For novices, a time table may be helpful not only in determining when a food is sufficiently cooked but in deciding how long to allow for cooking a food before it is to be served. But do not depend entirely upon a time table. Judging by appearance and using the fork or knitting needle is the most reliable test.
TABLE
Asparagus 15-20 minutes Beets (young) 45-60 minutes Beets (old) 3-4 hours Cabbage 15-30 minutes Carrots 30-60 minutes Cauliflower 20-30 minutes Celery 20-45 minutes Green Corn 12-20 minutes Lima beans (fresh) 45-60 minutes Onions 30-45 minutes Parsnips 30-45 minutes Peas (fresh) 20-30 minutes Potatoes 25-30 minutes Spinach 15-30 minutes Squash (summer) 20-30 minutes String Beans 1-3 hours Sweet Potatoes 15-25 minutes Turnips 30-45 minutes
PARING VEGETABLES.--If the outside skin of a vegetable is removed, it should be pared as thin as possible. The covering of the carrot and new potato is so thin that it can be removed by scraping, thereby saving the valuable nutritive substances just beneath the skin.
Turnips are an exception to the rule, a thick layer of cellular material covers them. For this reason, a thick paring is cut from turnips. (Cut a turnip in two and note the thickness of its skin.)
MASHED TURNIPS
6 medium turnips Salt and pepper 2 tablespoonfuls butter or substitute
Scrub and pare the turnips. Cut each into cubes. Place in the top part of a steamer (see Figure 31) and cook until tender when tested with a fork or knitting needle.
Mash the turnips with a potato masher. Add butter or substitute and enough salt and pepper to season. Serve hot.
BUTTERED CARROTS
4 cupfuls carrots, cut into strips 2 tablespoonfuls butter or substitute 2 teaspoonfuls salt Dash pepper
Scrub and scrape carrots, cut them into strips. Put them in a saucepan and add water to a depth of 1 inch. When the carrots are tender and only a small amount of water remains, add the butter or substitute and seasonings. Continue to cook slowly until almost all of the remaining water has evaporated. Serve the vegetables and surrounding liquid hot.
Young string beans cut in halves lengthwise and parsnips cut in strips may be cooked in the same way.
(Adapted from a United States Department of Agriculture recipe.)
QUESTIONS
Why should the outside skin of a vegetable be pared as thin as possible? What is the exception to this rule?
How should vegetable stock be utilized? Why?
Housekeepers usually add milk to potatoes when mashing them. Why is moisture not added to mashed turnips?
What, advantage is there in steaming turnips rather than cooking them in water?
Why are carrots cooked in a small quantity of water rather than a large amount?
What are the prices of turnips and carrots per pound? How many of each of these vegetables in a pound?
LESSON XIII
FRESH FRUITS
FRUIT, A NECESSITY.--An authority [Footnote 19: See "Feeding the Family" (p 240), by Mary Swartz Rose, Ph.D.] on diet says that at least as much money should be spent for fruits as for meat, eggs, and fish. Fruit should no longer be considered a luxury but a necessity in diet.
Fruits as well as vegetables are effective in preventing constipation,-- the common disorder which may lead to serious disturbances. Most fruits, especially those containing considerable acid, such as lemons, oranges, and apples, are laxative. Prunes and figs are also valuable in constipation. Blackberries are unlike other fruits in this respect,--they are constipating.
A disease called scurvy is often due to a lack of fresh vegetables and fruits in diet. Orange juice is especially valuable in preventing scurvy. Fruits are valuable not only because they aid in preventing constipation and scurvy, but because they contain ash. Fruits are rich in mineral matter.
KINDS OF FRUITS.--In a broad sense fruits are seed vessels. This classification includes many foods that are ordinarily considered vegetables.