To
legumes also belong peanuts, but as they are seldom used as vegetables
in cookery, no further mention is made of them in this Section.
* * * * *
VARIETIES OF VEGETABLES AND THEIR PREPARATION
GENERAL METHODS OF PREPARATION AND COOKING
32. PREPARING VEGETABLES FOR COOKING.--Before many vegetables can be
cooked, they require a certain amount of preparation, such as washing,
soaking, peeling, cutting up into suitable sizes, etc. When they must be
peeled, great care should be taken not to remove too much of the
vegetable with the skin. Whenever it is possible to do so, vegetables
should be cooked in their skins, as there is much less waste of edible
material if the skins are removed after cooking. Potatoes that are to be
fried, hashed brown, or used for salad and other similar dishes may be
boiled in their skins and peeled afterwards just as conveniently as to
be peeled first and then boiled. Indeed, this plan is strongly
recommended, for it not only saves material that is removed in the
peeling but also conserves the mineral salts and the soluble food
material, much of which is lost in the water during the cooking.
33. If it is desired to remove the peeling before cooking, it will be
found more economical to put the vegetables in water and then scrape off
the skins than to cut them off with a knife. This method is especially
satisfactory with new potatoes and with such vegetables as carrots,
parsnips, salsify, and turnips.
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