Vegetables — From the COOKS.COM Culinary Archive.

VEGETABLES

  Under the name of vegetables we include one or more parts of a great variety of annual plants cultivated for food.

Roots: beets, carrots, sweet potatoes, radishes, parsnips, turnips, and salsify.
Tubers: potatoes, Jerusalem artichokes, tapioca.
Bulbs: onions, garlic.
Stalks: asparagus, celery, leeks.
Flowers: cauliflower, globe artichokes.
Leaves: beet greens, cabbage, dandelion, lettuce, spinach, etc.
Fruit: classed as vegetable fruit, cucumbers, egg plant, squash, tomatoes, sweet peppers.
Seed vessels: string beans, okra.
Seeds: beans, corn, peas, lentils.

  Vegetables contain all the food stuffs, but in varying proportion.

  Seeds are rich in protein, and are a good substitute for meat.

  Roots and tubers are rich in starch and sugar, help to make variety and give us more bulk than we have in the starchy cereals.

  Stalks, leaves, stems and fruit are rich in cellulose and water and are especially valuable in supplying the mineral matter which is less abundant in other common food materials; their cellulose provides the bulk desirable for normal digestion and their great variety makes the diet more attractive.  In summer they are refreshing after the heavy food of winter and being easily prepared, many of them needing no cooking, they lessen the labor of getting a meal.  But they cannot take the place of protein.

  Although improved transportation gives us fresh vegetables all the year, many vegetables are best when they are in season, — that is at the time when they ripen in the locality where they are to be used.  Unseasonable products always command high prices, far beyond their real food value.  Each season has a large variety of vegetables, which by cooking and serving in different ways will supply all that are needed for that time.

  A good brand of canned or frozen vegetables is better than those that are unseasonable, for the latter are not only expensive but frequently not well ripened and never strictly fresh.

  Selection.  Select vegetables of uniform size, medium rather than large; sound, firm texture; smooth surface, free from green spots or brown blight, and but few bruised leaves; pods crisp and easily snapped, or fresh, well-filled with tender seeds; leaves and stalks crisp, tender, and juicy.

  Green vegetables are best if cooked the day they are gathered.  When this is impossible, keep them in a dry cool place.  Do not expose their inner texture to the air by removing nature's coverings.  Even peas and corn which lose much in flavor by long-keeping, will keep better in their skins than if they are cooked and re-heated.  Some housekeepers will not agree with this conclusion; but it is not impossible that peas in the pod and corn unhusked may for a short time, although separated from the mother plant, draw moisture from the yet unwilted pod or husk.

  Summer vegetables when fresh do not require soaking in cold water, and it is better not to prepare them until you are ready to cook them.

  But if they come from city markets and are wilted, soaking will freshen them; if they must be prepared long before cooking, cover them with cold water to prevent discoloring or wilting; or scald them five minutes, cool quickly, and finish the cooking later.

  Cooking Vegetables.  A simple way of cooking that softens the cellulose, breaks up the starch grains, develops the flavor and retains the potash salts, is the best for vegetables.  Use a covered stew pan and water freshly drawn, and use as soon as it boils.

  Cook vegetables gently but steadily until done, tender but not sodden.  The time will depend upon the age, size, and freshness of the vegetable.  When nearly done, add salt, one level tablespoon to one quart of water, if water is not to be used, one teaspoon for small vegetables cooked in a little water, and use non with sweet corn.

  Vegetables which may be cooked in the same general way are grouped under one recipe, with specific directions for selection and preparatory work.

  Seasoning.  As vegetables have no fat, they need butter or cream, and a little salt to bring out the flavor, — more can be added by those who wish it; use pepper sparingly; such as have a large amount of cellulose like greens, cabbage, and beets need acid (vinegar or lemon) to soften the fibre; peas, beans, and squash are improved by a bit of sugar to restore that which nature gave them; diced turnips, carrots, and onions may have white sauce, but not too often; leeks, asparagus, stewed celery, and stewed cucumbers are served on toast generously buttered which absorbs the excess of moisture and should be eaten.

  One starchy vegetable like potatoes (or rice or macaroni, good substitutes when potatoes are poor) should form a part of one and often two meals a day.  For dinner add one cooked, succulent vegetable like the fresh green vegetables of summer, and one uncooked vegetable, eaten as a salad, though not necessarily as a separate course.  By varying the vegetable each day, instead of serving a great variety at each dinner, you need not repeat for a week and each day will bring fresh enjoyment of the mid-day meal.

  Plan to cook only enough for one meal, for cooked vegetables sour quickly even if unseasoned, and but few varieties are improved by warming over.  Left-over portions should be used as a salad, or in some hot combination not later than the next day.

CABBAGE, CAULIFLOWER AND BRUSSELS SPROUTS

  Avoid those with decayed leaves, brown blight, and insect holes.  Remove outer leaves and stalks; cut cabbage into quarters and remove core; break cauliflower into flowerets; soak in cold salted water to remove insects.  Cook in boiling water, enough to cover; add one fourth teaspoon of soda, boil rapidly uncovered, — sprouts about fifteen, cauliflower twenty, and cabbage thirty minutes.  If each leaf is immersed separately fifteen minutes will suffice.  If covered while boiling the steam condenses on the cover holding the odor within and the water grows stronger as boiling continues and the odor escapes as the steam lifts up the cover.  But if cooked uncovered the odor passes off at once with the steam and is soon dissipated in the air, and the water is much less strongly flavored.  Season with salt, butter, and lemon or vinegar.

RED CABBAGE, ONIONS, SUMMER CARROTS

Red Cabbage, trim and shred.
Onions, trim, peel, and slice.
Summer Carrots, scrape, divide lengthwise in quarters, then across
in thin slices.

  Cook as directed for string beans; omit nutmeg, and use minced onion with the cabbage; add one teaspoon vinegar five minutes before serving.  To the carrots add one teaspoon sugar and one tablespoon lemon juice, and to the onions two tablespoons milk or cream before serving.  Keep them hot in the pan till needed.

STRING BEANS

  Fresh, crisp, yellow or green beans.  If wilted, soak half an hour in cold water, drain and dry.  Snap off the ends, and shave off the strings if pulling does not remove them.  Cut diagonally across the pod in narrow slivers and cover with cold water.  Into a stew pan with tight cover put one tablespoon butter, one fourth teaspoon salt, one eighth teaspoon nutmeg and same of pepper, for each pint of beans.  Set pan over very low heat, mix as butter melts; lift beans from the water into the pan, drain a bit and the water that clings to them will be sufficient.  Cover tightly and cook very slowly about an hour, or until tender.  Their own juices with just heat enough to make steam, will cook them.  But lift the cover occasionally, or listen and if they sizzle or are dry, add two or three tablespoons of water.  When done remove the cover and boil down nearly dry; turn out and serve with no further seasoning.

Then a sentimental passion
of a vegetable fashion
must excite your languid spleen,
 
An attachment la Plato
for a bashful young potato,
or a not too French French bean!
 
  W. S. Gilbert — Patience