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 accumulated vegetable broth is used.
[Illustration: 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, scrape 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 buttered crumbs, and browning in the oven.