(8) (a) How should onion be added to other foods when it is desired simply as a flavoring? (b) How may onions be peeled so as to keep off the fumes of their volatile oil?
(9) (a) How should parsnips be prepared for cooking? (b) Tell how to prepare browned parsnips.
(10) In what way do green and dried peas differ in food value? Explain fully.
(11) Tell how to cook: (a) green peas; (b) dried peas.
(12) (a) What varieties of peppers are generally used as a vegetable? (b) Of what value are peppers?
(13) (a) To what may the high food value of potatoes be attributed? (b) How may the quality of potatoes be judged? (c) Mention the most economical way in which to cook potatoes.
(14) Tell how to prepare: (a) mashed potatoes; (b) baked potatoes. (c) How may the baking of potatoes be hastened? (d) Mention several ways in which to utilize left-over potatoes.
(15) (a) How may sweet potatoes be prepared for the table? (b) Tell how to prepare glazed sweet potatoes.
(16) (a) How are radishes usually eaten? (b) What may be said of the food value of radishes?
(17) (a) In what way do summer and winter squashes differ? (b) Why should the seeds and skins of summer squash be removed in preparing this vegetable for the table?