A. Tender green vegetables containing no starch and little cellu-
lose require no cooking. They are frequently used as salad. (See
Unit V, Lesson 5.)
B. Green vegetables containing a larger amount of cellulose or
some starch may be rendered more palatable and in some cases more
digestible by cooking in moist heat. Some vegetables, such as ten-
der greens, or tomatoes, require no added water to cook them.
C. Food value is preserved in cooking by (a) steaming or (h)
cooking in a small amount of water, which is retained, so that there
is no waste of mineral matter.
D. Part of the flavor is volatile and passes off in the steam. This
fact affects the method of cooking different vegetables.
(1) Weak-flavored vegetables should be cooked in a small
amount of water in a covered vessel, so that the flavor will be
retained.
(2) Strongly flavored vegetables should be cooked in an un-.
covered vessel, so that a part of the flavor volatilizes during
cooking.
(3) Vegetables with excessively strong flavors may be cooked
uncovered, in a large amount of water, which is poured off.
USE AND PREPARATION OF FOOD.
43
It should be remembered that this wastes the mineral matter
and should not be done unless the water so removed is used to
flavor soups.
(4) Green vegetables retain their color better if copked un-
covered.
E, Overcooking of vegetables spoils the flavor and, in the case of
some vegetables, the color. The time required for cooking varies
with the kind, size, and age of the vegetables.
Average time required for cooking vegetables in icater.
Asparaeus 15 to 20 minutes.
Beans, lima (green) I to 1 hour.
Beans, string 1 to 3 hours.
Beets, young f to 1 hour.
Beets, old 3 to 4 hours.
Cabbage 20 to 30 minutes.
Carrots 30 to 60 minutes.
Cauliflower 20 to 30 minutes.
Corn, green 10 to 15 minutes.
O nions 20 to 30 minutes.
Parsnips 30 to 45 minutes.
Peas, green 20 to 30 minutes.
Potatoes 30 to 40 minutes.
Spinach 15 to 30 minutes.
Squash 20 to 30 minutes.
Turnips 30 to 40 minutes.
3. Seasoning and serving:
A. Simple methods are usually to be preferred ; cooked tender and
served with salt, pepper, and a little butter or other fat. This method
preserves the individual flavor of the vegetable.
B. Sauces may be used, but care should be taken not to mask the
flavor of the vegetable and not to make the serving monotonous by
using the same kind of sauce for all vegetables.
C. For many vegetables, especially those containing large amounts
of cellulose, an acid flavor is an improvement. Lemon juice or vine-
gar may be added to a butter sauce and served with the vegetables.
4. Canned vegetables:
Page 25
Presented as published in 1919. 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
A. Tender green vegetables containing no starch and little cellulose require no cooking. They are frequently used as salad. (See Unit V, Lesson 5.)
B. Green vegetables containing a larger amount of cellulose or some starch may be rendered more palatable and in some cases more digestible by cooking in moist heat. Some vegetables, such as tender greens, or tomatoes, require no added water to cook them.
C. Food value is preserved in cooking by (a) steaming or (h) cooking in a small amount of water, which is retained, so that there is no waste of mineral matter.
D. Part of the flavor is volatile and passes off in the steam. This fact affects the method of cooking different vegetables.
(1) Weak-flavored vegetables should be cooked in a small amount of water in a covered vessel, so that the flavor will be retained.
(2) Strongly flavored vegetables should be cooked in an un-. covered vessel, so that a part of the flavor volatilizes during cooking.
(3) Vegetables with excessively strong flavors may be cooked uncovered, in a large amount of water, which is poured off.
It should be remembered that this wastes the mineral matter and should not be done unless the water so removed is used to flavor soups.
(4) Green vegetables retain their color better if cooked uncovered. E, Overcooking of vegetables spoils the flavor and, in the case of some vegetables, the color. The time required for cooking varies with the kind, size, and age of the vegetables.
Average time required for cooking vegetables in water.
Asparaeus 15 to 20 minutes.
Beans, lima (green) I to 1 hour.
Beans, string 1 to 3 hours.
Beets, young f to 1 hour.
Beets, old 3 to 4 hours.
Cabbage 20 to 30 minutes.
Carrots 30 to 60 minutes.
Cauliflower 20 to 30 minutes.
Corn, green 10 to 15 minutes.
O nions 20 to 30 minutes.
Parsnips 30 to 45 minutes.
Peas, green 20 to 30 minutes.
Potatoes 30 to 40 minutes.
Spinach 15 to 30 minutes.
Squash 20 to 30 minutes.
Turnips 30 to 40 minutes.
3. Seasoning and serving:
A. Simple methods are usually to be preferred ; cooked tender and served with salt, pepper, and a little butter or other fat. This method preserves the individual flavor of the vegetable.
B. Sauces may be used, but care should be taken not to mask the flavor of the vegetable and not to make the serving monotonous by using the same kind of sauce for all vegetables.
C. For many vegetables, especially those containing large amounts of cellulose, an acid flavor is an improvement. Lemon juice or vinegar may be added to a butter sauce and served with the vegetables.
4. Canned vegetables: