18. Boiled artichokes may also be cooled and then served with a
salad dressing.
Secure the desired number of artichokes and prepare them for boiling by
pulling off the coarse outside leaves, cutting off the top of the bud,
and removing the stem close to the bud. Cover well with boiling water,
add 1 teaspoonful of salt to each quart, and boil until tender, or for
about 45 minutes. Remove from the water and serve hot with melted butter
or Hollandaise sauce. If it is desired to use them for a salad, allow
them to cool before adding the salad dressing.
[Illustration: FIG. 18]
VEGETABLES (PART 1)
EXAMINATION QUESTIONS
(1) (_a_) To what is the flavor of vegetables largely due? (_b_) How
does cookery affect this?
(2) Describe the structure of vegetables.
(3) What food substances do vegetables as a class supply to the diet?
(4) (_a_) What are the legumes? (_b_) What food substance do they supply
in quantity to the diet?
(5) Name the classes of vegetables and give examples of each class.
(6) (_a_) When is soaking vegetables in salt water necessary? (_b_) What
proportions of salt and water are used?
(7) What effect has the application of heat on vegetables?
(8) Give an example of a method of cooking vegetables that: (_a_) wastes
food material; (_b_) conserves food material.
(9) Give the reason for the use of soda in cooking vegetables.
(10) How should salt be used in the cooking of: (_a_) tender vegetables?
(_b_) tough vegetables?
(11) Why should care be taken not to overcook cabbage, cauliflower, and
Brussels sprouts?
(12) What is a good general rule to follow for the length of time
necessary for cooking vegetables?
(13) Of what value are the sauces used to dress vegetables?
(14) Mention some methods of preparing vegetables that greatly increase
their food value.
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