Page:The Boston cooking-school cook book (1910).djvu/335

 large amount of proteid, they are chiefly valuable for their potash salts, and should form a part of each day's dietary. Many contain much cellulose, which gives needed bulk to the food. The legumes, peas, beans, and lentils may be used in place of flesh food.

For the various vegetables different parts of the plant are used. Some are eaten in the natural state, others are cooked.

Tubers  White potatoes and Jerusalem artichokes Roots  {Beets, carrots, parsnips, radishes, sweet potatoes, { salsify or oyster plant, and turnips Bulbs   Garlic, onions, and shallots Stems   Asparagus, celery, and chives {Brussels sprouts, beet greens, cabbages, dandelions, Leaves {  lettuce, sorrel, spinach, and watercress Flowers Cauliflower Fruit  {Beans, corn, cucumbers, okra, egg-plant, peas, lentils, { squash, and tomatoes.

Young, tender vegetables,—as lettuce, radishes, cucumbers, water-cress, and tomatoes,—eaten uncooked, served separately or combined in salads, help to stimulate a flagging appetite, and when dressed with oil furnish considerable nutriment.

Beans, and peas when old, should be employed in making purées and soups; by so doing, the outer covering of cellulose, so irritating to the stomach, is removed.

Care of Vegetables

Summer vegetables should be cooked as soon after gathering as possible; in case they must be kept, spread on bottom of cool, dry, well-ventilated cellar, or place in ice-*box. Lettuce may be best kept by sprinkling with cold water and placing in a tin pail closely covered. Wilted vegetables may be freshened by allowing to stand in cold water. Vegetables which contain sugar lose some of their sweetness by standing; corn and peas are more quickly affected than others. Winter vegetables should be kept in a cold, dry place. Beets, carrots, turnips, potatoes, etc.,