Part 20

Select a good piece of corned beef and put it to cook in boiling water. About 30 minutes before the beef has finished cooking, add additional water, if necessary, and into this place an equal quantity of Irish potatoes, turnips, and cabbage prepared in the required way and cut into thick slices or chunks. Cook until the vegetables are tender. Then remove the beef to a platter, surround with vegetables, and serve.

SERVING VEGETABLES

136. The way in which vegetables are served depends largely on the method of preparation. However, a point that should never be neglected, so far as cooked vegetables are concerned, no matter what plan of serving is followed, is to see that they are always served hot. To make this possible, the dishes in which they are served should be heated before the vegetables are put into them and should be kept hot until put on the table. When a vegetable dish has a cover, the cover should be kept on until the vegetable is served and should be replaced after the first serving, so as to keep the remainder hot.

137. Because of the possible variety in the preparation of this class of foods, numerous ways of serving them are in practice. When a vegetable is baked in a large baking dish, the dish should be placed on the table and the vegetable served from it either on the plate or in individual dishes. If individual baking dishes are used, these should be set on small plates and one put at each person's place. Boiled or creamed vegetables may be served at the table from a vegetable dish, being put on the plate or in small dishes, or they may be served in individual dishes in the kitchen, and a dish placed at the left of each person's place. When the large dish or the baking dish is placed on the table, it should be placed where the vegetable may be conveniently served by the host if it is to be put on the dinner plate or by the hostess in case it is to be served in individual dishes at the table.

138. In addition to being served in these ways, vegetables also lend themselves to various attractive methods of serving. For instance, a vegetable prepared with a sauce is frequently served in patty shells, timbale cases, or croustades. When this is done, the case in which the vegetable is served is, as a rule, placed directly on the dinner plate. Potatoes that have been mashed are often forced through a pastry tube either to garnish another dish or to make a dish of potatoes more attractive. For instance, when mashed potatoes are to be served, a solid foundation of the potato may be arranged in the center of a dish and a little of the mashed potato then forced through the tube to make a design over the top. Before being served, the dish should be placed in the oven and the potato browned on top. A little thought on the part of the housewife will enable her to work out many other attractive methods in the serving of this food.

VEGETABLES (PART 2)

EXAMINATION QUESTIONS

(1) (_a_) How do wild and cultivated greens differ? (_b_) What is the chief use of greens in the diet?

(2) (_a_) What precaution should be observed in washing greens? (_b_) Mention the procedure in cooking greens having a strong flavor.

(3) (_a_) If greens, such as endive, appear to be withered, how may they be freshened? (_b_) Explain the use of lettuce as a garnish. (_c_) What are the uses of parsley?

(4) (_a_) How are Jerusalem artichokes prepared for the table? (_b_) What part of kohlrabi is used for food? (_c_) How is kohlrabi generally prepared for cooking?

(5) (_a_) To what class of vegetables do lentils belong? (_b_) Is the food value of lentils low or high? Discuss.

(6) (_a_) How may the food value of mushrooms be increased? (_b_) How should mushrooms be prepared for cooking? (_c_) Mention the ways in which mushrooms may be cooked.

(7) (_a_) What causes onions, especially raw ones, to disagree with many persons? (_b_) Mention the two general varieties of onions. (_c_) How are chives prepared when they are to be used for flavoring soups, etc.?

(8) (_a_) How should onion be added to other foods when it is desired simply as a flavoring? (_b_) How may onions be peeled so as to keep off the fumes of their volatile oil?

(9) (_a_) How should parsnips be prepared for cooking? (_b_) Tell how to prepare browned parsnips.

(10) In what way do green and dried peas differ in food value? Explain fully.

(11) Tell how to cook: (_a_) green peas; (_b_) dried peas.

(12) (_a_) What varieties of peppers are generally used as a vegetable? (_b_) Of what value are peppers?

(13) (_a_) To what may the high food value of potatoes be attributed? (_b_) How may the quality of potatoes be judged? (_c_) Mention the most economical way in which to cook potatoes. (14) Tell how to prepare: (_a_) mashed potatoes; (_b_) baked potatoes. (_c_) How may the baking of potatoes be hastened? (_d_) Mention several ways in which to utilize left-over potatoes.

(15) (_a_) How may sweet potatoes be prepared for the table? (_b_) Tell how to prepare glazed sweet potatoes.

(16) (_a_) How are radishes usually eaten? (_b_) What may be said of the food value of radishes?

(17) (_a_) In what way do summer and winter squashes differ? (_b_) Why should the seeds and skins of summer squash be removed in preparing this vegetable for the table?

(18) (_a_) Why is salsify called vegetable oyster? (_b_) How is salsify prepared for cooking?

(19) (_a_) What may be said of the food value of tomatoes? (_b_) How may the acidity of tomatoes be decreased? (_c_) How may the skins of tomatoes be removed easily?

(20) (_a_) Point out the difference between turnips and rutabagas. (_b_) When is it advisable to make combination vegetable dishes? (_c_) Mention several good combinations.

* * * * *

INDEX

A

Acid, Butyric, Lactic, Adulteration of milk, Albumin in milk, Vegetable, Alpine eggs, American Cheddar cheese, cream cheese, home-made cheese, Apples, Baked, Artichokes, Buttered, Composition and food value of French, Creamed, French, Jerusalem, with Hollandaise sauce, Artificial buttermilk, Ash, or mineral matter, in vegetables, Asparagus, and its preparation, Composition and food value of, for cooking, Preparation of, Scalloped, with butter dressing,

B

Baked apples, beans, beets, eggplant, eggs in cream, onions, potatoes, sauerkraut, squash, sweet potatoes, Baking dishes for egg recipes, Individual, Balls, Potato, Bean croquettes, loaf, Lima, puree, souffle, Beans and their preparation, Baked, Composition and food value of dried, Composition and food value of lima, Composition and food value of shell, Composition and food value of string, Shell, String, Varieties of, Wax, Beating of eggs, Beet tops, Beets and their preparation, Baked, Buttered, Composition and food value of, Pickled, Preparation and cooking of, Selection and care of, with cream dressing, with sour dressing, Belgian cheese, Black-butter sauce, tea, Boiled cabbage, dinner, New England, kohlrabi, onions, potatoes, sweet potatoes, Bonbons, Cheese, Breakfast menu, Breaking of eggs, Brick cheese, Brie cheese, Broiled mushrooms, Browned carrots, parsnips, potatoes, Brussels sprouts and their preparation, sprouts, Buttered, sprouts, Composition and food value of, sprouts, Cooking of, sprouts, Creamed, sprouts, Scalloped, Bulb, root, and tuber vegetables, Butter, Care of, Cooking with, dressing, Asparagus with, Economical use of, Flavor and composition of, Purchasing, Renovated, Serving, substitutes, substitutes, Method of testing, Buttered artichokes, beets, Brussels sprouts, carrots, salsify, Butterine, Buttermilk, Artificial, Composition and food value of, cream cheese, Butyric acid,

C

Cabbage, and its preparation, Boiled, Composition and food value of, Creamed, Preparation and cooking of, Purple, Savoy, Scalloped, Selection and care of, Turnip, White, Camembert cheese, Candling eggs, Caps, Sanitary milk, Caramel junket, Carbohydrate in milk, Carbohydrates in vegetables, Care and selection of string beans, of butter, of celery, of cheese, of milk, of milk in the home, Necessity for, of potatoes, of vegetables, Carrots, and peas, and their preparation, Browned, Buttered, Composition and food value of, Selection and preparation of, with parsley, Casein in milk, Cauliflower, and its preparation, Composition and food value of, Creamed, Scalloped, Selection and cooking of, with tomato sauce, Celery, au gratin, Care of, Composition and food value of, Creamed, Preparation of, Cellulose in vegetables, Certified milk, Characteristics and care of cheese, of wholesome milk, Cheddar cheese, cheese, American, Cheese, American Cheddar, American cream, American home-made, -and-macaroni loaf, Belgian, bonbons, Brick, Brie, Buttermilk, Buttermilk cream, Camembert, Care of, Characteristics of, Cheddar, Cheshire, Composition of, Cottage, dishes, Recipes for, dishes, Variety of, Domestic, dreams, Edam, Effect of cooking on, Emmenthal, English, English dairy, fondue, Foreign, Gorgonzola, Gruyere, Holland, Imported, Junket cottage, Limburger, or limburg, Neufchatel, omelet, Origin, use, and production of, Parmesan, Quality of, Roquefort, sandwiches, Sapsago, sauce, Serving, souffle, Stilton, straws, stuffing, Tomatoes with, Swiss, Switzer, toast, Varieties of, wafers, Cheeses, French, Italian, Swiss, Cheshire cheese, Chestnuts, Creamed mushrooms and, Chives, Chocolate junket, Clabber, or curd, Classification of vegetables, Clean milk, Grades of, Cleanliness of milk, Clipped eggs, Combinations, Vegetable, Commercial preservation of eggs, Composition and flavor of butter, and food value of asparagus, and food value of beets, and food value of Brussels sprouts, and food value of buttermilk, and food value of cabbage, and food value of carrots, and food value of cauliflower, and food value of celery, and food value of corn, and food value of cream, and food value of cucumbers, and food value of dandelion greens, and food value of dried beans, and food value of dried lentils, and food value of dried peas, and food value of eggplant, and food value of endive, and food value of French artichokes, and food value of green peas, and food value of greens, and food value of Jerusalem artichokes, and food value of kohlrabi, and food value of lettuce, and food value of lima beans, and food value of mushrooms, and food value of okra, and food value of onions, and food value of parsnips, and food value of peppers, and food value of potatoes, and food value of radishes, and food value of salsify, and food value of shell beans, and food value of skimmed milk, and food value of spinach, and food value of string beans, and food value of summer squash, and food value of sweet potatoes, and food value of Swiss chard, and food value of tomatoes, and food value of turnips, and food value of vegetables, Table showing, and food value of watercress, and food value of whey, and food value of winter squash, of cheese, of milk, of whole milk, Standard of milk, structure, and food value of vegetables, Condensed milk, Cooked sauted potatoes, Cooking eggs, milk, of Brussels sprouts, of cauliflower, of dried shell beans, of eggs, of lentils, of vegetables, General methods of preparation and, on cheese, Effect of, on vegetables, Effect of, Preparing mushrooms for, Preparing vegetables for, Variety of ways to use milk in, with butter, Corn and its preparation, and tomatoes, Composition and food value of, cooked in milk, fritters, on the cob, Corn oysters, pulp, souffle, string beans, and tomatoes, Sweet, Cottage cheese, -cheese, Junket, Cow's milk, Cream, cheese, American, Composition and food value of, -of-corn soup, Standard grading of milk and, Whipping, Creamed artichokes, asparagus on toast, Brussels sprouts, cabbage, cauliflower, celery, eggs, kohlrabi, mushrooms and chestnuts, onions, parsnips, peas, potatoes, spinach, string beans, tomatoes, turnips, vegetable oysters, Cress, Upland, Croquettes, Bean, Potato, Cucumbers and their preparation, Composition and food value of, Stuffed, Curd, or clabber,

D

Dairy cheese, English, Dandelion, greens, Composition and food value of, with sour sauce, Desiccated eggs, Deterioration of eggs, Causes and prevention of, Diet, Milk in the, Digestibility of eggs, of vegetables, Dinner, New England boiled, Domestic cheese, Drawn-butter sauce, Dreams, Cheese, Dressing, Sour, Sour-cream, Dried beans, Composition and food value of, Dried lentils, Composition and food value of, onions, peas, peas, Composition and food value of, shell beans, Cooking of,

E

Edam cheese, Egg beater. Rotary, or Dover, recipes, recipes, Individual baking dishes for, souffle, Eggplant, Baked, Food value and composition of, Preparation of, Sauted, Scalloped, Eggs, a la goldenrod, Alpine, and place in the diet, Description of, as food, Value of, Beating of, Breaking of, Candling, Clipped, Commercial preservation of, Cooking, Cooking of, Creamed, Desiccated, Deterioration of, Digestibility of, Extra fancy, Fancy, Fat in, for cooking, Preliminary preparation of, Fried, Hard-cooked, Home preservation of, in cream, Baked, in the home, Judging the quality of, in the market, Judging the quality of, Left-over, Marketing of, Minerals in, Nutritive value of, on toast, Poached, on toast, Scrambled, Poached, Points to observe in cooking, Powdered, Eggs, Preservation of, Protein in, Quality of, Scalloped, Scrambled, Selection of, Separating of, Serving of, Soft-cooked, or jellied, Strictly fresh, Stuffed, with ham, Scrambled, with ham, Shirred, with limewater, Preservation of, with tomato, Scrambled, with water glass, Preservation of, Emmenthal cheese, Emulsion, Endive, Composition and food value of, English cheese, dairy cheese, monkey, Evaporated and condensed milk, milk, Extra fancy eggs,

F

Fancy eggs, Fat in eggs, in milk, in vegetables, Figs stuffed with cheese, Flavor and composition of butter, Flavoring, Onions for, Flower and fruit vegetables, Fondue, Cheese, Food, Importance of vegetables as, value and composition of asparagus, value and composition of beets, value and composition of Brussels sprouts, value and composition of buttermilk, value and composition of cabbage, value and composition of carrots, value and composition of cauliflower, value and composition of celery, value and composition of corn, value and composition of cream, value and composition of cucumbers, value and composition of dandelion greens, value and composition of dried beans, value and composition of dried lentils, value and composition of dried peas, value and composition of eggplant, value and composition of endive, value and composition of French artichokes, value and composition of green peas, value and composition of greens, value and composition of Jerusalem artichokes, value and composition of kohlrabi, value and composition of lettuce, value and composition of lima beans, value and composition of mushrooms, value and composition of okra, value and composition of onions, value and composition of parsnips, value and composition of peppers, value and composition of potatoes, value and composition of radishes, value and composition of salsify, value and composition of shell beans, value and composition of spinach, value and composition of string beans, value and composition of summer squash, value and composition of sweet potatoes, value and composition of Swiss chard, value and composition of tomatoes, value and composition of turnips, value and composition of vegetables, Table showing, value and composition of watercress, value and composition of whey, value and composition of winter squash, value and varieties of greens, value of potatoes, value of vegetables, Structure, composition and, value of whole milk, values of milk products, Comparison of, Foods containing milk, Foreign cheese, French artichokes, artichokes, Preparation of, cheese, fried potatoes, Fresh shell beans, Preparation and cooking of, Freshness of milk, Fried eggs, Fritters, Corn, Fruit and flower vegetables, Junket with,

G

Garlic, Glazed sweet potatoes, Gorgonzola cheese, Grades of clean milk, Green onions, peas, peas, English style, peas with butter, Greens and their preparation, Food value of, General directions for cooking, Varieties of, Gruyere cheese, Gumbo,

H

Hard-cooked eggs, Hash-browned potatoes, Holland cheese, Hollandaise sauce, sauce, Artichokes with, Home, Keeping milk clean in the, Keeping milk cool in the, -made cheese, American, Milk in the, preservation of eggs, Hot slaw,

I

Imported cheese, Individual baking dishes for egg recipes, Irish potatoes, Italian cheeses,

J

Jellied, or soft-cooked, eggs, Jerusalem artichokes, artichokes, Composition and food value of, artichokes, Preparation of, Judging the quality of eggs in the home, the quality of eggs in the market, Junket Caramel, Chocolate, cottage cheese, Plain, Recipes for, with fruit,

K

Kinds of cheese, Kohlrabi, Boiled, Composition and food value, Creamed, Mashed, Preparation of,

L

Lactic acid, Lactose, Leeks, Left-over eggs, Legumes, Legumin, Lentil puff, Lentils, Cooking of, Preparation of, Lettuce, Composition and food value of, Lima-bean loaf, beans, Composition and food value of, beans en casserole, beans in cream, Limburg cheese, Limburger cheese, Lime in milk, Limewater, Preservation of eggs with, Loaf, Cheese-and macaroni, Lima Bean, Luncheon menu, Lyonnaise potatoes,

M

Maitre d'hotel sauce, Margarine, Marketing of eggs, Marrow, Vegetable, Mashed kohlrabi, parsnips, potatoes, squash, sweet potatoes, turnips, Medium white sauce, white sauce for vegetables, Menu, Breakfast, Luncheon, Methods of cooking applied to vegetables, Milk, Adulteration of, Albumin in, and cream, Standard grading of, caps, Sanitary, Carbohydrate in, Care of, Casein in, Certified, Milk, Characteristics of wholesome, Cleanliness of, Composition and food value of skim, Composition of, Composition of whole, composition, Standard of, Condensed, Cooking, Cow's, dishes and sauces, Recipes for, Evaporated, Fat in, Foods containing, Freshness of, Grades of clean, in cooking, Ways of using, in the diet, in the home, in the home, Necessity for care of, Mineral matter in, Modified, Pasteurized, Points to be observed in cooking, Powdered, Preserved, products, Comparison of food value of, Products obtained from, Protein in, Purchase of, Skim, Sour, Sterilized, Water in, Whole, Mineral matter in milk, matter, or ash, in vegetables, Minerals in eggs, Modified milk, Monkey, English, Mushrooms, and chestnuts, Creamed, and their preparation, Broiled, Composition and food value of, for cooking, Preparing, Sauted, Stewed,

N

Navy beans, Stewed, Neufchatel cheese, New England boiled dinner, Nutritive value of eggs,

O

Okra, Composition and food value of, Preparation of, Stewed, with tomatoes, Oleomargarine, Omelet, Cheese, Plain, Puff, Tomato, Omelets, Variety in, Onion family, Varieties of the, Onions, Baked, Boiled, Composition and food value of, Creamed, Dried, for flavoring, for the table, Green, Preparation of, Stuffed, Oyster, Vegetable, Oysters, Corn, Creamed vegetable, Scalloped vegetable,

P

Parmesan cheese, Parsley, Parsnips, Browned, Composition and food value of, Creamed, Mashed, Preparation of, Pasteurized milk, Patties, Potato, Peas, and carrots, and potatoes, and their preparation, Composition and food value of dried, Creamed, Dried, Food value and composition of green, Green, in turnip cups, puree, souffle, Peppercress, Peppers, Composition and food value of, Preparation of, Stuffed, Perishable vegetables, Phosphates, Pickled beets, Plain junket, omelet, Poached eggs, eggs on toast, Potash, Potato balls, croquettes, patties, puff, Potatoes, and peas, and turnips, au gratin, Baked, Baked sweet, Boiled, Boiled sweet, Browned, Care of, Composition and food value of, Composition and food value of sweet, Cooked sauted, Creamed, French fried, Glazed sweet, Hash-browned, Lyonnaise, Mashed, Mashed sweet, Preparation of, Raw sauted, Scalloped, Selection of, Stuffed, Sweet, White, Powdered eggs, milk, Preparation and cooking of beets, and cooking of cabbage, and cooking of fresh shell beans, and cooking of string beans, and cooking of vegetables, General methods of, of asparagus for cooking, of beans, of beets, of Brussels sprouts, of cabbage, of carrots, of cauliflower, of celery, of corn, of cucumbers, of eggplant, of eggs for cooking, Preliminary, of French artichokes, of greens, of kohlrabi, of Jerusalem artichokes, Preparation of lentils, of mushrooms, of mushrooms for cooking, of okra, of onions, of parsnips, of peas, of peppers, of potatoes, of radishes, of salsify, of squash, of tomatoes, of turnips, Preparing vegetables for cooking, Preservation of eggs, of eggs with limewater, of eggs with water glass, Preserved milk, Production, origin, and use of cheese, Products, Comparison of food value of milk, obtained from milk, Protein in eggs, in milk, in vegetables, Puff, Lentil, omelet, Potato, Pulp, Corn, Purchase of milk, of vegetables, Purchasing butter, Puree, Bean, Peas, Purple cabbage,

Q

Quality of cheese, of eggs, of eggs in the home, Judging the, of eggs in the market, Judging the,

R

Radishes, Food value and composition of, Preparation of, Rarebit, Welsh, Raw sauted potatoes, Recipes, Egg, for cheese dishes, for junket, for milk dishes and sauces, for white sauce, Renovated butter, Root, tuber, and bulb vegetables, Roquefort cheese, Rotary, or Dover, egg beater, Rutabagas,

S