EXERCISES
1. What is the distinction between fruits and vegetables?
2. How does the composition of apples compare with that of carrots?
3. Contrast the nutritive values of celery, potatoes, and old beans.
4. What other foods must be served with potato to make a meal complete?
5. How may we best retain the mineral matter of vegetables in cooking?
6. Is it allowable to cook a vegetable in boiling water and throw away the water?
7. Why must more time be allowed for baking a potato than for boiling?
8. Why more time for an old beet than for a young?
9. Find the cost of potatoes in your locality. Estimate the cost of a dish of mashed potato for five people.