The classification which helps most in cooking is un- doubtedly that into mild- and strong-flavored vegetables. - In the first, every effort should be made to retain as much of the flavor as possible. In the latter case, the result may be improved if some of the strong taste is removed. REFERENCES U. S. Dept. of Agriculture. Farmer's Bulletin No. 256. "Prepara- tion of Vegetables for the Table." QUESTIONS 1. Make a list of as many of the common vegetables as you can that would contain sufficient starch to have a thickening effect in making soup. 2. Make a list of succulent vegetables which you think would make good soup. How would a recipe for making cream soup from these differ from one for making soup with starchy vegetables ? 3. How could the materials for making a cream soup be combined otherwise than by mixing the flour with the melted butter ? If you were making a larger quantity of soup, say a quart, which method would seem to you easiest ? 4. Using a cook book, make a list of seasonings which are desirable to use in soups. 146 FOOD STUDY XXIX SCALLOPED VEGETABLES CABBAGE OR ONION A. Class Experiment. MINERAL ASH IN VEGETABLES. Put a piece of vegetable about as big as an inch cube into an evaporating dish and heat until the residue is quite white. The process may be hastened by moistening with a drop of nitric acid, and if a blast lamp is available, use it. Note the amount of ash obtained. B. COOKING STRONG-FLAVORED VEGETABLES. Boil pieces of cabbage or onion. 1. In very little water (a) covered (6) uncovered 2. In much water (a) covered (6) uncovered Compare the odor given off while cooking, and the flavor of the vegetable at the end. Which is the best method of cooking strong-flavored vegetables ? Save the water used, as well as the vegetable. C. PREPARE SCALLOPED CABBAGE OR ONION. Place the vegetable cooked in (B) in a buttered baking- dish, mix with medium white sauce, and sprinkle with buttered crumbs. Buttered crumbs are easily prepared by melting the butter in a saucepan, stirring in the bread crumbs and seasoning with salt, and pepper if desired. Allow about half a teaspoon of butter for a tablespoon of crumbs. D. PREPARE CREAM SOUP. Use the water in which the vegetables were cooked✪ Cream Soup. Make your own recipe. VEGETABLES 147 VEGETABLES In buying vegetables it is wisest to buy those which are in season, rather than imported or hot-house vegetables. The latter are seldom equal in flavor or texture and are usually much more costly. It is easy to blunt our relish for a vegetable by eating poor specimens out of season. Even when vegetables are in season, there is much choice to be exercised in their selection. Some vegetables, when kept, do not retain their sweet flavor. This is especially true of green peas and corn, in only less measure of string beans and asparagus. Such vegetables must be fresh, and fresh- ness is told chiefly by crispness. Asparagus can be judged partly by seeing whether the stems have been cut recently. In corn, not only should the silk be brown, but the ear filled with well-developed kernels. The kernel, when cut, should be tender and juicy. String beans should have a brittle pod with tender strings, and the beans should be small. Some varieties of peas are large ; unless of such a variety, young peas are small.

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The classification which helps most in cooking is undoubtedly that into mild- and strong-flavored vegetables. - In the first, every effort should be made to retain as much of the flavor as possible. In the latter case, the result may be improved if some of the strong taste is removed. U.S. Dept. of Agriculture. Farmer's Bulletin No. 256. "Preparation of Vegetables for the Table." 1. Make a list of as many of the common vegetables as you can that would contain sufficient starch to have a thickening effect in making soup. 2. Make a list of succulent vegetables which you think would make good soup. How would a recipe for making cream soup from these differ from one for making soup with starchy vegetables ? 3. How could the materials for making a cream soup be combined otherwise than by mixing the flour with the melted butter ? If you were making a larger quantity of soup, say a quart, which method would seem to you easiest ? 4. Using a cook book, make a list of seasonings which are desirable to use in soups. SCALLOPED VEGETABLES CABBAGE OR ONION A. Class Experiment. MINERAL ASH IN VEGETABLES. Put a piece of vegetable about as big as an inch cube into an evaporating dish and heat until the residue is quite white. The process may be hastened by moistening with a drop of nitric acid, and if a blast lamp is available, use it. Note the amount of ash obtained. B. COOKING STRONG-FLAVORED VEGETABLES. Boil pieces of cabbage or onion. 1. In very little water (a) covered (6) uncovered 2. In much water (a) covered (6) uncovered Compare the odor given off while cooking, and the flavor of the vegetable at the end. Which is the best method of cooking strong-flavored vegetables ? Save the water used, as well as the vegetable. C. PREPARE SCALLOPED CABBAGE OR ONION. Place the vegetable cooked in (B) in a buttered bakingdish, mix with medium white sauce, and sprinkle with buttered crumbs. Buttered crumbs are easily prepared by melting the butter in a saucepan, stirring in the bread crumbs and seasoning with salt, and pepper if desired. Allow about half a teaspoon of butter for a tablespoon of crumbs. D. PREPARE CREAM SOUP. Use the water in which the vegetables were cooked. Make your own recipe. VEGETABLES 147 VEGETABLES In buying vegetables it is wisest to buy those which are in season, rather than imported or hot-house vegetables. The latter are seldom equal in flavor or texture and are usually much more costly. It is easy to blunt our relish for a vegetable by eating poor specimens out of season. Even when vegetables are in season, there is much choice to be exercised in their selection. Some vegetables, when kept, do not retain their sweet flavor. This is especially true of green peas and corn, in only less measure of string beans and asparagus. Such vegetables must be fresh, and freshness is told chiefly by crispness. Asparagus can be judged partly by seeing whether the stems have been cut recently. In corn, not only should the silk be brown, but the ear filled with well-developed kernels. The kernel, when cut, should be tender and juicy. String beans should have a brittle pod with tender strings, and the beans should be small. Some varieties of peas are large ; unless of such a variety, young peas are small.

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