Spinach has a direct effect on the kidneys. The
common dandelion, used as greens, is excellent for
the same trouble. Asparagus purges the blood.
Celery acts admirably upon the nervous system,
and is a cure for rheumatism and neuralgia.
Tomatoes act upon the liver. Beets and turnips
are excellent appetizers. Lettuce and cucumbers
are cooling in their effects upon the system.
Onions, garlic, leeks, olives, and shallots possess
medicinal virtues of a marked character, stimulat-
ing the circulatory system, and the consequent in-
crease in the saliva and the gastric juice promotes
digestion. Red onions are an excellent diuretic,
and the Avhite ones are recommended to be eaten
raw as a remedy for insomnia. A soup made from
onions is regarded as an excellent restorative in
weakness of the digestive organs.
MANUAL FOR ARMY COOKS. 119
French cooks generally use carbonate of ammonia
to preserve color of vegetables. A small quantity
(little pinch) is mixed in water in which they are
to be boiled. Ammonia evaporates in boiling,
leaving no ill effects. It also prevents the odor of
boiling cabbage.
A little baking soda softens water and is good
for freshening and making tender green vegetables
that are a little old, or not quite fresh. Boil fresh,
young vegetables in hard water. A little salt will
harden water at once.
If onions are peeled under water the eyes will
not suffer with tears.
RULES FOR COOKING VEGETABLES.
Summer vegetables should if possible be cooked
on the same day they are gathered. Vegetables
must be picked over, all decayed or unripe parts
removed, then washed thoroughly in cold water.
When they are to be boiled they should be put into
enough boiling salt water to cover them and boiled
steadily until done.
If the pot should need replenishing, boiling water
should always be used. The vessel must be kept
covered . Old and strong vegetables should be boiled
in two or more waters. They must be thoroughly
done, but if boiled too much they become watery.
When the vegetables are cooked they should be
thoroughly drained and served in hot dishes.
If the water boils a long time before the vegetables
are put in, it loses all its gases, and the mineral
ingredients are deposited on the bottom and sides of
the kettle so that the water is flat and tasteless, and
the vegetables will not look green nor have a fine
flavor. The following is a time-table for cook-
ing:
120 MANUAL FOR ARMY COOKS.
TIME-TABLE FOR COOKING VEGETABLES.
Potatoes, old, boiled 30 minutes.
Potatoes, new, baked 45 minntes.
Potatoes, new, boiled 20 minutes.
Sweet potatoes, boiled 45 minutes.
Sweet potatoes, baked 1 hour.
Squash, boiled 25 minutes.
Squash, baked 45 minutes.
Shell beans, boiled 1 hour.
Green peas, boiled 20 to 40 minutes.
String beans, boiled 1 to 3 hours.
Green corn 25 minutes to 1 hour.
Asparagus 15 to 30 minutes.
Spinach 1 to 2 hours.
Tomatoes, fresh 1 hour.
Tomatoes, canned 30 minutes.
Cabbage 45 minutes to 2 hours.
Cauliflower lto2 hours.
Dandelions 2 to 3 hours.
Beet greens 1 hour.
Onions 1 to 2 hours.
Beets 1 to 5 hours.
Turnips, white 45 minutes to 1 h our.
Turnips, yellow U to 2 hours.
Parsnips A to 2 hours.
Carrots 1 to 2 hours.
Nearly all these vegetables are eaten dressed with
salt, jDepper, and butter, bnt sometimes a small piece
of lean pork is boiled with them, and seasons them
sufficiently.
REMARKS ON POTATOES.
Page 51
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Spinach has a direct effect on the kidneys. The common dandelion, used as greens, is excellent for the same trouble. Asparagus purges the blood. Celery acts admirably upon the nervous system, and is a cure for rheumatism and neuralgia. Tomatoes act upon the liver. Beets and turnips are excellent appetizers. Lettuce and cucumbers are cooling in their effects upon the system. Onions, garlic, leeks, olives, and shallots possess medicinal virtues of a marked character, stimulating the circulatory system, and the consequent increase in the saliva and the gastric juice promotes digestion. Red onions are an excellent diuretic, and the white ones are recommended to be eaten raw as a remedy for insomnia. A soup made from onions is regarded as an excellent restorative in weakness of the digestive organs.
French cooks generally use carbonate of ammonia to preserve color of vegetables. A small quantity (little pinch) is mixed in water in which they are to be boiled. Ammonia evaporates in boiling, leaving no ill effects. It also prevents the odor of boiling cabbage.
A little baking soda softens water and is good for freshening and making tender green vegetables that are a little old, or not quite fresh. Boil fresh, young vegetables in hard water. A little salt will harden water at once.
If onions are peeled under water the eyes will not suffer with tears.
RULES FOR COOKING VEGETABLES.
Summer vegetables should if possible be cooked on the same day they are gathered. Vegetables must be picked over, all decayed or unripe parts removed, then washed thoroughly in cold water. When they are to be boiled they should be put into enough boiling salt water to cover them and boiled steadily until done.
If the pot should need replenishing, boiling water should always be used. The vessel must be kept covered . Old and strong vegetables should be boiled in two or more waters. They must be thoroughly done, but if boiled too much they become watery. When the vegetables are cooked they should be thoroughly drained and served in hot dishes.
If the water boils a long time before the vegetables are put in, it loses all its gases, and the mineral ingredients are deposited on the bottom and sides of the kettle so that the water is flat and tasteless, and the vegetables will not look green nor have a fine flavor. The following is a time-table for cooking:
TIME-TABLE FOR COOKING VEGETABLES.
Potatoes, old, boiled 30 minutes.
Potatoes, new, baked 45 minntes.
Potatoes, new, boiled 20 minutes.
Sweet potatoes, boiled 45 minutes.
Sweet potatoes, baked 1 hour.
Squash, boiled 25 minutes.
Squash, baked 45 minutes.
Shell beans, boiled 1 hour.
Green peas, boiled 20 to 40 minutes.
String beans, boiled 1 to 3 hours.
Green corn 25 minutes to 1 hour.
Asparagus 15 to 30 minutes.
Spinach 1 to 2 hours.
Tomatoes, fresh 1 hour.
Tomatoes, canned 30 minutes.
Cabbage 45 minutes to 2 hours.
Cauliflower lto2 hours.
Dandelions 2 to 3 hours.
Beet greens 1 hour.
Onions 1 to 2 hours.
Beets 1 to 5 hours.
Turnips, white 45 minutes to 1 hour.
Turnips, yellow U to 2 hours.
Parsnips A to 2 hours.
Carrots 1 to 2 hours.
Nearly all these vegetables are eaten dressed with salt, jDepper, and butter, bnt sometimes a small piece of lean pork is boiled with them, and seasons them sufficiently.
REMARKS ON POTATOES.