To Select Vegetables. — All roots and tubers
should be plump, free from decay, bruises, and disease,
and with fresh, unshriveled skins. They are good from
the time of maturing until they begin to germinate.
Sprouted vegetables are not good food, neither those
which have begun to decay.
Green vegetables, to be wholesome, should be freshly
gathered, crisp, and juicy ; those which have lain long
in the market are a very questionable article of food.
Keeping Vegetables. — K necessary to keep green
vegetables for any length of time, do not put them in
water, as that will dissolve and destroy some of their
juices ; but lay them in a cool, dark place, — on a stone
floor is best, — and do not remove their outer leaves
until you are ready to use them. They should be
cooked the same day they are gathered, if possible.
The best way to freshen those with stems, when with-
ered, is to cut off a bit of the stem-end, and set only the
[77]
78 evee:y-day dishes.
cut part in water. The vegetables will then absorb
enough water to replace what has been lost by
evaporation.
Peas and beans should not be shelled until wanted.
If, however, they are not used as soon as shelled, cover
them with pods and put in a cool place.
Winter vegetables can be best kept wholesome by
storing in a cool, dry place of even temperature, where
no warmth, moisture, or light is present to induce
decay or germination. They should be well sorted, the
bruised or decayed rejected, and the rest put into clean
bins or boxes. They should be dry and clean when
stored.
Preparation and Cooking. — Most vegetables
need thorough washing before cooking. Koots and
tubers should be well cleaned before paring. A vege-
table brush or a small whisk broom is especially serv-
iceable for this purpose. If necessary to wash shelled
beans and peas, it is best accomplished by putting them
in a colander and dipping in and out of a large pan of
water until clean. Spinach, lettuce, and other leaves
may be cleaned in the same way.
A general rule, applicable to all vegetables to be
boiled or stewed, is to cook them in as little water as
possible without burning. Those to be cooked by boil-
ing should be put into actively boiling water.
Vegetables not of uniform size should either be so
assorted that those of the same size may be cooked
together, or large ones should be divided. In the
sprhig, when potatoes are beginning to shrivel, they
are freshened by soaking several hours before cooking.
Vegetables should be cooked until they are perfectly
VEGETABLES. i V
tender but not overdone. The time required for cook-
ing depends upon the age and freshness of the vege-
tables as well as the method of cooking. If wilted,
they require a longer time for cooking than when fresh.
RECIPES.
POTATOES.
Page 45
Presented as published in 1897. 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
To Select Vegetables. — All roots and tubers should be plump, free from decay, bruises, and disease, and with fresh, unshriveled skins. They are good from the time of maturing until they begin to germinate. Sprouted vegetables are not good food, neither those which have begun to decay.
Green vegetables, to be wholesome, should be freshly gathered, crisp, and juicy ; those which have lain long in the market are a very questionable article of food.
Keeping Vegetables. — If necessary to keep green vegetables for any length of time, do not put them in water, as that will dissolve and destroy some of their juices ; but lay them in a cool, dark place, — on a stone floor is best, — and do not remove their outer leaves until you are ready to use them. They should be cooked the same day they are gathered, if possible. The best way to freshen those with stems, when withered, is to cut off a bit of the stem-end, and set only the
[77]
78 evee:y-day dishes.
cut part in water. The vegetables will then absorb enough water to replace what has been lost by evaporation.
Peas and beans should not be shelled until wanted. If, however, they are not used as soon as shelled, cover them with pods and put in a cool place.
Winter vegetables can be best kept wholesome by storing in a cool, dry place of even temperature, where no warmth, moisture, or light is present to induce decay or germination. They should be well sorted, the bruised or decayed rejected, and the rest put into clean bins or boxes. They should be dry and clean when stored.
Preparation and Cooking. — Most vegetables need thorough washing before cooking. Roots and tubers should be well cleaned before paring. A vegetable brush or a small whisk broom is especially serviceable for this purpose. If necessary to wash shelled beans and peas, it is best accomplished by putting them in a colander and dipping in and out of a large pan of water until clean. Spinach, lettuce, and other leaves may be cleaned in the same way.
A general rule, applicable to all vegetables to be boiled or stewed, is to cook them in as little water as possible without burning. Those to be cooked by boiling should be put into actively boiling water.
Vegetables not of uniform size should either be so assorted that those of the same size may be cooked together, or large ones should be divided. In the spring, when potatoes are beginning to shrivel, they are freshened by soaking several hours before cooking. Vegetables should be cooked until they are perfectly
VEGETABLES. i V
tender but not overdone. The time required for cooking depends upon the age and freshness of the vegetables as well as the method of cooking. If wilted, they require a longer time for cooking than when fresh.
POTATOES.