Domestic science (Clark, Cornell home economics)

Carrots and Turnips. These belong to the plants in which there is a tuber-root bulb stem. Beets, potatoes, onions, parsnips, sweet potatoes, etc. also belong to this group. They contain a large amount of water but, as starchy vegetables, are cooked more than liquid or green vegetables. They take longer to cook than potatoes for they are harder and tougher. The time for cooking depends upon size, age and freshness. They are an inexpensive and nutritious food. Medium-sized carrots and turnips should be chosen in preference to large and old ones, which are woody and tough, require longer cooking and more fuel, and are less nutritious. Carrots and turnips are good in seasons when fresh green vegetables are not in the market or are expensive. They can be used frequently but should be served in new and attractive ways. They can be mashed, sliced, creamed, creamed together or creamed with peas, etc. White Sauce — Home Recipe. 2 c milk, 2 tbsp. butter, 1 tbsp. flour, i tsp. salt, ^ s.s. pepper, vegetables 8 small or 5 or 6 large turnips or carrots. If both are used take half the amount. School Recipe. 1 tsp. flour, 1 tsp. butter, s.s. salt, spk. pepper, | c. milk, 1 small carrot, 1 small turnip (or i large). "Wash and scrape carrot and peel turnip. Cut in SAGO AND TAPIOCA CREAM 247 cubes. Cook in boiling water till soft, 20-30 m. Drain; serve in the white sauce. Note. — The vegetable lesson in the first year is necessarily a long one. As the time for discussion is so short, it seems advisable to give a second lesson on this subject, so that the subject may be reviewed and any vegetable in season may be discussed and cooked. Notes Review Vegetable Lesson in Book I. Have the pupils name the vegetables in the market and note those that are inexpensive for the different seasons. Order op Lesson 1 . Division of vegetables according to composition ; according to parts of plant. 2. Composition of each division. 3. Method of cooking vegetables. 4. Preparation of carrots and turnips. 5. Discussion of recipe. 6. Practice work. 7. Dish-washing. SAGO AND TAPIOCA CREAM Lesson XXIII Source of Tapioca. Tapioca, which is almost pure starch, is manufactured from the root of the manioc tree. The tree is cultivated in tropical America, Africa, etc. It grows in a bushy form, with stems usually 6 to 8 feet high, but sometimes much more. The stems are white, brittle, and have a very large pith. The branches are crooked. The leaves are near the extremities of the branches, large, deeply 7-parted. The roots are very large, turnip-like, sometimes weighing thirty lbs. They contain an acrid milky juice, so poisonous as to cause death in a few minutes, but this is owing to the presence of hydrocyanic acid, which is quickly dissipated by pressure and heat; the root, grated, dried on hot metal plates and roughly powdered, becomes an article of food, very largely used in South America and there very generally known as farina. The expressed juice furnishes by deposition the delicate and nearly pure starch which is the tapioca of commerce. Source of Sago. Sago is a nutritive substance obtained from several species of palms, especially the metroxylon, which abounds in Siam and on the west coast of New Guinea. It grows also in Sumatra, Borneo, Timor, Buro, and other islands of the Indian Archipelago. The tree attains a height of 40 to 60 feet, and within the ligneous bark it is filled with fibres and flour.