School and Home Cooking

by Carlotta C. Greer

Comparison of Vegetables Cooked with or without the Skins, and in Water or in Steam [Footnote 29: NOTE TO THE TEACHER.—This lesson can be conducted most expeditiously by dividing the class into groups of six and having each group clean, prepare, and cook in water and in steam, potatoes and carrots as directed above.]—Clean, prepare, and cook in water pared and unpared potatoes, scraped and unscraped carrots, and cook in steam pared potatoes and scraped carrots.

Clean the vegetables by scrubbing with a brush; cook them in gently boiling water. Use the same quantity of water in each case (when cooked in water) and add one teaspoonful of salt to each quart of water. When the vegetables are tender (test with a fork or knitting needle), drain each thoroughly, catching the water in a bowl. Dry each vegetable by shaking the saucepan containing it over a flame.

Pour into a test tube a little of the water from each water-cooked vegetable; cool, and then test with iodine for starch.

Also pour some of the water from each water-cooked vegetable in an evaporating dish. Boil the water until the moisture is entirely evaporated. Then continue to heat the contents of the dish until charred material appears and then disappears. Is any solid material left? If so, it is mineral matter.

Which vegetables,—those cooked (in water) with or without the skins,— lose the more starch and ash?

Which vegetables without the skins,—those cooked in water or those cooked in steam,—lose the more starch and ash?

As far as saving nutriment is concerned, which method of preparation is better for vegetables cooked in water? Which method of cooking is better for vegetables without the skins?

Peel the vegetables that were cooked with the skins. Cut all into dice. Prepare about half as much White Sauce as you have of the vegetable, using the ingredients for the sauce in the following proportion:

1 1/2 tablespoonfuls flour 1/2 teaspoonful salt 1 tablespoonful butter or substitute 1 cupful liquid

For the liquid of the sauce for those vegetables cooked in water without the skins, use half milk and half vegetable stock. Use only milk for the sauce for the vegetables cooked in water with the skins and for steamed vegetables. (For method of making White Sauce, see Cream Toast) Add the vegetables to the sauce, reheat, and serve. Divide the vegetables among the pupils of each group so that each tastes the six vegetables.