(13) Of what value are the sauces used to dress vegetables?
(14) Mention some methods of preparing vegetables that greatly increase their food value.
(15) What value has the addition of salt pork or bacon in the preparation of dried beans?
(16) (a) Why should the cover be left off the kettle during the cooking of cabbage? (b) What other vegetables are cooked in this way?
(17) Explain why old carrots and beets require longer cooking than young ones.
(18) (a) At what stage is green corn best for table use? (b) How may this be recognized?
(19) What value have corn pulp and bean purée?
(20) (a) How should cucumbers be prepared before serving raw? (b) How may the strong flavor of eggplant be improved?