(15) What value has the addition of salt pork or bacon in the
preparation of dried beans?
(16) (_a_) Why should the cover be left off the kettle during the
cooking of cabbage? (_b_) What other vegetables are cooked in this way?
(17) Explain why old carrots and beets require longer cooking than young
ones.
(18) (_a_) At what stage is green corn best for table use? (_b_) How may
this be recognized?
(19) What value have corn pulp and bean puree?
(20) (_a_) How should cucumbers be prepared before serving raw? (_b_)
How may the strong flavor of eggplant be improved?
* * * * *
VEGETABLES (PART 2)
* * * * *
PREPARATION OF VEGETABLES AS FOOD (Continued)
GREENS AND THEIR PREPARATION
VARIETIES AND FOOD VALUE
1. Varieties of Greens.--The leaves and stems of many young plants in
either their wild or their cultivated form are used for food. All of
them are similar in composition, but many of them differ in flavor and
appearance. The cultivated ones include beet tops, endive, spinach, and
kale, as well as lettuce, collards, Swiss chard, sorrel, mustard greens,
turnip tops, parsley, and cultivated cress and dandelion. The four
greens mentioned first are illustrated in Fig. 1, beet tops being shown
in the lower right corner; endive, in the upper right corner; spinach,
in the lower left corner; and kale, in the upper left corner. Commonest
among the wild greens are dandelion, cress, wild mustard, dock, pokeweed
sprouts, milkweed sprouts, and lamb's-quarters.
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