4. If you had peas that you were not going to use for a couple of days, would they keep better cooked or raw ? How about potatoes ? 5. Why must all green vegetables be washed before using, even though they look clean ? 6. Make a list of vegetables classified as to composition. 7. What vegetables and fruits contain more water than milk does ? XXXI SWEET-FLAVORED VEGETABLES SQUASH BUTTERED BEETS A. SQUASH. Prepare squash, boiled, steamed, and baked. Com- pare the time of cooking, the texture, and the flavor. BOILED SQUASH. Cut the squash in pieces, pare, and remove seeds and strings. Cook in boiling, salted water, until soft. Drain, mash, and season with salt, pepper, and butter. STEAMED SQUASH. Follow directions under boiled squash, except that, instead of boiling the squash, you should cook it in a strainer over boiling water. SQUASH 159 BAKED SQUASH. Prepare squash by cutting in squares and removing seeds and strings, but do not pare. Bake until soft. B. 1. Wash a beet and cut the top off close. Cook in hot water until tender. 2. Wash a beet as before, but take pains not to break the skin, retain the root and at least an inch of the top. Cook as before. Compare results. When should beets be peeled, before or after cooking ? To serve, peel, and cut beets in half-inch slices and reheat in a little butter✪ Buttered Beets; season with salt, and pepper if desired. C. Class Experiment. SUGAR TEST. Very dilute copper sulphate and potassium hydroxide solutions are used in testing1 /or sugar. 1. Boil together a little ot the two solutions, and note the color obtained when no sugar is present. 2. To a few drops of glucose, add a little of the two solutions and boil. (Corn syrup may be used.) What is the color when sugar is present? 3. See if you can obtain this color by using granulated sugar in place of the glucose. 4. Boil a little granulated sugar with some acid in the water. (Cream of tartar or vinegar may be used.) Now try the sugar test, but before boiling, be sure to add enough of the hydroxide to color the solution blue and not green. 5. Boil small pieces of vegetables or fruit, such as beet, onion, sweet potato, grape, apple, prune, or date, with water, and then test the water for sugar. If the test is not obtained at once, try boiling first with acid, and then making the test. 160 FOOD STUDY CANE AND BEET SUGAR Sucrose is the chemical name of the sugar used as lump, granulated, or powdered sugar. It occurs in large amounts in sugar cane and in the sugar palm, as well as in sugar beets. In the manufacture of sugar from sugar cane, the cane is crushed and the juice squeezed out by passing between a series of rollers while the pulp is sprayed with water. This gives what is called raw juice. The separa- tion and refining of the sugar is sometimes carried out by one process, sometimes by another. Lime is often used to neutralize the acidity of the juice, impurities are filtered off or allowed to settle out, and the residue is boiled re- peatedly, sugar crystallizing out after each boiling. In modern factories, this last process is accomplished in vacuum pans. The raw or brown sugar which is obtained requires still further purification.

AI-modernized reading of the original text

4. If you had peas that you were not going to use for a couple of days, would they keep better cooked or raw ? How about potatoes ? 5. Why must all green vegetables be washed before using, even though they look clean ? 6. Make a list of vegetables classified as to composition. 7. What vegetables and fruits contain more water than milk does ? SWEET-FLAVORED VEGETABLES SQUASH BUTTERED BEETS A. SQUASH. Prepare squash, boiled, steamed, and baked. Compare the time of cooking, the texture, and the flavor. BOILED SQUASH. Cut the squash in pieces, pare, and remove seeds and strings. Cook in boiling, salted water, until soft. Drain, mash, and season with salt, pepper, and butter. STEAMED SQUASH. Follow directions under boiled squash, except that, instead of boiling the squash, you should cook it in a strainer over boiling water. SQUASH 159 BAKED SQUASH. Prepare squash by cutting in squares and removing seeds and strings, but do not pare. Bake until soft. B. 1. Wash a beet and cut the top off close. Cook in hot water until tender. 2. Wash a beet as before, but take pains not to break the skin, retain the root and at least an inch of the top. Cook as before. Compare results. When should beets be peeled, before or after cooking ? To serve, peel, and cut beets in half-inch slices and reheat in a little butter; season with salt, and pepper if desired. C. Class Experiment. SUGAR TEST. Very dilute copper sulphate and potassium hydroxide solutions are used in testing1 /or sugar. 1. Boil together a little ot the two solutions, and note the color obtained when no sugar is present. 2. To a few drops of glucose, add a little of the two solutions and boil. (Corn syrup may be used.) What is the color when sugar is present? 3. See if you can obtain this color by using granulated sugar in place of the glucose. 4. Boil a little granulated sugar with some acid in the water. (Cream of tartar or vinegar may be used.) Now try the sugar test, but before boiling, be sure to add enough of the hydroxide to color the solution blue and not green. 5. Boil small pieces of vegetables or fruit, such as beet, onion, sweet potato, grape, apple, prune, or date, with water, and then test the water for sugar. If the test is not obtained at once, try boiling first with acid, and then making the test. CANE AND BEET SUGAR Sucrose is the chemical name of the sugar used as lump, granulated, or powdered sugar. It occurs in large amounts in sugar cane and in the sugar palm, as well as in sugar beets. In the manufacture of sugar from sugar cane, the cane is crushed and the juice squeezed out by passing between a series of rollers while the pulp is sprayed with water. This gives what is called raw juice. The separation and refining of the sugar is sometimes carried out by one process, sometimes by another. Lime is often used to neutralize the acidity of the juice, impurities are filtered off or allowed to settle out, and the residue is boiled repeatedly, sugar crystallizing out after each boiling. In modern factories, this last process is accomplished in vacuum pans. The raw or brown sugar which is obtained requires still further purification.

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