conservation of flavor and nutritive value are the only problems in their preparation. White cabbage, cauliflower, and white onions contain pigments called flavones, dis¬ solved in the vegetable juices. As the vege¬ table cooks these escape into the cooking water and turn yellow in hard alkaline waters. This yellow color, which is not unattractive, should not be confused with the dark color caused by overcooking. The red and purple coloring in red cab¬ bage and beets is caused by a group of pig¬ ments known as anthocyans. These are very soluble in water and may go through a wide range of color changes, from red to blue to green, with small differences in acidity. When they are made alkaline, as by the ad¬ dition of soda or by the use of hard water, they turn blue, then fade and turn gray. To prevent this, dilute acid, such as vinegar or lemon juice, is added. The amount of acid required to hold the red color when cooking these vegetables depends upon the alkalinity of the water in which the vegetable is cooked. Nutritive Losses. Loss of nutrients in cooking vegetables is caused by their solution in the cooking water, and by chemical changes in the unstable nutrients, particu¬ larly the vitamins. Losses by solution are avoided if the cooking liquid is served with the vegetable or is used in making soups or sauces. Both the vitamin and mineral con¬ tent of the diet may be seriously reduced if vegetable juices are repeatedly drained away. Since it is not always feasible to use excess cooking liquid, it is well to cook vege¬ tables by methods that require the addition of minimum amounts of water. Some food nutrients dissolve in water more readily than others. Sugars, vitamins, and minerals are specially soluble. The amounts dissolved in the cooking water in¬ crease with the amount of liquid used, the cut surface exposed, and the time of cooking. The B vitamins and vitamin C are not [76] Table XVI • Amounts of Vegetables for Serving and Time for Cooking VEGETABLE Artichokes (globe or French) Artichokes (Jerusalem) . . Asparagus . Beans (green) . Beans (lima, fresh) .... Beets (young) . Beets (mature) . Beet greens . Broccoli . Brussels sprouts. . Cabbage (Chinese) Cabbage (red) . . Cabbage (white) Carrots (young) Carrots (mature) Cauliflower . . Celery . Chayotes . Collards . Corn . Cucumbers . Dandelion greens . Eggplant . Endive (curly) . Fennel . Kale . Kohlrabi . Mushrooms . Mustard greens . Okra (pods) . Onions (small, green) . . . Onions (large, mature) . . Parsnips . Peas (green) . Potatoes (cobbler) .... Potatoes (russet) . Potatoes (triumph, new) . Rhubarb . Rutabagas . Salsify . Soybeans (green) .... Spinach . Squash (summer) Squash (winter) Sweet potatoes . Swiss chard Tomatoes . Turnips . Turnip greens . . . MEASURE OF 1 POUND 16-20 stalks or 2 c. l-inch pieces §-4 qt. or 3 c. (80 pods) 3 c. in pods 2 bunches 3-4 beets 2 qt. 2-4 medium heads 24 medium heads 1 large stalk or 2 small stalks h small head b small head 8 4 1 medium head 1 medium stalk 2 medium 2 ears 2 large (about 6 in.) 1 medium 1 head 2- 3 medium 4 medium 24 medium caps 2 qt. 24 med., 10 4-in. or 3 c. 2 bunches or 24 small 4 3- 4 medium 50 medium pods, lqt. in pods 3 medium 1 large or 2 small 4 medium 8-10 stalks or \ large bunch 1-2 8, or 1-2 bunches 50 medium pods or 1 qt.

AI-modernized reading of the original text

conservation of flavor and nutritive value are the only problems in their preparation. White cabbage, cauliflower, and white onions contain pigments called flavones, dis¬ solved in the vegetable juices. As the vege¬ table cooks these escape into the cooking water and turn yellow in hard alkaline waters. This yellow color, which is not unattractive, should not be confused with the dark color caused by overcooking. The red and purple coloring in red cab¬ bage and beets is caused by a group of pig¬ ments known as anthocyans. These are very soluble in water and may go through a wide range of color changes, from red to blue to green, with small differences in acidity. When they are made alkaline, as by the ad¬ dition of soda or by the use of hard water, they turn blue, then fade and turn gray. To prevent this, dilute acid, such as vinegar or lemon juice, is added. The amount of acid required to hold the red color when cooking these vegetables depends upon the alkalinity of the water in which the vegetable is cooked. Nutritive Losses. Loss of nutrients in cooking vegetables is caused by their solution in the cooking water, and by chemical changes in the unstable nutrients, particu¬ larly the vitamins. Losses by solution are avoided if the cooking liquid is served with the vegetable or is used in making soups or sauces. Both the vitamin and mineral con¬ tent of the diet may be seriously reduced if vegetable juices are repeatedly drained away. Since it is not always feasible to use excess cooking liquid, it is well to cook vege¬ tables by methods that require the addition of minimum amounts of water. Some food nutrients dissolve in water more readily than others. Sugars, vitamins, and minerals are specially soluble. The amounts dissolved in the cooking water in¬ crease with the amount of liquid used, the cut surface exposed, and the time of cooking. The B vitamins and vitamin C are not [76] Table XVI • Amounts of Vegetables for Serving and Time for Cooking VEGETABLE Artichokes (globe or French) Artichokes (Jerusalem) . . Asparagus . Beans (green) . Beans (lima, fresh) .... Beets (young) . Beets (mature) . Beet greens . Broccoli . Brussels sprouts. . Cabbage (Chinese) Cabbage (red) . . Cabbage (white) Carrots (young) Carrots (mature) Cauliflower . . Celery . Chayotes . Collards . Corn . Cucumbers . Dandelion greens . Eggplant . Endive (curly) . Fennel . Kale . Kohlrabi . Mushrooms . Mustard greens . Okra (pods) . Onions (small, green) . . . Onions (large, mature) . . Parsnips . Peas (green) . Potatoes (cobbler) .... Potatoes (russet) . Potatoes (triumph, new) . Rhubarb . Rutabagas . Salsify . Soybeans (green) .... Spinach . Squash (summer) Squash (winter) Sweet potatoes . Swiss chard Tomatoes . Turnips . Turnip greens . . . MEASURE OF 1 POUND 16-20 stalks or 2 c. l-inch pieces §-4 qt. or 3 c. (80 pods) 3 c. in pods 2 bunches 3-4 beets 2 qt. 2-4 medium heads 24 medium heads 1 large stalk or 2 small stalks h small head b small head 1 medium head 1 medium stalk 2 medium 2 ears 2 large (about 6 in.) 1 medium 1 head 2- 3 medium 4 medium 24 medium caps 2 qt. 24 med., 10 4-in. or 3 c. 2 bunches or 24 small 3- 4 medium 50 medium pods, lqt. in pods 3 medium 1 large or 2 small 4 medium 8-10 stalks or \ large bunch 1-2 8, or 1-2 bunches 50 medium pods or 1 qt.

Foods, their selection and preparation