A textbook of domestic science for high schools

To chop parsley. — Wash parsley, remove the leaves, and dry in a towel or absorbent paper. Place on a board, gather the leaves closely between thumb and finger, and cut through. If the point of the knife is held firmly on the board, a circular and also a chopping motion can be given to it at the same time. To mince onions. — Remove the brown outer covering of the onion about halfway down; score the top of the onion in gashes about one-eighth of an inch apart; score again at a right angle, then slice across the onion. EXPERIMENT 26. — Test turnip with iodine for starch. Is the carbohydrate present in the form of starch ? Turnips. — Turnips are at their best in the fall and early winter; toward spring they become tough and fibrous and are only good for flavoring and for stews. The flat purpletopped turnip, the rutabaga, a large yellow turnip, and the large French turnip are the best varieties. Turnips should not be overcooked, or they will become dark in color and strong in flavor. The summer turnip, when sliced, can be cooked in thirty minutes, the winter turnip in from forty-five to sixty minutes. To prepare turnips. — Wash and pare the turnips, and if they are to be boiled and mashed, slice them. To boil and mash turnips. — Prepare as above and cook in boiling salted water until tender. Drain well. Mash with a wooden masher and season with salt, pepper, and butter. Serve at once. Creamed Turnips After washing and peeling, cut the turnips into one-fourth inch dice; cook in boiling salted water until tender. Drain well. To every pint of turnips, add one cup of white sauce. Reheat and serve. Turnip Cups with Creamed Pea Filling Select small, round turnips. Wash, pare, and cut a slice from the large end, so they will stand. Scoop out the inside, forming .cups with walls about one-fourth inch thick. Cook in boiling salted water until tender, about thirty minutes. Drain well and fill each cup with peas, heated in a seasoned white sauce. Sprinkle with chopped parsley and serve hot. EXPERIMENT 27. — Test carrot with iodine for starch. Is the carbohydrate present in the form of starch ? Carrots. — When carrots are boiled in water, large amounts of their carbohydrate, in the form of sugar, and of their protein, in the form of albumen, are lost in the water. They are of value as a food because of their flavor and because of their cellulose, which aids in the process of digestion. To prepare carrots. — Carrots need not be peeled ; after being well scrubbed they should be scraped with a knife ; young carrots may not need even to be scraped. Carrots in Bechamel Sauce Prepare carrots and cut in one-fourth inch dice, or in thin strips about the size of a match and one inch long. Cook in boiling salted water until tender; drain, and reheat in one-half their bulk of Bechamel Sauce. Bechamel Sauce Melt 2 tb. butter, add 2 tb. flour ; stir in 1£ c. milk, as in white sauce ; add f ts. salt, ^ ssp. pepper. When it has thickened, add the beaten yolks of 1 or 2 eggs. To add yolk of egg to a hot liquid. — Beat the yolks slightly, add some of the hot liquid to them until thin enough to pour ; stir into the remainder of the hot liquid and cook until the egg thickens the mixture slightly, but do not let the mixture boil, or the sauce will separate.