The cell walls cannot be separated wholly from the
nutritive substances they contain, and unless softened
by cooking may irritate the alimentary canal so that
the whole .is hurried through before digestion is com-
pleted. Cellulose, though of little food value, may aid
digestion by providing the necessary bulk for its me-
chanical processes.
Experiment. To get a clear idea of the structure
and composition of vegetables, grate a portion of a
83
84 ■ PRINCIPLES OF COOKERY.
potato or turnip. Let the pulp fall from the grater
into a strainer placed over a glass and press out all
the watery juice possible. Some of the starch of the
potato will settle from the juice, and more may be
washed out of the mass remaining in the strainer. The
presence of sugar in the juice of a carrot may be recog-
nized by tasting it after evaporation.
By examination of the woody fiber left in the strain-
er we see how closely it is connected with the starch
and sugar, how impossible it would be to separate
it, and the necessity for softening it that we may be
able to digest the nutrients.
We discard portions of vegetable foods, the pods,
husks, cobs, etc., because of our inability to cook them
so they can be digested.
Chopping and straining aid the cook in dividing the
cellulose so that the particles are less irritating and
the nutrients are more accessible.
Parts of It is interesting to note the different parts of plants
aforFood which are used for food — the roots, tubers or bulbs,
stems, leaves, fruits, and seeds. The last are used
mainly in the dry form, and absorb much water in
preparation. This must be remembered when study-
ing analyses of dried legumes and cereals.
The botanical grouping of plants is helpful. Once
we have learned how to prepare and cook one member
of a plant family we have something to guide us with
its relatives. Among the principal classes to study in
VEGETABLES.
§5
this way are the pulses, the grains, and the cabbage
family.
There are many kinds of each vegetable offered by
the seedsmen. Moreover, any vegetable differs ma-
terially in different years and at different seasons of
the year.
From the standpoint of the cook a convenient classi-
fication of vegetables may be made according to the
general preparation, the time, and the amount of
water required for cooking them.
Dried vegetables must have abundant water sup-
plied and must be allowed time to> soak, thus absorb-
ing an amount of water similar to that lost in the dry-
ing process. There is little difference aside from the
fat added in cooking, in the analysis of the dry bean
which has been soaked and baked, and that of the
green shelled bean. Sometimes we try to hasten this
process of absorption by heat, but the best results
are attained when dried fruits or vegetables are soaked
until at least double in size before cooking.
Old or strongly flavored vegetables, such as pota-
toes, turnips, and onions, will be improved by the re-
moval of the skin and any imperfections before cook-
ing, and bv soaking in cold water for an hour or two.
Inferior onions may be scalded in soda water before
cooking, and by changing the water once or twice dur-
ing the cooking process will be rendered less strong
in flavor. It is wiser to make the vegetable palatable
Dried
Vegetables
Strongly
Flavored
Vegetables
VEGETABLES.
87
Page 34
Presented as published in 1910. 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
The cell walls cannot be separated wholly from the nutritive substances they contain, and unless softened by cooking may irritate the alimentary canal so that the whole .is hurried through before digestion is completed. Cellulose, though of little food value, may aid digestion by providing the necessary bulk for its mechanical processes.
Experiment. To get a clear idea of the structure and composition of vegetables, grate a portion of a
potato or turnip. Let the pulp fall from the grater into a strainer placed over a glass and press out all the watery juice possible. Some of the starch of the potato will settle from the juice, and more may be washed out of the mass remaining in the strainer. The presence of sugar in the juice of a carrot may be recognized by tasting it after evaporation.
By examination of the woody fiber left in the strainer we see how closely it is connected with the starch and sugar, how impossible it would be to separate it, and the necessity for softening it that we may be able to digest the nutrients.
We discard portions of vegetable foods, the pods, husks, cobs, etc., because of our inability to cook them so they can be digested.
Chopping and straining aid the cook in dividing the cellulose so that the particles are less irritating and the nutrients are more accessible.
Parts of It is interesting to note the different parts of plants
aforFood which are used for food — the roots, tubers or bulbs, stems, leaves, fruits, and seeds. The last are used mainly in the dry form, and absorb much water in preparation. This must be remembered when studying analyses of dried legumes and cereals.
The botanical grouping of plants is helpful. Once we have learned how to prepare and cook one member of a plant family we have something to guide us with its relatives. Among the principal classes to study in
§5
this way are the pulses, the grains, and the cabbage family.
There are many kinds of each vegetable offered by the seedsmen. Moreover, any vegetable differs materially in different years and at different seasons of the year.
From the standpoint of the cook a convenient classification of vegetables may be made according to the general preparation, the time, and the amount of water required for cooking them.
Dried vegetables must have abundant water supplied and must be allowed time to soak, thus absorbing an amount of water similar to that lost in the drying process. There is little difference aside from the fat added in cooking, in the analysis of the dry bean which has been soaked and baked, and that of the green shelled bean. Sometimes we try to hasten this process of absorption by heat, but the best results are attained when dried fruits or vegetables are soaked until at least double in size before cooking.
Old or strongly flavored vegetables, such as potatoes, turnips, and onions, will be improved by the removal of the skin and any imperfections before cooking, and bv soaking in cold water for an hour or two. Inferior onions may be scalded in soda water before cooking, and by changing the water once or twice during the cooking process will be rendered less strong in flavor. It is wiser to make the vegetable palatable
Dried Vegetables
Strongly Flavored Vegetables