2. Because of this large assortment, vegetables afford the greatest
possible variety in flavor, appearance, texture, quality, and food
value. They therefore assume a place of very great importance in the
diet of individuals and in the plans of the housewife who has all the
meals to prepare for her family. In fact, there is scarcely a meal,
except breakfast, at which vegetables are not served. For dinner, they
form a part or all of each course in the meal, except, perhaps, the
dessert, and occasionally they may be used for this.
Although two or more vegetables are nearly always served in even a
simple meal, the use of vegetables in most households is limited to
those few varieties which are especially preferred by the family. As a
rule, there are a number of other vegetables that would be very
acceptable if prepared in certain appetizing ways. An effort should
therefore be made to include all such vegetables in the dietary, for
they may be used to decided advantage and at the same time they afford
variety in the meals. The constant demand for variety in this food makes
acceptable new recipes for the preparation of the vegetables already
known and information for the use of the unfamiliar kinds.
3. Great variety also exists in the flavor of vegetables, which they
derive from their volatile oils; that is, the oils that evaporate
rapidly on exposure to the air. In some cases, the flavor is
disagreeably strong and must be dissipated, or driven away, in order to
make the vegetables agreeable to the taste and to prevent them from
disagreeing with those who eat them.
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