3. Show how the water in which rice was boiled may be made use of for any household purpose with economy and profit. Do the same with the water used in boiling pota- toes; (a) in their jackets; (6) after paring. References Bailey. Sanitary and Applied Chemistry, Chap. XI. Hutchison. Food and Dietetics, Chaps. XII, XIII, and XXII. Jordan. The Principles of Human Nutrition, Chap. XVI. Lassar-Cohn. Chemistry in Daily Life, Lect. IV, last paragraph. Sherman. Chemistry of Food and Nutrition, see Index. Thompson. Practical Dietetics, see Index, and Plates Vand VI, oppo- site pp. 155 and 158. Wiley. Foods and Food Adulterants, Parts V and VI. CHAPTER III STUDY OF GREEN VEGETABLES IN COOKING To the Student. You have already learned that one of the effects of heat on food is the development of flavor. Whether in all cases the food is more appetizing when the flavor is developed to the utmost, is very largely a matter of individual preference. The work in the lesson that follows is planned rather to show how the flavor of cer- tain vegetables may be either modified or developed, than to prescribe specific rules for the cooking of any of the vegetables you will deal with. To Boil Cabbage Place the cabbage head down in a large pan of cold, salted water✪ To Boil Cabbage for some hours before cooking. This will freshen the cabbage in winter; in summer it will serve to remove worms. Cut the cabbage into quarters; remove the core and the outside leaves if these are wilted. Separate the sec- tions into leaves, cut away the larger and harder mid- ribs, and wash thoroughly. Divide the portion of cabbage given you into two parts. Cook one in salted water, the other in water to which baking soda has been added in the proportion of one teaspoonful to a quart of water. The water in each case must be rapidly boiling, and generous in quantity. Allow 15 16 PRINCIPLES OF FOOD PREPARATION the cabbage to boil for 20-25 m. It may then be drained, seasoned, and served. Compare the flavor resulting from the two methods. Do you observe a difference in consistency? Escalloped Cabbage with Tomato Arrange alternate layers of cooked and well-seasoned cabbage and tomato sauce (see recipe) in a baking dish. Cover with buttered crumbs✪ Escalloped Cabbage with Tomato (see page 9), and bake until crumbs are brown. Tomato Sauce Ingredients. 1 to 4 tablespoonfuls butter. 3^ teaspoonful pepper. 4 tablespoonfuls flour 2 cups sifted tomato pulp. -^ teaspoonful salt. Method. Proceed as for Medium White Sauce, page 9. Note. Sifted tomato pulp is the pulp of tomatoes, either canned or fresh, which has been freed from skin and seeds by pressing through a colander with a wooden pestle, or the old-fashioned wooden potato masher. Care should be taken that none of the soft pulp is rejected, only the skin and seeds. Escalloped Cabbage with Cheese Proceed as for Escalloped Cabbage with Tomato, using grated cheese instead of tomato sauce for the alternate layers. Compare the cabbage in the two dishes. Which had the tenderer fiber? Buttered Onions Peel small onions under water (to avoid any effect on the eyes), cook one or two in a small quantity of boiling STUDY OF GREEN VEGETABLES IN COOKING 17 ✪ Buttered Onions

AI-modernized reading of the original text

3. Show how the water in which rice was boiled may be made use of for any household purpose with economy and profit. Do the same with the water used in boiling potatoes; (a) in their jackets; (6) after paring. References Bailey. Sanitary and Applied Chemistry, Chap. XI. Hutchison. Food and Dietetics, Chaps. XII, XIII, and XXII. Jordan. The Principles of Human Nutrition, Chap. XVI. Lassar-Cohn. Chemistry in Daily Life, Lect. IV, last paragraph. Sherman. Chemistry of Food and Nutrition, see Index. Thompson. Practical Dietetics, see Index, and Plates Vand VI, opposite pp. 155 and 158. Wiley. Foods and Food Adulterants, Parts V and VI. CHAPTER III STUDY OF GREEN VEGETABLES IN COOKING To the Student. You have already learned that one of the effects of heat on food is the development of flavor. Whether in all cases the food is more appetizing when the flavor is developed to the utmost, is very largely a matter of individual preference. The work in the lesson that follows is planned rather to show how the flavor of certain vegetables may be either modified or developed, than to prescribe specific rules for the cooking of any of the vegetables you will deal with. To Boil Cabbage Place the cabbage head down in a large pan of cold, salted water for some hours before cooking. This will freshen the cabbage in winter; in summer it will serve to remove worms. Cut the cabbage into quarters; remove the core and the outside leaves if these are wilted. Separate the sections into leaves, cut away the larger and harder midribs, and wash thoroughly. Divide the portion of cabbage given you into two parts. Cook one in salted water, the other in water to which baking soda has been added in the proportion of one teaspoonful to a quart of water. The water in each case must be rapidly boiling, and generous in quantity. Allow the cabbage to boil for 20-25 m. It may then be drained, seasoned, and served. Compare the flavor resulting from the two methods. Do you observe a difference in consistency? Escalloped Cabbage with Tomato Arrange alternate layers of cooked and well-seasoned cabbage and tomato sauce (see recipe) in a baking dish. Cover with buttered crumbs (see page 9), and bake until crumbs are brown. Tomato Sauce Ingredients. 1 to 4 tablespoonfuls butter. 3^ teaspoonful pepper. 4 tablespoonfuls flour 2 cups sifted tomato pulp. -^ teaspoonful salt. Method. Proceed as for Medium White Sauce, page 9. Note. Sifted tomato pulp is the pulp of tomatoes, either canned or fresh, which has been freed from skin and seeds by pressing through a colander with a wooden pestle, or the old-fashioned wooden potato masher. Care should be taken that none of the soft pulp is rejected, only the skin and seeds. Escalloped Cabbage with Cheese Proceed as for Escalloped Cabbage with Tomato, using grated cheese instead of tomato sauce for the alternate layers. Compare the cabbage in the two dishes. Which had the tenderer fiber? Buttered Onions Peel small onions under water (to avoid any effect on the eyes), cook one or two in a small quantity of boiling STUDY OF GREEN VEGETABLES IN COOKING 17

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Principles of food preparation