School and Home Cooking Part 18

Clean the vegetables by scrubbing with a brush; cook them in _gently boiling_ water. Use the same quant.i.ty of water in each case (when cooked in water) and add one teaspoonful of salt to each quart of water.

When the vegetables are tender (test with a fork or knitting needle), drain each thoroughly, catching the water in a bowl. Dry each vegetable by shaking the saucepan containing it over a flame.

Pour into a test tube a little of the water from each water-cooked vegetable; cool, and then test with iodine for starch.

Also pour some of the water from each water-cooked vegetable in an evaporating dish. Boil the water until the moisture is entirely evaporated. Then continue to heat the contents of the dish until charred material appears and then disappears. Is any solid material left? If so, it is mineral matter.

Which vegetables,--those cooked (in water) with or without the skins,-- lose the more starch and ash?

Which vegetables without the skins,--those cooked in water or those cooked in steam,--lose the more starch and ash?

As far as saving nutriment is concerned, which method of preparation is better for vegetables cooked in water? Which method of cooking is better for vegetables without the skins?

Peel the vegetables that were cooked with the skins. Cut all into dice.

Prepare about half as much _White Sauce_ as you have of the vegetable, using the ingredients for the sauce in the following proportion:

1 1/2 tablespoonfuls flour 1/2 teaspoonful salt 1 tablespoonful b.u.t.ter or subst.i.tute 1 cupful liquid

For the _liquid_ of the sauce for those vegetables cooked in water without the skins, use half milk and half vegetable stock. Use only milk for the sauce for the vegetables cooked in water with the skins and for steamed vegetables. (For method of making White Sauce, see _Cream Toast_) Add the vegetables to the sauce, reheat, and serve. Divide the vegetables among the pupils of each group so that each tastes the six vegetables.

Which vegetables,--those cooked with or without the skins,--have the more pleasing color?

Which vegetables,--those cooked with or without the skins,--have the more pleasing flavor?

As far as appearance and flavor are concerned, which method of preparation is better for potatoes? Which method for carrots?

As far as both nutriment and flavor are concerned, which method of cooking is better for both vegetables?

Suggestions for Cooking Root Vegetables.--All vegetables growing beneath the ground should be cleaned by scrubbing with a small brush. Unless a vegetable is dried or wilted, it should not be soaked in water for any length of time before cooking.

The comparison just made shows that the outside skins of vegetables should not be removed before cooking in water if we wish to retain all the nutriment. There are some who contend, however, that a more delicate and pleasing flavor results when old and strong-flavored vegetables have their skins removed before cooking, and that the flavor is more to be desired than a saving of all nutrients. Often vegetables are more pleasing in color when cooked without their skins.

The nutrients lost by paring root vegetables and cooking them in water consist not only of carbohydrates, but of ash and other valuable materials. [Footnote 30: _Vitamines_, see Division Seven]

Satisfactory results may be obtained by _baking_ or _steaming_ vegetables. By using the latter method, vegetables can be pared and cut into pieces and then cooked with little loss of nutrients. It has been pointed out, [Footnote 31: See Journal of Home Economics, Vol. XI (May, 1919), "Changes in the Food Value of Vegetables," by Minna C. Denton.]

however, that there may be considerable loss of nutrients in steamed vegetables. The extent of the loss depends in part upon the type of steamer and the method of using it. If the bottom of the upper pan of a steamer is perforated and the vegetables are placed in contact with the perforated portion, the condensed steam "washes" the mineral matter from the vegetable. This "vegetable broth" then drops into the lower pan of the steamer.

An evidence of this can be secured by steaming spinach or squash in the manner described above and observing the coloring which appears in the water beneath the steaming vegetable. Loss of nutrients in such a steamer can be avoided by placing the vegetable in a pan or plate and inserting the latter in the upper portion of the steamer. The pan or plate should, of course, be of smaller diameter than the top of the steamer. By using the type of steamer which has perforations at the top of the upper pan (see Figure 31), no loss of nutrients occurs, provided the acc.u.mulated vegetable broth is used.

[Ill.u.s.tration: Courtesy of _Geo H Bowman Co_ FIGURE 31.--UTENSIL FOR STEAMING--A "STEAMER"]

Care should also be taken not to steam vegetables for long periods at a very high temperature as is sometimes done in using the pressure cooker.

This results in both loss of nutrients and flavor.

If starchy vegetables are cooked in water, when tender immediately drain away the water and dry them. Serve at once or let them remain uncovered in a warm place. The steam is thus allowed to escape. Condensed steam makes starchy vegetables soggy.

BOILED POTATOES

If potatoes are to be cooked without their skins, pare them as thin as possible, or in the case of new potatoes, sc.r.a.pe them. Cut away any green portion [Footnote 32: Green spots on potatoes are caused by the tubers growing too near the surface of the ground. This colored portion contains an injurious substance called solanin.] which appears on the potato. If the potatoes are sprouted, [Footnote 33: Sprouted potatoes also contain some solanin. Potatoes should not be allowed to sprout since nutritious material is used up by the growing sprouts and, as mentioned above, an injurious material is formed. Potatoes can be prevented from sprouting by storing them in a dry, dark, cool place.] also cut away the portion around the sprouts.

In cooking potatoes in water, follow the directions given on page 59, Cooking Vegetables in Water. When they are tender, drain off the water immediately; shake gently and dry on the back of the range with the saucepan uncovered or with a cloth folded over the top to absorb the moisture. Sprinkle generously with salt. Boiled potatoes may be put through a ricer before serving.

CREAMED AND SCALLOPED VEGETABLES.--Cooked vegetables may be creamed by cutting them into cubes, adding White Sauce, and then reheating. If the cut vegetables are cold, they can be heated by adding them to the sauce with the last portion of liquid. By the time the sauce reaches the boiling point, the vegetables will be heated. Care should be taken not to break the vegetables while heating them in the sauce. Care should also be taken to prevent the sauce from scorching. An asbestos mat over a gas burner is desirable for this purpose. Use one part of White Sauce with 2 or 3 parts of diced vegetables.

Vegetables may be scalloped by placing Creamed Vegetables in an oiled baking-dish, covering with b.u.t.tered crumbs, and browning in the oven.

WHITE SAUCE FOR VEGETABLES

1 1/2 tablespoonfuls flour 1 tablespoonful b.u.t.ter or subst.i.tute _or_ 2 tablespoonfuls flour 1 1/2 tablespoonfuls b.u.t.ter or subst.i.tute 1/2 teaspoonful salt White pepper 1/2 cupful milk 1/2 cupful vegetable stock

Cook as directed for Cream Sauce (see _Cream Toast_). The thickness of White Sauce for vegetables depends upon the kind of vegetable. The thinner sauce is generally more satisfactory with starchy vegetables.

CRUMBS FOR SCALLOPED DISHES

1 cupful soft bread crumbs 1/8 teaspoonful salt White pepper or cayenne 1 tablespoonful b.u.t.ter or subst.i.tute

Mix seasonings and crumbs together, then add to the melted fat, or place the fat in bits over the seasoned crumbs.

QUESTIONS

How should the water boil in cooking vegetables? Why?

Why should not potatoes be covered with a tin lid or plate after cooking?

Are potatoes sold by the pound or bushel? What is the price per pound or bushel?

Mention at least three ways of cooking root vegetables so as to retain their nutriment.

LESSON XXVII

ROOT VEGETABLES (B)

EXPERIMENT 30: THE EFFECT OF SOAKING STARCHY VEGETABLES IN WATER,--Over several pieces of potato pour enough water to cover. Allow the vegetable to stand at least 15 minutes. Pour the water from the vegetable into a test tube and heat it. Cool, then test the water with iodine. What does the water contain? What conclusion can you draw concerning the soaking of vegetables in water before cooking?

SWEET POTATOES

Cook sweet potatoes with or without the skins (see _Cooking Vegetables in Water_). Peel (if cooked with the skins), mash, add a little hot milk, salt, and b.u.t.ter, beat thoroughly and serve.

Cooked sweet potatoes may also be cut into halves lengthwise, spread with b.u.t.ter or subst.i.tute, sprinkled with a very little sugar, and browned in the oven.

SWEET POTATOES (Southern style)

3 tablespoonfuls b.u.t.ter or subst.i.tute 2 tablespoonfuls sugar 6 sweet potatoes Salt and pepper Boiling water

Scrub and pare the sweet potatoes, cut them into halves lengthwise. Put the b.u.t.ter and sugar in a frying pan and when hot, add the sweet potatoes.

Brown the potatoes, add the salt and pepper and enough boiling water to cover the bottom of the frying pan. Cover and cook slowly until the potatoes are tender. Nearly all the water should be evaporated when the potatoes are cooked. That which remains should be poured over the potatoes as a sauce for serving.