough cream sauce to cover, stir gently for about 10 minutes. At the last moment add a little lemon juice, and some blanched and finely-chopped parsley. Stachys Salad. Wash 5 pint of stachys, and cook them in salted water for 1/2 hour, then drain, cool, and season either with oil, vinegar, or with a light mayonnaise. TOMATOES (Tomates). The tomato, or " love apple,” is a native of South America. It is a popular vegetable, which charms the eye as well as the palate. It is used to give sauces colour and taste. The tomato was once Tomatoes. thought to be poisonous. It was originally called “love apple,” and was grown in pots and in gardens as a pretty plant, to satisfy the eye, but not to be eaten. Since then public taste and opinion have entirely changed, and now the tomato, though it has been degraded by being taken from the flower garden to the kitchen garden, has become a vegetable 184 how to cook vegetables. of great value. Indeed, the tomato, which of late years has been plentiful in our markets, is now one of the most useful and welcome of all vegetables. Tomato Soup. i lb. ripe tomatoes or a tin of " peeled tomatoes,” i oz. crushed tapioca, i quart of stock, i onion, i carrot, i gill of milk, a little seasoning.