48. The food value of beans increases as they mature, as will be observed upon reference to Table I. The very young beans, that is, the string beans, which include the pods and all, are comparatively low in food value, being only a little higher than asparagus. To increase the food value of these, fat meat, butter, or other fat is supplied in their cooking, or milk or a cream sauce is added before they are served. Fresh shell beans have much more nutriment than string beans, whereas dried beans are very high in food value. It is this characteristic of dried shell beans that makes them a very good meat substitute.

STRING BEANS

49. VARIETIES OF STRING BEANS.—There are two general varieties of string beans: the yellow ones, which are commonly known as wax beans, and the green ones, which are the ones usually meant when the term string beans is used. Numerous varieties exist among these classes, and some are very much better than others. Many of them have strings, but others are stringless and consequently are easier to prepare. Whatever kind is used should be picked from the vines before the beans are old enough for the pods to develop woody fibers. Otherwise they will not be palatable, for when they have reached this stage it will be impossible to cook them soft.

50. SELECTION AND CARE.—Small, round, rusty-looking spots are common to both string and wax beans; but when such spots are present they must be removed before cooking. As there is considerable waste in the preparation of such beans for the table, it is wise in buying string beans to select those whose surface is not marred with such blemishes. In addition, the beans should be as fresh as can be obtained and crisp and tender enough to snap when the pods are bent in half. Proper attention should be given to them after they are purchased, too. If possible, they should be cooked immediately, but if this cannot be done they should be kept in a cool, damp place to prevent them from becoming limp. However, if they wilt before they can be cooked, they may be freshened by allowing them to stand in cold water for a short time.

51. PREPARATION AND COOKING.—To prepare beans for cooking, wash them thoroughly in cold water. If the beans are of the stringless variety, cut off the stem and blossom ends; but, in case they have strings, break the ends and strip off the strings together with the ends, as shown in Fig. 3. The beans may then be cooked whole or cut into inch lengths before cooking. If it is desired to cut them, the most convenient way is to place them in an orderly heap on a cutting board and then cut a handful at a time, drawing a sharp knife across them as they are held on the board. Any imperfect portions should be removed before cutting.

52. The cooking of string beans is similar to that of asparagus, except that they require longer cooking. Put them, either whole or cut into a kettle, cover them with boiling water to which has been added 1 teaspoonful of salt to each quart of water, and cook them with the cover on the kettle until they can be easily pierced with a fork. The length of time required to cook them depends on the age of the beans, but usually from 30 minutes to 1 hour will be sufficient. When they are done, drain the water from them, but save it to make sauce for them or to add to soup stock.

53. STRING BEANS IN BUTTER.—String beans, which, of course, include wax beans, may be served with a sauce of some kind, but they are very appetizing when merely drained after cooking and served with melted butter.



To prepare beans in this manner, wash the desired amount, remove the ends and strings, if necessary, and cut into inch lengths. Cook until they are tender and then pour off the water. Add 1 tablespoonful of butter for each four persons to be served, a dash of pepper, and, if they are not salty enough, a little more salt. Allow the butter to melt and serve the beans hot.

54. STRING BEANS WITH SALT PORK.—Those who like the flavor of salt pork will find string beans cooked with a small piece of this meat very appetizing. Besides improving the flavor, salt pork supplies the beans with fat, a food substance in which they are very low.

After washing the beans that are to be cooked in this way, remove the ends and strings, but do not cut into inch lengths. Put the whole beans to cook in boiling water and add 1/4 pound of pork for a sufficient amount of beans for four persons. Cook until the beans are tender, and serve with the pork without removing from the liquid.

55. CREAMED STRING BEANS.—Perhaps the most popular way in which to prepare string or wax beans is to cream them. Not only an appetizing dish, but one whose food value is increased, is the result. The cream sauce served with the beans may be made entirely of milk, but a very satisfactory sauce can be made by using half milk or cream and half liquid in which the beans were cooked. To prepare creamed beans, clean the beans in the usual way and cut them into inch lengths. Put them to cook in boiling salted water and cook until they may be easily pierced with a fork. Pour off the water, but keep it to use in the dressing. To dress a sufficient quantity of beans for four persons, a sauce should be made as follows:

SAUCE FOR CREAMED STRING BEANS

1 Tb. butter 1 Tb. flour 1/4 tsp. salt Pinch of pepper 1/3 c. rich milk or cream 1/3 c. liquid from beans

Melt the butter in a saucepan and add the flour, salt, and pepper. Pour in the heated liquids and stir until the mixture is smooth and thoroughly cooked. Add the sauce to the beans, heat together, and serve.

56. STRING BEANS WITH SOUR DRESSING.—A dish having an entirely different flavor from those already explained is produced when beans are served with a sour dressing.

To prepare beans in this way, clean a sufficient number according to the directions already given and cut them into inch lengths. Cook them in boiling salted water until they are tender. Pour off the water, but retain 1/2 cupful for the dressing. Make the following sauce, which will dress a sufficient quantity of beans for four persons:

SOUR DRESSING

2 Tb. ham or bacon fat 1 Tb. flour 1/4 c. vinegar 1/2 c. liquid from beans

Melt the fat in a double boiler, add the flour, and into this stir the vinegar and the liquid from the beans. Cook until the mixture thickens and pour over the beans. Reheat and serve.

SHELL BEANS

57. VARIETIES AND FOOD VALUE OF SHELL BEANS.—When beans have matured on the vines to such an extent that the pods are no longer tender enough for human consumption, they are picked and the seeds then used for food. Some are picked before the seeds have entirely matured, and these, which must be young enough to contain considerable moisture, are cooked fresh; others are allowed to mature entirely and are then dried before they are cooked. After being dried, beans keep indefinitely and require no care in storage except that they must not become moist. Numerous varieties of both fresh and dried shell beans are in use, including navy, marrowfat, pinto, and Lima beans.

58. Fresh shell beans average about three times as much food value as string or wax beans. Most of this is carbohydrate in the form of starch, but they also contain considerable protein. Dried shell beans, which are entirely different in flavor and texture from fresh ones, contain still more nutriment, their food value being more than twice that of fresh shell beans and over four times that of potatoes. In the entirely matured bean, which, as has already been mentioned, belongs to the class of vegetables called legumes, the high food value is due to the high percentage of starch and the large amount of protein in the form of legumin, a substance that is an important substitute for other more expensive protein foods. This composition reveals at once the fact that dried shell beans make an excellent food, provided some fat is added to them in their preparation.

59. PREPARATION AND COOKING OF FRESH SHELL BEANS.—With the exception of Lima beans, most of the varieties of fresh shell beans are placed on the market in the pods and must be shelled after they are purchased. Green Lima beans, however, are usually sold shelled. If the beans are purchased in the pods, wash them in cold water before shelling, but if they are bought shelled, wash the shelled beans. Then put them to cook in sufficient boiling water to which has been added 1 teaspoonful of salt for each quart. Allow the beans to cook until they may be easily pierced with a fork. The cooking will probably require from 45 minutes to 1-1/2 hours, depending on the age and variety of the beans.

60. SHELL BEANS DRESSED WITH BUTTER.—Any variety of fresh shell beans may be prepared according to the accompanying recipe, but Lima beans are especially delicious when cooked in this way.

Prepare and cook the beans as directed in Art. 59. When they are sufficiently cooked, pour off the water, season with additional salt, if necessary, and a dash of pepper, and add 1 tablespoonful of butter for each four persons to be served. Allow the butter to melt and serve the beans hot. 61. SHELL BEANS IN CREAM.—Fresh shell beans are especially appetizing when they are dressed with cream. Besides improving the flavor, cream also adds considerable food value, an item that should not be overlooked.

For this dish, prepare and cook the beans in the manner explained in Art. 59. When they are tender, pour off the water and season with additional salt and pepper. Then for each four persons to be served, add 1 tablespoonful of butter and 1/2 cupful of thin cream. Heat the beans well in the cream and serve.

62. BEAN PUREE.—Persons with whom the coarse skins that must necessarily be eaten with beans disagree, find bean puree very satisfactory. To prepare it, clean and cook the beans in boiling salted water according to the directions given in Art. 59. Then pour off the water and force the beans through a ricer or a sieve. Add sufficient butter, salt, and pepper to season well and serve hot.

63. COOKING OF DRIED SHELL BEANS.—Before dried shell beans of any variety are cooked, look them over very carefully, reject any that are unfit for use, and wash the rest in cold water. They may then be cooked without further preparation, but in order to hasten their cooking and save fuel in their preparation, it is a good plan to moisten them by soaking them in water before cooking. If they are to be soaked, place them in cold water and allow them to remain there for 8 to 12 hours. Then put them on to cook in water to which has been added a small pinch of soda. Parboil the beans in this water until the outside skin begins to crack and then pour off the water. While it is true that a certain amount of mineral salts and perhaps a small percentage of food value are lost in this procedure, because the water that is poured off is too strong to be used for any other purpose, the improvement in the flavor warrants any loss that might occur. After pouring off the water, wash the beans in cold water, add fresh water to continue the cooking, and allow the beans to simmer slowly until they are cooked soft enough to crush between the fingers, but still retain their original shape. Nothing is gained by cooking them rapidly on a hot fire, and considerable fuel is wasted by this practice.

The fireless cooker and the double boiler are excellent utensils for the cooking of dried beans, because they cook the beans at a temperature below boiling point. They therefore cook the beans soft with little difficulty and prevent the protein from becoming hard. The theory of the cooking of protein—that is, the higher the temperature, the harder the coagulation—applies in the cooking of dried beans, just as it does in the cooking of eggs or milk.

64. STEWED NAVY BEANS.—The common small white beans are called navy beans from the fact that they are much used in the navy. These may be prepared in various ways, but the simplest method is to stew them. In the preparation of this dish, as well as any other made from dried beans, it will be well to remember that 1/2 cupful of beans is usually sufficient to serve four persons when they are cooked.

Look over the required amount of beans, reject any that are imperfect, wash thoroughly, and put to soak overnight in cold water. Pour off any water that remains, cover well with boiling water, and add a pinch of soda. Cook slowly until the skins begin to burst. Pour off the water, add fresh hot water and 1 teaspoonful of salt for each quart of water, and allow to simmer until the beans may be easily crushed between the fingers. During this process, the water should cook down until just a sufficient amount to serve with the beans remains. When this is accomplished, add 1-1/2 tablespoonfuls of butter, a dash of pepper, and, if necessary, additional salt. Instead of the butter, ham or bacon fat may be used for seasoning, or a small piece of ham or salt pork may be cooked with the beans and the fat omitted. Serve the beans hot.

65. LIMA BEANS IN CREAM.—Dried Lima beans, when combined with thin cream, make a very appetizing dish. To prepare them in this way, clean, soak, and cook them as explained in Art. 63. When they are soft enough to crush easily between the fingers and the water has boiled down so that practically none remains, add 1/2 cupful of thin cream to a sufficient quantity for four persons. Allow the beans to simmer for a short time in the cream, add additional salt and a dash of pepper for flavoring, and serve.

66. LIMA BEANS EN CASSEROLE.—While the small varieties of dried beans are more commonly baked than the larger ones, Lima beans will be found especially delicious when prepared in a casserole.

LIMA BEANS EN CASSEROLE (Sufficient to Serve Six)

1 c. dried Lima beans 1/4 c. ham or bacon fat 2 c. milk 2 tsp. salt 1/4 tsp. pepper

Soak the beans overnight and then parboil them in soda water. Drain off the water and turn the beans into a baking dish. Add the fat, milk, salt, and pepper. Cover the dish and bake until the beans are soft. Serve hot from the casserole.



67. LIMA-BEAN LOAF.—If a dish that is not only appetizing, but sufficient in food value to be used as a meat substitute, is desired, Lima-bean loaf, which is illustrated in Fig. 4, should be selected. This is very good when served alone, but it becomes more attractive and at the same time more palatable when a sauce or gravy is added.

LIMA-BEAN LOAF (Sufficient to Serve Six)

1 c. dried Lima beans 2 c. bread crumbs Milk to moisten crumbs 2 eggs 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. celery salt 2 Tb. butter

Soak the beans overnight and parboil them in soda water. Pour off this water, cook until tender in boiling salted water, and then drain. Moisten the bread crumbs slightly with milk, mix them with the beans, and add the beaten eggs and seasoning. When the entire mixture is well blended, place in a loaf pan, dot the top with the butter, and bake in the oven until nicely browned and quite firm. Turn out on a platter, garnish with parsley, and serve by cutting it into slices, as shown in Fig. 4.

68. BEAN SOUFFLE.—Probably the daintiest dish that can be made from dried beans is bean souffle. This is equally suitable as the main dish for a luncheon or a home dinner. One point to remember about it is that it should be served immediately, for souffle usually settles when taken from the oven.

BEAN SOUFFLE (Sufficient to Serve Six)

1 c. bean pulp 1 tsp. salt 1/8 tsp. pepper 1/4 tsp. celery salt 1 Tb. onion juice 2 eggs

Make the bean pulp by forcing well-cooked beans through a colander or a press. Add all the seasoning and the beaten egg yolks. Beat the egg whites stiff and fold them into the mixture. When well blended, pour into a greased baking dish, or individual dishes, place in a pan containing hot water, and bake in a moderate oven until the souffle is set, which will require from 30 to 45 minutes. Test by tapping slightly with the finger. If the dent thus made in the souffle springs back, it is sufficiently baked. Remove from the oven and serve at once.



69. BAKED BEANS.—Almost any kind of dried beans may be used for baking. Some persons prefer the small navy beans, which are mentioned in this recipe, whereas others like the larger marrowfat beans or Lima beans. Pinto beans have for some time been taking the place of navy beans, and are found to be a very good substitute. To bake beans successfully, a dish with a tight-fitting cover, such as the one shown in Fig. 5, is required. This is made of heavy glass, but if such a utensil is not available, very satisfactory results can be obtained by using a heavy earthen bowl, crock, or baking dish. To produce the delicious flavor that is agreeable to most persons, beans should be baked a long time. Therefore, as considerable heat is consumed in their cooking, it is a wise plan to prepare more than enough for one meal. They may be served the second time as baked beans, or, if this is not desired, they may be used for various other purposes.

BAKED BEANS (Sufficient to Serve Six)

1 pt. navy beans 2 Tb. molasses 2 tsp. salt 1/2 lb. bacon or salt pork

Soak the beans overnight, parboil in soda water, and drain. Add a sufficient amount of water to cover the beans well, cook until they break open, and then pour with the liquid into a baking dish. If this liquid does not almost cover the beans, add more until it comes nearly to the top. Add the molasses and salt, cut the salt pork into pieces, and distribute these well through the beans, placing a piece or two over the top. The beans should then appear as shown in Fig. 5. Place the cover on the dish and bake in a slow oven for 4 or 5 hours. Remove the cover occasionally, stir the beans carefully so as not to crush nor break them, and add enough water from time to time to keep the beans well moistened. When done, the beans should be light brown in color, but the top should be well browned. Sometimes it will be found necessary to remove the cover in order to brown the beans sufficiently.

70. BEAN CROQUETTES.—Left-over baked beans need never be wasted, for there are numerous uses to which they can be put. If it is not desired to reheat them and serve them again as baked beans, they may be utilized in soup, salads, and sandwiches, or they may be made into souffle, as explained in Art. 68, or into croquettes according to the accompanying recipe. Bean croquettes may be served plain, but they are much improved by the addition of tomato sauce.

BEAN CROQUETTES (Sufficient to Serve Six)

2 c. cold baked beans 1-1/2 c. bread crumbs Milk to moisten crumbs 1 egg 1 tsp. salt Pinch of pepper

To the beans add the bread crumbs slightly moistened with milk. Stir in the egg, beaten, and the salt and pepper. Blend the entire mixture, form into croquettes, and roll in dry crumbs. Bake in the oven until brown, saute in shallow fat, or fry in deep fat. Place on a platter, garnish with parsley, and serve plain or with tomato sauce.

BEETS AND THEIR PREPARATION

71. BEETS are a root vegetable that comes in two varieties, red and white. The red beets are more popular for cooking than the white ones, and of these the ones that retain their dark-red color after cooking are preferable to any other. The root, however, is not the only part of this plant that is eaten, for the tops are also much used for food. When the tops are to be cooked, the plants are usually not allowed to mature to the extent that the root parts can be used; still, early in the summer, when very small beets are to be had with the tops on, both the tops and the beets may be used. At this age, the beets are very tender and do not require long cooking. If the beets are not eaten when they are young, they are allowed to mature in the ground and are then pulled in the fall and stored for a winter vegetable.

Like other root vegetables, beets contain very little protein and fat, but in their composition is included a fairly large percentage of carbohydrate in the form of sugar. Their total food value is greater than that of string beans, but is considerably less than that of potatoes.

72. SELECTION AND CARE OF BEETS.—When beets are selected as a summer vegetable with the idea of using both the tops and the roots, the tops should be fresh, that is, not withered nor rotted. When the roots are to be used, either as a summer or a winter vegetable, they should have a smooth skin, should contain no blemishes, and, as nearly as possible, should be uniform in size.

Summer beets require about the same care as any other vegetable; that is, they should be kept in a cool, damp place until they are ready to be cooked. If they are at all wilted at that time, they may be freshened by allowing them to stand in a pan of cold water for several hours. Winter beets, however, should be stored in a cool, dark place where they will not freeze. A portion of the cellar that has a dirt floor is a very good place to put the bins containing such vegetables. The woody tissue of beets that are stored increases as the winter advances, so that any beets that remain until spring are rather hard and extremely difficult to cook. In fact, at times it is almost impossible to make them soft enough to serve, but they can be greatly improved by soaking them in cold water for a few hours before cooking them. 73. PREPARATION AND COOKING OF BEETS.—In preparing young beets for cooking, allow an inch or two of the stems to remain on the beets in order to prevent them from bleeding. Of course, from winter beets, the entire stem should be removed, as it will be dried up. Scrub beets of either variety carefully with a vegetable brush until entirely free from dirt. Then, whether they are old or young, put them to cook in boiling water without removing their skins. Allow them to cook until they are soft enough to be pierced with a fork. This is the best way in which to determine when the beets are done, for as the length of time required to cook them depends entirely on their age, no definite time can be stated. As soon as they are sufficiently cooked, pour off the water, allow them to cool enough to handle, and then remove the skins, which will slip off easily.

74. BUTTERED BEETS.—Butter added to beets increases both their nutriment and their flavor. In order to prepare buttered beets, first clean and cook them in the manner just explained. To remove the skins, scrape the beets as thinly as possible, so as not to waste any more than is necessary. Then slice them thin or cut them into 1/2-inch cubes, season well with salt and pepper, and add 1 tablespoonful of butter for each four persons to be served. Allow the beets to heat thoroughly in the butter, and serve hot.

75. BEETS WITH CREAM DRESSING.—If a creamed vegetable is desired, beets to which cream has been added will be very satisfactory. Clean and cook the beets in the manner explained in Art. 73. Then peel, cut into slices, place in a saucepan, and nearly cover with thin cream. Allow them to cook in the cream for a few minutes, season with salt and pepper, and serve.

76. BEETS WITH SOUR DRESSING.—To give variety, beets are sometimes served with a sour dressing. Probably no other vegetable lends itself so well to this sort of preparation as beets, with the result that a very appetizing dish is provided.

BEETS WITH SOUR DRESSING (Sufficient to Serve Six)

6 medium-sized beets 2 Tb. butter 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 1/4 c. vinegar 1-1/4 c. hot water

Prepare and cook the beets as explained in Art. 73. When tender, drain them, remove the skins, and dice the beets. Make a sauce by melting the butter in a double boiler and adding the flour, salt, pepper, vinegar, and hot water. Cook until the flour thickens the sauce and then pour over the beets. Heat together and serve.

77. BAKED BEETS.—If something entirely different in the way of a vegetable dish is wanted, baked beets will meet with favor. Beets may be baked in a covered baking dish or on the open grate of an oven. A slow fire produces the best results, and as a rule it will take 4 or 5 hours to bake good-sized beets.

Wash thoroughly and dry the desired number of beets. Place them in a baking dish and set in a slow oven or place them on the open grate. Bake until they may be pierced with a fork. Remove from the skins and serve with a sour sauce or merely with salt, pepper, and butter.

78. PICKLED BEETS.—When beets are cooked for any of the recipes that have been given, it will be economy to boil more than will be needed for one meal, for a large number can be cooked with practically the same quantity of fuel as a few. Then the remainder may be pickled by peeling them, cutting them into slices, and pouring over them hot vinegar sweetened slightly and flavored with spice. Pickled beets make an excellent relish and they will keep for an indefinite period.

BRUSSELS SPROUTS AND THEIR PREPARATION



79. BRUSSELS SPROUTS, as shown in Fig. 6, look just like tiny green heads of cabbage. These heads grow along a stem that protrudes above the surface of the ground in much the same way as does the stem to which a head of cabbage is attached. The heads are cut from the stem and then usually packed in quart boxes. It is in such boxes as these that they are found in the markets, where they can be purchased from December until early spring. They are considered a great delicacy because of the fineness of their flavor, which rivals that of cauliflower and, while closely resembling that of cabbage, is much superior to it. In food value, they are somewhat higher than cauliflower, but about equal to beets.

80. COOKING OF BRUSSELS SPROUTS.—To prepare Brussels sprouts for the table, break off the outside leaves from the heads, and then in order to remove any bugs that may be lodged in the heads, allow them to stand in cold salted water for 1 hour or so before cooking. After removing the sprouts from the salted water, pour enough boiling water over them to cover them well, add 1 teaspoonful of salt to each quart of water, and boil without any cover on the kettle until they can be easily pierced with a fork. Care should be taken not to overcook the sprouts, for when they are cooked too long they become red in color and develop a strong flavor.



81. BUTTERED BRUSSELS SPROUTS.—When Brussels sprouts are properly cooked and then seasoned with salt and pepper and flavored with butter, an appetizing dish is the result. To make such a dish for about six persons, prepare and cook 1 quart of Brussels sprouts in the manner just explained. When they are tender, pour off the water, season with additional salt and a dash of pepper, and add 2 tablespoonfuls of butter. Allow the butter to melt over the sprouts and then serve hot.

If a more attractive dish is desired, the Brussels sprouts prepared in this way may be combined with French lamb chops, as shown in Fig. 7. Pile up the buttered sprouts in the center of a platter, and then place broiled or sauted lamb chops, whose ends are trimmed with paper frills, around the sprouts in the manner shown. 82. CREAMED BRUSSELS SPROUTS.—A very satisfactory way in which to prepare Brussels sprouts is to serve a cream sauce over them. This sauce, of course, adds food value, and at the same time greatly improves the flavor of the vegetable.

CREAMED BRUSSELS SPROUTS (Sufficient to Serve Six)

1 qt. Brussels sprouts 2 Tb. butter 2 Tb. flour 1-1/2 c. milk 1 tsp. salt Dash of pepper

Prepare and cook the sprouts as explained in Art. 80. When they are tender, drain the water from them. Make a white sauce of the butter, flour, milk, salt, and pepper. Pour this over the sprouts, heat together, and serve.

83. SCALLOPED BRUSSELS SPROUTS.—Undoubtedly the most palatable way of preparing Brussels sprouts is to scallop them. The ingredients used in the preparation of this dish add food value, as well as flavor.

SCALLOPED BRUSSELS SPROUTS (Sufficient to Serve Six)

1 qt. Brussels sprouts 3 Tb. butter 2 Tb. flour 1 tsp. salt 2 c. milk 1 c. buttered crumbs

Prepare the sprouts as explained in Art. 80. Cook them in boiling salted water until they are tender, and then drain. Make a white sauce of 2 tablespoonfuls of the butter, flour, salt, and milk. Butter the crumbs by pouring 1 tablespoonful of melted butter over them, stirring until well blended. Place one-fourth of the crumbs in the bottom of a baking dish, add about half of the sprouts, and place another fourth of the crumbs over the sprouts. Add the remaining half of the sprouts and pour the sauce over these. Sprinkle the rest of the crumbs over the top, place in the oven, and bake until the crumbs are brown and the ingredients thoroughly heated.

CABBAGE AND ITS PREPARATION

84. CABBAGE consists of the foliage of the cabbage plant. It is a succulent vegetable with a high flavor; in fact, its flavor is so strong that in many cases it disagrees with persons. However, if cabbage is properly cooked, no apprehension need be felt about eating it, for it can be digested by most persons. The food value of cabbage is not high, being even less than that of string beans. The greater part of this food value is carbohydrate in the form of sugar, but in order to prepare cabbage so that it has any importance in the meal, considerable quantities of protein, fat, and carbohydrate must be added. In itself, it is valuable for its mineral salts and bulk.

Numerous varieties of cabbage can be procured, but only three are commonly used. These include white cabbage, which is used the most; purple cabbage, which is very dark in color and contains varying shades of red and blue; and Savoy cabbage, which has a large number of green crinkled leaves and is commonly cooked by boiling.

85. SELECTION AND CARE OF CABBAGE.—Heads of cabbage that feel firm and solid to the touch and are rather heavy for their size are the best to select for cooking purposes. This vegetable comes into the market early in the summer and may be had until late in the fall. As it has excellent keeping qualities, it may be stored for use as a winter vegetable. When this is done, the stem and the roots should be allowed to remain on the head, for then the cabbage is less apt to wither. If this precaution is taken and the cabbage is stored in a cool place, no great care is required to keep it in good condition until it is to be cooked unless, of course, it is kept for an abnormal length of time.

86. PREPARATION AND COOKING OF CABBAGE.—To prepare cabbage for cooking, remove the outside leaves and then cut the head that remains into pieces of any desirable size. Whether the cabbage should be left in large pieces or cut very fine depends on the dish that is to be prepared. For the first cutting, be sure to cut the head down through the heart and the stem, so that the part not used will remain intact. This may then be used another time if it is kept cool and moist. In case the cabbage becomes at all wilted, it may be freshened by placing it in cold water a short time before it is to be cooked.

87. Cabbage is a vegetable that has many uses and is eaten both raw and cooked. Numerous opinions exist about the difference in digestibility between raw and cooked cabbage, as well as the best ways in which to cook this vegetable. It may be true that in some cases raw cabbage does not cause the disagreeable effect that cooked cabbage often does, but the reason for this is that cabbage when raw has a milder flavor than when cooked, cabbage generally developing during the cooking a strong flavor that causes trouble. The flavor of cabbage, however, may be dissipated if attention is given to the cooking, so that, when properly prepared, cabbage can be eaten with little fear of indigestion.

88. When cabbage is cooked, it is usually boiled like other vegetables; that is, it is covered well with boiling water to which 1 teaspoonful of salt is added for each quart, and then allowed to boil until it can be easily pierced with a fork. Its cooking differs, however, from that of many vegetables, string beans, for instance, in that it is carried on with the cover removed from the kettle. This plan permits of the evaporation of much of the strong flavor, which arises in the steam and which would otherwise be reabsorbed by the cabbage. Since it is the retention of this flavor, together with long cooking, that causes this vegetable to disagree with persons who eat it, both of these points should be carefully watched. If it is cooked in an open vessel and it is boiled just long enough to be tender, so that when done it is white and fresh-looking and not in any way discolored, an easily digested dish will be the result. Usually cabbage will cook sufficiently in 1/2 hour and often in less time.

89. BOILED CABBAGE.—Although cabbage permits of numerous methods of preparation, plain boiled cabbage finds favor with many persons. Generally, cabbage prepared in this way is merely seasoned with butter and served in a part of the liquid in which it is cooked, but it has a more appetizing flavor if bacon or ham fat is used for seasoning or if a small quantity of ham or salt pork is cooked with it.

To prepare boiled cabbage, remove the outside leaves from a head of cabbage, cut it in half down through the heart, and then cut each half into coarse pieces. Unless it is very fresh, allow it to stand in cold water for at least 1 hour before cooking. Put it into a kettle or a saucepan, cover well with boiling water, and add 1 teaspoonful of salt for each quart of water. If ham or salt pork is to be cooked with the cabbage, put a small piece in the kettle with the cabbage. Allow the cabbage to cook with the cover removed until it is sufficiently tender to be pierced with a fork. Pour off all or a part of the liquid, depending on whether it is to be served dry or in its own liquid, and then, in case it has been cooked alone, add butter or ham or bacon fat for flavor. If not sufficiently seasoned, add pepper and more salt.

90. CREAMED CABBAGE.—When cabbage is to be creamed, it is cut up into fairly fine pieces with a sharp knife. The cream sauce that is added to it provides considerable food value and greatly improves its flavor.

CREAMED CABBAGE (Sufficient to Serve Six)

4 c. finely cut cabbage 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1/2 c. milk or thin cream 1/2 c. liquid from cabbage

Cook the cabbage according to the directions given in Art. 89 until it is tender and then drain the water from it. While it is cooking, melt the butter in a double boiler, add the flour, and stir until smooth. Pour in the heated liquid and season with the salt and pepper. Stir until the flour is thickened and the sauce is smooth. Pour this over the cabbage, heat together for a few minutes, and serve hot.

91. SCALLOPED CABBAGE.—Scalloped cabbage is a particularly appetizing vegetable dish, and, on account of the ingredients used in its preparation, it is more nutritious than some of the other dishes in which cabbage is used.

SCALLOPED CABBAGE (Sufficient to Serve Six)

4 c. cabbage 1 c. buttered crumbs 2 Tb. butter 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 1 c. milk 1/2 c. liquid from cabbage

Cut the cabbage into very small pieces with a sharp knife or a cabbage chopper. Cook according to the directions given in Art. 89 until nearly tender, and then drain. Spread 1/4 cupful of the buttered crumbs in the bottom of a baking dish, put one-half of the cabbage over this, and then add another 1/4 cupful of the crumbs and the remaining cabbage. Over this pour a white sauce made from the butter, flour, salt, pepper, milk, and liquid from the cabbage. Sprinkle the rest of the crumbs over the top. Bake in a slow oven until the cabbage is thoroughly heated through and the crumbs are browned on top. This baking will complete the cooking of the cabbage. Serve hot. 92. HOT SLAW.—If a slightly sour flavor is desired in a vegetable dish, hot slaw will undoubtedly appeal to the taste.

HOT SLAW (Sufficient to Serve Six)

4 c. cabbage 1 c. water 2 Tb. butter 1 Tb. flour 1/2 tsp. salt 1/3 c. vinegar 1 egg

Slice the cabbage very fine with a sharp knife or a cabbage cutter. Put it in a saucepan, add the water, and allow it to cook until the water is about half evaporated. Melt the butter in a pan and to it add the flour, salt, and vinegar. Then stir the beaten egg in quickly and pour this sauce over the cabbage at once. Allow the mixture to cook until the sauce has thickened, stirring constantly to prevent the curding of the egg. Serve hot.

93. MAKING SAUERKRAUT.—As is well known, sauerkraut is a cabbage preparation that is made by salting finely cut cabbage, packing it tightly, and allowing it to ferment under pressure. This food is made and sold commercially, so that the housewife can usually purchase it in any quantity she desires. However, as it is not at all difficult to make sauerkraut, and as a supply of cabbage in this form provides a valuable article of food during the winter months in households where it is relished, the housewife will do well to prepare enough of this kind of cabbage to vary her meals during the winter. That she may understand how to proceed with the making of sauerkraut and the proper cooking of it, the accompanying directions and recipes are given.

94. For every 10 medium-sized heads of cabbage, measure 2 cupfuls of salt. Cut the heads of cabbage into quarters and shred on a cabbage slicer, or cutter. Place several inches of the shredded cabbage in the bottom of a large crock, and over it sprinkle a layer of salt. Stamp this down with a wooden potato masher or some other similar utensil. Then add another layer of cabbage and salt and stamp this down in the same way. Proceed in this manner until the crock is nearly full. Then place a clean cloth over the cabbage in the crock. On this cloth place a clean board as near the size of the crock as possible, and on the board place a large clean stone or some other weight. When thus filled and weighted down, place the crock in a cool place. The cabbage will then begin to ferment, and it is this fermentation that changes the cabbage into sauerkraut. After a time, juice will form and gradually rise over the top of the board, and on top of this juice will form a scum. Remove this scum at once, and do not allow any to collect at any time after the fermentation of the cabbage ceases. Occasionally, when a supply of sauerkraut is taken from the crock for cooking, replace the cloth by a clean one, but always be sure to put the board and the weight back in place.

95. SAUERKRAUT WITH SPARERIBS.—Persons who are fond of sauerkraut find the combination of sauerkraut and spareribs very appetizing. The spareribs give the cabbage a very pleasing flavor and at the same time supply nourishment to the dish.

SAUERKRAUT WITH SPARERIBS (Sufficient to Serve Six)

1 qt. sauerkraut 2 lb. spareribs 1 tsp. salt 3 c. water

Put the sauerkraut and the spareribs into a kettle and add the salt and water. Allow to simmer slowly for 2 or more hours. If additional water is necessary, add it from time to time. Just before removing from the heat, allow the water to boil down so that what remains may be served with the hot sauerkraut.

96. BAKED SAUERKRAUT.—In the cooking of sauerkraut for the table, pork in one form or another is generally added; in fact, one rarely thinks of sauerkraut except in combination with pork. While boiling is the method that is usually applied to this vegetable, many housewives prefer to bake it, for then the odor does not escape so easily and a flavor that most persons prefer is developed.

BAKED SAUERKRAUT (Sufficient to Serve Six)

2 lb. fresh pork 1 qt. sauerkraut 1 Tb. salt 3 c. water

Cut the pork into several large chunks, and put it with the sauerkraut into a baking dish that has a cover. Add the salt and water, cover the dish and place in the oven. Bake slowly for 2 or 3 hours. Serve hot.

97. SAUTED SAUERKRAUT.—If an entirely different way of cooking sauerkraut is desired, it may be sauted. When nicely browned and served with boiled frankfurters, it is very appetizing.

SAUTED SAUERKRAUT (Sufficient to Serve Six)

1 qt. sauerkraut 4 Tb. bacon or ham fat 2 tsp. salt

Steam the sauerkraut over boiling water for about 1 hour. Then melt the fat in an iron frying pan, add the sauerkraut and sprinkle with the salt. Place a cover over the pan and allow the sauerkraut to saute until it is slightly browned on the bottom. Stir and continue to cook until the entire amount is slightly browned. Serve hot.

CARROTS AND THEIR PREPARATION

98. CARROTS are one of the root vegetables. They are similar in composition to beets, having practically the same total food value, which is for the most part carbohydrate in the form of sugar. Besides being valuable in the diet for their mineral salts and bulk, they add variety to the menu, especially in the winter, for upon maturing they can be kept for a long time if they are properly stored. As tiny young carrots, they are also much used as a summer vegetable, and when cooked whole and served in an attractive way they make a delicious vegetable dish.

99. SELECTION AND PREPARATION.—The selection of carrots is a simple matter, because they keep well and are not likely to be found in a spoiled condition in the market. When small summer carrots are purchased, they should be fresh and should have their tops on. Winter carrots should be as nearly uniform in size as possible and should not be extremely large. Those which are too large in circumference are likely to have a hollow in the center and are not nearly so desirable as thin, solid ones. Carrots of any kind should be uniform in color, and should be without the green portion that is sometimes found on the top near the stem and that is caused by exposure to the light in growing.

100. In preparing carrots for cooking, they should be scraped rather than peeled, in order to avoid wasting any of the vegetable. They are always cooked in boiling salted water, after which they can be treated in various ways. The water in which carrots are cooked should not be thrown away, as it may be used to flavor soup stock. If any carrots remain after a meal, they may be utilized in vegetable salad or soup.

101. BUTTERED CARROTS.—If small, tender carrots can be obtained, they will be found to be delicious upon being boiled and then dressed with butter. Winter carrots may be prepared in this way too, but they will probably require a little more cooking to make them tender.

BUTTERED CARROTS (Sufficient to Serve Six)

3 c. diced carrots 2 Tb. butter 1/2 tsp. salt Dash of pepper

Wash and scrape the carrots and cut into half-inch pieces. Put to cook in enough boiling water to cover the carrots well, and add 1 teaspoonful of salt for each quart of water. Cook in a covered kettle until they can be easily pierced with a fork and then drain off the water. Add the butter, salt, and pepper, heat until the butter melts, and serve.

102. CARROTS WITH PARSLEY.—The addition of parsley to carrots gives a flavor that improves them very much. This should be chopped fine and added after the carrots have cooked sufficiently.

CARROTS WITH PARSLEY (Sufficient to Serve Six)

3 c. sliced carrots 3 Tb. parsley finely chopped 2 Tb. butter 1/2 tsp. salt Dash of pepper

Wash and scrape the carrots, slice in very thin slices, and cook until tender in boiling salted water. Drain and add the chopped parsley, butter, salt, and pepper. Mix carefully so as not to break the slices of carrot. Serve hot.

103. BROWNED CARROTS.—A very appetizing way in which to prepare carrots is to cut them in slices lengthwise, boil them until tender, and then brown them in fat. Wash and scrape the desired number of carrots, cut into slices lengthwise, and if large-sized carrots are used, cut the slices into halves. Cook in boiling salted water until tender and then drain. Melt some fat in a frying pan, place the carrots in the hot fat, and brown first on one side and then on the other, turning the slices carefully so as not to break them. A few minutes before removing the carrots from the frying pan, sprinkle sugar over them and allow the sugar to melt. In removing them to a vegetable dish, pour over them the sirup that forms. Serve hot.

CAULIFLOWER AND ITS PREPARATION

104. CAULIFLOWER grows in heads as does cabbage, but only the flower or blossom of the plant is eaten. A head of cauliflower from which the leaves have not been removed is shown in Fig. 8. In flavor and composition this vegetable is similar to cabbage, but its flavor is a little more delicate. Still, cauliflower should always be cooked in an uncovered vessel, as are cabbage and Brussels sprouts, if a strong disagreeable flavor would be avoided.



105. SELECTION AND COOKING.—Very solid heads of cauliflower that are creamy white in color and free from the black specks or blemishes so common to this vegetable should be selected for cooking. The only care that cauliflower requires before cooking is to keep it in a cool place, for it does not wilt nor decay quickly.

To prepare this vegetable for cooking, the white head should be cut from the leaves, which are discarded. Then the head should be placed upside down in a pan of salt water and allowed to soak for an hour in order to drive out the small bugs or worms that are so frequently found in this vegetable. The cauliflower may then be cooked whole or broken apart, but in either case it should be cooked until tender in boiling salted water with the cover removed from the kettle.

106. CAULIFLOWER WITH TOMATO SAUCE.—Variety can be secured in the preparation of cauliflower by serving it with a tomato sauce. Besides being very palatable, this is an extremely attractive dish because of the contrast in colors. Chicken gravy may be used instead of tomato sauce, and a most delightful dish is the result.

CAULIFLOWER WITH TOMATO SAUCE (Sufficient to Serve Six)

1 head cauliflower 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 2 c. strained tomato

Soak the cauliflower in cold salted water, and then tie it carefully in a piece of cheesecloth and put it to cook in boiling salted water. Cook until tender, but not so long that it will fall to pieces. Take from the water, remove the cheesecloth carefully, and place the cauliflower in a vegetable dish. While the cauliflower is cooking, prepare the sauce by melting the butter in a double boiler, adding the flour, salt, and pepper, and stirring into this the heated strained tomato made by forcing canned or stewed tomatoes through a sieve. Cook until the sauce has thickened and then pour over the cauliflower in the vegetable dish. Serve hot.



107. SCALLOPED CAULIFLOWER.—Another opportunity to make a delicious scalloped dish is afforded by cauliflower. In fact, many persons prefer scalloped cauliflower to any of the dishes made from this vegetable. The ingredients used with the cauliflower increase its food value, which is somewhat low.

SCALLOPED CAULIFLOWER (Sufficient to Serve Six)

1 head cauliflower 2 Tb. butter 2 Tb. flour 1 c. milk 1 c. water from cauliflower 1/2 tsp. salt Dash of pepper 1 c. buttered crumbs

Prepare and cook the cauliflower according to the directions given in Art. 105, breaking it into flowerets before pouring the boiling water on it. When it has cooked tender, drain the water from it. Prepare a sauce with the butter, flour, milk, water from the cauliflower, salt, and pepper. Butter the crumbs by pouring 1 tablespoonful of melted butter over them. Put 1/4 cupful of the crumbs on the bottom of a baking dish, add one-half of the cauliflower, and over this place another 1/4 cupful of crumbs. Then add the remainder of the cauliflower, and pour the white sauce over all. Sprinkle the remainder of the crumbs over the top. Place in a hot oven and bake until well heated through and brown on top. Serve from the dish.

108. CREAMED CAULIFLOWER.—A very attractive vegetable dish can be prepared from cauliflower by cooking the head whole and then serving a cream sauce over it, as shown in Fig. 9. In serving, a portion of the head should be broken off for each person and served with a little of the cream sauce.

CREAMED CAULIFLOWER (Sufficient to Serve Six)

1 head cauliflower 2 Tb. butter 2 Tb. flour 1 c. milk 1/2 c. water in which cauliflower was cooked 1/2 tsp. salt Dash of pepper

Soak a solid head of cauliflower in cold salted water for about 1 hour. Then wash thoroughly, wrap carefully in cheesecloth, and cook in boiling salted water until tender. When sufficiently cooked, drain, and make a sauce of the other ingredients. Place the cauliflower in a vegetable dish, pour the white sauce over it, and serve hot.

CELERY AND ITS PREPARATION

109. CELERY is the stem of a plant that grows in stalks, as shown in Fig. 10. When the stalks are large, they are sold singly, but if they are very small, several of them are tied together and sold in a bunch. The season for celery begins in the fall and lasts until early spring. It may be obtained in the summer, but as the price is usually high and the quality not good, very little use should be made of it during that time.

The chief use of celery is as a relish, when it is eaten raw, but it is also valuable for flavoring soups and making salads, pickles, and various other dishes. It is probably used less frequently as a cooked vegetable than in any other way, but when it is in season and can be purchased at a reasonable price, it should be cooked to give variety to the diet.

The food value of celery is extremely low, being less than 100 calories to the pound or about equal to that of 1 ounce of meat. However, in spite of this fact, celery is valuable for its mineral salts and bulk, as well as for the appetizing quality that it lends to various foods and to the meals at which it is served.



110. CARE AND PREPARATION.—Well-bleached, firm stalks of celery should be selected for use. After it comes into the house, it may be kept in good condition for a long time if it is wrapped in a damp cloth and put where it will keep cool. A good plan is to serve the hearts and tender inside stems raw, as explained in Soup, and then to use the coarse outside stems for cooking, flavoring soups, or making salads. Celery must be cleaned carefully for dirt often clings to the ridges. After being scrubbed thoroughly, it will become crisp and tender if it is allowed to stand in cold water for some time before serving. When it is to be served as a cooked vegetable, it should be cooked in boiling salted water, as are other vegetables, and then seasoned or dressed in any desirable way. The water in which it is cooked should be utilized in the making of sauce or soup.

111. CREAMED CELERY.—The usual way of preparing celery when it is to be served as a cooked vegetable is to cream it. The cream sauce that is added to the celery increases its food value considerably and greatly improves its flavor. This sauce may be made entirely of milk or of half milk and half liquid from the celery.

CREAMED CELERY (Sufficient to Serve Six)

3 c. diced celery 3 Tb. butter 3 Tb. flour 1 tsp. salt Dash of pepper 1 c. milk 1/2 c. water in which celery was cooked

Cook the celery in boiling salted water until tender, and then drain. When the celery has cooked, make a white sauce of the other ingredients. Pour this sauce over the cooked celery, heat together, and serve.

112. CELERY AU GRATIN.—The food value of celery may be still further increased by combining it with cheese and bread crumbs in addition to a cream sauce. Such a dish, which is known as celery au gratin, is prepared according to the accompanying recipe.

CELERY AU GRATIN (Sufficient to Serve Six)

4 c. diced celery 2-1/2 Tb. butter 2-1/2 Tb. flour 1/2 tsp. salt Dash of pepper 1 c. milk 1 c. water in which celery was cooked 1 c. buttered crumbs 1/2 c. grated cheese

Cook the celery in boiling salted water until tender and then drain. Prepare the cream sauce in the usual manner. Butter the crumbs by stirring them into 1 tablespoonful of melted butter. Put 1/4 cupful of the crumbs in the bottom of a baking dish and put one-half of the celery over them. Place another 1/4 cupful of the crumbs over the celery, and on top of this sprinkle 1/4 cupful of the grated cheese. Add the remainder of the celery and pour the sauce over this. Finally, add the other 1/4 cupful of cheese and the remainder of the crumbs. Place in a hot oven, and bake until well heated through and the crumbs are browned. Serve hot.

CORN AND ITS PREPARATION

113. The seeds of the maize plant, or Indian corn, especially the variety known as sweet corn, are eaten as a vegetable when they are immature. They grow on a woody cob, and when they are green they are soft and milky; but when they become ripe they are hard and are then ground as grain. Many varieties of sweet corn are used, but some are better in quality than others. In some varieties, the kernels, or seeds, are yellow, while in others they are white; also, some of them are suitable for use early in the summer, while others come later in the season. However, in spite of this difference in quality, color, and season, all kinds of corn used as a vegetable are called green corn and may be prepared in exactly the same ways.

114. The food value of corn, which is very high, even exceeding that of Irish potatoes, is due principally to the carbohydrate it contains. This food substance is in the form of sugar in the green kernels, but as they mature it changes to starch. The food value of the dry grain is therefore higher, and the carbohydrate is in a different form.

When the contents of the kernels is still in the liquid form, the corn is said to be at the milk stage, and is generally considered to be too young for table use. On the other hand, when the liquid in the kernels has become thickened, the corn, which is then at the dough stage, is thought to be too old for use as a vegetable. To be ideal for culinary purposes, it should be just between the milk and dough stages. Then, if it is in good condition, a most satisfactory vegetable is the result.

115. The ear on which the corn kernels grow is entirely encased in several layers of husks. These are not removed until just before the corn is to be cooked; so when this vegetable is in the market the husks are allowed to remain on the ears. The condition of the ears can be determined by stripping the husks down a little and examining the kernels. If they are well filled, they may be considered to be in proper condition; otherwise, they will not be suitable for cooking. No special care need be given to green corn, provided it is not husked. However, when it has been husked, it should be cooked at once. In the husking of corn, all corn silk that is found inside of the husks should be carefully removed, for this is very annoying in the cooked vegetable and its presence indicates carelessness.

116. CORN ON THE COB.—The simplest way in which to prepare green corn is to cook it on the cob. When corn first comes into the market, it is usually very tender and makes a most satisfactory dish when prepared in this way.

To cook corn on the cob, husk the corn, remove the silk from the ears, and place them in a kettle. Pour enough boiling water over them to cover them well, and add 1 teaspoonful of salt for each quart of water. Boil 5 minutes, remove from the water, and serve at once. In eating corn on the cob, most persons dress it with butter, pepper, and salt.



117. CORN COOKED IN MILK.—Often it is not desired to eat corn on the cob. When this is the case, it may be cut off the ear and cooked in various ways. A simple way to prepare it is to cook it with milk and season it with salt, pepper, and butter, as explained in the accompanying recipe.

Select the desired number of ears of green corn, husk them, and remove the silk. Then, as shown in Fig. 11, cut the corn from the cob with a sharp knife, grasping the ear by the larger end and cutting upwards. After cutting off the kernels, scrape the ears so that nothing edible will be wasted, drawing the knife downwards. Put the corn into a saucepan, add milk until the corn is nearly covered, and season with salt, pepper, and a little butter. Allow the corn to simmer for about 10 minutes, stirring frequently to prevent the milk from sticking to the bottom of the pan and scorching. No difficulty will be experienced in the preparation of this dish if a double boiler is used, but longer cooking will be required. When the corn is sufficiently cooked, remove from the fire and serve hot.

118. CORN PULP.—Some persons are unable to digest the coarse hulls of green corn, but can eat the corn if the hulls are removed. Such persons need not be deprived of the delights of this vegetable, for it may be prepared in the form of pulp, which will not disagree with them.

To prepare corn pulp, first cut a slit down each row of kernels with a sharp knife as shown in Fig. 12; then, in the manner shown in Fig. 13, scrape out the contents of the kernels with the dull edge of the knife, drawing the knife downwards. When all the pulp has been removed, season it with salt, pepper, and butter, and heat it thoroughly in a double boiler. Serve hot.



If it is not desirable to serve the corn pulp in this manner, it may be used in various ways, as the following recipes indicate. A good substitute for corn pulp is canned corn, but this must be chopped in order to break up the hulls.

119. CORN SOUFFLE.—No more delightful corn dish can be prepared than corn souffle, for in addition to its being appetizing and nutritious, it is extremely dainty. It may be cooked in a baking dish, but it is more attractive when baked in individual baking dishes. A point to remember about its preparation is that it should be served immediately upon being taken from the oven, for souffle always shrinks as it cools.

CORN SOUFFLE (Sufficient to Serve Six)

2 c. green corn pulp 1 tsp. salt Dash of pepper 2 Tb. melted butter 2 Tb. flour 1/4 c. milk 2 eggs

Mix the corn pulp, salt, pepper, and melted butter, stir in the flour, and add the milk. Separate the eggs, beat the yolks, and add them to the mixture. Then beat the whites stiff and fold them in. Pour into a buttered baking dish or into individual baking dishes, set in a pan of hot water, and bake until brown. Serve at once.

120. CORN OYSTERS.—Variety can be secured in the use of corn by making corn oysters. These get their name from the fact that they resemble oysters in both size and shape. They may be served as a garnish for a meat dish or as a vegetable dish.

CORN OYSTERS (Sufficient to Serve Six)

1 c. corn pulp 1 egg 1/4 c. flour 1/2 tsp. salt Dash of pepper 1/2 tsp. baking powder

Prepare the corn pulp according to the directions given in Art. 118. To this add the beaten egg, flour, salt, pepper, and baking powder. Drop in tablespoonfuls on a well-greased griddle. When brown on one side, turn and brown on the other side. Then fold through the center, doubling one side over the other. Serve hot.



121. CORN FRITTERS.—The popularity of corn fritters, which have corn pulp as their foundation, is undoubtedly due both to their flavor and to the variety they afford in the diet. After being fried, corn fritters should appear as shown in Fig. 14. They may be served plain, but most persons prefer them with a sauce of some kind or with maple sirup.

CORN FRITTERS (Sufficient to Serve Six)

2 c. corn pulp, or 1 can corn, chopped 1 c. flour 1 tsp. baking powder 1 tsp. salt 2 eggs

If canned corn is used, drain off the liquid before using it. To the corn, add the flour, baking powder, and salt. Separate the eggs and stir in the beaten yolks. Beat the whites stiff and fold them into the mixture. Drop with a spoon into deep fat, fry until brown, remove from the fat, and drain on paper. Serve plain, with a desired sauce, or with maple sirup.

CUCUMBERS AND THEIR PREPARATION

122. The hard-rinded fruit of the cucumber plant has been used from time immemorial as a vegetable. In food value, cucumbers are very low, comparing closely with celery in this respect; however, as they contain a large amount of cellulose, or bulk, and mineral salts, they should not be disregarded in the diet. They have a rather strong flavor due to their volatile oils, which so frequently disagree with persons and which give cucumbers a reputation for being difficult to digest. However, when they are properly prepared, they can be eaten by most persons without harm.



123. Formerly it was the custom to soak slices of cucumber in salt water before serving them. This procedure, however, has been found to be poor policy, for nothing is gained by it and the salt toughens the cellulose and makes the cucumbers limp and rubbery in texture. A much more satisfactory way to prepare cucumbers is to slice them and then soak them for some time before serving in ice water or water as cold as can be obtained. They will then become crisp and delicious, and, besides being more appetizing and agreeable, they will be no less digestible. After being sliced and chilled, cucumbers are often combined with sliced onions and eaten with vinegar, salt, and pepper, or they are eaten alone or on lettuce, dressed with mayonnaise dressing.

124. STUFFED CUCUMBERS.—Possibly the only recipe for cooked cucumbers that is used to any extent is the accompanying one for stuffed cucumbers. Cucumbers prepared in this way are very palatable, and because of the ingredients used are much higher in food value than when eaten alone. Such a dish is attractive, too, as Fig. 15 shows.

STUFFED CUCUMBERS (Sufficient to Serve Six)

3 cucumbers 2 Tb. butter 1 small onion, chopped 1 tsp. salt Dash of pepper 1-1/2 c. steamed rice 1 c. stewed tomatoes Bread crumbs

Select medium-sized cucumbers, wash and peel them, and cut them in half lengthwise. Hollow out the center so that the cucumbers will have the shape of boats. Then melt the butter in a frying pan, add the chopped onion, salt, and pepper, and heat together for a few minutes. Next add the rice, tomatoes, and sufficient bread crumbs to take up any excess of moisture. Fill the cucumbers with this mixture and bake until they are soft enough to be easily pierced with a fork. During the first part of the cooking, pour a small amount of hot water into the pan in which the cucumbers are baked. Serve hot.

EGGPLANT AND ITS PREPARATION

125. EGGPLANT belongs to the class of fruit vegetables, and is closely related to the tomato in structure and composition. It grows rather large in size, is covered with a smooth brownish-purple skin, and is made up of material that is close and firm in texture and creamy white in color. Because of the nature of its structure, eggplant would seem to be high in food value, but, on the contrary, this vegetable has very little. In this respect, it is about equal to cabbage and cauliflower and slightly less than string beans.

126. Eggplant is found in the market from early summer until the beginning of winter. Because it is protected by a heavy skin, it keeps well and needs no special care in storage. The strong flavor of the pulp is disagreeable to many persons. However, it has been found that much of this flavor may be removed by soaking the eggplant in strong salt water or by sprinkling it with salt after it has been sliced and then allowing it to stand for some time. It may be prepared in a variety of ways; so, if the members of the family care for it, the housewife will find it of great assistance in planning and preparing meals.

127. SAUTED EGGPLANT.—The usual way of preparing eggplant is to cut it into slices and then saute it. As the slices are dipped into beaten egg and then into crumbs before sauteing, the food value of this vegetable is increased and its flavor improved.

Peel the eggplant and then cut it into 1/4-inch slices. Sprinkle salt over the slices and let them stand for 1 hour or more; then pour off the juice that has collected. Beat an egg slightly, and to it add a few tablespoonfuls of milk or water. Dip the slices of eggplant first into the beaten egg and then into crumbs. When sufficiently coated, saute in shallow fat, browning first on one side and then on the other. Serve hot.



128. BAKED EGGPLANT.—An attractive dish can be made by removing the contents from an eggplant, filling the cavity with a well-seasoned stuffing, and then baking the stuffed eggplant. When an eggplant is prepared in this way, it will appear as in Fig. 16.

BAKED EGGPLANT (Sufficient to Serve Six)

1 medium-sized eggplant 2 c. dried bread crumbs 1/2 c. milk 2 tsp. salt 1/8 tsp. pepper 1 small onion, chopped 1 Tb. parsley 2 Tb. butter

Wash the eggplant and cook in boiling water for about 10 minutes. Remove from the water, cut off the top, scoop out the contents, and chop it into small pieces. With this finely chopped pulp, mix the bread crumbs, milk, salt, pepper, onion, parsley, and melted butter. When the whole is thoroughly blended, pack it into the shell of the eggplant and place in the oven. Bake for about 30 minutes or until the stuffing is thoroughly cooked and the top is brown. Serve hot.

129. SCALLOPED EGGPLANT.—If it is desired to increase the food value of eggplant and improve its flavor too, this vegetable should be scalloped. The accompanying recipe carefully followed will produce a most appetizing dish.

SCALLOPED EGGPLANT (Sufficient to Serve Six)

1 medium-sized eggplant 1 c. dried crumbs 2 Tb. butter 2 tsp. salt 1/8 tsp. pepper 1-1/2 c. milk

Peel the eggplant and cut it into 1/2-inch pieces. Put into a saucepan, cover with boiling salted water, cook until tender, and then drain. Grease a baking dish, spread 1/4 cupful of crumbs on the bottom, and add one-half of the eggplant. Dot with butter and then sprinkle with salt and pepper. Add another 1/4 cupful of crumbs and the remaining eggplant, dot again with butter, and sprinkle with salt and pepper. Pour the milk over the whole and sprinkle the remaining 1/2 cupful of crumbs on the top. Place in the oven and bake for 1/2 hour or more. Serve hot.

FRENCH ARTICHOKES AND THEIR PREPARATION

130. FRENCH ARTICHOKES, sometimes known as globe artichokes, California artichokes, and cardoons, are related to the family of thistles. They are grown for the sake of their large flower-heads, or buds, which are shown in Fig. 17 and which are much used as a food. These plants stand storage and shipment very well and may be kept for long periods of time without spoiling. It is therefore possible to transport them considerable distances, a very gratifying fact, since most persons consider artichokes a great delicacy.

131. Not all of the artichoke plant is eaten. The portions of the flower that develop in the center of the base are removed before the base is eaten. After the artichokes are cooked, the scales, or leaves, are pulled from the cooked head with the fingers and the lower part of each one is dipped into sauce and eaten. The inner scales are much more tender and edible than the coarse outside ones. Although artichokes find favor with many and are considered somewhat of a delicacy, they are low in food value, being about equal to asparagus in this respect. To add food material, a dressing, such as drawn-butter sauce or mayonnaise dressing, is usually served.



132. ARTICHOKES WITH HOLLANDAISE SAUCE.—The usual method of preparing artichokes is to boil them and then serve them with melted butter or a sauce. Hollandaise dressing is used with the artichokes shown in Fig. 18. Boiled artichokes may also be cooled and then served with a salad dressing.

Secure the desired number of artichokes and prepare them for boiling by pulling off the coarse outside leaves, cutting off the top of the bud, and removing the stem close to the bud. Cover well with boiling water, add 1 teaspoonful of salt to each quart, and boil until tender, or for about 45 minutes. Remove from the water and serve hot with melted butter or Hollandaise sauce. If it is desired to use them for a salad, allow them to cool before adding the salad dressing.



VEGETABLES (PART 1)

EXAMINATION QUESTIONS

(1) (a) To what is the flavor of vegetables largely due? (b) How does cookery affect this?

(2) Describe the structure of vegetables.

(3) What food substances do vegetables as a class supply to the diet?

(4) (a) What are the legumes? (b) What food substance do they supply in quantity to the diet?

(5) Name the classes of vegetables and give examples of each class.

(6) (a) When is soaking vegetables in salt water necessary? (b) What proportions of salt and water are used?

(7) What effect has the application of heat on vegetables?

(8) Give an example of a method of cooking vegetables that: (a) wastes food material; (b) conserves food material.

(9) Give the reason for the use of soda in cooking vegetables.

(10) How should salt be used in the cooking of: (a) tender vegetables? (b) tough vegetables?

(11) Why should care be taken not to overcook cabbage, cauliflower, and Brussels sprouts?

(12) What is a good general rule to follow for the length of time necessary for cooking vegetables?

(13) Of what value are the sauces used to dress vegetables?

(14) Mention some methods of preparing vegetables that greatly increase their food value.

(15) What value has the addition of salt pork or bacon in the preparation of dried beans?

(16) (a) Why should the cover be left off the kettle during the cooking of cabbage? (b) What other vegetables are cooked in this way?

(17) Explain why old carrots and beets require longer cooking than young ones.

(18) (a) At what stage is green corn best for table use? (b) How may this be recognized?

(19) What value have corn pulp and bean puree?

(20) (a) How should cucumbers be prepared before serving raw? (b) How may the strong flavor of eggplant be improved?

* * * * *



VEGETABLES (PART 2) * * * * *

PREPARATION OF VEGETABLES AS FOOD (Continued)

GREENS AND THEIR PREPARATION

VARIETIES AND FOOD VALUE

1. Varieties of Greens.—The leaves and stems of many young plants in either their wild or their cultivated form are used for food. All of them are similar in composition, but many of them differ in flavor and appearance. The cultivated ones include beet tops, endive, spinach, and kale, as well as lettuce, collards, Swiss chard, sorrel, mustard greens, turnip tops, parsley, and cultivated cress and dandelion. The four greens mentioned first are illustrated in Fig. 1, beet tops being shown in the lower right corner; endive, in the upper right corner; spinach, in the lower left corner; and kale, in the upper left corner. Commonest among the wild greens are dandelion, cress, wild mustard, dock, pokeweed sprouts, milkweed sprouts, and lamb's-quarters. Most of these wild varieties are excellent in the spring when they are young and tender, but it is not advisable to use them for food unless one is perfectly familiar with their appearance.

2. Food Value of Greens.—The food value of all greens with the exception of dandelion is very low, being just about equal to that of celery and cucumbers. This may be increased in their preparation by the addition of other food materials. However, the chief use of greens in the diet is not to supply food value, but mineral salts, the most important one being iron in a form that is necessary for building up the blood.

GENERAL DIRECTIONS FOR COOKING GREENS

3. The cooking of greens, both wild and cultivated, is not only simple but practically the same for all varieties. When they are not used as a salad vegetable, they are merely boiled until tender and then dressed in any desired way. Some kinds admit of special preparation, and wherever this is the case specific directions are given under the particular variety, but even in such an event the preliminary preparation is the same.



To prepare greens, look them over carefully, remove any decayed or withered parts, cut off the leaves, and wash in fresh cold water. Remove from the water and wash again, and do this as many times as seems necessary to remove all the sand and grit that the stalks contain. An important point to remember is that the greens should not be cleansed by pouring the water off, as the sand will then remain in the pan and is likely to mix with the greens again. When they are thoroughly washed, put them on to cook in a saucepan or a similar utensil. If they are young and tender, they should be cooked as much as possible in their own juice in order to retain all the valuable mineral salts they contain, only enough water being added to start the cooking without burning. In the case of greens that are very strong in flavor, it will be necessary to cook them in a larger quantity of water and then pour off what remains after cooking. When they have cooked until they are tender, season them if necessary, and add butter to give them flavor and increase their food value. Vinegar or a slice of lemon adds much to the flavor of greens.

BEET TOPS

4. The tops of beets include the leaves and the stems of this vegetable, as Fig. 1 shows. They are at their best when the beets are very young or before the beets themselves have developed. Beet tops are not used so extensively as some greens, but they will be found to have a more agreeable flavor than many greens that are more popular. Beets are raised for the purpose of supplying greens by planting the seeds closely enough together to form a thick bed of leaves and then thinning them out before the beets have developed. A few may be allowed to remain and develop for use as beets. Young beets that are purchased with the tops on also furnish a source of beet tops as well as beets.

When beet tops are to be cooked, cut the stems into inch lengths and use them with the leaves. Proceed to clean and cook the greens according to the directions given in Art. 3. Season with salt and pepper and flavor with butter. Serve with something tart, such as vinegar or lemon.

DANDELION

5. Dandelion, both wild and cultivated, is a plant whose leaves are much used for a vegetable green before the blossoms develop. The wild ones have the advantage of being cheap, so they should be used if they can be secured; the cultivated ones, on the other hand, cost as much as spinach and other greens. The season for dandelions is comparatively short, lasting only a few weeks in the early spring. Use should therefore be made of them when they can be procured in order to secure variety for the menu. When they are desired as cooked greens, prepare them in the manner explained in Art. 3.

6. Dandelion With Sour Sauce.—If a change in the cooking of dandelion is desired, it should be prepared with a sour sauce. This method of preparation is very popular, for besides increasing the food value of this variety of greens, it improves the flavor very much.

DANDELION WITH SOUR SAUCE (Sufficient to Serve Six)

1/2 pk. dandelion 1/2 c. vinegar 4 thin slices bacon 1/2 c. water 2 Tb. flour 1 egg 1 tsp. salt

Clean and wash the dandelion. Cut the slices of bacon into small pieces and saute until crisp. Stir the flour and salt into the bacon fat, add the vinegar and water, and stir until the flour thickens. Add the beaten egg last, and remove from the fire. Put the dandelion into the pan and mix well with the hot sauce. If the dandelion is preferred well wilted, set the pan over the flame, and stir until the dandelion appears as desired. Serve hot.

ENDIVE

7. ENDIVE is an herb that is used as a salad plant or is cooked and served with a hot dressing or as greens. The three common varieties of this green are escarole, chicory, and French endive, all of which have a slightly bitter taste and may be found in the market from late summer until early winter. Escarole is a broad-leaved variety that is grown more or less in a head. Chicory, which is shown in Fig. 1, has a small feathery-edged leaf, and is often bleached by tying the leaves together at the top, so that the inside ones are very tender. Both of these varieties may be cooked, but they are also much used for salads. French endive bears very little resemblance to the other kinds, having straight, creamy-white leaves that are closely pressed together. It looks very much like sprouts of some kind, and is entirely bleached in the process of growth by banking the earth around it. It is never used for anything except salads and garnishes.

8. Endive is very low in food value, comparing very closely with celery and cucumbers in this respect. Still, as a salad vegetable, it is worthy of much more extensive use than is generally made of it. As a rule, its price is about the same as that of lettuce, so it should be substituted frequently for lettuce to give variety to the diet. To be most satisfactory, endive should be bought when it is fresh and unwithered and kept until used in a cool, damp place. A good plan is to wrap such vegetables in a damp cloth. If, upon using, endive appears to be withered, it may be freshened by placing it in a pan of cold water and allowing it to remain there for a short time.

When endive is used as a salad, it may be served merely with a salad dressing of some kind or it may be combined with other vegetables before applying the dressing. Escarole and chicory, which are much used as greens, should be prepared and cooked according to the directions given in Art. 3.

LETTUCES

9. Lettuce is a well-known herb that is much used as a salad vegetable. There are numerous varieties of lettuce, but these may be reduced to the two kinds shown in Fig. 2, leaf lettuce on the right and head lettuce on the left. Leaf lettuce, which is more often used for garnishing than for any other purpose, has firm, crisp, green, upright leaves; on the other hand, head lettuce has round leaves forming a compact head, like cabbage. The outside leaves of head lettuce are green, but the inside ones are usually bleached by the exclusion of light, as are those of cabbage and endive. These inside leaves are more tender than the others, and hence more to be desired as a salad vegetable than the unbleached variety. In food value, lettuce compares closely with other varieties of greens and is high in the same mineral salts that they are. The bleached leaves do not contain so much iron as the green ones.

10. As has already been implied, lettuce finds its principal use in garnishing salads. When used for this purpose, it should be eaten along with the salad, for it is too valuable to be wasted. Since the coarse outside leaves of a stalk or a head of lettuce do not look so well as the tender bleached ones, they are often rejected, but this should not be done, for use can also be made of them. For instance, such leaves may be shredded into narrow strips and used as a foundation for salads that will be just as attractive as those having a single lettuce leaf for a garnish. When it is realized that the outside leaves are purchased at the same price as the more delicate parts of the lettuce, it can readily be understood why they also should be utilized as food. Most of the garden varieties of lettuce, especially when they have grown very large, are frequently cooked as greens. When used in this way, lettuce is prepared, as are other greens, according to the directions given in Art. 3. This vegetable also makes an appetizing dish when it is prepared with a sauce and served hot in the same way as dandelion.

SPINACH

11. SPINACH, which is shown in Fig. 1, consists of the large, fleshy, deep-green leaves of a garden herb much used as a green for food. In fact, this is one of the most popular varieties of greens and is used more extensively than any other. Many varieties of spinach are grown, but all of them are used in just the same way. It is slightly higher in food value than lettuce and endive, but lower than dandelion. However, it is a valuable food in the diet because of the large quantity of iron it contains, and many persons eat it not so much because they like it but because they believe it is good for them.



12. Some kinds of spinach do not keep for long periods of time. Therefore, in order to avoid any waste, spinach should always be very fresh when purchased and should be used as soon as possible after it is obtained. It may be prepared in a greater number of ways than most of the other greens except, perhaps, those used for salads. For instance, it is served with entrees of various kinds, is combined with meat, ham and spinach being a much used combination, or is made into a puree by forcing it through a sieve and then used in the making of soup or souffle. Then, again, spinach is often boiled and pressed into small cups to form molds like the one shown in Fig. 3. Such a mold may be used to garnish a dish of some sort or, as here shown, may be garnished with a slice of hard-cooked egg. When spinach is used in any of these ways, it should first be cooked according to the directions given for the preparation of greens in Art. 3. 13. SPINACH SOUFFLE.—The puree that is made by forcing boiled spinach through a sieve may be used in a variety of ways, but none of these is more satisfactory than spinach souffle. When made according to the accompanying recipe, spinach souffle will be found to be appetizing as well as nourishing.

SPINACH SOUFFLE (Sufficient to Serve Six)

2 Tb. butter 1/2 c. hot milk 2 Tb. flour 1 c. spinach puree 1 tsp. salt 2 egg whites Dash of pepper

Melt the butter, add the flour, salt, pepper, and hot milk, and stir in the spinach puree. Beat the egg whites stiff and fold them into the mixture. Grease individual baking dishes or a large baking dish and fill two-thirds full with the mixture. Place in a pan of hot water and bake in a slow oven until firm, or for about 20 or 30 minutes.



14. SPINACH ROYAL.—A very attractive dish can be made by combining spinach with toast, hard-cooked egg, and lemon in the manner shown in Fig. 4. This dish is known as spinach royal, and because of the additional ingredients it is nutritious as well as palatable.

SPINACH ROYAL (Sufficient to Serve Four)

1/2 pk. spinach 1/3 c. water 1-1/2 tsp. salt 3 Tb. bacon fat or butter 3 Tb. flour 1/8 tsp. pepper Triangular pieces of toast 2 hard-cooked eggs 1 lemon

Look the spinach over carefully and remove all roots and dead leaves. Cut the stalks apart and wash them thoroughly several times in fresh, clean water to remove the sand and dirt, lifting the spinach out of the water each time instead of pouring the water off. Put the spinach into a saucepan with the water. Stir frequently until the spinach is wilted and there is sufficient water to boil it. Add 1 teaspoonful of the salt and cook until the leaves are very tender, or for about 15 or 20 minutes. Drain off all but about 1/2 cupful of the liquid. Melt the fat in a frying pan, stir the flour into it, brown to a golden brown, and then add the spinach, pepper, and remaining salt. Stir and cook until the flour has thickened and mixed well with the spinach. Turn out in a mound on a platter and place the pieces of toast around the spinach as shown. Slice the hard-cooked eggs, cut the lemon into any desirable shape, and use these to garnish the platter. In serving this dish, put a spoonful of spinach on a piece of toast and serve a slice or two of egg and lemon with each portion.

15. CREAMED SPINACH.—After spinach has been boiled until it is tender, it may be made more appetizing by combining it with a well-flavored cream sauce, according to the accompanying directions.

CREAMED SPINACH (Sufficient to Serve Four)

1/2 pk. spinach 1/2 tsp. salt 2 Tb. ham or bacon fat Dash of pepper 2 Tb. flour 2/3 c. milk

Boil the spinach according to the directions given in Art. 3. Melt the fat in a frying pan, add the flour, salt, pepper, and milk, and stir until the flour thickens. Chop the cooked spinach and add it to the hot dressing. Stir and cook until the two are well blended. Serve hot.

WATERCRESS AND PARSLEY

16. WATERCRESS and PARSLEY are two herbs, or greens, that are used considerably for garnishing and flavoring other dishes. These greens are shown in Fig. 5, that at the left being watercress and that at the right parsley.

17. Watercress, which is commonly known as peppercress, usually grows wild in beds along the banks of springs or clear, cool streams. A few varieties, however, are cultivated, and these are grown in dry soil and known as upland cress. It is a very prolific herb, and may be obtained from early spring until late in the fall; in fact, it does not freeze easily and is sometimes found in early winter along the swiftly flowing streams that are not frozen over. Watercress may be used whenever it can be procured, but it is not very desirable when in blossom. Its chief use is to garnish salads and other dishes, but it may also be cooked and served hot as a green. In such an event, its cooking is accomplished in the same way as that of other greens.



18. Parsley, while classified as a green vegetable, is perhaps not in the true sense of the word a real vegetable, since it is used for only two purposes, and in neither of these is it served cooked or raw as an exclusive article of diet. The most important use of parsley is perhaps that of flavoring. It is added to soups, sauces, and various kinds of cooked vegetables in order to impart additional flavor. In such cases, it should be chopped very fine in order that all possible flavor may be extracted from it. Parsley may also be dried before it is used for this purpose, provided it must be kept for any length of time. The other use of parsley is that of garnishing. It is often used in small sprays to garnish a roast of meat, a steak, chops, fish, or some baked, fried, or sauted vegetable. Sometimes it is chopped very fine and placed around the edge of a patty shell, a croustade, a timbale case, or a piece of toast upon which food is served. Parsley may be eaten when it is served as a garnish if its flavor is found to be agreeable to the taste.

JERUSALEM ARTICHOKES AND THEIR PREPARATION

19. JERUSALEM ARTICHOKES are tubers belonging to the sunflower family. In appearance they resemble potatoes to some extent, but, as a rule, they are neither so large nor so smooth. The inside texture of this vegetable is more moist and not so mealy as that of the Irish potato. Jerusalem artichokes are easy to grow and are very prolific, so that if any one is fond of them they will be found to be a profitable crop. For table use, they are prepared in much the same way as potatoes.

20. CREAMED ARTICHOKES.—A common method of preparing Jerusalem artichokes is to cream them. Wash and peel the desired number of artichokes and cut them into 1/2-inch dice. Put these to cook in boiling salted water and cook until tender enough to be pierced with a fork. Drain off the water and dress with hot medium white sauce. Serve hot.

21. BUTTERED ARTICHOKES.—Another satisfactory way in which to prepare Jerusalem artichokes is to dress them with butter. Wash and peel the required number of artichokes and cut them into slices. Put these to cook in boiling salted water and cook until tender enough to be pierced with a fork. Drain off the water and dress with melted butter to which has been added a little chopped parsley. Serve hot.

KOHLRABI AND ITS PREPARATION

22. KOHLRABI is a variety of cabbage having a turnip-shaped stem. On account of its shape it is often called turnip cabbage. The edible part of kohlrabi is the enlarged stem, which has the flavor of both turnip and cabbage. The stems of the leaves are attached to the enlarged portion that is used for food, and these must be removed in the preparation of the vegetable. Kohlrabi is not a perishable vegetable and therefore stands storage very well. For market, it is usually placed in bunches and tied as are beets and carrots. In food value, this vegetable, like cabbage, is somewhat low. The food value it does have is carbohydrate in the form of sugar. 23. After the stems of the leaves have been cut off, the kohlrabi should be washed and then pared to remove the outer skin. It is usually diced or sliced thin, and then cooked and dressed in any desirable way. This vegetable, like cabbage, cauliflower, etc., should be cooked with the cover removed from the kettle, in order to allow some of the flavor to escape in the steam. Kohlrabi that is old or that has been in storage for some time develops woody portions as do turnips, beets, and other winter vegetables, and must therefore be cooked sufficiently long to make it palatable.

24. BOILED KOHLRABI.—Persons fond of kohlrabi as a vegetable will undoubtedly prefer it merely boiled and flavored with butter, pepper, and salt. When it is to be cooked in this way, prepare it in the manner just explained. Then put it on to cook in sufficient boiling salted water to cover it well, and allow it to cook with the cover removed until it can be easily pierced with a fork. When sufficiently cooked, pour off the water, season to taste with salt and pepper, and add 1 tablespoonful of butter for each pint of kohlrabi cooked. Serve hot.

25. MASHED KOHLRABI.—As turnips and potatoes are often boiled and then mashed, so kohlrabi makes a very appetizing dish when prepared in this way. Prepare the kohlrabi and cook it by boiling. When it has cooked soft, drain off the water and mash with a wooden or a wire potato masher. Season with salt and pepper, and add 1 tablespoonful of butter for each pint of cooked vegetable. Serve hot.

26. CREAMED KOHLRABI.—The preparation of kohlrabi can be varied by serving it with a cream sauce. Such a sauce also increases the food value of this vegetable by supplying the substances in which it is low.

CREAMED KOHLRABI (Sufficient to Serve Six)

4 c. diced kohlrabi 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1 c. milk

Cook the kohlrabi in boiling salted water until tender and then drain the water from it. Melt the butter in a saucepan, add the flour, salt, and pepper, and into this stir the hot milk. Cook until the sauce has thickened. Then pour it over the kohlrabi and reheat. Serve hot.

LENTILS AND THEIR PREPARATION

27. LENTILS are the flattish, circular, dried seeds of an annual vine grown chiefly in Europe and Asia. They belong to the class of vegetables known as legumes, and are therefore high in protein in the form of legumin. They also contain a large amount of carbohydrate in the form of starch and are high in mineral salts. Because of their high food value, which is somewhat over 1,600 calories to the pound, they are a valuable food in the diet, particularly as a meat substitute. Consequently, when lentils can be obtained at a reasonable price, it is wise to make considerable use of them.

There are three varieties of lentils, yellow, red, and black, and they resemble split peas in appearance, as will be observed from Fig. 6, which shows a panful of dried lentils. They have a distinctive flavor that is agreeable to most persons. However, like other dried legumes, long cooking is required to make them tender and palatable.

28. COOKING OF LENTILS.—In general, the preparation of lentils is similar to that of dried beans, the cooking of which is now thoroughly understood. They may be put on to cook immediately after they are washed, but, as in the case of dried beans, their cooking may be hastened if they are first softened by soaking them in cold water for 8 to 12 hours. At the end of this time, it is advisable to parboil the lentils for about 10 or 15 minutes, or until their outer skins begin to crack, in water to which a pinch of soda has been added. This water being poured off, the lentils should be washed and then put to cook in fresh water to which 1 teaspoonful of salt is added for each quart of water used. Like beans, the lentils should be cooked slowly until they are soft enough to crush between the fingers. With these principles for the cooking of lentils well in mind, the housewife will have no difficulty in preparing this vegetable, for almost any of the recipes given for dried beans may be used with lentils substituted for the beans.