Use and preparation of food

Wash asparagus. Tie in small bunches and stand on end in a deep pan, leaving the tips up. Add a small amount of water. Cover and cook until the stems are tender. The tips will be cooked by the steam, but will not be overcooked, as is the case when cooked in water. Season with butter or substitute. Serve on toast with white sauce made from the liquid in which the asparagus was cooked, or serve with Maitre d' hotel butter. (For recipe, see Unit VI, Lesson 6.) Lesson 5. New and Practical Ways of Using Vegetables. AIM. To show how to prepare vegetables more palatably so that they will be used to a greater extent in place of the more staple foods. 1. Many people include too few vegetables in their diet, principally because — A. They learn to depend upon a few well-known vegetables and are not acquainted with many varieties. B. Vegetables are often poorly cooked and unattractively served, so that they are not appetizing. C. Many families fail to can, dry, or store vegetables in the season of their abundance, which limits their consumption during the winter months when fresh vegetables are out of season and high in price. 2. A normal adult should have at least 1 to 1^ pounds of fruit or vegetables daily for the sake of health. ( See Lesson 1. ) A, Starch}' vegetables may sometimes be used to advantage in place of cereals. (1) In place of a part of the usual amount of bread eaten. (2) In place of pastry, in cooking (as j)otatoes in shepherd's pie). (3) Combined with flour in baking (potato bread, sweet potato muffins). B, Legumes, such as beans or peas, may be used in place of part of the meat. (See Unit III, Lesson 4.) C, Fresh vegetables are perishable and not easily transported. When abundant they can be used to advantage, from the standpoint of both health and economy. 3. The housewife should encourage a more extensive use of vegetables by — A. Serving a variety, including the more unusual kinds, and seeing that the family learns to like all kinds. B. Taking care in the preparation to make them appetizing and frequently varying the method of serving. 4. Canned and dried vegetables may be used to furnish variety. Canned vegetables frequently require careful seasoning; dried vegetables should be soaked in water for several hours, then cooked as fresh vegetables. The teacher should ascertain what vegetables are in common use in the community and the usual method of preparing these. This lesson will oifer an opportunity to introduce new varieties and to try new methods of preparation. The general rules for cooking vegetables given in Lessons 2 and 3 should be used in cooking, and especial care should be taken to have the dishes appetizing. VEGETABLE SOUPS. 2 turnips. 6 tomatoes (or 1 pint). 2 potatoes. Rice, 2 tablespoons. 1 onion. Chopped parsley, 2 tablespoons. 6 stalks celery with tips. Butter or savory fat, 2 tablespoong. 2 carrots. Salt. 1 quart water. Pepper. Chop the vegetables or put them through the meat grinder. Combine all the Ingredients and cook until the rice is tender. Any comt)ination of fresh vegetables or left-over vegetables may be used. ^'^^raiGETABLE CHOWDER. 4 potatoes. Fat, 2 tablespoons, or a small piece 3 carrots. of salt pork.