Chapter X: Preface (10)

(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. (_b_) When is it advisable to make combination vegetable dishes? (_c_) Mention several good combinations.

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INDEX

A

Acid, Butyric,
Lactic,
Adulteration of milk,
Albumin in milk,
Vegetable,
Alpine eggs,
American Cheddar cheese,
cream cheese,
home-made cheese,
Apples, Baked,
Artichokes, Buttered,
Composition and food value of French,
Creamed,
French,
Jerusalem,
with Hollandaise sauce,
Artificial buttermilk,
Ash, or mineral matter, in vegetables,
Asparagus,
and its preparation,
Composition and food value of,
for cooking, Preparation of,
Scalloped,
with butter dressing,

B

Baked apples,
beans,
beets,
eggplant,
eggs in cream,
onions,
potatoes,
sauerkraut,
squash,
sweet potatoes,
Baking dishes for egg recipes, Individual,
Balls, Potato,
Bean croquettes,
loaf, Lima,
puree,
souffle,
Beans and their preparation,
Baked,
Composition and food value of dried,
Composition and food value of lima,
Composition and food value of shell,
Composition and food value of string,
Shell,
String,
Varieties of,
Wax,
Beating of eggs,
Beet tops,
Beets and their preparation,
Baked,
Buttered,
Composition and food value of,
Pickled,
Preparation and cooking of,
Selection and care of,
with cream dressing,
with sour dressing,
Belgian cheese,
Black-butter sauce,
tea,
Boiled cabbage,
dinner, New England,
kohlrabi,
onions,
potatoes,
sweet potatoes,
Bonbons, Cheese,
Breakfast menu,
Breaking of eggs,
Brick cheese,
Brie cheese,
Broiled mushrooms,
Browned carrots,
parsnips,
potatoes,
Brussels sprouts and their preparation,
sprouts, Buttered,
sprouts, Composition and food value of,
sprouts, Cooking of,
sprouts, Creamed,
sprouts, Scalloped,
Bulb, root, and tuber vegetables,
Butter,
Care of,
Cooking with,
dressing, Asparagus with,
Economical use of,
Flavor and composition of,
Purchasing,
Renovated,
Serving,
substitutes,
substitutes, Method of testing,
Buttered artichokes,
beets,
Brussels sprouts,
carrots,
salsify,
Butterine,
Buttermilk,
Artificial,
Composition and food value of,
cream cheese,
Butyric acid,