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Exercise I

VEGETABLES.

Classification.

L From the Standpoint of Nutrition.

Green vegetables-lettuce, spinach, cabbage, onions, etc.non-nutritive. Starchy vegetables-potatoes, beans, peas, lentils, etc.-- nutritive.

From the Standpoint of Cookery.

Strong juiced onions, cabbage, Brussels sprouts, turnips. Sweet juiced-peas, beans, carrots, spinach, squash, etc. Composition.

Vegetables are composed chiefly of cellulose or woody fiber, water, starch, mineral matter and small amounts of protein and sugar.

The green vegetables contain but little starch, sugar or protein, their chief value in the diet being their mineral salts, which tend to keep the blood in an alkaline condition.

The beans, peas, and lentils contain a large amount of protein as well as starch. General Rules for Cooking. 1. Wash thoroughly. Pare, peel or scrape according to the vegetable, e. g., potatoes are pared, tomatoes are peeled, and parsnips scraped. 2. Put on to cook in boiling water. Boil gently until tender. Salt when half done. 3. Sweet juiced vegetables should be cooked in just water enough to cover, with the exception of greens, which, being composed largely of water, require a much smaller amount. 4. Strong juiced vegetables should be cooked in a large amount of water and when half done should be put into fresh boiling water. By this method we lose some of the valuable mineral salts, but this loss is warranted by the improved flavor. 5. If strong juiced vegetables are cooked uncovered so that the steam will escape gradually, the odor will be less offensive. Points to Be Considered in Choosing the Method of Cooking Vegetables.

Amount of fiber Water 1. Composition Starch Protein } } determine method. determine temperature.