leaves first sprout. In the dry bean seed, and also in the pea and lentU, the young plant lies dormant, with a large supply of all the foodstuffs ready for its first growth when warmth and moisture are supplied in the spring. Classified according to their nutritive value, the vegetables rank as follows. Leaves are grouped with stems. The seeds Contain all the foodstuffs. High in protein. Roots and tubers Contain all the foodstuffs. Low in and the bulb protein and fat. High in starch or some foirm of sugar. Rinds (squash and Contain all the foodstuffs in small pimipkin) amounts. Mineral content the chief value. Leaves and stems Mineral content the chief value. Certain substances in some vegetables are supposed to have a physiological effect, but we should be cautious in accepting statements that have not been scientifically proved; for instance, that celery is "good for the nerves." It is doubt- less true that the oils which give onions and the cabbage their strong flavors do not agree with some people, and these vegetables should be eaten with caution. How to buy. — Much interest is added to the study of vegetables by the examination of a seed catalogue easily obtainable from a firm selHng seeds and plants. In this way, one may increase one's knowledge of varieties for planting in the home garden, even if they are not common on the market. City markets offer an increasing variety of vegetables, and the purchaser should not hesitate to buy a vegetable because it is new to her. An inexpensive Italian vegetable, fenucchi, is now sometimes found on sale, and its characteristic flavor is very agreeable. VEGETABLES AND VEGETABLE COOKERY 113 I! I |ssss"aa-"S2 I £ " s I ft I i .........'.'. %. ■I ■a i ::::::::::: ' T £ ll Jl.lSiJil lllliiisjlli 114 FOODS AND HOUSEHOLD MANAGEMENT The season of vegetables is so extended by canning, by the shipping of vegetables from the South, and by growing under glass that there is always a wide range of choice. There are in winter, however, some tempting delicacies in the way of green vegetables that the buyer with a limited purse should pass by. A cucumber at fifty cents or even at ten cents is not a sensible purchase. Lettuce, grown under glass, at ten cents a head is not an extravagance, if the in- come allows thirty-five to forty cents per capita per day for food. As a rule, select the less expensive vegetable, provided it is in good condition. The prices are so fluctuating that a definite statement is impossible. (See Chapter XVII.) Root vegetables should be uniform in size, sound, the skins fair. Head vegetables should be solid, with but few waste leaves on the outside. Vegetables with hard rind should be sound and firm. Asparagus should be even in size, the stalks not bitten by insects. Cauliflower should be firm and white, not affected by insects or blight. Celery should be firm and white, free from blemishes, fine in texture. Peas should have crisp pods well filled, but not too fidl. String beans should be crisp and snap easily. All leaf vegetables should be crisp — not wilted. GENERAL METHODS AND RECIPES

AI-modernized reading of the original text

leaves first sprout. In the dry bean seed, and also in the pea and lentil, the young plant lies dormant, with a large supply of all the foodstuffs ready for its first growth when warmth and moisture are supplied in the spring. Classified according to their nutritive value, the vegetables rank as follows. Leaves are grouped with stems. The seeds Contain all the foodstuffs. High in protein. Roots and tubers Contain all the foodstuffs. Low in and the bulb protein and fat. High in starch or some form of sugar. Rinds (squash and Contain all the foodstuffs in small pumpkin) amounts. Mineral content the chief value. Leaves and stems Mineral content the chief value. Certain substances in some vegetables are supposed to have a physiological effect, but we should be cautious in accepting statements that have not been scientifically proved; for instance, that celery is "good for the nerves." It is doubtless true that the oils which give onions and the cabbage their strong flavors do not agree with some people, and these vegetables should be eaten with caution. How to buy. — Much interest is added to the study of vegetables by the examination of a seed catalogue easily obtainable from a firm selling seeds and plants. In this way, one may increase one's knowledge of varieties for planting in the home garden, even if they are not common on the market. City markets offer an increasing variety of vegetables, and the purchaser should not hesitate to buy a vegetable because it is new to her. An inexpensive Italian vegetable, fenucchi, is now sometimes found on sale, and its characteristic flavor is very agreeable. I! I |ssss"aa-"S2 I £ " s ft i .........'.'. %. ■I ■a i ::::::::::: ' T £ ll Jl.lSiJil lllliiisjlli The season of vegetables is so extended by canning, by the shipping of vegetables from the South, and by growing under glass that there is always a wide range of choice. There are in winter, however, some tempting delicacies in the way of green vegetables that the buyer with a limited purse should pass by. A cucumber at fifty cents or even at ten cents is not a sensible purchase. Lettuce, grown under glass, at ten cents a head is not an extravagance, if the income allows thirty-five to forty cents per capita per day for food. As a rule, select the less expensive vegetable, provided it is in good condition. The prices are so fluctuating that a definite statement is impossible. (See Chapter XVII.) Root vegetables should be uniform in size, sound, the skins fair. Head vegetables should be solid, with but few waste leaves on the outside. Vegetables with hard rind should be sound and firm. Asparagus should be even in size, the stalks not bitten by insects. Cauliflower should be firm and white, not affected by insects or blight. Celery should be firm and white, free from blemishes, fine in texture. Peas should have crisp pods well filled, but not too fidl. String beans should be crisp and snap easily. All leaf vegetables should be crisp — not wilted.

Foods and household management