School and Home Cooking

by Carlotta C. Greer

QUESTIONS

Give the reason for mixing flour and fat as directed in White Sauce (see
Experiment 25).

What is the proportion of fat and flour? What is the proportion of flour and liquid? Using this proportion, how much flour should be used for one cupful of liquid?

What is the use of flour in White Sauce?

Note the consistency of the sauce, and keep it in mind as a standard of comparison for the thickness of other sauces.

What should be the condition of the crumb of toast to be most quickly digested? Give reasons for your answer.

LESSON XXVI

ROOT VEGETABLES (A)

Plant Roots.—Plants used for food have their stored-up food largely in the form of starch and to some extent in the form of sugar. The parts of the plant underneath the ground as well as the seeds serve as a storehouse for the plant. All roots and tubers contain carbohydrates, although not in so large a proportion as cereals. Those most commonly used as foods are potatoes, tapioca, parsnips, carrots, beets, and turnips. Potatoes and tapioca contain the most starch in this group. Parsnips, carrots, and beets contain a little starch and much sugar. Turnips contain much cellulose. Carrots, parsnips, and beets are also rich in cellulose.

All root vegetables as well as leaf and stem vegetables contain ash.