The school kitchen textbook

Plan to cook only enough for one meal, for cooked vegetables sour quickly even if unseasoned, and but few varieties are improved by warming over. Left-over portions should be used as a salad, or in some hot combination not later than the next day. Recipe, No. 95. Cabbage, Cauliflower, and Brussels Sprouts Avoid those with decayed leaves, brown blight, and insect holes. Remove outer leaves and stalks; cut cabbage into quarters and remove core ; break cauliflower into flowerets ; soak in cold salted water to remove insects. Cook in boiling water, enough to cover; add one fourth teaspoon of soda, boil rapidly uncovered, — sprouts about fifteen, cauliflower twenty, and cabbage thirty minutes. If each leaf is immersed separately fifteen minutes will suffice. If covered while boiling the steam condenses on the cover holding the odor within and the water grows stronger as boiling continues and the odor escapes as the steam lifts up the cover. But if cooked uncovered the odor passes off at once with the steam and is soon dissipated in the air, and the water is much less strongly flavored. Season with salt, butter, and lemon or vinegar. Recipe, No. 96. Red Cabbage, Onions, Summer Carrots Red Cabbage, trim and shred ; Onions, trim, peel and slice ; Summer Carrots, scrape, divide lengthwise in quarters, then across in thin slices. Cook as directed for string beans ; omit nutmeg, and use minced onion with the cabbage; add one teaspoon vinegar five minutes before serving. To the carrots add one teaspoon sugar and one tablespoon lemon juice, and to the onions two tablespoons milk or cream before serving. Keep them hot in the pan till needed. Recipe, No. 97. String Beans Fresh, crisp, yellow or green beans. If wilted, soak half an hour in cold water, drain and dry. Snap off the ends, and shave off the strings if pulling does not remove them. Cut diagonally across the pod in narrow slivers and cover with cold water. Into a stew pan with tight cover put one tablespoon butter, one fourth teaspoon salt, one eighth teaspoon nutmeg and same of pepper, for each pint of beans. Set pan over very low heat, mix as butter melts ; lift beans from the water into the pan, drain a bit and the water that clings to them will be sufficient. Cover tightly and cook very slowly about an hour, or until tender. Their own juices, with just heat enough to make steam, will cook them. But lift the cover occasionally, or listen and if they sizzle or are dry, add two or three tablespoons of water. When done remove the cover and boil down nearly dry; turn out and serve with no further seasoning. Questions on Lessons XXII, XXIII, and XXIV What is boiling ? Prepare a suitable menu for What is the temperature of dinner and supper. boiling water ? What effect has boiling upon Why does boiled water taste potatoes? cabbages? flat? How many classes of vegetables are there? LESSON XXV VEGETABLE SOUPS