  FOOD PREJUDICES.—Most persons have decided likes and dislikes for certain foods. These opinions very often have no reasonable foundation. One taste of a food poorly prepared or a disparaging remark heard in childhood may be the cause for a lifetime's aversion for a food. There is no better way to overcome food prejudices than by learning to prepare foods well—to make them tasty and nutritious—and to appreciate their nutritive value. Food prejudices like most others may be overcome by a thorough knowledge of the subject. Come to the school kitchen with an open mind. When you understand why certain foods are valuable in diet and are able to prepare them skilfully, you may learn to enjoy them. To discover that foods which you previously considered commonplace and uninteresting are tasty, is really a pleasing experience. TIME FOR COOKING FRESH VEGETABLES IN WATER.—It is not possible to state just how long a vegetable will be required to cook in water. The time varies with the kind of vegetable, its size, and age. Usually the older a vegetable, the longer the time required for cooking. Young vegetables, especially green corn and tender cabbage, may be spoiled by too long cooking. For novices, a time table may be helpful not only in determining when a food is sufficiently cooked but in deciding how long to allow for cooking a food before it is to be served. But do not depend entirely upon a time table. Judging by appearance and using the fork or knitting needle is the most reliable test. TABLEAsparagus 15-20 minutes PARING VEGETABLES.—If the outside skin of a vegetable is removed, it should be pared as thin as possible. The covering of the carrot and new potato is so thin that it can be removed by scraping, thereby saving the valuable nutritive substances just beneath the skin. Turnips are an exception to the rule, a thick layer of cellular material covers them. For this reason, a thick paring is cut from turnips. (Cut a turnip in two and note the thickness of its skin.) MASHED TURNIPS6 medium turnips Salt and pepper 2 tablespoonfuls butter or substitute Scrub and pare the turnips. Cut each into cubes. Place in the top part of a steamer (see Figure 31) and cook until tender when tested with a fork or knitting needle. Mash the turnips with a potato masher. Add butter or substitute and enough salt and pepper to season. Serve hot. BUTTERED CARROTS4 cupfuls carrots, cut into strips 2 tablespoonfuls butter or substitute 2 teaspoonfuls salt Dash pepper Scrub and scrape carrots, cut them into strips. Put them in a saucepan and add water to a depth of 1 inch. When the carrots are tender and only a small amount of water remains, add the butter or substitute and seasonings. Continue to cook slowly until almost all of the remaining water has evaporated. Serve the vegetables and surrounding liquid hot. Young string beans cut in halves lengthwise and parsnips cut in strips may be cooked in the same way. (Adapted from a United States Department of Agriculture recipe.) QUESTIONSWhy should the outside skin of a vegetable be pared as thin as possible? How should vegetable stock be utilized? Why? Housekeepers usually add milk to potatoes when mashing them. Why is moisture not added to mashed turnips? What, advantage is there in steaming turnips rather than cooking them in water? Why are carrots cooked in a small quantity of water rather than a large amount? What are the prices of turnips and carrots per pound? How many of each of these vegetables in a pound? |
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