(18) (a) Why is salsify called vegetable oyster? (b) How is salsify prepared for cooking?
(19) (a) What may be said of the food value of tomatoes? (b) How may the acidity of tomatoes be decreased? (c) How may the skins of tomatoes be removed easily?
(20) (a) Point out the difference between turnips and rutabagas. (b) When is it advisable to make combination vegetable dishes? (c) Mention several good combinations.
INDEX
A
Acid, Butyric,
Lactic,
Adulteration of milk,