Food study

To two tablespoons of mashed potato, add half a cup of thin white sauce. Add milk, measuring the amount, to make a soup of the right consistency. Serve with croutons. How much milk was used all together ? Why is more needed here in proportion to the flour than in celery soup? To make the soup richer, part cream may be used, or white stock instead of water, or a spoon of well-beaten egg white or of whipped cream may be placed in the serving dish before the soup is poured into it. CLASSIFICATION OF VEGETABLES 143 CLASSIFICATION OF VEGETABLES The term vegetable, as it is commonly used, includes many foods which botanically would be classed elsewhere. Rice, macaroni, French chestnuts, and even tomatoes and cucumbers are all examples of such foods. At least, it will be admitted that if they are not vegetables they are used as such. Classifications of vegetables are many. One is made according to the part of the plant from which they come. For example : Bulbs : garlic, onions. Fruits : cucumber, egg plant, squash, tomato. Leaves : Brussels sprouts, cabbage, lettuce, spinach. Roots : beets, carrots, oyster plant, sweet potato, turnips. Seeds : beans, corn, lentils, peas, rice. Stems : asparagus, celery, chives. Tubers : Jerusalem artichokes, white potato. Although this is of interest, it is not much help to us from the food standpoint. Another classification, made according to food value, gives us succulent, or watery, as opposed to starchy vegetables. This is sometimes misleading, if one concludes from it that watery vegetables have little or no food value. Not only do they contain valuable mineral salts, but, as Sherman, in his book on Food Products, justly says, "Even those fruits and green vegetables that are eaten for flavor with little thought of food value, and which are often thought of as luxuries because of their high water content, will often be found to furnish energy at no greater cost than many of the familiar cuts of meat, when account is taken of the extent to which the fat of the meat is usually rejected or lost in cooking or at the table." This USDeportment of Agriculture Offieecf Experiment Stations A.C.True: Director Prepared fay C.FTLANGWORTHY Expert in Charge of Nutrition frwestigations ODID ^3 Essa mm jMfg>] rnrm Water Fuel Value SSS& ONION 385 CALDRIE5 PP? POUND 85 CALORICS COMPOSITION OP VEGETABLES CLASSIFICATION OP VEGETABLES 145 classification, however, is suggestive, especially in menu- „ making. It is much better to serve a variety of vegetables together, rather than too many from one class. Rice, potatoes, and macaroni are much better substituted for. one another than served at the same time. An old classification as to season shows, at least, how times have changed, for with greater facilities for transportation from both North and South, together with hothouse vegetables, the display in a market no longer follows the old list. Celery, for example, was given as a fall and winter vegetable, whereas it is now to be found most of the year.