Method. — Wash and pare 6 medium-sized sweet potatoes.
Cook in boiling salted water 10 minutes. Drain, cut in
halves, lengthwise, and put into a buttered baking dish.
Make a sirup by boiling 3^ c. sugar with 4 tbsp. of water 3
min., then add 1 tbsp. of butter✪ Glazed Sweet Potatoes. Brush the potatoes with
the sirup, and bake 10 to 15 minutes until tender. Baste
the potatoes with the sirup once or twice while baking.
12. Baked Sweet Potatoes
Prepare and bake the same as white potatoes.
LESSON 4
CARBOHYDRATES— VEGETABLES
Vegetables include most of the plants used for food
with the exception of grains and fruits.
Classes of Vegetables. — Different parts of vegetable
plants are used for food, and these may be arranged in
classes as follows: —
Tubers, or the enlargements of underground stems; ex-
amples, white potato, artichoke.
Roots; examples, sweet potato, beet, carrot, radish,
parsnip, turnip, oyster plant.
Bulbs; examples, onion, garlic.
Stems; examples, asparagus, celery, chives.
Leaves; examples, lettuce, spinach, water cress, cab-
bage, and greens.
Flowers; example, cauliflower.
Fruits; examples, corn,* pea, bean, tomato, squash,
cucumber, and eggplant.
Composition. — The edible portion of most vegetables
is a storehouse of nutriment that the plant has laid up
either for its own later use or for the benefit of the seedling,
or young plant. Thus the radish uses the food in the
enlarged root to produce a seed stalk, and the young bean
and grain plants use the nutriment in the seed to get a
growing start in the soil.
Legumes are a class of plants that have the power to
take nitrogen from the air and make it into a form that is
available to man. They include peas, beans, lentils, and
*The term "fruit" here includes seeds.
(44)
CARBOHYDRA TE.^— VEGETABLES
45
peanuts. Legumes contain from 18 to 25 per cent protein,
mostly in the form of legumin. In European countries,
they are used to a great extent in place of meat, which is
there very expensive'.
The Composition of Vegetables
Food material (as pur-
chased)
Refuse
Water
Pro-
tein
Fats
Car-
bohy-
drates
Ash,
Fuel
value
per lb.
Vegetables :
Beans, dried
Beans, Lima, shelled . . . .
Beans, string
Beets
Cabbage
Celery
Corn, green (sweet), edi-
ble portion
Cucumbers
Lettuce
Mushrooms
Onions
Parsnips
Peas, dried
Peas, shelled
Cowpeas, dried
Potatoes
Rhubarb
Sweet potatoes
Spinach
Squash .
Tomatoes
Turnips
Vegetables, canned
Baked beans
Peas, green
Corn, green
Succotash
Tomatoes
7.0
20.0
15.0
20.0
15.0
15.0
10.0
20.0
20.0
40.0
20.0
50.0
30.0
%
12.6
68.5
83.0
70.0
77.7
75.6
75.4
81.1
80.5
88.1
78.9
66.4
9.5
74.6
13.0
62.6
56.6
55.2
92.3
44.2
94.3
62.7
68.9
85.3
76.1
75.9
94.0
%
22.5
7.1
2.1
1.3
1.4
.9
3.1
.7
1.0
3.5
1.4
1.3
24.6
7.0
21.4
1.8
.4
1.4
2.1
.7
.9
.9
6.9
3.6
2.8
3.6
1.2
%
1.8
.7
.3
.1
.2
.1
1.1
.2
.2
.4
.3
.4
1.0
0.5
1.4
.1
.4
.6
.3
.2
.4
.1
2.5
.2
1.2
1.0
.2
%
59.6
22.0
6.9
7.7
4.8
2.6
19.7
2.6
2.5
6.8
8.9
10.8
62.0
16.9
60.8
14.7
2.2
21.9
3.2
4.5
3.9
5.7
19.6
9.8
19.0
18.6
4.0
%
3.5
1.7
.7
.9
.9
.7
.4
.8
1.2
.5
1.1
2.9
1.0
3.4
.8
.4
.9
2.1
.4
.5
.6
2.1
1.1
.9
.9
.6
calories
1,520
540
170
160
115
65
440
65
65
185
190
230
1,565
440
1,505
295
60
440
95
100
100
120
555
235
430
425
95
Page 24 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method. — Wash and pare 6 medium-sized sweet potatoes. Cook in boiling salted water 10 minutes. Drain, cut in halves, lengthwise, and put into a buttered baking dish. Make a sirup by boiling 3^ c. sugar with 4 tbsp. of water 3 min., then add 1 tbsp. of butter. Brush the potatoes with the sirup, and bake 10 to 15 minutes until tender. Baste the potatoes with the sirup once or twice while baking.
12. Baked Sweet Potatoes Prepare and bake the same as white potatoes.
Vegetables include most of the plants used for food with the exception of grains and fruits.
Classes of Vegetables. — Different parts of vegetable plants are used for food, and these may be arranged in classes as follows: —
Tubers, or the enlargements of underground stems; examples, white potato, artichoke.
Roots; examples, sweet potato, beet, carrot, radish, parsnip, turnip, oyster plant.
Bulbs; examples, onion, garlic.
Stems; examples, asparagus, celery, chives.
Leaves; examples, lettuce, spinach, water cress, cabbage, and greens.
Flowers; example, cauliflower.
Fruits; examples, corn,* pea, bean, tomato, squash, cucumber, and eggplant.
Composition. — The edible portion of most vegetables is a storehouse of nutriment that the plant has laid up either for its own later use or for the benefit of the seedling, or young plant. Thus the radish uses the food in the enlarged root to produce a seed stalk, and the young bean and grain plants use the nutriment in the seed to get a growing start in the soil.
Legumes are a class of plants that have the power to take nitrogen from the air and make it into a form that is available to man. They include peas, beans, lentils, and
*The term "fruit" here includes seeds.
(44)
peanuts. Legumes contain from 18 to 25 per cent protein, mostly in the form of legumin. In European countries, they are used to a great extent in place of meat, which is there very expensive.
The Composition of Vegetables
Food material (as purchased)
Refuse
Water
Protein
Fats
Carbohydrates
Ash,
Fuel value per lb.
Vegetables :
Beans, dried
Beans, Lima, shelled . . . .
Beans, string
Beets
Cabbage
Celery
Corn, green (sweet), edible portion
Cucumbers
Lettuce
Mushrooms
Onions
Parsnips
Peas, dried
Peas, shelled
Cowpeas, dried
Potatoes
Rhubarb
Sweet potatoes
Spinach
Squash .
Tomatoes
Turnips
Vegetables, canned
Baked beans
Peas, green
Corn, green
Succotash
Tomatoes
7.0 20.0 15.0 20.0
15.0 15.0
10.0 20.0
20.0 40.0 20.0
50.0 30.0
%
12.6 68.5 83.0 70.0 77.7 75.6
75.4 81.1 80.5 88.1 78.9 66.4 9.5 74.6 13.0 62.6 56.6 55.2 92.3 44.2 94.3 62.7
68.9 85.3 76.1 75.9 94.0
%
22.5 7.1 2.1 1.3 1.4 .9
3.1
.7
1.0
3.5
1.4
1.3
24.6
7.0
21.4
1.8
.4
1.4
2.1
.7
.9
.9
6.9 3.6 2.8 3.6 1.2
%
1.8 .7 .3 .1 .2 .1
1.1 .2 .2 .4 .3 .4 1.0 0.5 1.4 .1 .4 .6 .3 .2 .4 .1
2.5
.2
1.2
1.0
.2
%
59.6 22.0
6.9
7.7 4.8 2.6
19.7
2.6
2.5
6.8
8.9
10.8
62.0
16.9
60.8
14.7
2.2
21.9
3.2
4.5
3.9
5.7
19.6
9.8
19.0
18.6
4.0
% 3.5 1.7 .7 .9 .9
.7
.4
.8
1.2
.5
1.1
2.9
1.0
3.4
.8
.4
.9
2.1
.4
.5
.6
2.1
1.1
.9
.9
.6
calories 1,520
1,565
1,505
Records on this page
Glazed Sweet Potatoes