Domestic science, principles and application

8. The time for cooking vegetables depends on the kind, size, and age of the vegetables, and one must use judgment rather than depend on a time table to tell when the vegetables are done. 9. Vegetables are served with butter, salt and pepper, or with a medium white sauce. Time Table Guide for Cooking Asparagus 30 to 45 min. Beans, (string) 1 to 2 hr. Beans, (lima) 1 to 13^ hr. Beets 1 hr. Cabbage 3^ hr. Cauliflower 3^ hr. Carrots 30 to 40 min. Corn (green) 15 to 20 min. Onions 40 to 60 min. Parsnips 1 to 2 hr. Potatoes 20 to 40 min. Peas 30 to 40 min. Spinach 20 to 30 min. Squash (summer) 30 to 45 min. Turnips 40 to 60 min. white sauces 1. Thin White Sauce 2 tbsp. butter 1 tbsp. flour to 1 c. milk }4 tsp. salt Dash pepper This is used for cream soups and scalloped dishes. 2. Medium White Sauce 2 tbsp. butter 2 tbsp. flour to 1 c. milk 14 tsp. salt, dash of pepper This is used for creamed vegetables, fish, meat, and cream toast. 3. Thick White Sauce 2 tbsp. butter 4 tbsp. flour to 1 c. milk 34 tsp. salt; dash of pepper This is used for binding materials in croquettes. Three Methods of Making White Sauce.— 1. Melt the butter but do not brown, add the flour and seasoning, and stir until smooth. Add the milk slowly, stirring constantly until all is added and is perfectly smooth. Let it boil up once to thoroughly cook the starch in the flour. 2. Mix the flour with an equal quantity of cold water or milk until smooth, and then add enough more milk to make it pour easily. Heat the remainder of the milk in a double boiler, and when hot add the flour mixture gradually, stirring all the time until the mixture thickens. Add the butter and seasoning. This method takes longer (15 min.). 3. Cream the butter, add the flour and seasonings and stir until all is well mixed. Scald the milk and pour slowly over the butter and flour, stirring all the time. 1. Boiled Carrots Method. — Wash, scrape, and cut carrots in half-inch cubes or slices. Cook in boiling water until soft. Drain and season with salt and pepper. Serve with a medium white sauce. Method No. 1. (Basis for two, 14 ^- "white sauce.) 2. Boiled and creamed turnips, onions, or potatoes are prepared in the same manner as boiled carrots. 3. Boiled Beets Method. — Select small young beets. Wash, and cook them in boiling salted water without peeling, until tender, — about one hour. When done, put in cold water and rub off the skins. Slice them and serve with salt, pepper, butter, and vinegar. 4. Corn on the Cob Method. — Remove the husks and silk from the ears. Cook the corn in salted boiling water for 10 minutes. Drain well. Serve hot. 5. Cauliflower and Tomatoes Method. — Soak the cauliflower in cold water, head down, for 3^ hour. Cook in boiling salted water for 3^ hour. Drain, and place the head on a hot serving dish. Serve with Tomato Sauce. Tomato Sauce 2 tbsp. butter }/2 tsp. salt 2 tbsp. flour I c. strained tomato Pepper Method. — Make according to white sauce using the strained tomato in place of milk. Or use half tomato and half milk, and add a speck of soda to keep it from curdling. 6. Creole Green Corn 6 ears corn 2 ripe tomatoes 1 tbsp. olive oil H tsp. salt 1 small onion Dash red pepper