Principles of cooking

GREEN VEGETABLES Green vegetables are the leaves and stems of plants, and as the leaves are the means by which the plant takes carbon dioxide and gives off oxygen, they contain very little nourishment except mineral salts; their bulk is due to the cellulose and water. The green vegetables with which we are the most familiar are : celery, spinach, asparagus, cress, endive, lettuce, cabbage. “Because they are similar in composition, squash, cucumbers, and tomatoes are usually classed with green vegetables, though they are fruits. Green vegetables contain go-95 per cent water, I-2 per cent protein, 2.5-5 per cent carbohydrate, 1-2 per cent mineral matter, and a trace of fat. They are valuable foods because the cellulose furnishes bulk to promote peristalsis and because the mineral salts contain a predominance of the base-forming elements. Spinach, dande- a lions, cabbage, lettuce, and asparagus contain quite a little iron. With a few exceptions green vegetables should be eaten raw, because the mineral salts, being soluble, are lost in the water in which they are cooked, and because the cellulose serves its purpose best in the crisp form. Spinach and asparagus must be cooked. When vegetables are eaten fresh and served with salad dressing, they form an agreeable and important addition to a meal. GREEN VEGETABLES — COOKED ‘Spinach. — Wash one half peck of spinach four or five times in plenty of water to remove all the sand found on SPINACH WITH RICE BORDER, the plants. Place the spinach in a kettle and pour a small quantity of boiling water over it. Spinach shrinks rapidly and needs but little water on it, and as it contains valuable mineral salts, among them considerable iron, that are soluble in water, it is best to use as little water as possible. When cooked, season the spinach with butter, salt, and pepper, and garnish with sliced hard-boiled eggs. Asparagus. — Wash one bunch of asparagus, cut into inch pieces, and discard the tough lower ends. Place in a stewpan, cover with boiling water, and cook 30 to 45 minutes, or until soft. Thicken the juice as for White Sauce, using two tablespoons of butter, two tablespoons of flour, one fourth teaspoon salt and speck of pepper. Serve on toast or as a creamed vegetable. Asparagus is also served in its own liquid, merely seasoned with butter, salt, and pepper. Asparagus contains considerable iron also, and should not be drained. Creamed Celery. — Separate the stalks of celery, and save the tender inner parts to serve as a relish. Wash the stalks and remove the rusty portions. Cut into inch pieces, cover with boiling water, and cook until tender. Drain, pour White Sauce over, and serve. Creamed Cauliflower. — Soak cauliflower for one half hour in cold salted water. Cut the clusters apart, cover with boiling water, and cook until tender, about 35 minutes. Drain, pour White Sauce over, and serve. Spanish Tomatoes. — Peel three large tomatoes and cut into slices. Place in a stewpan, add one half cup of cold water. Remove the corn from two ears of green corn and add to the tomatoes. Add one half small green pepper chopped fine, one fourth cup of celery cut into small pieces. Boil 20 minutes, add three tablespoons of butter, one half teaspoon salt, and one eighth teaspoon pepper. a GREEN VEGETABLES — SALADS