The leaves of plants are the means by which the plant breathes in carbon dioxide and gives out oxygen, and they contain very little nourishment. It is here that sugar and 46 DOMESTIC SCIENCE Starch are largely manufactured, to be then carried to other parts of the plant for growth or for storage. Greens, which are chiefly the leaves and stems of plants, consist largely of water, with much cellulose, considerable mineral salts, and comparatively small amounts of protein, starch and sugar. Food Value. — All vegetables are of value in the diet for their mineral salts, some furnish considerable carbohydrates, and a few furnish, in addition, protein. All contain a large amount of water and indigestible material. For this reason they are suitable to eat with concentrated foods, such as meat and eggs. The cellulose, a fibrous, woody, indigestible substance, is important because it gives bulk to our food. This bulk is necessary to stimulate the flow of digestive juices and to promote the movement of food along the digestive tract. Many greens should be eaten raw, since mineral salts are lost in the water in cooking, and the cellulose is best eaten crisp. The legumes have a high food value and are classed with meat and cheese as a tissue-building food, since they contain such a large percentage of protein. The digesti- bility of food is an important factor in determining food value, for unless a food is available to the body it cannot serve the full purpose of food. Vegetables with hard cellulose fiber require long, slow cooking to soften the cellu- lose walls and to cook sufficiently the starch and protein. Some, like cabbage, are more digestible eaten raw. Vegetable protein, being surrounded by cellulose walls, is not so completely digested as animal protein, and can not be counted on to build as much tissue as the same amount of animal protein. Dried beans and peas are usually sold at a comparatively low price, and are among the most eco- nomical sources of both protein and energy. CARBOHYDRATES— VEGETABLES 47 Selection of Vegetables. — Select vegetables in season — they are less expensive then, and of better quality. Select medium -sized vegetables, for large ones are likely to be old and tough, requiring longer cooking. See that they are fresh ; green vegetables are crisp. Care of Vegetables. — Keep winter vegetables in a cool, dark, dry place, and exclude air if possible. Why is this necessary? Keep green vegetables on ice until ready to use. Cook summer vegetables as soon after they are gath- ered as possible, in order to preserve the flavor. Rules for Preparing Vegetables. — 1. Wash all vege- tables in cold water. It is a good plan to keep a small brush for this purpose. 2. Let wilted vegetables soak in cold water to freshen them. 3. Soak dried vegetables in cold water. 4. Empty all canned vegetables from the can as soon as opened. Drain off the liquor and rinse peas and beans. Rules for Cooking Vegetables. — 1. Cook vegetables whole when practical, using enough water to cover. 2. Use vegetable water for flavoring purposes, since it contains some nutritive substances. 3. Keep the water boiling. 4. Cook green vegetables uncovered , to retain their color. 5. Cook vegetables with strong odors, such as cabbage, onions, and turnips, uncovered. 6. Change the water several times during the cooking. 7. Allow 2 tbsp. of salt to 1 qt. of water.

AI-modernized reading of the original text

The leaves of plants are the means by which the plant breathes in carbon dioxide and gives out oxygen, and they contain very little nourishment. It is here that sugar and Starch are largely manufactured, to be then carried to other parts of the plant for growth or for storage. Greens, which are chiefly the leaves and stems of plants, consist largely of water, with much cellulose, considerable mineral salts, and comparatively small amounts of protein, starch and sugar. Food Value. — All vegetables are of value in the diet for their mineral salts, some furnish considerable carbohydrates, and a few furnish, in addition, protein. All contain a large amount of water and indigestible material. For this reason they are suitable to eat with concentrated foods, such as meat and eggs. The cellulose, a fibrous, woody, indigestible substance, is important because it gives bulk to our food. This bulk is necessary to stimulate the flow of digestive juices and to promote the movement of food along the digestive tract. Many greens should be eaten raw, since mineral salts are lost in the water in cooking, and the cellulose is best eaten crisp. The legumes have a high food value and are classed with meat and cheese as a tissue-building food, since they contain such a large percentage of protein. The digestibility of food is an important factor in determining food value, for unless a food is available to the body it cannot serve the full purpose of food. Vegetables with hard cellulose fiber require long, slow cooking to soften the cellulose walls and to cook sufficiently the starch and protein. Some, like cabbage, are more digestible eaten raw. Vegetable protein, being surrounded by cellulose walls, is not so completely digested as animal protein, and can not be counted on to build as much tissue as the same amount of animal protein. Dried beans and peas are usually sold at a comparatively low price, and are among the most economical sources of both protein and energy. Selection of Vegetables. — Select vegetables in season — they are less expensive then, and of better quality. Select medium -sized vegetables, for large ones are likely to be old and tough, requiring longer cooking. See that they are fresh ; green vegetables are crisp. Care of Vegetables. — Keep winter vegetables in a cool, dark, dry place, and exclude air if possible. Why is this necessary? Keep green vegetables on ice until ready to use. Cook summer vegetables as soon after they are gathered as possible, in order to preserve the flavor. Rules for Preparing Vegetables. — 1. Wash all vegetables in cold water. It is a good plan to keep a small brush for this purpose. 2. Let wilted vegetables soak in cold water to freshen them. 3. Soak dried vegetables in cold water. 4. Empty all canned vegetables from the can as soon as opened. Drain off the liquor and rinse peas and beans. Rules for Cooking Vegetables. — 1. Cook vegetables whole when practical, using enough water to cover. 2. Use vegetable water for flavoring purposes, since it contains some nutritive substances. 3. Keep the water boiling. 4. Cook green vegetables uncovered , to retain their color. 5. Cook vegetables with strong odors, such as cabbage, onions, and turnips, uncovered. 6. Change the water several times during the cooking. 7. Allow 2 tbsp. of salt to 1 qt. of water.

Domestic science, principles and application