Domestic science (1914 text-book)

Vegetables should always be cooked whole or in as large pieces as possible, as there is then less loss. If the water in which they are cooked is to be used or served with the vegetables, the pieces may be smaller than otherwise. As little water as possible should be used for cooking vegetables that can be stirred; others should have just enough water to cover them. Often the nutritive matter which dissolves from the vegetables may be saved by using the cooking water in soups or sauces. No definite time can be given for the cooking of vegetables, as that depends largely upon their age and size. Squash: Squash may be divided into two classes, the summer and the winter squash. Summer squash is known as crook-neck, and of this there are two varieties, the white and the yellow. The Hubbard squash is the best representative of the winter class of squash. Digitized by Google A good squash will have a rind which cuts hard; when cooked, a squash should be dry and mealy. Sweet potato: ' In the southern states, where it is an important article of food, the sweet potato is extensively grown. It contains more dry matter than the Irish potato, the difference being due to the presence of more sugary substance; this is why the potato tastes so sweet. The sweet potato also contains more tissuebuilding material. Tomato: Like the potato, the tomato was unknown Until the discovery of America. At first it was called the "love apple," and was cultivated only for the beauty of its green foliage and of its fruit, which was thought to be poisonous. Onion: The onion has been in use since early times. It is said that the carvings on the pyramids of Egypt show that the onion and garlic were used by the workingmen of early times. The Spaniards and Italians of today are noted as garlic and onioneating people. Garlic belongs to the onion family, but in appearance it is slightly different, being made up of small bulbs. Both of these vegetables are said to be good for the nerves. Uncooked vegetables: Many of the summer vegetables may be eaten uncooked. The common ones so used are celery, lettuce, tomatoes, cucumbers, radishes, parsley, onions, and cabbage. They must be used when young and tender. They should be gathered at night or early in the morning before the sun has withered them and while the dew is still on them. They should be washed and put in a cool place; they may be wrapped in a cloth and placed near, but not directly on the ice. To freshen withered vegetables, let them soak in water, but no longer than is necessary. These vegetables may be used for garnishes, relishes or salads. Digitized by Google Directions for serving certain uncooked vegetables: 1. Slice tomatoes thinly. 2. Serve stalks of celery in a glass dish. 3. Pare cucumbers and cut them in thin slices. 4. Radishes are very pretty when served in the form of "radish roses." To make them, slit to within a short distance of the top. Place the radish in cold water and let it stand. The skins will turn back, making each slit look like a rose petal. 5. Lettuce may be served with vinegar, sugar, pepper, and salt, with hot bacon drippings. It may be served with cream, as a salad. 6. Cabbage may be shredded finely and served with cream, or with vinegar, pepper, and salt. 7. Onions sliced and served either plain or with vinegar, salt, and pepper make a delicious relish. Very young onions are often served with salt alone. Fig. 27.— Sliced Tomatoes Fig. 28.— Making Radish Roses Digitized by Google Lesson Xin Cream of Potato Soup Materials used: Class Rule 1 potato 1 tb buttar 1 c milk f tb flour i slice onion ^ tp salt f tp chopped parsley a very little celery salt and white pepper a few grains Cayenne pepper Utensils needed: For preparing the potato : Granite pan with cover