Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

VARIETY IN VEGETABLES

1. As understood in cookery, VEGETABLES refer to plants or parts of plants that are used as food. Vegetables may consist of the entire plant, as, for example, the beet; the stem, as asparagus and celery; the root, as carrot and turnip; the underground stem, or tuber, as the white potato and onion; the foliage, as cabbage and spinach; the flower of the plant, as cauliflower; the pods, which hold the seeds of the plant or the seeds themselves, as peas and beans; or that which in reality is fruit, although for table use always considered a vegetable, as the tomato and eggplant.

2. Because of this large assortment, vegetables afford the greatest possible variety in flavor, appearance, texture, quality, and food value. They therefore assume a place of very great importance in the diet of individuals and in the plans of the housewife who has all the meals to prepare for her family. In fact, there is scarcely a meal, except breakfast, at which vegetables are not served. For dinner, they form a part or all of each course in the meal, except, perhaps, the dessert, and occasionally they may be used for this.

Although two or more vegetables are nearly always served in even a simple meal, the use of vegetables in most households is limited to those few varieties which are especially preferred by the family. As a rule, there are a number of other vegetables that would be very acceptable if prepared in certain appetizing ways. An effort should therefore be made to include all such vegetables in the dietary, for they may be used to decided advantage and at the same time they afford variety in the meals. The constant demand for variety in this food makes acceptable new recipes for the preparation of the vegetables already known and information for the use of the unfamiliar kinds.

3. Great variety also exists in the flavor of vegetables, which they derive from their volatile oils; that is, the oils that evaporate rapidly on exposure to the air. In some cases, the flavor is disagreeably strong and must be dissipated, or driven away, in order to make the vegetables agreeable to the taste and to prevent them from disagreeing with those who eat them. In others, the flavor is very mild, so that unless the vegetables are properly prepared the flavor may be almost lost. When the principles relating to the cooking of vegetables are thoroughly understood, little difficulty will be experienced in preparing them so that the flavor is dissipated or retained as the case may require.

4. The food value of vegetables varies as much as do their form and flavor, some of them having almost no food value, others having a great deal, and the remainder varying between these two extremes. The housewife who wishes to provide economically for her family and at the same time give them food that is best suited to their needs, should learn as much of the composition and food value of the various kinds of vegetables as possible. If, besides acquiring this knowledge, she learns a variety of ways in which to prepare each kind, she will find that it is possible to substitute vegetable dishes for the more expensive foods. For instance, it is often possible to substitute a vegetable dish for a meat dish several times a week, but the composition of the vegetable dish must be such that it will really take the place of the meat dish.

5. That it is possible for adults to live on vegetables alone has been proved by vegetarians; that is, persons who exclude meat from the diet. They have shown that all the elements necessary to build and maintain the human body are contained in vegetables, fruits, and cereals, and also that these elements are in such quantity that it is not necessary to supply them in any other way. Even if it is not desired to use such foods exclusively, as much use should be made of them as possible, for they average a lower cost than the high-protein foods, such as eggs, meat, and milk. The use of vegetables, however, need not be restricted to adults, for when properly prepared they may be included to advantage in the diet of very young children. In fact, children should be trained to eat vegetables of all kinds, for such training not only will enable each one to grow up with a correct appreciation for all edible things, but will make the preparation of meals easier for the housewife.

6. Vegetables should receive great care in their preparation, whether the method involved is simple or complicated. Any of the methods of cookery that call for the application of heat may be applied to them, and in many cases they are served without cooking, merely dressing or seasoning being added. Good vegetables may be ruined by improper preparation, while those which are in excellent condition may be improved by the application of the correct methods in their preparation. Vegetables that are inexpensive but highly nutritious should be used when it is necessary to practice economy, because, when they are properly prepared, they form a valuable addition to a meal.

7. All varieties of vegetables are grown almost universally. This fact, together with the facts that they mature at different times during the season, according to the climate in which they are grown, and that most varieties can be conveniently shipped, makes the season in which certain fresh vegetables can be obtained much longer than it formerly was. For instance, very early in the season, long before it is possible to have beans, peas, and other vegetables in the North, they are shipped from the extreme South, and as the season advances, they mature farther and farther north. Therefore, they may be constantly supplied to the northern markets until the time when they mature in that locality.

8. In order not to waste vegetables and to have them in the best possible condition when they are desired for preparation, every housewife should realize that the selection and care of vegetables are also important matters to consider. The selection must be learned by familiarity with them, as well as practice in buying, and the housewife must be guided by the suitability of the vegetables and the money she has to spend for them. The care that must be given to them is determined by the kinds that are purchased, some requiring one kind of care in storage and others entirely different attention.