138. In addition to being served in these ways, vegetables also lend themselves to various attractive methods of serving. For instance, a vegetable prepared with a sauce is frequently served in patty shells, timbale cases, or croustades. When this is done, the case in which the vegetable is served is, as a rule, placed directly on the dinner plate. Potatoes that have been mashed are often forced through a pastry tube either to garnish another dish or to make a dish of potatoes more attractive. For instance, when mashed potatoes are to be served, a solid foundation of the potato may be arranged in the center of a dish and a little of the mashed potato then forced through the tube to make a design over the top. Before being served, the dish should be placed in the oven and the potato browned on top. A little thought on the part of the housewife will enable her to work out many other attractive methods in the serving of this food.
VEGETABLES (PART 2)
EXAMINATION QUESTIONS
(1) (a) How do wild and cultivated greens differ? (b) What is the chief use of greens in the diet?
(2) (a) What precaution should be observed in washing greens? (b) Mention the procedure in cooking greens having a strong flavor.
(3) (a) If greens, such as endive, appear to be withered, how may they be freshened? (b) Explain the use of lettuce as a garnish. (c) What are the uses of parsley?
(4) (a) How are Jerusalem artichokes prepared for the table? (b) What part of kohlrabi is used for food? (c) How is kohlrabi generally prepared for cooking?
(5) (a) To what class of vegetables do lentils belong? (b) Is the food value of lentils low or high? Discuss.
(6) (a) How may the food value of mushrooms be increased? (b) How should mushrooms be prepared for cooking? (c) Mention the ways in which mushrooms may be cooked.
(7) (a) What causes onions, especially raw ones, to disagree with many persons? (b) Mention the two general varieties of onions. (c) How are chives prepared when they are to be used for flavoring soups, etc.?