Domestic science (1914 text-book)

Canned peas are used in large quantities all over the world. These are sold under many different brands. They are definitely graded by the canners according to the size of the pea. The smaller the pea the higher the grade. The most expensive peas come from France. Although the original flavor is retained by the French process of canning, the bright green color is produced artificially by immersing the green pea in a weak solution of sulphate of copper for five to ten minutes. In the process of canning peas in this country, the peas are passed over different sized sieves and are thereby graded for size. Those passing through a sieve the openings in which are -^ of an inch in diameter are graded as No. 1 or "petits pois''; those passing through openings of ^ of an inch in diameter are graded as No. 2 or "extra sifted''; those which pass ^ inch openings are known as No. 3 or '^sifted''; and the last or fourth grade pass through ^ inch openings and are called *'early June" peas. Peas too large for the sieves pass over the sieves and are called No. 5 or * 'marrowfats.'' Dry, evaporated, and '^split" peas are exceedingly nutritious and each year sees an increased use of this product. The protein content is almost as great as that of meat, and they have more fats and carbohydrates than meat ordinarily has. When dry peas are prepared for the table, the cooking should be preceded by soaking them for eight to ten hours, during which time they will absorb water to make up for that lost by the drying process. Beans: This vegetable is almost as nutritious as peas and occupies a very important place in the dietary of all nations. There are two great classes of beans; i.e., those that have taugh pods and those that have edible pods. The tough-podded Digitized by Google beans include most of those found in the market — Navy Beans, Kidney Beans, Marrow Beans, and Black Beans. To the "edible podded'^ beans belong the ''wax'^ beans or "butter'' beans which when green make a fine dish, the pods and beans being eaten together. "String'' or "snap" beans are varieties of the kidney bean, belonging to the "tough" class, but when the pods are young and brittle they are eaten the same as wax beans. String beans should be marketed immediately after picking and should be used before they wilt. Test them by breaking. If they break with a "snap" they are in good condition. Although they are called string beans, they should have no strings until they are so old that their pods are too tough to be eaten. The best canned string beans are described as "stringless." Potatoes: Lessons 3, 4, and 5 contain important information concerning potatoes. It is difficult to describe all the varieties of potatoes as they appear on the market. As sold by wholesalers they are often classed as Burbanks, Round Whites, Reds, and Mixed Reds and Whites. Burbanks are usually large, flattened, long potatoes. They bring the highest prices in the market. Round Whites, as the name indicates, are round white potatoes; they are medium-sized and include the varieties of the Rural New Yorker, sometimes shortened to Rurals. The Reds are usually made up of early potatoes such as the Early Rose, and the Mixed Reds and Whites are mixtures of these varieties. Mixed Reds and Whites bring the lowest price on the market. For immediate use, however, they are probably as good as the higher priced grades. Potatoes should be stored in a dark, cool, well-ventilated Fig. 81 Common Scab on Potato Digitized by Google cellar, and the long-keeping varieties (late potatoes) only should be put away for winter use.