We hear about virgin oil, but such a thing can not be found by
the ordinary consumer. It requires so much care and attention to
prepare this oil that it is only to be found in the house of a farmer
who has a mill and prepares this oil for his own use. Olives are taken
when only three-quarters ripe. These are selected free from any
blemish. They are taken immediately to the mill, where they are but
slightly crushed. The seed must not be touched, because it is rather
acid and has not as fine taste as the oil from the pulp. The oil so
prepared is greenish in color, its perfume is exquisite and it can be
kept for many years.
The best oil is obtained from olives not fully ripe, for too ripe
fruit gives oil which is heavy and without perfume.
Fraud is found in the oil mills. Should the olives be moldy,
which often happens when they have been gathered or kept in bad
condition, the bad taste is hidden by adding leaves of wild olive trees
to the pulp.
The best way to obtain a lighter color in very dark oil is to mix
it with oil which is nearly white.
Olive oil contains potash, soda, lime, magnesia, oxide of iron, sul-
phuric acid, carbonic acid and a small quantity of HC1.
Olive oil is a natural antiseptic of the stomach, because of the
HC1 it contains. It is a very good nourisher; easily absorbed, it ranks
next to cream. It gives an abundance of heat, and is a good food for
all seasons, if not taken in excess in summer. It is better to use
French dressing with meat salads — salads that have proteid in them.
Mayonnaise is used for vegetables and fruits.
REFERENCES.
Olive Culture in the Alpes Maritimes.
Report from Consul Bradley of Nice. The Olive — Marvin.
Vegetables
1 — General Group
1. Green — lettuce, cabbage, carrots, etc.
2. Starchy — potato.
3. Nitrogenous (partly) peas, beans, lentils.
2. Application of heat.
1. Aim.
a. Softening of fibre.
b. Thorough cooking of starch.
c. Avoidance of over-cookery of albumenoid matter.
d. Development of flavor.
2. Processes.
a. Boiling.
b. Baking.
c. Steaming.
d. Frying.
I. General directions for cooking vegetables:
1. Choose vegetables in season when each is at its best.
2. Know what each is worth when plentiful.
3. Choose those of medium size.
4. Clean thoroughly. Utensil — a small vegetable brush, a sharp
pointed knife.
5. Freshen wilted vegetables by soaking in cold water 3 minutes,
roll in cloth and place near ice.
6. Keep winter vegetables in a cool, dark, dry place.
7. The water in which strong-flavored vegetables are cooked should
be changed at least once.
8. Cook sugary vegetables in a little water that all the juice may be
retained. Steaming and baking is often better than boiling.
9. Dried vegetables must be soaked to restore water lost by evapora-
tion.
10. Canned vegetables should be turned from the can as soon as
opened and the contents well aerated.
II. Color is retained by cooling in a covered kettle.
12. A little vinegar boiling in saucepan upon the stove will absorb
the odor of boiling vegetables.
13. Boots and tubers should be placed in boiling water. Delicate green
vegetables should be salted just as they are removed from boiling
water.
J 4. Cook all vegetables covered, except onions, cabbage, kale.
LABORATORY COOK BOOK.
69
Artichokes
French
Preparation
Trim the points
Wash in cold
water and vin-
egar
Boiling
Page 39
Presented as published in 1914. 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
We hear about virgin oil, but such a thing can not be found by the ordinary consumer. It requires so much care and attention to prepare this oil that it is only to be found in the house of a farmer who has a mill and prepares this oil for his own use. Olives are taken when only three-quarters ripe. These are selected free from any blemish. They are taken immediately to the mill, where they are but slightly crushed. The seed must not be touched, because it is rather acid and has not as fine taste as the oil from the pulp. The oil so prepared is greenish in color, its perfume is exquisite and it can be kept for many years.
The best oil is obtained from olives not fully ripe, for too ripe fruit gives oil which is heavy and without perfume.
Fraud is found in the oil mills. Should the olives be moldy, which often happens when they have been gathered or kept in bad condition, the bad taste is hidden by adding leaves of wild olive trees to the pulp.
The best way to obtain a lighter color in very dark oil is to mix it with oil which is nearly white.
Olive oil contains potash, soda, lime, magnesia, oxide of iron, sulphuric acid, carbonic acid and a small quantity of HC1.
Olive oil is a natural antiseptic of the stomach, because of the HC1 it contains. It is a very good nourisher; easily absorbed, it ranks next to cream. It gives an abundance of heat, and is a good food for all seasons, if not taken in excess in summer. It is better to use French dressing with meat salads — salads that have proteid in them. Mayonnaise is used for vegetables and fruits.
REFERENCES.
Olive Culture in the Alpes Maritimes.
Report from Consul Bradley of Nice. The Olive — Marvin.
Vegetables
1 — General Group
1. Green — lettuce, cabbage, carrots, etc.
2. Starchy — potato.
3. Nitrogenous (partly) peas, beans, lentils.
2. Application of heat.
1. Aim.
a. Softening of fibre.
b. Thorough cooking of starch.
c. Avoidance of over-cookery of albumenoid matter.
d. Development of flavor.
2. Processes.
a. Boiling.
b. Baking.
c. Steaming.
d. Frying.
I. General directions for cooking vegetables:
1. Choose vegetables in season when each is at its best.
2. Know what each is worth when plentiful.
3. Choose those of medium size.
4. Clean thoroughly. Utensil — a small vegetable brush, a sharp pointed knife.
5. Freshen wilted vegetables by soaking in cold water 3 minutes, roll in cloth and place near ice.
6. Keep winter vegetables in a cool, dark, dry place.
7. The water in which strong-flavored vegetables are cooked should be changed at least once.
8. Cook sugary vegetables in a little water that all the juice may be retained. Steaming and baking is often better than boiling.
9. Dried vegetables must be soaked to restore water lost by evaporation.
10. Canned vegetables should be turned from the can as soon as opened and the contents well aerated.
II. Color is retained by cooling in a covered kettle.
12. A little vinegar boiling in saucepan upon the stove will absorb the odor of boiling vegetables.
13. Boots and tubers should be placed in boiling water. Delicate green vegetables should be salted just as they are removed from boiling water.
J 4. Cook all vegetables covered, except onions, cabbage, kale.
Artichokes
French
Preparation
Trim the points Wash in cold water and vinegar
Boiling