_Preparation of Fresh Green Vegetables_[A]
Wash the vegetables thoroughly, leaving them in cold water to crisp, if
wilted. Keep cool until ready to serve, then arrange daintily, and dress
with salt, vinegar, and oil as desired, or prepare a dressing as
follows:
_Cooked Dressing_
1/2 tbsp. salt
1 tsp. mustard
1-1/2 tbsp. sugar
A few grains pepper
1/2 tbsp. flour
1 egg or yolks of 2 eggs
1-1/2 tbsp. melted butter
3/4 c. milk
1/4 c. vinegar
Mix the dry ingredients, add the egg slightly beaten and the butter and
the milk. Cook over boiling water until the mixture thickens. Add the
vinegar, stirring constantly. Strain and cool.
Note.[A]--It may be well to omit from this lesson the
uncooked vegetable that is served in the form of a salad
and to give it at some other time. It is not well to
attempt to teach more than the pupils can master
thoroughly.
_Recipe for Boiling and Seasoning Fresh Green Vegetables_
Wash the vegetables carefully and put them on to cook in boiling water.
Delicately flavoured vegetables (spinach, celery, fresh peas, etc.) will
require but little water, and that should be allowed to boil away at the
last. If spinach is stirred constantly, no water need be added. Starchy
vegetables should be completely covered with water, and strongly
flavoured vegetables (as turnips, onions, cabbage, and cauliflower)
should be cooked in water at simmering temperature.
After the vegetables have cooked for a few minutes, salt should be
added, one teaspoonful to each quart of water. Cook the vegetable until
it can be easily pierced with a fork. Let the water boil away at the
last. If it is necessary to drain, do so as soon as the vegetable is
tender. Season with salt, pepper, and butter (1/4 teaspoon salt, 1/8
teaspoon pepper, and 1/2 tablespoon butter to each cup of vegetable).
_Note._--The water in which the vegetables are cooked
should be saved for soups and sauces, as it contains most
of the valuable mineral matter.