School and Home Cooking

by Carlotta C. Greer

Care should also be taken not to steam vegetables for long periods at a very high temperature as is sometimes done in using the pressure cooker. This results in both loss of nutrients and flavor.

If starchy vegetables are cooked in water, when tender immediately drain away the water and dry them. Serve at once or let them remain uncovered in a warm place. The steam is thus allowed to escape. Condensed steam makes starchy vegetables soggy.

BOILED POTATOES

If potatoes are to be cooked without their skins, pare them as thin as possible, or in the case of new potatoes, scrape them. Cut away any green portion [Footnote 32: Green spots on potatoes are caused by the tubers growing too near the surface of the ground. This colored portion contains an injurious substance called solanin.] which appears on the potato. If the potatoes are sprouted, [Footnote 33: Sprouted potatoes also contain some solanin. Potatoes should not be allowed to sprout since nutritious material is used up by the growing sprouts and, as mentioned above, an injurious material is formed. Potatoes can be prevented from sprouting by storing them in a dry, dark, cool place.] also cut away the portion around the sprouts.

In cooking potatoes in water, follow the directions given on page 59, Cooking Vegetables in Water. When they are tender, drain off the water immediately; shake gently and dry on the back of the range with the saucepan uncovered or with a cloth folded over the top to absorb the moisture. Sprinkle generously with salt. Boiled potatoes may be put through a ricer before serving.

CREAMED AND SCALLOPED VEGETABLES.—Cooked vegetables may be creamed by cutting them into cubes, adding White Sauce, and then reheating. If the cut vegetables are cold, they can be heated by adding them to the sauce with the last portion of liquid. By the time the sauce reaches the boiling point, the vegetables will be heated. Care should be taken not to break the vegetables while heating them in the sauce. Care should also be taken to prevent the sauce from scorching. An asbestos mat over a gas burner is desirable for this purpose. Use one part of White Sauce with 2 or 3 parts of diced vegetables.

Vegetables may be scalloped by placing Creamed Vegetables in an oiled baking-dish, covering with buttered crumbs, and browning in the oven.

WHITE SAUCE FOR VEGETABLES

1 1/2 tablespoonfuls flour 1 tablespoonful butter or substitute or 2 tablespoonfuls flour 1 1/2 tablespoonfuls butter or substitute 1/2 teaspoonful salt White pepper 1/2 cupful milk 1/2 cupful vegetable stock

Cook as directed for Cream Sauce (see Cream Toast). The thickness of White Sauce for vegetables depends upon the kind of vegetable. The thinner sauce is generally more satisfactory with starchy vegetables.