School and Home Cooking

by Carlotta C. Greer

In what kind of soil does spinach grow?

What is the advantage of using two pans in washing spinach?

What is the advantage of cooking in steam green vegetables of delicate flavor?

If green vegetables are cooked in water, what is the advantage in using a small, rather than a large quantity of water?

What is the price of spinach per pound or peck? How many persons does one pound or peck serve?

What is the price of celery per bunch?

What vitamines are present in spinach and celery leaves and stems?

LESSON LXXX

VITAMINES—VEGETABLES OF STRONG FLAVOR

THE EFFECT OF COOKING AND DRYING VITAMINE-RICH FOODS.—Since vitamines are so essential in food, the effect of cooking and drying upon the vitamine content of a food needs to be considered. There has been some difference of opinion regarding this matter. Indeed, the question of whether or not vitamines of all vitamine-rich foods are destroyed by cooking and drying has not been determined. It is thought, however, that fat-soluble A may be destroyed in part by cooking at boiling temperature and that prolonged cooking may almost entirely destroy it.