VEGETABLES
Vegetables contain a large amount of water, cellulose, and mineral matter. They are included under the classification of carbohydrates, or mineral salts according to the predominance of starch or mineral matter. Leafy vegetables are rich in vitamines.
The mineral salts afford bone building material, while the large amount of cellulose which they contain furnishes bulk in the diet.
Canned vegetables are preserved by sterilization. Salt is used to bring out the flavor, acts as a preservative, and increases the mineral content.
Dried vegetables are being used in soups and ragouts. The dried vegetables have not yet reached as extensive use as have the dried fruits.
Commercially canned vegetables add year round variety to practically every American table. The selection of a reliable brand simplifies the marketing.
The Vegetables to Serve with Various Meats
Tomatoes—Broiled Steak, Lamb Chops. Asparagus—Planked Steak, Roast Beef, Lamb Chops, Veal Chops. Spinach—Ham, Tongue, all meats, eggs, fish. Peas—Lamb Chops, Chicken, Meat croquettes. String Beans—Ham, Boiled Lamb, Chicken. Okra—Chicken, Tuna, Ham. Celery—Cheese Dishes.
All vegetables combine in vegetable casseroles and salads.
MINCE MEAT
Mince Meat nearly conforms to the requisites of a perfect food. It contains protein from the meat content, carbohydrates, both sugar and starch in the form of fruits, and moisture. Spices and flavoring make it complete. Its fuel value is considerable. It should not merely be used as a holiday food, but as an all year round product.
Mince meat contains only the best and most wholesome ingredients. On the market are two varieties, the condensed and moist. Moist mince meat requires more attention because of its aptness to ferment. In making it, green apples and fresh cider are used. As cider makes vinegar and raisins and currants make wine, fermentation is possible. This does not mean that the mince meat is no longer good. The alcohol formed acts as a preservative.
Concentrated mince meat contains dried apples and boiled cider. In this respect only does it differ from moist mince meat. By the addition of water, the condensed becomes equal to moist. Condensing is done merely to aid in packing and delivery.