Principles of food preparation

water until tender, cook the rest in a large amount of water, and change the water twice during the cooking process. When done, coat the onions with melted butter, roll in fine crumbs, place on serving dish, and set in the oven for a moment to brown the crumbs. Compare the degree of flavor that resulted from the two methods of cooking. Mashed Turnips Wash and pare two turnips. Cut one into thin slices, cut the other into quarters. Boil both until tender. Drain and mash each one separately, season with salt and pepper, and serve very hot. Compare the flavor resulting from the two methods. SPINACH IN CROUSTADE spinach in Croustades Wash the spinach leaf by leaf in abundance of water, removing thoroughly every trace of grit. Cook it, closely covered, in the water that clings to the leaves, turning it over once in a while to prevent its burning. During the latter part of the cooking process the lid may be removed, to encourage evaporation, and the spinach cooked down until the water is practically absorbed. Chop, season with salt and pepper, and serve in croustades, mixed with chopped, hard-boiled egg, and garnished with slices of the white and a little sifted yolk. Cook another portion of spinach in a generous quantity of water, softened with baking soda, as in Boiled Cabbage. Compare the flavor of the spinach cooked in both ways. To Make Croustades. Remove the crust from a stale, brick-shaped loaf, and cut the crumb into eight cubes. (In making the dish for a family the crust may be removed and the loaf used entire.) Dip five sides of each cube into melted butter, and brown delicately on a hot pan. Remove the crumb, leaving a box-shaped receptacle to be filled with the spinach and then garnished. BREAD CROUSTADES, CROUTONS, ETC. Creamed Carrots Wash and scrape the carrots, and cut them into small cubes. Cook until tender in a small quantity of water. Drain, mix the water in which the carrots were cooked with a little milk or cream, and use this hquid to make a STUDY OF GREEN VEGETABLES IN COOKING 19 sauce in which the carrot cubes are to be served. Follow method for making Medium White Sauce, page 9. Another portion of the cooked carrot cubes may be served in a sauce made of milk alone. Compare the flavor of the two dishes. Boiled Squash A young summer squash needs merely to be washed, pared, and cut into small pieces. Winter squash, if the shell is soft enough, must be peeled, and the seeds must be removed. Divide your portion of the vegetable into two parts, cook one part in boiling salted water, the other in unsalted water, until tender. Drain, mash, squeeze out the excess of water, and season with butter, salt, and pepper. Compare the flavor of the squash boiled in salted with that boiled in unsalted water. Boiled Parsnips Take two parsnips, wash one of them, and cook it whole in boiling water until tender, when the peel can be easily removed. Scrape or pare the other, cut it into thin slices, and cook until tender in boiling water. Serve with butter. Compare the flavor of the two parsnips. Experiments to Aid or Confirm Inferences Efifect of Certain Salts on the Solvent Properties of Water 1. Take three small beakers — A, B, and C. Half fill A with a solution of bicarbonate of soda, in the proportion