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?