Foods and home making

This dish with its two vegetables is colorful. Its flavor is delicious and its food value is excellent. Besides containing valuable ash, these vegetables are especially rich in vitamins, as shown by the following : 284 Luncheon or Supper Spinach, cooked . Carrots, young, cooked Carrots, young, raw . 1 See footnote, page 37. Vitamins a b c g‘ +++ + + to + + ++ * ++ + ♦ +++ ++ ++ ++ Even if you think you do not like carrots and spinach, try this dish served with white sauce. Its flavor may surprise you. SPINACH SOUFFLE \ pound uncooked spinach, chopped \ cup grated cheese 2 egg yolks £ teaspoon pepper £ cup very thick white sauce (page 246) 2 egg whites Wash the spinach carefully as directed on page 279. Chop it. Beat the egg yolks. Add the sauce, cheese, and pepper. Mix this with the spinach. Beat the egg whites until stiff and fold them into the spinach mixture. Grease ramekins or custard cups. Place the cups in a shallow pan. Add boiling water to the pan to fill it to the depth of an inch. Bake in a slow oven — 350° F. — for 1 hour or until firm. Place the molds on plates. Serve at once. Yield : 5 servings in custard cups of £ cup or 4 ounce capacity. When tomatoes are in season, a delicious luncheon or supper dish may be prepared from ripe tomatoes. BAKED TOMATOES ON TOAST 6 sound tomatoes Butter Salt, pepper 6 slices buttered toast Wash the tomatoes. Cut them in halves crosswise. Place the tomatoes cut side up in a glass pie plate or other baking dish. Put a dash of salt and of pepper on each half tomato. Bake uncovered in a hot oven — 450° F. — 20 to 25 minutes or until the tomatoes are soft, but not broken. Have ready 6 slices of buttered toast. Place these on a platter or chop plate. Put 2 halves of tomato on each piece of toast. If desired, garnish with parsley. Serve at once. Yield : 6 servings. Fresh Vegetables 285- summary Fresh vegetables are necessary in the diet to help keep us healthy. Eat at least two vegetables other than potatoes every day. Vegetables contain chiefly mineral matter, vitamins, carbohydrates, proteins, and water. Roots, tubers, and seeds used as vegetables are starchy. Leaves, stems, and fruits used as vegetables are juicy; these contain little starch. All fresh vegetables are valuable for mineral matter and vitamins. Some general rules to follow in buying vegetables are : Buy vegetables in season. Buy in large quantity only those vegetables which keep well. Buy most vegetables by weight, if possible. Some points to observe in buying different vegetables: Spinach — fresh, green, small leaves, reasonably free from roots, sand, and water. Lettuce — fresh, crisp, head lettuce, solid, and heavy. Cabbage — compact, determined by feel and weight ; outer leaver fresh. Asparagus — crisp unbroken tips ; freshly cut end ; uniformly thick stem. Celery — fresh, tender. Tomatoes — much meat; few seeds; solid; round and smooth. Carrots — young — fresh green condition of leaves. Potatoes — smooth ; shallow eyes ; medium size. Sweet potatoes — unspotted, smooth, brownish yellow. Sweet corn — brown silk ; well-developed kernels, usually white or yellow in color ; juice of milky consistency. Peas — pods — crisp, green, well filled. String beans — crisp pods, tender strings, small beans. REVIEW QUESTIONS AND EXERCISES