9. Place the steamer over the kettle and keep the water boiling until the pieces can be easily pierced with a fork. Principles: The baking of squash forms a hard, tough skin over all the cut surface, thus decreasing the amount of food material. The process of steaming offers no danger from burning; and because no hard skin is formed, there is less waste. Serving: Scoop out the soft portion of each piece of steamed squash, mash with a fork, season with ^ tp sugar, a pinch of salt, and a dash of pepper. Add J tp butter. Serve on a small plate or vegetable dish. Treat the baked squash in the same way. Compare the two dishes in amount; in taste. Baked or steamed squash is a typical dinner dish. It is usually served from one large dish after having been removed from the rind and seasoned. Squash should be eaten with a fork. Table manners: Rule: The napkin should never be tucked in the collar. Setting the table: In setting the table for an informal or family dinner, the service plate may be omitted, all the knives and forks to be used may be put on the table, also salts and peppers near the comers of the table or one of each for every two persons. (See figure 23.) Digitized by Google VEGETABLES 39 Small plates and bread and butter knives for the butter ball and bread or diAner roll, which should be put on before dinner is announced, are placed at the left just above the forks. Glasses should be filled with water just before announcing dinner. The soup may be served by the hostess from a large tureen instead of being brought in individual plates from the kitchen, in which case the tureen, covered, should be placed in front of the hostess and the soup plates at her left. What has been learned: 1. Steaming is a better method of cooking than baking because: (a) It saves nutrient material. (6) It prevents the burning of food during cooking. Lesson XII Vegetables (Reading) Place of vegetables in the diet: Vegetables are very valuable in the diet because they furnish mineral salts, a great deal of energy-giving material, and a very pleasing flavor. Some vegetables, as peas, beans, and lentils, also furnish tissue-building material. Selection of vegetables: In choosing vegetables, be sure that they are fresh; for if wilted or very old, they are not economical and may even be unwholesome. Hot-bed or "forced," vegetables are never quite equal to those grown in season and besides are very expensive. It is always best to use medium-sized vegetables. The very large ones are usually so old and woody that they require more cooking and are not so nutritious; they may even become hollow in the center. Care of vegetables: Winter vegetables should be stored in a cool, dry place where they will not freeze or be in the light. Squash and pumpkins Digitized by Google 40 DOMESTIC SCIENCE are better if kept in a warm, dry place. They should be so placed that no two vegetables touch each other, or they will spoil quickly. They should be watched, and if spots begin to come on them, should be cooked at once. Rules for cooking vegetables: All green, above-ground vegetables, such as asparagus, should be cooked in boiling salted water, uncovered to retain their color. Peas and beans are an exception. They should not be salted till nearly tender, as salting hardens them. Underground vegetables should be cooked in boiling, salted water, covered. The water should be boiling when the vege- tables are put in. Cabbage and onions give oflF a less oflFensive odor, or at least the odor is less noticeable, if they are cooked uncovered. Vegetables should be cooked only till tender, the best methods to use being those that cause the least loss. Baking and steam- ing are probably the best. Some vegetables, such as dried beans, have a very strong flavor and need to be parboiled, that is, partly cooked, so that they may lose part of it before baking.

AI-modernized reading of the original text

9. Place the steamer over the kettle and keep the water boiling until the pieces can be easily pierced with a fork. Principles: The baking of squash forms a hard, tough skin over all the cut surface, thus decreasing the amount of food material. The process of steaming offers no danger from burning; and because no hard skin is formed, there is less waste. Serving: Scoop out the soft portion of each piece of steamed squash, mash with a fork, season with ^ tp sugar, a pinch of salt, and a dash of pepper. Add J tp butter. Serve on a small plate or vegetable dish. Treat the baked squash in the same way. Compare the two dishes in amount; in taste. Baked or steamed squash is a typical dinner dish. It is usually served from one large dish after having been removed from the rind and seasoned. Squash should be eaten with a fork. Table manners: Rule: The napkin should never be tucked in the collar. Setting the table: In setting the table for an informal or family dinner, the service plate may be omitted, all the knives and forks to be used may be put on the table, also salts and peppers near the comers of the table or one of each for every two persons. (See figure 23.) Digitized by Google Small plates and bread and butter knives for the butter ball and bread or dinner roll, which should be put on before dinner is announced, are placed at the left just above the forks. Glasses should be filled with water just before announcing dinner. The soup may be served by the hostess from a large tureen instead of being brought in individual plates from the kitchen, in which case the tureen, covered, should be placed in front of the hostess and the soup plates at her left. What has been learned: 1. Steaming is a better method of cooking than baking because: (a) It saves nutrient material. (6) It prevents the burning of food during cooking. Lesson XII Vegetables (Reading) Place of vegetables in the diet: Vegetables are very valuable in the diet because they furnish mineral salts, a great deal of energy-giving material, and a very pleasing flavor. Some vegetables, as peas, beans, and lentils, also furnish tissue-building material. Selection of vegetables: In choosing vegetables, be sure that they are fresh; for if wilted or very old, they are not economical and may even be unwholesome. Hot-bed or "forced," vegetables are never quite equal to those grown in season and besides are very expensive. It is always best to use medium-sized vegetables. The very large ones are usually so old and woody that they require more cooking and are not so nutritious; they may even become hollow in the center. Care of vegetables: Winter vegetables should be stored in a cool, dry place where they will not freeze or be in the light. Squash and pumpkins Digitized by Google are better if kept in a warm, dry place. They should be so placed that no two vegetables touch each other, or they will spoil quickly. They should be watched, and if spots begin to come on them, should be cooked at once. Rules for cooking vegetables: All green, above-ground vegetables, such as asparagus, should be cooked in boiling salted water, uncovered to retain their color. Peas and beans are an exception. They should not be salted till nearly tender, as salting hardens them. Underground vegetables should be cooked in boiling, salted water, covered. The water should be boiling when the vegetables are put in. Cabbage and onions give oflF a less oflFensive odor, or at least the odor is less noticeable, if they are cooked uncovered. Vegetables should be cooked only till tender, the best methods to use being those that cause the least loss. Baking and steaming are probably the best. Some vegetables, such as dried beans, have a very strong flavor and need to be parboiled, that is, partly cooked, so that they may lose part of it before baking.

Domestic science (1914 text-book)