IN the vegetable kingdom we find all the different
plants as food on our table, and it is a very import-
ant factor to our daily menu, and with exception of the
beans, peas and lentils, which contain a great deal of
proteid, their chief value is in the large amount of
potash salts which they contain, together with the cel-
lulose which is found in many of them, and this gives
the needed bulk necessary to keep up the proper action
of the stomach. The peas, beans and lentils take the
place of meat to repair the muscle in the body. The
various vegetables and plants are used in a variety of
ways. Some are cooked, others used in their natural
state as salad, such as lettuce, onions, cucumbers, water-
cress, tomatoes, radishes, etc. These are dressed in a
variety of ways singly, and combined in salads.
The Care of Vegetables.
The care of vegetables is a very important thing,
and the wholesomeness and flavor depend largely upon
the care they receive. As soon as they come from the
market they want to be cared for, and placed where
they keep best. Lettuce wants to be dipped in water
and wrapped in cheesecloth, and laid near the ice.
Celery is treated in the same way. Corn will lose much
of its sweetness if kept very long, and is a thing that
146 SCIENTIFIC COOKING.
wants to be pulled from the stalk and cooked at once.
Peas and asparagus need the same treatment as corn,
but will stand a little keeping, but are better cooked
soon after cutting and picking.
Wilted vegetables can be made fresh and crisp by
placing in cold water, but they should not be kept
too long in the water, or they lose their flavor. Winter
vegetables want to be kept in a cool, dry place. In
our markets of to-day are found the fresh vegetables all
the year round, brought from the Southern States and
California.
Cooking Vegetables.
Vegetables are always cleaned and washed in cold
w^ater and cooked in boiling salted water. Those that
you wish to retain the green color want to be cooked
uncovered. The time for cooking vegetables will vary
according to the freshness and age.
Mushrooms and Truffles.
These come under the head of vegetables. Mush-
rooms grow in many localities, and should be used as
often as possible, as they contain quite a quantity of
nutriment, and are always an addition to meat sauces,
croquets, macaroni, etc., and are fine sauted in butter
or stuffed and baked. The mushroom culture has be-
come quite a thing, and thej^ supply the markets all
the year round. One wants to be careful in gathering
them from the outside, and only those who positively
understand should attempt to gather them, as the test
of the silver spoon has been exploded from the fact
that those which are edible will blacken the spoon as
well as the poisonous ones.
VEGETABLES. 147
To Prepare the Mushroom.
Trim off the stalk, and if the skin is tough, peel, if
necessary. Wash them, but do not allow them to lie
in water, as it may destroy the flavor. The best flavor
is developed in the mushroom by sauteing in butter,
but they are served in diflferent ways.
Truffles.
Page 68
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
IN the vegetable kingdom we find all the different plants as food on our table, and it is a very important factor to our daily menu, and with exception of the beans, peas and lentils, which contain a great deal of proteid, their chief value is in the large amount of potash salts which they contain, together with the cellulose which is found in many of them, and this gives the needed bulk necessary to keep up the proper action of the stomach. The peas, beans and lentils take the place of meat to repair the muscle in the body. The various vegetables and plants are used in a variety of ways. Some are cooked, others used in their natural state as salad, such as lettuce, onions, cucumbers, watercress, tomatoes, radishes, etc. These are dressed in a variety of ways singly, and combined in salads.
The Care of Vegetables.
The care of vegetables is a very important thing, and the wholesomeness and flavor depend largely upon the care they receive. As soon as they come from the market they want to be cared for, and placed where they keep best. Lettuce wants to be dipped in water and wrapped in cheesecloth, and laid near the ice. Celery is treated in the same way. Corn will lose much of its sweetness if kept very long, and is a thing that
wants to be pulled from the stalk and cooked at once. Peas and asparagus need the same treatment as corn, but will stand a little keeping, but are better cooked soon after cutting and picking.
Wilted vegetables can be made fresh and crisp by placing in cold water, but they should not be kept too long in the water, or they lose their flavor. Winter vegetables want to be kept in a cool, dry place. In our markets of to-day are found the fresh vegetables all the year round, brought from the Southern States and California.
Cooking Vegetables.
Vegetables are always cleaned and washed in cold water and cooked in boiling salted water. Those that you wish to retain the green color want to be cooked uncovered. The time for cooking vegetables will vary according to the freshness and age.
Mushrooms and Truffles.
These come under the head of vegetables. Mushrooms grow in many localities, and should be used as often as possible, as they contain quite a quantity of nutriment, and are always an addition to meat sauces, croquets, macaroni, etc., and are fine sauted in butter or stuffed and baked. The mushroom culture has become quite a thing, and they supply the markets all the year round. One wants to be careful in gathering them from the outside, and only those who positively understand should attempt to gather them, as the test of the silver spoon has been exploded from the fact that those which are edible will blacken the spoon as well as the poisonous ones.
To Prepare the Mushroom.
Trim off the stalk, and if the skin is tough, peel, if necessary. Wash them, but do not allow them to lie in water, as it may destroy the flavor. The best flavor is developed in the mushroom by sauteing in butter, but they are served in different ways.
Truffles.