SERVING VEGETABLES
136. The way in which vegetables are served depends largely on the method of preparation. However, a point that should never be neglected, so far as cooked vegetables are concerned, no matter what plan of serving is followed, is to see that they are always served hot. To make this possible, the dishes in which they are served should be heated before the vegetables are put into them and should be kept hot until put on the table. When a vegetable dish has a cover, the cover should be kept on until the vegetable is served and should be replaced after the first serving, so as to keep the remainder hot.
137. Because of the possible variety in the preparation of this class of foods, numerous ways of serving them are in practice. When a vegetable is baked in a large baking dish, the dish should be placed on the table and the vegetable served from it either on the plate or in individual dishes. If individual baking dishes are used, these should be set on small plates and one put at each person's place. Boiled or creamed vegetables may be served at the table from a vegetable dish, being put on the plate or in small dishes, or they may be served in individual dishes in the kitchen, and a dish placed at the left of each person's place. When the large dish or the baking dish is placed on the table, it should be placed where the vegetable may be conveniently served by the host if it is to be put on the dinner plate or by the hostess in case it is to be served in individual dishes at the table.
138. In addition to being served in these ways, vegetables also lend themselves to various attractive methods of serving. For instance, a vegetable prepared with a sauce is frequently served in patty shells, timbale cases, or croustades. When this is done, the case in which the vegetable is served is, as a rule, placed directly on the dinner plate. Potatoes that have been mashed are often forced through a pastry tube either to garnish another dish or to make a dish of potatoes more attractive. For instance, when mashed potatoes are to be served, a solid foundation of the potato may be arranged in the center of a dish and a little of the mashed potato then forced through the tube to make a design over the top. Before being served, the dish should be placed in the oven and the potato browned on top. A little thought on the part of the housewife will enable her to work out many other attractive methods in the serving of this food.
VEGETABLES (PART 2)
EXAMINATION QUESTIONS
(1) (a) How do wild and cultivated greens differ? (b) What is the chief use of greens in the diet?
(2) (a) What precaution should be observed in washing greens? (b) Mention the procedure in cooking greens having a strong flavor.
(3) (a) If greens, such as endive, appear to be withered, how may they be freshened? (b) Explain the use of lettuce as a garnish. (c) What are the uses of parsley?
(4) (a) How are Jerusalem artichokes prepared for the table? (b) What part of kohlrabi is used for food? (c) How is kohlrabi generally prepared for cooking?
(5) (a) To what class of vegetables do lentils belong? (b) Is the food value of lentils low or high? Discuss.
(6) (a) How may the food value of mushrooms be increased? (b) How should mushrooms be prepared for cooking? (c) Mention the ways in which mushrooms may be cooked.
(7) (a) What causes onions, especially raw ones, to disagree with many persons? (b) Mention the two general varieties of onions. (c) How are chives prepared when they are to be used for flavoring soups, etc.?
(8) (a) How should onion be added to other foods when it is desired simply as a flavoring? (b) How may onions be peeled so as to keep off the fumes of their volatile oil?
(9) (a) How should parsnips be prepared for cooking? (b) Tell how to prepare browned parsnips.
(10) In what way do green and dried peas differ in food value? Explain fully.
(11) Tell how to cook: (a) green peas; (b) dried peas.
(12) (a) What varieties of peppers are generally used as a vegetable? (b) Of what value are peppers?
(13) (a) To what may the high food value of potatoes be attributed? (b) How may the quality of potatoes be judged? (c) Mention the most economical way in which to cook potatoes.
(14) Tell how to prepare: (a) mashed potatoes; (b) baked potatoes. (c) How may the baking of potatoes be hastened? (d) Mention several ways in which to utilize left-over potatoes.
(15) (a) How may sweet potatoes be prepared for the table? (b) Tell how to prepare glazed sweet potatoes.
(16) (a) How are radishes usually eaten? (b) What may be said of the food value of radishes?
(17) (a) In what way do summer and winter squashes differ? (b) Why should the seeds and skins of summer squash be removed in preparing this vegetable for the table?
(18) (a) Why is salsify called vegetable oyster? (b) How is salsify prepared for cooking?
(19) (a) What may be said of the food value of tomatoes? (b) How may the acidity of tomatoes be decreased? (c) How may the skins of tomatoes be removed easily?
(20) (a) Point out the difference between turnips and rutabagas. (b) When is it advisable to make combination vegetable dishes? (c) Mention several good combinations.