29. LENTIL PUFF.—A decided change from the usual ways of preparing lentils can be had by making lentil puff. Black lentils are used for this preparation, and they are made into a puree before being used in the puff. If the accompanying recipe is carefully followed, a most appetizing, as well as nutritious, dish will be the result.

LENTIL PUFF (Sufficient to Serve Six)

1-1/4 c. lentil puree 1-1/2 c. riced potatoes 2 Tb. butter 1/2 c. milk 1-1/2 tsp. salt 1/8 tsp. pepper 2 eggs

Soak the lentils overnight in water that contains a pinch of soda, parboil them for about 10 minutes, and pour off the water. Put them to cook in cold water and cook until they are tender, allowing the water to evaporate completely, if possible, so that the puree made from them will be dry. However, if any water remains when the lentils are done, pour it off and use it for soup or sauce. Make the puree by forcing the cooked lentils through a colander. If it is found to be too wet, less milk can be used than the recipe calls for. Cook several potatoes and rice them by forcing them through a colander or a ricer. Combine the lentils and potatoes, and to this mixture add the butter, milk, salt, and pepper. Separate the eggs, and beat the yolks slightly and the whites until stiff. Stir the yolks into the mixture and, just before putting the puff into the oven, fold in the whites. Pour into a buttered baking dish, set in the oven, and bake until the puff is set and the surface is brown. Serve hot.

MUSHROOMS AND THEIR PREPARATION

30. Mushrooms are not a vegetable; still they are included in this Section because they are used like a vegetable. In reality, they are a fungus growth containing no chlorophyl, or green coloring matter, and, as shown in Fig. 7, consisting of an erect stalk that supports a cap-like expansion. They occur in many varieties, both poisonous and non-poisonous. The non-poisonous, or edible, mushrooms are found on rich, moist pastures all over the world and they are also very frequently cultivated. They may be collected in almost any locality, but no person who is not perfectly familiar with their characteristics and therefore able to judge the non-poisonous kinds from the poisonous should attempt to gather them. Fresh mushrooms can usually be found in the markets, but as they are expensive, they should be considered a luxury and used only occasionally. Instead, some of the small canned varieties, which are usually satisfactory for most purposes, should be used when mushrooms are desired and the wild ones cannot be secured.

31. In food value, mushrooms are not very high, being about equal to beets or carrots in this respect; but they have a higher percentage of protein than these vegetables and they contain extractives similar to those found in meat. To increase their food value, mushrooms are often combined with other foods, such as peas, chestnuts, diced meats, and fowl, and made into dishes of various sorts. Then, again, they are served as a garnish with steaks and other meat dishes. In short, if they can be secured from the surrounding neighborhood or the price is not prohibitive, they should be used in the many excellent ways that are devised for their preparation.

32. PREPARATION FOR COOKING.—To prepare mushrooms for cooking, clean them by brushing them carefully with a soft brush, by scraping the surface, and, in some cases, by removing the stems. Do not, however, throw the stems away, for they may be used as well as the caps. If the mushrooms are found to be tough, the skin should be peeled off. After being thus prepared, mushrooms may be cooked in various ways, as is explained in the accompanying recipes.

33. BROILED MUSHROOMS.—One of the simplest methods of cooking mushrooms is to broil them. This may be done either by exposing them directly to the heat or by pan-broiling them. In this recipe, only the caps are used.

Clean the mushrooms that are to be broiled and remove the stems. Place the caps in a broiler that has been greased or in a slightly greased frying pan. Brown them on one side, then turn them and brown them on the other side. Remove to a platter, dot with butter, season with salt and pepper, and serve. 34. STEWED MUSHROOMS.—Another very simple way in which to cook mushrooms is to stew them and then serve them on toast. When prepared by this method, both the stems and the caps are utilized.

Clean the mushrooms and cut both the caps and the stems into small pieces. Cook until tender in sufficient water, stock, or milk to cover them well, and then season with salt and pepper. To the liquid that remains, add enough flour to thicken it slightly. Serve on toast.

35. SAUTED MUSHROOMS.—When mushrooms are sauted, they are often used with other dishes, particularly broiled steak, to improve the flavor and give variety. In fact, steak smothered with mushrooms is considered a luxury. However, sauted mushrooms are very frequently served alone or, together with a sauce made from the fat in which they are cooked, they are served on toast.

Clean the mushrooms, remove the stems, and dredge both stems and caps with flour. Melt fat in the frying pan and place the dredged mushrooms in it. Saute until brown on both sides and season with salt, pepper, and chopped parsley. Serve in any desired manner. If sauce is desired, add water or stock to the flour and fat that remain in the frying pan, and allow this to cook for a few minutes.

36. CREAMED MUSHROOMS AND CHESTNUTS.—No more delightful combination can be imagined than mushrooms and chestnuts. When combined with a cream sauce and served in patty shells or timbale cases, a dish suitable for the daintiest meal is the result. Another very attractive way in which to serve this combination is to place it in a baking dish, or, as shown in Fig. 8, in individual baking dishes, cover it with a layer of biscuit or pastry crust, bake, and serve it as a pie.

CREAMED MUSHROOMS AND CHESTNUTS (Sufficient to Serve Eight)

1-1/2 c. stewed chestnuts 1-1/2 c. stewed mushrooms 3 Tb. butter 3 Tb. flour 1-1/2 tsp. salt 1/8 tsp. pepper 1-1/2 c. milk

Remove the shells from the required number of Italian chestnuts and cook the nut meats in boiling water until tender. Peel off the skins and break the chestnuts into pieces. If fresh mushrooms are used, stew them in boiling water until tender. Cut the stewed or canned mushrooms into pieces of the same size as the chestnuts, and mix the two together. Make a cream sauce by melting the butter, adding the flour, salt, and pepper, and stirring in the hot milk. Cook until the mixture thickens, pour it over the chestnuts and mushrooms, and serve in any of the ways suggested.

OKRA AND ITS PREPARATION



37. OKRA is a fruit vegetable consisting of a green pod that is several inches long, pointed at one end, and filled with seeds. Fig. 9 shows okra pods attached to the herb of which they are a part. Although okra originated in Africa, it is for the most part grown in the southern section of the United States. However, canned okra may be obtained almost anywhere. Okra is low in food value, being only slightly higher than cabbage and most of the greens; nevertheless, it is liked by many persons. It is of a mucilaginous, or gummy, consistency, and if it is not properly cooked it becomes very slimy and is then decidedly unpleasant. Because of its gummy nature, it helps to thicken any dish to which it is added. Probably its chief use is as an ingredient in soups, when it is known as gumbo. Chicken gumbo soup is one of the most popular dishes of this kind. The preliminary preparation of okra is the same as that of most other vegetables; that is, the pods should be washed, the stems removed, and the cleaned pods then cooked in sufficient boiling salted water to cover them well.

38. STEWED OKRA.—The simplest way in which to prepare okra is to stew it. When seasoned well with salt, pepper, and butter, stewed okra finds much favor with those who care for this vegetable.

Select the required number of okra pods and put them on to cook in enough boiling salted water to cover them well. Cook until the pods are soft enough to be easily pierced with a fork. Season with pepper and, if necessary, additional salt, and add 1 tablespoonful of butter for each four persons to be served.

39. OKRA WITH TOMATOES.—If one does not desire a dish made entirely of okra, it may be combined with tomatoes. Such a combination, seasoned well and flavored with ham or bacon fat, makes a very tasty dish.

OKRA WITH TOMATOES (Sufficient to Serve Six)

1-1/2 c. stewed or canned okra 1-1/2 c. stewed or canned tomatoes 1-1/2 tsp. salt 1/8 tsp. pepper 2 Tb. ham or bacon fat

Heat the okra and tomatoes together in a saucepan and add the salt, pepper, and ham or bacon fat. Cook for 5 or 10 minutes or until well blended. Serve hot.

ONIONS AND THEIR PREPARATION

VARIETIES OF THE ONION FAMILY

40. ONIONS are the chief commercial vegetable of the bulb crops. They have been cultivated from the earliest times, their native country being Central Asia. Closely allied to the onion are several other bulb vegetables, including garlic, shallots, leeks, and chives, all of which are used more extensively for flavoring dishes than for any other purpose. Fig. 10 shows several varieties of this family, the group of three in the upper right corner being garlic; the bunch in the lower right corner, leeks; the bunch in the lower left corner, green onions; and the remainder of those shown in the illustration, different varieties of dried onions, that is, onions that have been allowed to mature.

41. This entire class of food is characterized by a typical, volatile oil, which in most cases is so strong as to be somewhat irritating and which causes the vegetable to disagree with many persons. This flavor, however, can be almost entirely dissipated by cooking, so that many persons who cannot eat the various members of the onion family raw can tolerate them cooked. In food value, which is found principally as carbohydrate in the form of sugar, this class of foods is not very high, being about the same as carrots, beets, and other root vegetables. Some persons believe that onions have wonderful medicinal value in curing colds and preventing them, but there is really no foundation for such a belief.



42. ONIONS.—As has been pointed out, onions are of two general varieties, dried and green. Dried onions, as shown in Fig. 10, are those which have been allowed to grow to maturity and have then been cured, or dried, to a certain extent. Such onions are in demand at all seasons. Green onions, also shown in Fig. 10, are those which are pulled, or taken out of the ground, before they have matured and are eaten while fresh. They are especially popular in the spring, although they have a rather long season. Each of these classes has many varieties, which vary in flavor and in color, some of the dried ones being yellow, some red, and others white. All dried onions have excellent keeping qualities, so, after purchasing, no special care need be given to them except to store them in a comparatively cool, dry place. Deterioration is due chiefly to sprouting, for as soon as the new plant begins to grow from the center of the onion, the remainder becomes soft and loses much of its flavor. The green, immature onions, however, will not keep for any length of time, and in order to keep them fresh until they are used, they must be stored in a cool, damp place.



43. GARLIC.—The variety of onion known as garlic is very much desired by the people of southern Europe, where it originated. As Fig. 10 shows, it resembles the onion in appearance, but it consists of several parts, or small bulbs, called cloves, which are encased in a covering of thin white skin. Garlic has a very strong penetrating odor and a biting taste that resemble the odor and taste of onion, but that are much ranker. It is little used by Americans except as a flavoring for salads and various kinds of highly seasoned meats. In reality, a very small amount of garlic is sufficient to lend enough flavor, and so the bowl in which a salad is served is often merely rubbed with garlic before the salad is put into it. No difficulty will be experienced in recognizing garlic in the markets, for here it is found in long strings that are made by braiding the dry stems together.

44. SHALLOTS.—Closely allied to garlic are shallots, which are native to Syria, where they still grow wild. They are said to have been brought into Europe by the Crusaders. The bulbs of this vegetable are similar to those of garlic, being compound in form, but instead of being enclosed in a thin covering, they are separate when mature, as Fig. 11 shows. Shallots have a strong flavor, but it is not so rank as that of garlic, nor does the odor remain in the mouth so long as that of onion. Many persons like shallots for flavoring stews, soups, salads, and pickles.

45. LEEKS.—Another member of the onion family that is more highly prized and more extensively raised in Europe than in the United States is leeks. As Fig. 10 shows, leeks do not produce a bulb as do onions. In this vegetable, the lower parts of the leaves grow close together and form a bulb-like stem, or neck, which is fairly solid and which constitutes the edible part. The odor and flavor of leeks are similar to those of onions, but they are somewhat weaker. The fleshy stem may be bleached by banking it with earth, and when this is done, the flavor becomes more mild and the texture more tender than in the onion bulb. Like shallots, leeks are used to flavor stews, soups, and similar foods.

46. CHIVES.—The member of the onion family known as chives is a small plant whose roots remain in the ground for many years and produce year after year dense tufts of slender, hollow leaves. These leaves grow to a height of about 6 or 8 inches and resemble the tops of onions except that they are much smaller. Chives, which have a more delicate flavor than onions, are much used for flavoring soup, stews, salads, meats, and other vegetables and as a garnish for salads. When used for any of these purposes, they are cut into tiny pieces.

PREPARATION OF ONIONS

47. ONIONS FOR FLAVORING.—When only the flavor of onions is desired in a salad or a cooked dish of some sort, such as a dressing for fowl, hash, or any similar combination of food ingredients, the onion should be added in the form of juice and pulp rather than in pieces. Then it will not be possible to observe the onion when it is mixed with the food nor to come across small pieces of it when the food is eaten. To prepare an onion in this way, peel it, cut off a crosswise slice, and then grate the onion on a grater over a shallow dish. Add the juice and pulp thus obtained to any food that calls for onion as a flavoring.

48. ONIONS FOR THE TABLE.—When onions are to be used as a vegetable for the table, they require cooking, but first of all they must be peeled. This is at best a rather unpleasant task, because the fumes from the strong volatile oil are irritating to both the eyes and the nostrils. However, it may be done more comfortably by keeping the onions immersed in cold water during the peeling. Remove only the dry outside shells, and, if the onions are large, cut them in halves or quarters. However, as the various layers are likely to fall apart when the onion is cut, it is advisable to select medium-sized or small onions, for these may be cooked whole. After the onions have been peeled, they may be cooked in a variety of ways.

49. BOILED ONIONS.—Perhaps the simplest method of cooking onions is to boil them. To allow the strong volatile oil to escape instead of being reabsorbed by the onions, and thus improve the flavor of the onions, the cover should be kept off the vessel while they are cooking. The water in which this vegetable is cooked has not a very agreeable flavor, so no use should be made of it.

Peel the desired number of onions and if necessary cut them into halves or quarters. Place them in sufficient boiling water to cover well. Cook in an uncovered vessel until tender enough to be easily pierced with a fork, but not so soft as to fall apart. Then pour off the water, season with more salt, if necessary, and a little pepper, and add 1 tablespoonful of butter for each four persons to be served. Serve hot.

50. CREAMED ONIONS.—A cream sauce added to onions makes a very appetizing dish. In fact, most persons prefer creamed onions to any other method of preparation.

CREAMED ONIONS (Sufficient to Serve Six)

1 pt. stewed onions 3 Tb. butter 3 Tb. flour 1 tsp. salt Dash of pepper 1-1/2 c. hot milk

Prepare the onions according to the directions given in Art. 49. When they are tender enough to be easily pierced with a fork, drain. Melt the butter, and add the flour, salt, pepper, and hot milk. Cook until the sauce thickens, pour over the stewed onions, heat together for a few minutes, and serve.

51. BAKED ONIONS.—If variety in the preparation of onions is desired, baked onions should be tried. Select medium-sized onions, peel them, and then boil them whole in boiling salted water until they are almost tender. Drain off the water, place the onions in a shallow dish, brush with butter, and sprinkle with salt and pepper. Place in a hot oven and bake until brown on one side; then turn them and brown on the other side. Serve hot.

52. STUFFED ONIONS.—When large onions can be secured, a very appetizing as well as attractive dish can be prepared by stuffing them and then baking them brown. Onions cooked in this way will appear as shown in Fig. 12.

STUFFED ONIONS (Sufficient to Serve Six)

6 large onions 1 c. dried bread crumbs 2 Tb. butter 1/2 tsp. salt 1/8 tsp. pepper 1/2 tsp. celery salt 1/4 c. milk

Peel the onions and cook them in boiling salted water until almost tender. Remove from the water and take out the inner portions of the onions, leaving the outside layers in the shape of a cup. Chop the portions of the onions which have been removed and mix with the bread crumbs. Melt the butter, add to it the chopped onion, bread crumbs, salt, pepper, and celery salt, and stir all together for a few minutes over the flame. Add the milk, and if the 1/4 cupful is not sufficient to make the stuffing moist, add more. Fill the onion shells with the stuffing, place in a hot oven, and bake until brown. Serve immediately.

PARSNIPS AND THEIR PREPARATION

53. Parsnips are an important root vegetable, being closely allied to carrots. They are used to a certain extent during the summer when they are immature, but generally they are allowed to mature so that they may be stored for use as a winter vegetable. Parsnips have an advantage over many vegetables in that they have excellent keeping qualities and are particularly hardy, being able to withstand considerable freezing and thawing when they are left in the ground during the winter. However, as they grow older, they develop a woody texture, as do beets and turnips, and so at the end of the winter require longer cooking than at the beginning.

54. In food value, parsnips are somewhat higher than other root vegetables, containing a large amount of carbohydrate, which occurs in the form of sugar. Although they are wholesome and nourishing, they have a peculiar, sweetish flavor that is due to the volatile oil they contain and is objectionable to some persons. Still, those who are fond of this flavor find that parsnips afford an excellent opportunity to give variety to the diet, for they may be prepared in a number of ways, most of which are similar to the ways in which carrots are cooked.

55. In preparing parsnips for cooking, scrape them, if possible, instead of peeling them, so as not to waste any of the edible material. Then, too, try to obtain medium-sized parsnips, for they will be of much better quality than the larger ones. If uneven sizes must be used, the larger ones should be cut before being cooked, so that they will be similar in size to the smaller ones and therefore cook in the same length of time.

56. MASHED PARSNIPS.—A very simple way in which to prepare parsnips is to mash them. Clean and scrape the desired number of parsnips and put them to cook in sufficient boiling salted water to cover. Cook until tender enough to be pierced with a fork, the length of time required to do this depending entirely on the age of the parsnips. When tender, drain off the water and force the parsnips through a colander or a sieve. Season with butter, salt, and pepper, and serve hot.

57. CREAMED PARSNIPS.—Parsnips are sometimes cut into dice and then served with a cream, sauce. When it is desired to prepare them in this way, the accompanying directions should be carefully followed.

CREAMED PARSNIPS (Sufficient to Serve Six)

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

Clean and scrape the parsnips and cut them into dice 1/2 inch in size. Put these to cook in sufficient boiling salted water to cover, cook until they may be easily pierced with a fork, and then drain. Melt the butter in a double boiler, and add the flour, salt, and pepper. Stir in the hot milk, and cook until the mixture thickens. Pour this sauce over the parsnips, heat together for a few minutes, and serve.

58. BROWNED PARSNIPS.—Parsnips that are browned and sweetened with sugar seem to meet with greater favor than those prepared by other methods. To prepare them in this way, clean and scrape the desired number of parsnips, and slice them in thick slices, or, if they are small, cut them in halves lengthwise. Put them to cook in boiling salted water and cook until they may be easily pierced with a fork, but are not tender enough to fall to pieces. Melt some fat in a frying pan, and place the slices of cooked parsnips in it. Brown on one side, turn, and then brown on the other. Sprinkle with a little sugar and, if necessary, additional salt. Serve.

PEAS AND THEIR PREPARATION

59. In addition to beans and lentils, the class of vegetables called legumes includes PEAS, which, both green and dried, are used for food. In composition, there is a decided difference between the two varieties of peas, the green ones being about equal to green corn in food value, and the dried ones having a food value nearly four times as great. In each case, the food substance in the greatest amount is in the form of carbohydrate. In green peas, this is in the form of sugar, while in dried ones it is changed into starch. Peas also contain protein in the form of legumin, there being three times as much of this substance in dried peas as in green ones. The amount found in green peas is sufficient to be of importance in the diet, but the percentage of this substance is so great in dried peas that they may be used very satisfactorily as a meat substitute.

60. GREEN PEAS.—Numerous varieties of green peas are found on the market. A few of them are cooked in the pods, especially when the peas are very young, and are eaten pods and all, just as are string beans. Most of them, however, are allowed to mature further and only the peas are eaten, the shell being discarded.

When green peas are purchased, they are always found in the pods. For the peas to be most satisfactory, the pods should be fresh and green and should appear to be well filled. Flat-looking pods mean that the peas have not matured sufficiently. After being purchased, the peas should not be removed from the pods until they are to be cooked. However, if it is necessary that they stand for any length of time after they are shelled, they should be kept in a cool place in order to prevent them from shriveling. Their cooking is similar to that of any other fresh vegetable; that is, they should be cooked in boiling salted water in a covered vessel until they are tender enough to be easily crushed between the fingers or pierced with a fork. With this preliminary preparation, they may be dressed in any desirable manner.

61. DRIED PEAS.—Dried peas, because of their nature, require a different kind of preparation from green peas. In fact, their cooking is similar to that of dried beans. They require long slow cooking and are improved if they are first parboiled in water to which a pinch of soda has been added. They are not used extensively except in the making of soups or occasionally for a puree or a souffle, but as they are very high in food value and can be used as a meat substitute, they should have a prominent place in the dietary of most families. Many of the ways in which dried beans and lentils are prepared are fully as applicable in the case of dried peas.

62. GREEN PEAS WITH BUTTER.—When peas are young and tender, no more appetizing way to prepare them can be found than to boil them and then serve them with butter.

Select fresh green peas with full pods, wash in cold water, and remove the peas from the shells. Put to cook in enough boiling salted water to cover well, and cook until tender. Pour off all but a small amount of the water, using the part poured off for making soup or sauce. Add 1 tablespoonful of butter for each four persons to be served, and season with additional salt if necessary and a dash of pepper. Serve hot.

63. GREEN PEAS ENGLISH STYLE.—If the flavor of mint is agreeable, green peas prepared English style will undoubtedly find favor. Cook them as for green peas with butter, but, at the time the butter is added, add 1 tablespoonful of finely chopped fresh mint. Season with additional salt, if necessary, and pepper, allow all to simmer together for a few minutes, and serve.



64. CREAMED PEAS.—A cream sauce adds considerable food value and flavor to green peas. Peas prepared in this way may be served plain, but they can be made very attractive by serving them in croustades, as shown in Fig. 13. As already learned, croustades are cases made from large pieces of bread that are cut any desired shape, hollowed out, and then toasted in a hot oven or on a broiler or fried in deep fat until crisp.

CREAMED PEAS (Sufficient to Serve Six)

2 c. shelled green peas 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1/2 c. water from peas 1/2 c. milk

Cook the peas in boiling salted water until tender, and then drain the water from them, retaining 1/2 cupful for the sauce. Melt the butter, add the flour, salt, and pepper, and stir in the hot liquids. Cook until the flour has thickened and then pour over the peas. Serve hot, either plain or in croustades.

65. PEAS IN TURNIP CUPS.—A somewhat unusual dish can be prepared by making cups out of turnips, filling them with peas, and then pouring a cream sauce over the peas. Besides being attractive, this combination makes a very palatable vegetable dish.

Select a sufficient number of medium-sized white turnips. Wash them thoroughly, and then hollow out the inside of each, leaving cup-shaped shells about 1/4 inch thick. Cook these shells in boiling salted water until tender, but not tender enough to break into pieces, and remove from the water. Then, according to the directions given in Art. 60, cook enough green peas to fill the cups. When tender, fill the cups with the peas and over them pour a medium white sauce. Serve hot. 66. PEAS PUREE.—Many persons who cannot eat peas because of the coarse outside skins are able to digest them in the form of a puree. To prepare them in this way, boil fresh peas in the manner explained in Art. 60. When they are tender, force them through a puree sieve or a fine-mesh wire sieve. The pulp will pass through the sieve, but the coarse skins will remain. The puree thus made may be used for soup or in the making of a souffle.

67. PEAS SOUFFLE.—Nothing in the way of peas is more appetizing and at the same time more easily digested than peas souffle. This may be baked in a large baking dish, or it may be divided and baked in individual baking dishes.

PEAS SOUFFLE (Sufficient to Serve Six)

2 Tb. butter 2 Tb. flour 1/2 c. milk 1 c. peas puree 1/2 tsp. salt Dash of pepper 2 eggs

Melt the butter, stir in the flour, and add the heated milk. Cook until the mixture thickens and then add the peas puree, salt, and pepper. Separate the eggs, beat the yolks and add them to the mixture, and then fold in the stiffly beaten whites. Pour into a well-greased baking dish or individual baking dishes, place in a pan of hot water, and bake in a slow oven until set, or for 30 or 40 minutes. Serve at once.

PEPPERS AND THEIR PREPARATION

68. PEPPERS are one of the fruit vegetables. Some varieties of them are dried and used as a condiment, that is, to season or give relish to food, but as they are never used as a vegetable, they are not included here. It is the sweet varieties of peppers which are used as vegetables and to which reference is made in these discussions. They are valuable chiefly for two reasons: to flavor various kinds of dishes, such as entrees, salads, etc., and to make a dish more attractive in appearance because of the contrast in color they afford. In food value, they are about equal to the various greens, but as a rule such small quantities of them are eaten that they cannot be regarded as a food.

69. STUFFED PEPPERS.—The usual way of preparing peppers as a vegetable is to stuff them and then bake them, when they will appear as in Fig. 14. The stuffing may be made of various kinds of material, such as pieces of meat, vegetables, cereals, etc., and so affords an excellent way to utilize left-overs of any of these foods. Two recipes for stuffing are here given, and either one may be used with equally good results.



To prepare peppers for stuffing, wash them in cold water and remove the tops by cutting around the peppers a short distance from the stem. Remove the pulp and seeds from the inside, and wash the peppers thoroughly to make sure that no loose seeds remain. Fill with the desired stuffing, place in a shallow pan with a small amount of water, and bake until the peppers are soft enough to be pierced with a fork. The water permits the peppers to steam during the first part of the cooking. Serve hot.

STUFFING NO. 1 (Sufficient for Six Peppers)

2 Tb. ham fat 1 small chopped onion 1/2 tsp. salt Dash of pepper 1-1/2 c. steamed rice 1/2 c. bread crumbs 1/2 c. finely chopped boiled ham Milk

Melt the fat in a frying pan, add the onion, salt, and pepper, and heat together for several minutes. Add the rice, bread crumbs, and ham, and moisten with milk until the mixture is of the right consistency. Use to fill the peppers.

STUFFING NO. 2 (Sufficient for Six Peppers)

2 Tb. butter 1 onion, chopped 1/2 tsp. salt Dash of pepper 2 c. stale bread crumbs 2 Tb. chopped parsley 1 tsp. celery salt Milk

Melt the butter in a frying pan, add the chopped onion, salt, and pepper, and heat together. To this add the bread crumbs, chopped parsley, and celery salt, and moisten with enough milk to make the stuffing of the right consistency. Use to stuff peppers.

POTATOES AND THEIR PREPARATION

WHITE POTATOES

70. WHITE POTATOES, popularly called Irish potatoes because they are a staple food in Ireland, belong to the class of tuber vegetables. They form such an extensive part of the diets of the majority of people that they are generally considered the most important vegetable used by civilized man. They are usually roundish or oblong in shape and have a whitish interior and a darker colored skin.

71. FOOD VALUE OF POTATOES.—In food value, Irish potatoes are comparatively high, being in this respect about two and one-half times as great as an equal weight of cabbage, but not quite twice as great as the various root vegetables, such as carrots, parsnips, etc. The largest amount of this food value occurs as carbohydrate in the form of starch, there being almost no fat and very little protein in potatoes. The starch granules of potatoes are larger than the starch granules of any of the cereals, the class of foods highest in this food substance, and it is the proper cooking of this starch that makes potatoes dry and mealy. Potatoes also contain a large amount of mineral salts, much of which lies directly under the skin. Therefore, the most economical way in which to prepare potatoes is to cook them with the skins on, for then all of the mineral salts are retained and none of the material is wasted.

72. SELECTION OF POTATOES.—The new potato crop begins to come into the market during the summer, when potatoes are especially appetizing. However, as potatoes can be easily stored and kept very well for a considerable time, they form a large part of the winter food supply. If there is sufficient storage space, it is a wise plan to buy a large enough supply of potatoes in the fall to last for several months and then to store them for the winter. However, when this is done, care should be taken in the selection.

In the first place, the outside skin should be smooth and not scaly. Then, if possible, potatoes of medium size should be selected, rather than small ones or large ones. The small ones are not so satisfactory, because of the greater proportion of waste in peeling, while the very large ones are apt to have a hollow space in the center. To judge the quality of potatoes, a few of those to be purchased should be secured and cooked before a large number of them are bought. The soil and climatic conditions affect the quality of potatoes to such an extent that a particular kind of potato which may have been excellent last year may be entirely different in quality this year. A housewife cannot, therefore, be guided entirely by her previous knowledge of a certain kind of potato.

73. CARE OF POTATOES.—Potatoes bought in quantity should be kept in a cool place and should be excluded from the light. Such care will usually prevent them from discoloring and sprouting. In case they should sprout, the sprouts should be removed at once, for the potatoes will deteriorate rapidly with such a growth. If the potatoes freeze, they may be thawed by putting them in cold water. Such potatoes, which are characterized by a peculiar sweetish taste, should be used as soon as possible after being thawed.

74. PREPARATION OF POTATOES.—As has already been explained, the most economical way in which to cook potatoes is with the skins on. However, when it is desired to remove the skins, they should be taken off as thinly as possible. New potatoes may be scraped, but completely matured potatoes that have been out of the ground for some time do not scrape easily and so should be pared thinly.

Potatoes lend themselves to various methods of cookery, and this is well, for although this is a food of which most persons do not tire easily, variety in the preparation of a vegetable so commonly used as the Irish potato is very much to be desired. When cooked in the skins, potatoes may be boiled, baked, or steamed. When the skins are removed, potatoes may be cooked in these ways, as well as fried, sauted, scalloped, creamed, etc.

75. BOILED POTATOES.—Without doubt, potatoes are cooked more often by boiling than by any other method, for besides being eaten in this way a great deal, they must first be boiled for many of the more elaborate methods of preparation. If the skins are removed before boiling, the water in which the potatoes are cooked contains a quantity of starch and a great deal of soluble mineral matter that are lost from the potatoes. Use should therefore be made of this liquid, it being very satisfactory for soups, sauces, and the liquid required in bread making.

When potatoes are to be boiled, select the desired number of medium-sized potatoes, and wash them in cold water. If desired, remove the peelings with a sharp paring knife, but if the potatoes are to be cooked with the skins on, scrub them thoroughly with a vegetable brush in order to remove all dirt. Put to cook in a sufficient amount of boiling salted water to cover well, and cook until the potatoes are tender enough to be easily pierced with a fork. Usually the kettle in which potatoes are cooked is covered, but if desired they may be cooked in an uncovered vessel. When done, drain the water from the potatoes and serve at once or use for some of the other methods of preparation.



76. MASHED POTATOES.—If mashed potatoes are prepared properly, they are much relished by the majority of persons. However, to be most satisfactory, they should be cooked long enough not to be lumpy and then, after being mashed and softened with milk, they should be beaten until they are light and creamy.

Peel the desired number of potatoes and boil them according to the directions given in Art. 75. When they are tender, remove them from the fire and drain off the water. Mash the potatoes with a wooden or a wire potato masher, being careful to reduce all the particles to a pulpy mass in order to prevent lumps. However, the preferable way to mash them is to force them through a ricer, when they will appear as shown in Fig. 15, for then, if they are thoroughly cooked, there will be no danger of lumps. When they are sufficiently mashed, season with additional salt, a dash of pepper, and a small piece of butter, and add hot milk until they are thinned to a mushy consistency, but not too soft to stand up well when dropped from a spoon. Then beat the potatoes vigorously with a large spoon until they become light and fluffy. Serve at once.

77. BAKED POTATOES.—A very nutritious vegetable dish results when potatoes are baked. For this method of cooking potatoes, those of medium size are better than large ones; also, if the potatoes are uniform in size, all of them will bake in the same length of time. It is well to choose for baking, potatoes that are smooth and unblemished, in order that they may be prepared without cutting the skins. As the starchy particles of the potato are cooked by the heated water inside the potato, the cooking cannot be done so successfully when the skin is cut or marred, for then the water will evaporate.

Prepare the potatoes by scrubbing them thoroughly; then place them on a shallow pan and set them in the oven or place them directly on the oven grate. The temperature of the oven is important in baking potatoes. If it is too hot, the skins of the potatoes will become charred, and if it is not hot enough, too long a time will be required for the baking. The temperature found to produce the best results is about 400 degrees Fahrenheit, or the same as that for the baking of bread. Turn the potatoes once or twice during the baking, so that they will bake evenly. Allow them to bake until it is possible to pierce them to the center with a fork or they are soft enough to dent easily when pinched with the tips of the fingers. The latter is the preferable test, for when the potato is pierced, so much of the moisture is lost that it is not likely to be of the best quality when served. Upon removing from the oven, serve at once. Baked potatoes become soggy upon standing. If desired, they may be rolled to soften the contents of the shell and then cut open on one side, and pepper, salt, and paprika put into the potato.

The length of time required for baking potatoes is usually 10 to 15 minutes longer than is necessary to cook potatoes of the same size in water. However, the time for baking may be decreased by boiling the potatoes for about 5 minutes before they are put in the oven. In such an event, the boiling and the baking should be accomplished in about 35 minutes.

78. STUFFED POTATOES.—An attractive way in which to serve baked potatoes is shown in Fig. 16. After the potatoes are thoroughly baked, the contents are removed, treated as mashed potatoes, and then stuffed into the shells and set in the oven to brown for a few minutes. When something different in the way of potatoes is desired, stuffed potatoes should be tried.

Bake the desired number of potatoes until tender. Remove from the oven, cut through the skin of each from end to end with a sharp knife, and scrape out the contents of the shell. Mash the pulp according to the directions given in Art. 76. Then fill the shells with the mashed potatoes, allowing the surface to stand up roughly, as shown, instead of smoothing it down. Dot each with butter, sprinkle a little paprika over the tops, and replace in the oven. Bake until the surface is nicely browned and then serve at once.



79. BROWNED POTATOES.—While not so easy to digest as boiled or baked potatoes, browned potatoes offer an opportunity for a change from the usual ways of preparing this vegetable. They may be prepared on the stove or in the oven, but when browned in the oven the surface is more likely to be tough.

Boil the desired number of potatoes, and when they are sufficiently tender, drain off the water. If they are to be sauted on the stove, melt a small amount of fat in a frying pan, and place the cooked potatoes in it. Saute until brown on one side, then turn and brown on the other. Season with additional salt, if necessary, and serve.

In case it is desired to brown them in the oven, put the boiled potatoes in a shallow pan and brush them over with butter. Set them in a hot oven, allow them to brown on one side, then turn and brown them on the other. Season with salt, if necessary, and serve at once upon removing from the oven. 80. RAW SAUTED POTATOES.—If a potato dish suitable for supper or luncheon is desired, raw potatoes may be sliced thin, as at a, Fig. 17, and then sauted. For this purpose, small potatoes that are not suitable for other methods of preparation may be used.

Peel the potatoes and slice them into thin slices. Melt a small amount of fat in a frying pan, place the potatoes in the hot fat, and cover the pan. Allow them to steam in this way for 10 to 15 minutes and then remove the cover. Brown on one side; then turn and brown on the other. Season with salt and pepper.



81. HASH-BROWNED POTATOES.—A very good way in which to use up boiled potatoes is to hash-brown them in the oven.

HASH-BROWNED POTATOES (Sufficient to Serve Six)

6 medium-sized cooked potatoes 1-1/2 tsp. salt 2 Tb. butter 3 Tb. milk 1/4 tsp. pepper

Slice or chop the cold potatoes, place in a buttered pan, add the salt and pepper, melt the butter, and pour it over them. Place in a hot oven until nicely browned. Stir, add the milk, and brown again. Stir again, brown the third time, and serve.

82. POTATO PATTIES.—Mashed potatoes, whether left over or boiled and mashed especially for the purpose, may be made up into patties and then sauted until brown on both sides.

POTATO PATTIES (Sufficient to Serve Six)

2 c. mashed potato 1 egg Fine bread crumbs

To the mashed potatoes that have been well seasoned, add the egg and mix thoroughly. Shape into flat, round patties and roll in the bread crumbs. Melt fat in a frying pan, place the patties in it, saute on one side until brown, and then turn and brown on the other side. Serve hot.

83. FRENCH FRIED POTATOES.—Many families are deprived of French fried potatoes because the majority of housewives think they are difficult to prepare. This, however, is not the case, for when the procedure is understood nothing is easier.

Peel the required number of potatoes and cut them into the desired shape. Great variety exists in the method of cutting potatoes for this purpose. However, the form that is usually thought of when French fried potatoes are mentioned is the one obtained by cutting the potatoes into pieces like the sections of an orange and then cutting these sections lengthwise into smaller pieces, like those shown at b, Fig. 17. Pieces like those shown at c, called shoestring potatoes, are also popular. As soon as cut, in no matter what shape, drop the pieces into cold water, but when ready to fry, remove them from the water and dry on a clean dry towel. Place in a wire basket and lower the basket into a pan of hot fat. Fry until the potatoes are nicely browned, remove from the fat, drain, and sprinkle with salt and pepper. Serve at once.

84. POTATOES AU GRATIN.—Something a little unusual in the way of a potato dish is produced when potatoes are combined with cheese, bread crumbs, and a cream sauce to make potatoes au gratin. In addition to supplying flavor, these ingredients increase the food value of the potatoes so that a highly nutritious dish is the result.

POTATOES AU GRATIN (Sufficient to Serve Six)

3 c. diced cooked potatoes 1/2 c. grated cheese 1/2 c. bread crumbs 1-1/2 c. thin white sauce

Grease a baking dish, place 1/2 of the potatoes in the bottom of the dish, and sprinkle over them 1/2 of the crumbs and then 1/2 of the cheese. Put the remainder of the potatoes in the dish, sprinkle with the rest of the cheese, pour the hot white sauce over all, and place the remaining crumbs on top. Set the dish in a hot oven and bake until well heated through and brown on top.

85. LYONNAISE POTATOES.—When sauted potatoes are flavored with onion and parsley, they are known as Lyonnaise potatoes. As they are very appetizing, potatoes prepared in this way are relished by most persons.

LYONNAISE POTATOES (Sufficient to Serve Six)

2 Tb. butter or ham or bacon fat 1/2 tsp. salt 1 medium-sized onion, chopped Dash of pepper 2 Tb. parsley 3 c. diced cooked potatoes

Melt the fat in a frying pan, and add the onion, parsley, salt, and pepper. When the fat is hot, add the potatoes, which should be diced, like those shown at d, Fig. 17, and allow them to saute until slightly brown. Stir frequently to avoid burning. Serve hot.

86. SCALLOPED POTATOES.—Many vegetables may be scalloped, but potatoes seem to lend themselves to this form of preparation to good advantage. Potatoes prepared in this way are suitable for luncheon, supper, or a home dinner.

Wash and peel the desired number of potatoes and slice them thin. Place a layer in the bottom of a well-greased baking dish, sprinkle lightly with flour, salt, and pepper, and dot with butter. Add another layer of potatoes, sprinkle again with flour, salt, and pepper, and dot with butter. Continue in this way until the dish is filled. Pour a sufficient quantity of milk over the whole to cover well. Place a cover over the dish, set in a hot oven, and bake for about 1/2 hour. Then remove the cover and allow the potatoes to continue baking until they can be easily pierced with a fork and the surface is slightly brown. Serve hot from the baking dish.

87. CREAMED POTATOES.—A very good way in which to utilize left-over boiled potatoes is to dice them and then serve them with a cream sauce. If no cooked potatoes are on hand and creamed potatoes are desired, potatoes may, of course, be boiled especially for this purpose. When this is done, it is well to cook the potatoes in the skins, for they remain intact better and have a better flavor.

Cut up potatoes that are to be creamed into half-inch dice, like those shown at d, Fig. 17. Make a thin white sauce, pour it over the potatoes until they are well moistened, and allow the potatoes to simmer in this sauce for a few minutes. If desired, chopped parsley may be added to the sauce to improve the flavor. Serve hot.

88. POTATO BALLS.—If a potato dish is desired for a meal that is to be dainty in every respect, potato balls should be tried. These are small balls of uniform size, like those shown at e, Fig. 17, cut from raw potatoes by means of a French cutter, as shown in Fig. 18, cooked until tender, and then dressed with a cream sauce or in any other way. As will be observed, much of the potato remains after all the balls that can be cut from it are obtained. This should not be wasted, but should be boiled and then mashed or prepared in any other desirable way.



Wash and peel the potatoes that are to be used, and then from each potato cut with a French cutter all the balls possible. When a sufficient number have been obtained, boil them until tender in boiling salted water and then drain. Make a thin cream sauce, add the potatoes to this, and heat together thoroughly. Serve hot.

89. POTATO CROQUETTES.—Left-over mashed potatoes can be utilized in no better way than to make croquettes. Of course, if potato croquettes are desired and no potatoes are on hand, it will be necessary to cook potatoes and mash them especially for this purpose. Croquettes made according to the accompanying recipe will be found a delightful addition to the menu. They are often served plain, but are much improved by a medium white sauce or a gravy.

POTATO CROQUETTES (Sufficient to Serve Six)

2 c. mashed potatoes 2 Tb. chopped parsley 1 Tb. onion juice 1 tsp. celery salt 2 eggs Dry bread crumbs

To the mashed potatoes, add the parsley, onion juice, and celery salt and mix thoroughly. Beat the eggs slightly, reserve a small amount to be diluted with water or milk for dipping the croquettes, and add the rest to the potatoes. Shape the mixture into oblong croquettes of uniform size and shape. Roll each in the crumbs, then in the diluted egg, and again in the crumbs. Fry in deep hot fat until an even brown in color. Remove from the fat, drain, and serve. 90. POTATO PUFF.—Mashed potato combined with egg, seasoned well, and baked in the oven makes a very appetizing dish known as potato puff. This is suitable for any meal at which potatoes would be served.

POTATO PUFF (Sufficient to Serve Six)

2 c. mashed potato 1/2 tsp. celery salt 1 egg

To the mashed potato, add the celery salt. Separate the egg, beat the yolk, and mix it with the potato. Beat the white stiff and fold it into the potato last. Pile into a buttered baking dish, set in a hot oven, and bake until the potato is thoroughly heated through and the surface is brown. Serve at once.

SWEET POTATOES

91. SWEET POTATOES are used for practically the same purposes as white potatoes, and while these vegetables resemble each other in many respects they are not related botanically, sweet potatoes being root rather than tuber vegetables. Sweet potatoes are of a tropical nature and have been cultivated for hundreds of years in the West Indies and Central America. They form a staple article of diet in the southern part of the United States, where, on account of the warm climate, they are raised abundantly. They are not raised in the North; still they are consumed there in large quantities. After maturing, sweet potatoes are collected and dried in kilns before shipping. While this makes it possible for them to keep longer than if they were not dried, they do not keep so well as white potatoes and therefore cannot be stored in such large numbers. If they are to be kept for a considerable period of time, they should be wrapped separately in paper and stored in a cool, dry place.

92. Sweet potatoes vary considerably in size, shape, and quality. Some are short and blunt at the tips, others are long and cylindrical, either crooked or straight, while others are medium in size and spindle-shaped. Some varieties, which are known as yams, cook moist and sugary, while others, which are simply called sweet potatoes, cook dry and mealy. The kind to select depends entirely on the individual taste, for in composition and food value all the varieties are similar. In composition, sweet potatoes resemble white ones, except that a part of their carbohydrate is in the form of sugar, which gives them their characteristic sweet taste, but in food value they are almost twice as great as white potatoes.

93. The preparation of sweet potatoes is similar to that of white potatoes, for they may be boiled, steamed, baked, mashed, creamed, fried, etc. In fact, they may be used at any time to take the place of white potatoes in the diet. A few recipes are here given for this vegetable, but any of those given under White Potatoes may also be used by merely substituting sweet potatoes for the white potatoes specified.

94. BOILED SWEET POTATOES.—It is a very simple procedure to boil sweet potatoes. When they are to be prepared in this way, select potatoes of uniform size and either remove their skins or cook them with the skins on. If they are not peeled, scrub them perfectly clean. Put them to cook in boiling salted water and allow them to boil until they may be easily pierced with a fork. Drain the water from them, peel if cooked with their skins on, and serve hot with butter or gravy.

95. BAKED SWEET POTATOES.—Persons who are fond of sweet potatoes prefer them baked to any other method of preparation. Select medium-sized potatoes for this purpose, scrub thoroughly, and put in a hot oven to bake. Bake until they are soft enough to dent when pinched between the fingers. Remove from the oven and serve at once.

96. GLAZED SWEET POTATOES.—To increase the sweet taste characteristic of sweet potatoes and favored by many persons, a sweet sirup is sometimes added. When this is done, the potatoes are first boiled and then cut in half lengthwise and sauted. Sweet potatoes so prepared afford a pleasing variety in the diet.

Clean and peel the desired number of potatoes and boil them as already explained. Cut them in half lengthwise, so that each piece has a flat side. Melt fat in a frying pan, add the halves of sweet potato, and fry until slightly brown. Then turn and fry on the reverse side. About 10 or 15 minutes before removing from the pan, pour a small quantity of molasses or a mixture of sugar and water over the potatoes, and allow them to cook in this sirup until they are well covered with the sweet substance. Remove from the pan and serve at once. 97. MASHED SWEET POTATOES.—Used alone without further preparation, mashed sweet potatoes make a very palatable dish. However, as in the case of mashed white potatoes, numerous appetizing dishes, such as croquettes, patties, etc., can be made of mashed sweet potatoes, whether left from a previous meal or cooked for this purpose. In the preparation of all such dishes, the recipes given under White Potatoes may be followed.

Peel the desired number of potatoes and cook them in boiling salted water until they may be readily pierced with a fork. Drain, force through a sieve or a ricer, and season with salt, pepper, and a small amount of butter. Thin the mixture with sufficient hot milk to make it of a stiff, mush-like consistency. Then beat vigorously until the potato is light and creamy. Serve hot.

RADISHES AND THEIR PREPARATION

98. RADISHES are a root vegetable used almost exclusively as a relish or to lend flavor to a vegetable-salad mixture. They are easily and successfully grown and are plentiful and cheap, except when they are out of season and must be raised in hothouses. Numerous varieties of radishes differing from one another in size, shape, and color are raised. The red ones are generally preferred, because they lend color to a dish or a meal, but the white and brown varieties are just as desirable so far as flavor is concerned.

99. Radishes contain very little food value, being about equal to celery and cucumbers in this respect. They do not supply anything valuable to a meal except mineral salts. Although some persons consider radishes difficult to digest, they contain almost nothing that has to be digested, for they are composed largely of cellulose, which does not digest, and water. Radishes disagree with some persons because, like onions and cabbage, they contain a strong volatile oil that gives them their flavor.

100. Since radishes are always eaten raw, they require very little in the way of preparation. The principal thing is to see that they are perfectly clean and as crisp as possible. To make them crisp, allow them to stand in cold water for some time before using them. Then remove the tops and the roots and scrub thoroughly with a vegetable brush. The small red radishes can be made very attractive by cutting the skin in sections to resemble the petals of a rose. When prepared in this way, a small portion of the green top is allowed to remain.

SALSIFY AND ITS PREPARATION

101. SALSIFY is a root vegetable resembling in food value such other root vegetables as carrots and parsnips. Because it has a flavor similar to that of oysters, especially when it is used for soup, it has received the name of vegetable oyster. It consists of long slender roots that are covered with tiny roots. It is somewhat difficult to clean and prepare, but as it may be stored through the entire winter and is particularly desirable for the making of soup, it is a valuable vegetable.

102. In preparing salsify for cooking, scrape the roots rather than peel them. Then put them in a solution of cold salt water made by using 1 teaspoonful of salt to each quart of water and keep them there until ready to cook them. This precaution will, to a certain extent, prevent the discoloration that always takes place in salsify as soon as the skin is removed. When thus prepared, salsify lends itself to the same forms of preparation as do the other root vegetables.

103. BUTTERED SALSIFY.—The simplest way in which to cook salsify is to cut it in thin slices, boil it until tender, and then serve it with butter.

Wash and scrape the desired quantity of salsify and slice in thin slices. Put to cook in boiling salted water, and cook until it can be easily pierced with a fork. Drain off the water, season with pepper and, if necessary, additional salt, and add 1 tablespoonful of butter for each four persons to be served. Allow the butter to melt and serve the salsify hot.

104. CREAMED VEGETABLE OYSTERS.—If creamed vegetables are favored, vegetable oysters served with a cream sauce will be very much relished. Clean and scrape the salsify and cut it into 1/4-inch slices. Put to cook in boiling salted water, cook until tender, and then drain. Make a medium white sauce and pour this over the cooked vegetable. Heat together and serve. 105. SCALLOPED VEGETABLE OYSTERS.—A very appetizing scalloped dish can be made of salsify by following the directions given in the accompanying recipe.

SCALLOPED VEGETABLE OYSTERS (Sufficient to Serve Six)

2 c. cooked vegetable oysters 1 c. bread crumbs Salt and pepper 1-1/2 c. thin white sauce

Cook the vegetable oysters as explained in Art. 103. Sprinkle a layer of crumbs in the bottom of a well-greased baking dish, place a layer of the cooked vegetable oysters on top of this, and season with salt and pepper. Place a second layer of crumbs and the remainder of the vegetable oysters in the dish, and sprinkle again with salt and pepper. Pour the white sauce over this, and put the remainder of the crumbs on top. Place in a hot oven and bake until well heated through and the top is brown. Serve from the baking dish.

SQUASH AND ITS PREPARATION

SUMMER SQUASH

106. SUMMER SQUASH is a fruit vegetable belonging to the same class as eggplant, peppers, etc. and occurring in many varieties. The different kinds of this vegetable vary greatly in size, shape, and color, but all of them may be prepared in practically the same way and used for the same purposes. They get their name from the fact that they are grown and used during the summer season; in fact, they must be used at this time, for they do not permit of storage.

Summer squash contains a great deal of water, and for this reason its food value is very low, being about equal to that of lettuce, celery, etc. Because of the large percentage of water in its composition, as little water as possible should be added in its cooking, or the result will be a vegetable so watery as to be unattractive and unpalatable. Another precaution that should be taken in its preparation is to remove the seeds and the skins. Many housewives think it unnecessary to do this, for both the skins and the seeds can be eaten after cooking; but most persons prefer to have them removed, as the dish appears more appetizing. Vegetable marrow is a type of summer squash and may be prepared for the table by any of the recipes for summer squash.

107. STEWED SUMMER SQUASH.—The usual way in which to cook summer squash is to stew it. If properly cooked and well seasoned, stewed squash makes a very tasty dish.

Wash and peel the desired number of summer squashes, remove the seeds, and cut into small pieces. Put over the flame in just enough water to start the cooking and add sufficient salt to season well. Cook until tender enough to be pierced with a fork and most of the water is boiled away, being careful not to scorch. Remove from the fire, season with pepper, and add 1 tablespoonful of butter for each four persons to be served. Mash until the squash is as fine as desired and serve at once.

108. SAUTED SUMMER SQUASH.—For variety, summer squash is sometimes sliced, coated with egg and crumbs, and then sauted until well browned.

To prepare it in this way, wash and peel the squash and cut it into slices about 1/4 inch thick. Roll first in beaten egg diluted with milk or water and then in fine crumbs. Saute in a small amount of fat in a frying pan until well browned, and then turn and brown on the other side. Serve hot.

WINTER SQUASH

109. WINTER SQUASH is the kind of squash that may be removed from the vine in the fall and stored for winter use. Although both summer and winter squashes are closely related, they differ considerably in appearance, flavor, texture, and composition. The different varieties of winter squash are usually larger than summer squashes and have a very hard outside covering; also, they contain less water and more carbohydrate and, consequently, have a higher food value. Winter squashes are usually taken from the vines in the fall before the frost sets in, and before they are placed in storage they are allowed to lie in the sunshine for a few days until the skin hardens and becomes flinty. If the outside covering is unmarred when the squashes are stored, they will remain in good condition almost the entire winter season, provided the storage place is cool and dry.

110. To prepare winter squash for cooking, cut it open, remove the seeds, and peel off the outside skin. Because of the hardness of the covering, a cleaver or a hatchet is generally required to open the squash and cut it into pieces. With this done, scrape out the seeds and, with a very sharp large knife, peel off the skin. The squash may then be cooked in any suitable manner.

111. MASHED SQUASH.—If winter squash is desired as a vegetable, it is very often boiled and then mashed. Squash prepared in this way, with the exception of the seasoning, is also used for pie that is similar to pumpkin; in fact, many persons prefer the flavor of squash pie to that of pumpkin pie.

Cut pieces of peeled winter squash into cubes about 1 inch in size. Put these to cook in a small amount of boiling water, add enough salt to season, and cook until tender and quite dry. Season the cooked squash with pepper, add 1 tablespoonful of butter for each four persons to be served, and, if desired to increase the sweet taste, add a small amount of sugar. Mash until smooth and serve hot.

112. BAKED SQUASH.—Winter squash, because of its hard covering, is very satisfactory when baked in the shell, as shown in Fig. 19. If it is not desired to cook it in a whole piece, the squash may be cut into pieces about 3 inches square or into triangular pieces.



Remove the seeds from the squash, sprinkle each with salt and pepper, and dot with butter, as shown. Place in a hot oven directly on the grate or in a shallow pan, and bake until the contents of the shells are tender. Remove from the oven, and serve from the shells. If desired, the squash may be scooped from the shells after baking, seasoned at that time instead of when put in the oven, and then served in a vegetable dish.

TOMATOES AND THEIR PREPARATION

113. TOMATOES are a fruit vegetable that may be either cooked or prepared raw in many different ways. They are usually red when ripe, and because of this color they are particularly attractive on the table. Green or partly ripe tomatoes are also used in the preparation of many dishes. Tomatoes are composed largely of water, and for this reason their food value is low, being about the same as that of greens. This large proportion of water is also responsible for the fact that they do not keep for a great length of time. Tomatoes, however, have a long season. They begin to appear in the market early in the spring and they may be obtained from this time until the frost kills the vines in the fall.

114. While tomatoes appeal to the majority of persons, they disagree with some on account of the acid they contain. This acid is similar to that found in some fruits, and it is present in greater quantity in cooked tomatoes than in raw ones, the heating of the vegetable apparently increasing the acidity. This acidity of tomatoes may be reduced by the addition of soda, and while soda produces a marked change in the flavor, it is necessary in the preparation of some dishes. For instance, in the case of cream-of-tomato soup, soda must be added to reduce the acidity and thus keep the milk or cream used in preparing this dish from curdling.

115. The skin of tomatoes, whether they are to be eaten raw or cooked, is usually undesirable. Therefore, in preparing tomatoes for the table, the skins are generally removed. In order to do this, first dip the tomatoes into boiling water for several seconds and then immediately into cold water. This will loosen the skins, which may then be peeled off very thinly, and very little of the tomato will be wasted.

116. STEWED TOMATOES.—The usual way of preparing tomatoes is to stew them. Stewed tomatoes may be served plain, but they can be improved very decidedly by toasting cubes of bread and adding these to the tomatoes just before serving.

Remove the skins and stem ends from the desired number of tomatoes, and either cut the tomatoes into pieces or allow them to remain whole. Put to cook with little or no water, as the tomatoes themselves usually provide sufficient water. Season with salt, and cook until the tomatoes are reduced to a mushy consistency. Just before removing from the stove, add a dash of pepper and a small amount of butter.

117. SCALLOPED TOMATOES.—A very appetizing way in which to cook tomatoes is to scallop them according to the accompanying recipe.

SCALLOPED TOMATOES (Sufficient to Serve Six)

1 c. crumbs, buttered 2 c. stewed tomatoes 1 tsp. salt Dash of pepper 1 Tb. butter

Grease a baking dish and place a layer of the crumbs in the bottom. Place a layer of tomatoes over them, sprinkle with salt and pepper, and dot with the butter. Add another layer of crumbs and the remainder of the tomatoes, sprinkle with salt and pepper, and again dot with butter. Place the remainder of the crumbs on top. Bake in a hot oven until well heated through and the crumbs on top are brown. Serve hot from the baking dish.

118. STUFFED TOMATOES.—Tomatoes prove to be very satisfactory when stuffed with a well-seasoned stuffing and then baked. Medium-sized tomatoes that are firm and unblemished should be selected for stuffing.

STUFFED TOMATOES (Sufficient to Serve Six)

6 tomatoes 1-1/2 c. crumbs 2 Tb. butter 1 small onion, chopped 1 tsp. celery salt 1/2 tsp. salt Dash of pepper

Remove the stem end from each tomato and scoop out the inside so that a hollow shell remains. Chop the pulp of the tomatoes into small pieces and add the crumbs, melted butter, onion, celery salt, salt, and pepper. Mix together thoroughly. If the tomatoes do not furnish enough liquid to moisten the crumbs, add a little water. Pack the stuffing into the tomatoes, allowing it to heap up on top, and place the tomatoes side by side in a shallow pan. Set in a hot oven and bake until the tomato shells are tender enough to be pierced with a fork and the stuffing is well heated through. Serve at once.



119. STUFFED TOMATOES WITH CHEESE CARROTS.—An attractive way in which to serve stuffed tomatoes is shown in Fig. 20. The tomatoes are filled with a tasty stuffing and then baked. Yellow cream cheese is made to resemble tiny carrots, and these, together with parsley, are used to garnish the platter in which the tomatoes are placed.

STUFFED TOMATOES WITH CHEESE CARROTS (Sufficient to Serve Six)

6 medium-sized tomatoes 4 Tb. bacon or ham fat 2 Tb. chopped onion 1/2 c. chopped ham 1-1/2 c. stale bread crumbs 1/2 tsp. salt 1/8 tsp. pepper 2 Tb. chopped parsley Yellow cream cheese Parsley

Cut the tops from the tomatoes and remove the pulp. Melt the fat in a frying pan, add the chopped onion, ham, tomato pulp, bread crumbs, salt, pepper, and parsley. Heat thoroughly and mix well. Fill the tomatoes with the stuffing, which should be quite moist, put them in a shallow pan, and bake them until the tomato shell may be easily pierced with a fork. Mash yellow cream cheese and, if necessary, moisten it slightly with cream. Shape it into tiny carrots with the fingers, and put a piece of parsley in one end for leaves. Place the baked tomatoes on a platter and garnish with the carrots and sprigs of parsley. Serve.

120. SAUTED TOMATOES.—Half ripened tomatoes are delicious when sauted. Cut the desired number of such tomatoes into slices about 1/4 inch thick, and roll first in beaten egg and then in stale bread crumbs or cracker crumbs. Saute in a small amount of fat until they are brown on one side; then turn and brown on the other side. Remove from the pan and serve at once.

121. CREAMED TOMATOES.—A rather unusual, but nevertheless very appetizing, way of preparing tomatoes consists in sauteing them in fat and then serving them with a cream sauce on freshly toasted bread.

When it is desired to prepare tomatoes in this manner, select medium-sized ones and cut them into slices 1/2 inch thick. Roll the slices first in egg and then in stale bread crumbs or cracker crumbs. Saute in a generous amount of fat until brown, drain carefully, and brown on the other side. When done, remove from the pan. Add 2 tablespoonfuls of flour to the fat that remains in the pan, and stir until the flour becomes light brown. Add 1-1/2 cupfuls of milk and stir until thick. Place the slices of tomato on freshly toasted bread and pour the sauce over them.

TURNIPS AND THEIR PREPARATION

122. TURNIPS, which are a root vegetable, occur in two varieties, white and yellow. The white ones are commonly known as turnips and the yellow ones are called rutabagas. Although differing in color, both varieties have much the same flavor and may be prepared in the same ways. Therefore, whenever a recipe calls for turnips, rutabagas may be used as well.

123. In food value, turnips are similar to beets, carrots, and parsnips. They have a strong flavor, which is disliked by many persons and disagrees with some. However, much of this can be dissipated by cooking them with the cover of the kettle removed, so that when properly prepared they furnish a pleasant variety to the winter menu. They have good storing qualities and can be kept very easily through the winter. Toward spring it is more difficult to cook them soft, as the cellulose in them becomes harder and they are likely to develop woody fiber.

124. In preparing turnips for cooking, scrub them until thoroughly clean and then peel, wasting no more of the vegetable than is necessary. They may then be cut up as desired for the recipe to be prepared.

125. STEWED TURNIPS.—When turnips are stewed until tender and then seasoned with salt and pepper and flavored with butter they form a very palatable dish.

To prepare them in this way, select the desired number, scrub them until clean, and then peel them. Cut them into dice about 1/2 inch in size, and put these to cook in boiling salted water, allowing the cover to remain off the kettle during the cooking. Cook until they may be easily pierced with a fork and drain the water from them. Season with additional salt, if necessary, and with pepper, and add 1 tablespoonful of butter for each four persons to be served. Allow the butter to melt and serve hot.

126. MASHED TURNIPS.—Turnips, like potatoes, are a very good vegetable to mash. Prepare the desired number in the manner explained in Art. 125. Cook in boiling salted water with the kettle cover removed. When tender enough to be mashed easily, drain the water from them, mash with a potato masher, and season with additional salt if necessary and with pepper and butter. Allow the butter to melt and serve hot.

127. CREAMED TURNIPS.—Turnips, both yellow and white, make an excellent dish when dressed with a cream sauce. Prepare the desired number of turnips by cleaning and peeling them and cutting them into dice about 1/2 inch in size. Cook until tender in boiling salted water and drain. Prepare a medium white sauce and pour over the turnips. Serve hot.

VEGETABLE COMBINATIONS

128. The recipes given for the various kinds of vegetables pertain in most cases to merely one vegetable, and this is the way in which this food is usually prepared. However, there are times when it is an advantage to combine two or more vegetables. For instance, it is sometimes desired to give additional variety to the menu or to utilize small quantities of vegetable that alone would not be sufficient to serve the family. Then, again, two vegetables are often prepared together in order to obtain an attractive color combination. In view of these facts, several recipes for the most usual combinations of vegetables are here given, so that the housewife may not be at a loss when she wishes to combine two or more vegetables. It must not be thought that these are the only combinations that can be prepared, for often vegetables can be combined to suit the housewife's taste and needs.

129. CARROTS AND PEAS.—If an attractive combination, as well as an appetizing dish, is desired, carrots and peas should be prepared together and served with butter or a vegetable or a cream sauce. This combination may be served plain, but if there are any mashed potatoes on hand and an attractive dish is desired, it may be served in potato rosettes, as shown in Fig. 21.

Clean and scrape the desired number of young, tender carrots, and cut them into dice about the size of the peas that are to be used. Shell an equal quantity of green peas. Put the two vegetables together in boiling salted water and cook until tender. If there is any possibility that the carrots will not cook in as short a period of time as the peas, cook them for some time before adding the peas. When tender, pour off the water, add additional salt, if necessary, and pepper, and dress with butter or, if preferred, with a vegetable or a white sauce. Heat through thoroughly and serve.



If it is desired to serve the carrots and peas in the rosettes mentioned, force hot mashed potato through a pastry tube and form the required number of rosettes on a platter, as shown. In the center of each rosette put a spoonful or two of the carrots and peas.

In case fresh peas cannot be secured, canned peas may be substituted. When this is done, the carrots should be cooked until tender and the peas added just before the sauce is poured over the vegetables.

130. SUCCOTASH.—A combination of fresh shelled beans and sweet corn is known as succotash. To prepare this dish, shell the beans and put them to cook in boiling salted water. Cook until they are tender and the water has boiled down until it is greatly reduced in quantity. Then cut an equal amount of corn from the cob and add to the beans. Cook for a few minutes longer or until the water is sufficiently reduced, so that the combination may be served without pouring any water off. Dress with butter and season with pepper and, if necessary, additional salt.

During the winter, when green corn and fresh beans cannot be secured, succotash can be made by using dried or canned corn and dried beans.

131. CORN AND TOMATOES.—A somewhat unusual vegetable combination is made by cooking tomatoes and green corn together.

Prepare the desired number of tomatoes in the usual way for stewing and cut an equal amount of sweet corn from the cob. Put the two vegetables together in a saucepan and cook until the tomatoes are well stewed. Season with salt, pepper, and sugar, if desired, and add a small piece of butter. Serve hot.

132. CORN, STRING BEANS, AND TOMATOES.—Those who care for the combination of corn and tomatoes will find beans a very agreeable addition to this dish.

Prepare the corn and tomatoes as explained in Art. 131, and to them add young, tender string beans that have been previously cooked in boiling salted water. Add the desired seasoning and a small amount of butter. When thoroughly heated, serve.

133. PEAS AND POTATOES.—As a rule, the first green peas and the first new potatoes come into the market at about the same time. If a delicious combination is desired, these two vegetables should be cooked together and then dressed in any desirable way.

Select small potatoes, scrape them, and put them to cook in boiling salted water. Shell an equal amount of green peas, and add them to the potatoes about 20 minutes before the potatoes become tender. Cook until both vegetables are tender, and then drain the water from them. Dress with butter, vegetable sauce, cream sauce, or thin cream and serve.

134. TURNIPS AND POTATOES.—Persons who are likely to find the flavor of turnips disagreeable can usually eat them when they are combined with potatoes.

Pare an equal number of Irish potatoes and turnips and cut them into thick slices. Put them to cook in boiling salted water and cook with the cover off the kettle until both are tender. Drain and dress with butter or add butter and mash together. Serve hot.

135. NEW ENGLAND BOILED DINNER.—A combination of food that is much used by the people of the New England States and has become famous throughout the United States, consists of corned beef, potatoes, turnips, and cabbage. As may well be imagined, such a combination forms practically all that is necessary for a home dinner.

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,