at the risk of some loss of nutriment than to retain everything and have it uneatable. Young- vegetables in summer and those having sugary juices, like squash and beets, should be cooked in little water or by steaming or baking, so that all their sweetness may be retained, unless the water is reserved for soup or used in a sauce for the vegetable itself. Slightly wilted vegetables may be improved by washing and soaking or by wrapping in a damp cloth and placing in the refrigerator or by hanging in a draft of air. The pulses or leguminous plants include the bean, lentil, pea, and peanut. In the bean we have an example of a vegetable which differs much at different stages of growth. We may use the pods before the seeds they contain have reached their normal size, the full grown seeds may be cooked green, or dry after first being soaked. This class of plants is of great value where people must be fed at small expense. They are staples in in China, Japan, Southern Europe and Mexico, are in- valuable in prisons, charitable institutions, and for the pioneer or logger. Because they lack fat, cream, butter, or pork are added before eating. Some varieties like the Japanese soy beans, contain as much as sixteen per cent of fat, and peanuts are more than one-third, or about forty per cent fat. Young- Vegetables Wilted Vegetables Fat Contents 88 • PRINCIPLES OF COOKERY. ©igestibiiity Though rich in nutrients this class of vegetables ap- pears to be slow of digestion. The ease and complete- ness of digestion are aided by thorough cooking and by removing the skins, grinding, mashing, or strain- ing. Long, gentle cooking develops new flavors and removes the peculiar granular texture present in beans and peas insufficiently cooked, even after straining. ; '\~^m ^o^ w i" ■ - ■■- Black Bean Soup Garnished with Lemon and Parsley. Peas The main object in cooking beans, like all vegeta- bles, is to soften the tough fibres of the pods of the string beans and the skins and cellulose of the dry ones. Split peas have the skins removed and thus are more readily digested. The skins of the larger beans may be rubbed off after soaking and parboiling. Hard water retards the cooking of beans and a bit of soda is often added to soften the water and loosen VEGETABLES. the skin — this water is poured off when the beans are partly cooked. Few people use the variety of beans they might, as the black beans for soup, the limas or red kidney for stewed beans, the pea bean and yellow eye for baking- and the French flageolets for salads. Potatoes are generally liked because of their lack of pronounced flavor, and for the same reason, may be combined with many other foods. A peck of potatoes may cost from fifteen to seventy- five cents, according to the season of the year, and the abundance of the crop. This quantity will weigh fif- teen pounds and will average from fifty to sixty po- tatoes. That is, one pound will be about four pota- toes of medium size, and will cost from one to five cents.

AI-modernized reading of the original text

at the risk of some loss of nutriment than to retain everything and have it uneatable. Young vegetables in summer and those having sugary juices, like squash and beets, should be cooked in little water or by steaming or baking, so that all their sweetness may be retained, unless the water is reserved for soup or used in a sauce for the vegetable itself. Slightly wilted vegetables may be improved by washing and soaking or by wrapping in a damp cloth and placing in the refrigerator or by hanging in a draft of air. The pulses or leguminous plants include the bean, lentil, pea, and peanut. In the bean we have an example of a vegetable which differs much at different stages of growth. We may use the pods before the seeds they contain have reached their normal size, the full grown seeds may be cooked green, or dry after first being soaked. This class of plants is of great value where people must be fed at small expense. They are staples in in China, Japan, Southern Europe and Mexico, are invaluable in prisons, charitable institutions, and for the pioneer or logger. Because they lack fat, cream, butter, or pork are added before eating. Some varieties like the Japanese soy beans, contain as much as sixteen per cent of fat, and peanuts are more than one-third, or about forty per cent fat. Young Vegetables Wilted Vegetables Fat Contents Digestibility Though rich in nutrients this class of vegetables appears to be slow of digestion. The ease and completeness of digestion are aided by thorough cooking and by removing the skins, grinding, mashing, or straining. Long, gentle cooking develops new flavors and removes the peculiar granular texture present in beans and peas insufficiently cooked, even after straining. ; '\~^m ^o^ w i" ■ - ■■- Black Bean Soup Garnished with Lemon and Parsley. Peas The main object in cooking beans, like all vegetables, is to soften the tough fibres of the pods of the string beans and the skins and cellulose of the dry ones. Split peas have the skins removed and thus are more readily digested. The skins of the larger beans may be rubbed off after soaking and parboiling. Hard water retards the cooking of beans and a bit of soda is often added to soften the water and loosen the skin — this water is poured off when the beans are partly cooked. Few people use the variety of beans they might, as the black beans for soup, the limas or red kidney for stewed beans, the pea bean and yellow eye for baking and the French flageolets for salads. Potatoes are generally liked because of their lack of pronounced flavor, and for the same reason, may be combined with many other foods. A peck of potatoes may cost from fifteen to seventyfive cents, according to the season of the year, and the abundance of the crop. This quantity will weigh fifteen pounds and will average from fifty to sixty potatoes. That is, one pound will be about four potatoes of medium size, and will cost from one to five cents.

Principles of cookery