All vegetables should be carefully picked over, the bruised
and decayed spots discarded, and vegetables thoroughly washed
before cooking. The fresher the vegetables the better the flavor.
When possible, gather young green vegetables just before cooking
so they will not become wilted.
It is better to wash the pods of green peas before shelling,
instead of washing the peas. More of the flavor is retained in
this way. A handful of fresh young pods added to the peas
while cooking gives them a delicious flavor. They should be
removed before the peas are served.
Cabbage and cauliflower should be soaked for an hour in salt
water or in water to which a little vinegar has been added before
cooking. If there are any worms or other insects in them they
will crawl out.
Potatoes should be pared as thinly as possible. The most valu-
able mineral in the potato lies just beneath the skin, and this
is entirely lost when a thick paring is removed.
All vegetables should be put into boiling water and then boiled
or simmered until tender. Potatoes and cauliflower should be
boiled gently, as rapid boiling is likely to break down the outside
before the center is done.
Strong-flavored vegetables, such as cauliflower, cabbage, onions
and mustard greens, should be cooked with the cover entirely
removed from the vessel, and allowed to cook just below the boil-
ing point. There is no odor to cooking vegetables when cookevl
this way.
Green peas and beans should be boiled gently until practically
all the water in which they were cooked has evaporated. Much
of the valuable mineral matter in vegetables is dissolved in
water. If the water is poured off, the mineral is wasted.
It is essential that all vegetables be cooked thoroughly done.
Some vegetables are digestible raw, most are digestible when
thoroughly done, but none are digestible when half or two-thirds
cooked.
Salt and melted butter make the best seasoning for most veg-
etables, but by way of variety a white sauce may be used on
almost any vegetable — peas, beans, carrots, potatoes, cauliflower,
18 Bulletin of the University of Texas
cabbage, asparagus, etc. Vegetables cooked for long hours in
the pot with pork (as pork and cabbage, pork and string beans)
and served with the grease over them are indigestible, because
they become coated with a film of fat which interferes with the
digestion of the stomach.
White Sauce. — Two tablespoons butter, two tablespoons flour,
one cup milk, one-half teaspoon salt✪ White Sauce.
Melt butter, add flour, and cook for two minutes. Be careful
not to burn or brown. Add heated milk, and bring to boiling-
point. Add salt. Thick sauce is made by using four table-
spoons flour, and a thin sauce by using one tablespoon of flour.
Tomato Saiwe. — This is made in the same way as Avhite sauce,
except that a cupful of tomato juice made by cooking and
straining tomatoes, is used instead of milk.
Page 10 · 1 recipe record on this page
Presented as published in 1913. 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
All vegetables should be carefully picked over, the bruised and decayed spots discarded, and vegetables thoroughly washed before cooking. The fresher the vegetables the better the flavor. When possible, gather young green vegetables just before cooking so they will not become wilted.
It is better to wash the pods of green peas before shelling, instead of washing the peas. More of the flavor is retained in this way. A handful of fresh young pods added to the peas while cooking gives them a delicious flavor. They should be removed before the peas are served.
Cabbage and cauliflower should be soaked for an hour in salt water or in water to which a little vinegar has been added before cooking. If there are any worms or other insects in them they will crawl out.
Potatoes should be pared as thinly as possible. The most valuable mineral in the potato lies just beneath the skin, and this is entirely lost when a thick paring is removed.
All vegetables should be put into boiling water and then boiled or simmered until tender. Potatoes and cauliflower should be boiled gently, as rapid boiling is likely to break down the outside before the center is done.
Strong-flavored vegetables, such as cauliflower, cabbage, onions and mustard greens, should be cooked with the cover entirely removed from the vessel, and allowed to cook just below the boiling point. There is no odor to cooking vegetables when cooked this way.
Green peas and beans should be boiled gently until practically all the water in which they were cooked has evaporated. Much of the valuable mineral matter in vegetables is dissolved in water. If the water is poured off, the mineral is wasted.
It is essential that all vegetables be cooked thoroughly done. Some vegetables are digestible raw, most are digestible when thoroughly done, but none are digestible when half or two-thirds cooked.
Salt and melted butter make the best seasoning for most vegetables, but by way of variety a white sauce may be used on almost any vegetable — peas, beans, carrots, potatoes, cauliflower,
18 Bulletin of the University of Texas
cabbage, asparagus, etc. Vegetables cooked for long hours in the pot with pork (as pork and cabbage, pork and string beans) and served with the grease over them are indigestible, because they become coated with a film of fat which interferes with the digestion of the stomach.
White Sauce. — Two tablespoons butter, two tablespoons flour, one cup milk, one-half teaspoon salt.
Melt butter, add flour, and cook for two minutes. Be careful not to burn or brown. Add heated milk, and bring to boilingpoint. Add salt. Thick sauce is made by using four tablespoons flour, and a thin sauce by using one tablespoon of flour.
Tomato Sauce. — This is made in the same way as Avhite sauce, except that a cupful of tomato juice made by cooking and straining tomatoes, is used instead of milk.
Records on this page
White Sauce