(7) (_a_) What causes onions, especially raw ones, to disagree with many
persons? (_b_) Mention the two general varieties of onions. (_c_) How
are chives prepared when they are to be used for flavoring soups, etc.?
(8) (_a_) How should onion be added to other foods when it is desired
simply as a flavoring? (_b_) How may onions be peeled so as to keep off
the fumes of their volatile oil?
(9) (_a_) How should parsnips be prepared for cooking? (_b_) Tell how to
prepare browned parsnips.
(10) In what way do green and dried peas differ in food value? Explain
fully.
(11) Tell how to cook: (_a_) green peas; (_b_) dried peas.
(12) (_a_) What varieties of peppers are generally used as a vegetable?
(_b_) Of what value are peppers?
(13) (_a_) To what may the high food value of potatoes be attributed?
(_b_) How may the quality of potatoes be judged? (_c_) Mention the most
economical way in which to cook potatoes. (14) Tell how to prepare:
(_a_) mashed potatoes; (_b_) baked potatoes. (_c_) How may the baking of
potatoes be hastened? (_d_) Mention several ways in which to utilize
left-over potatoes.
(15) (_a_) How may sweet potatoes be prepared for the table? (_b_) Tell
how to prepare glazed sweet potatoes.
(16) (_a_) How are radishes usually eaten? (_b_) What may be said of the
food value of radishes?
(17) (_a_) In what way do summer and winter squashes differ? (_b_) Why
should the seeds and skins of summer squash be removed in preparing this
vegetable for the table?
(18) (_a_) Why is salsify called vegetable oyster? (_b_) How is salsify
prepared for cooking?
(19) (_a_) What may be said of the food value of tomatoes? (_b_) How may
the acidity of tomatoes be decreased? (_c_) How may the skins of
tomatoes be removed easily?
(20) (_a_) Point out the difference between turnips and rutabagas.
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