Elements of the theory and practice of cookery

beans before and after soaking. What do they gain in weight ? 3. Canned. As soon as the can is opened, turn out all the contents. Why ? Drain off the liquid from peas and beans and rinse them. Let all canned food stand awhile to regain the oxygen lost by canning. Heat, season, and serve like fresh vegetables. HOW TO COOK VEGETABLES 390. People are not agreed on what are the best ways of cooking vegetables. Too many cooks think only of getting them soft, without regard to retaining their juices and salts. Vegetables cooked in water lose a large proportion of their foodstuffs. In carrots this loss may amount to 20 per cent of their whole value when they are cut into large pieces, to 30 per cent when they are cut small. Cabbage loses about one-third of its food value. Until we have more accurate knowledge, we can only try to make each vegetable palatable, endeavoring at the same time to keep it as nutritious as possible. The directions for cooking vegetables given in the table on pp. 244-247 are based upon the following general rules : — General Rules for cooking Vegetables. 391. 1. Cook vegetables whole when practicable. When not practicable, cut them into as large pieces as are convenient. If the cooking water is to be served with the vegetable, the pieces may be smaller than would otherwise be desirable. 242 THEORY AND PRACTICE OF COOKERY 2. Use only as much water as is necessary to cover the vegetable. For small or cut-up vegetables that can be stirred, use just enough to keep them from burning, adding more as this cooks away. 3. Use the cooking water, if palatable, in sauces, soup-stock, cream-of -vegetable soups, etc. It contains much nutritive matter dissolved from the vegetables. 4. For vegetables cooked whole or in large pieces, keep the water boiling, that they may cook in the shortest possible time. Peas, beans, and any vegetables served in the cooking water are better simmered. 5. Green vegetables keep their color better if cooked uncovered. The reason for this is not known. Cook onions and cabbage uncovered ; their odor is less notice- able when allowed to pass off continually than when escaping occasionally in bursts of steam. 6. The time required to cook any given vegetable depends upon its size, age, and freshness. Old beets may be so Avoody that they cannot be cooked tender. Dried or wilted vegetables cook more quickly if first soaked in cold water. Think of the part water plays in cooking starch, and explain why this is so. 392. Seasoning vegetables. — Use two teaspoonfuls of salt to one quart of water. To one pint of small, cooked vegetables, — beans, peas, onions, etc., — or to one pint of mashed or cubed turnips, potatoes, etc., use two tablespoonfuls of butter, one-half teaspoonful of salt, and one-eighth teaspoonful of white pepper. ACID AND SALT SUPPLYING FOODS 243 393. Scalloped vegetables. — Many kinds of cooked vegetables may be scalloped, — potatoes, onions, cab- bage, and cauliflower being excellent so prepared.