Use and preparation of food

A. Availability. — The development of the canning industry has been very great during the last few years. Canned vegetables of all kinds are now available at all times of the year. Most of these have been blanched in canning, and as the result of this the amount of mineral matter present has been lowered. Canned vegetables should not be used at times of the year and at such places as fresh vegetables are available because they are inferior to fresh vegetables in flavor and food value and are rarely more economical. During the seasons and at places when fresh vegetables are not available canned vegetables offer a most valuable means of adding bulk and desirable mineral salts to the diet and of varying a diet which is otherwise very monotonous. In some communities the use of canned vegetables is restricted to certain kinds. A wider use of less well-known varieties should be encouraged. B. Preparation : (1) Retain the liquid; it is not harmful and contains some of the flavor and mineral matter. Concentrate it in butter sauce or use in preparation of white sauce or cream soups. (2) Heat of sterilization has made the vegetable tender. No further cooking is necessary, but to insure safety it should be boiled 5 minutes before serving. 5. Dried vegetables : A. Availability. — New methods of dehydration are making it possible to preserve the more succulent vegetables in this way. They are becoming increasingly available. They contain all the food value of the fresh vegetable in a more concentrated form. On account of their concentrated form these are especially valuable where food must be transported long distances. B. Preparation: (1) Soak to regain water. (2) Prepare as fresh vegetables. A weak-flavored vegetable, such as celery or asparagus, should be cooked by the two methods, covered and uncovered, and compared for flavor. A strongly flavored vegetable, such as onions or cabbage, should be cooked and compared in the same way. The three principal points to be stressed are conservation of food value and of flavor and proper time of cooking. Have on hand some of the canned vegetables which the women should be encouraged to use. These can be furnished by the Avomen of the class and carried home for use. Have these weighed and measured and calculate the price of the fresh vegetable below which the canned would be less economical. Have each of these prepared in some attractive way. If any dried vegetables are available, demonstrate their preparation. If suited to the group, a discussion of the vegetable garden might well be used here. (See Unit XII, Lesson 6.) For length of time for cooking in the following recipes, see table on page 43. BAKED BEETS. Select youug, tender beets, wash well, put into a covered baking dish with a small amount of water and bake until tender. Serve with butter. Note how the method of cooking brings out the sweet flavor usually lost when cooked in a large amount of water. CREAMED CABBAGE. Cut cabbage into small pieces and cook uncovered in salted boiling water until tender. Drain oft the water concentrate, if necessary, and use as the basis of white sauce. Place the cabbage in layers in a baking dish, alternating with sauce ; cover with buttered crumbs and brown in the oven. ASPARAGUS.