When this is done, the case in which the
vegetable is served is, as a rule, placed directly on the dinner plate.
Potatoes that have been mashed are often forced through a pastry tube
either to garnish another dish or to make a dish of potatoes more
attractive. For instance, when mashed potatoes are to be served, a solid
foundation of the potato may be arranged in the center of a dish and a
little of the mashed potato then forced through the tube to make a
design over the top. Before being served, the dish should be placed in
the oven and the potato browned on top. A little thought on the part of
the housewife will enable her to work out many other attractive methods
in the serving of this food.
VEGETABLES (PART 2)
EXAMINATION QUESTIONS
(1) (_a_) How do wild and cultivated greens differ? (_b_) What is the
chief use of greens in the diet?
(2) (_a_) What precaution should be observed in washing greens? (_b_)
Mention the procedure in cooking greens having a strong flavor.
(3) (_a_) If greens, such as endive, appear to be withered, how may they
be freshened? (_b_) Explain the use of lettuce as a garnish. (_c_) What
are the uses of parsley?
(4) (_a_) How are Jerusalem artichokes prepared for the table? (_b_)
What part of kohlrabi is used for food? (_c_) How is kohlrabi generally
prepared for cooking?
(5) (_a_) To what class of vegetables do lentils belong? (_b_) Is the
food value of lentils low or high? Discuss.
(6) (_a_) How may the food value of mushrooms be increased? (_b_) How
should mushrooms be prepared for cooking? (_c_) Mention the ways in
which mushrooms may be cooked.
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