,,woman',s ,,in/itute ,,libr>y ,,( ,,cook]y ,,volume ,,two ,,milk1 ,,butt]1 ,,& ,,*eese ,,eggs ,,vegetables ,,wom5s ,,in/itute ,,( ,,dome/ic ,,arts ,,& ,,sci5ces1 ,inc4 ,,preface ,?is volume1 :i* is ! second ( ! ,woman's ,in/itute ,libr>y ( ,cook]y1 deals ) su* ess5tials ( diet z ! dairy products--milk1 butt]1 & *eese--! prote9 food1 eggs1 & ! en]gy-produc+ nutri5ts1 vegetables4 ,9 ,milk1 ,butt]1 & ,*eese1 ,p>ts #a & #b1 are expla9$ ! place t milk occupies 9 ! diet1 its composition1 grades1 & ! di%es = :i* x is us$2 ! pur*ase1 c>e1 & use ( butt] & butt] sub/itutes2 & ! *>act]i/ics1 c>e1 & v>ieties ( bo? dome/ic & import$ *eeses1 z well z a numb] ( excell5t recipes = *eese di%es4 ,a lun*eon m5u1 9 :i* a *eese di% is sub/itut$ = meat1 is ( int]e/ 9 ?is connection1 = x %[s ! h\sewife1 e>ly 9 h] /udies1 n only h[ to comb9e di%es to produce a balanc$ meal1 b also h[ to make up a m5u 9 :i* meat is n ne$$4 ,9 ,eggs are discuss$ ! nutritive value ( eggs1 ! ways 9 :i* to select1 pres]ve1 cook1 & s]ve !m1 & h[ to utilize left-ov] eggs4 ,s _m uses h eggs 9 ! diet & s n\ri%+ is ?is food t too mu* att5tion _c be paid to its prep>ation4 ,9 ?is lesson1 also1 is giv5 a breakfa/ m5u to af=d practice 9 prep>+ sev]al simple di%es usually s]v$ 9 ?is meal4 ,9 ,vegetables1 ,p>ts #a & #b1 e v>iety ( vegetable is discuss$ z to food value1 prep>ation1 place 9 ! meal1 & prop] me?ods ( s]v+4 ,) su* a fund ( k1 ! h\sewife w be well equipp$ to give pleas+ v>iety to h] meals4 ,9 addition to ! in/ruction 9 ^! matt]s1 !re are a l>ge numb] ( illu/rations1 :i* make cle> ! important details 9 e process employ$ & 9 _m recipes %[ c]ta9 /eps z well z ! f9i%$ result4 ,) su* detail$ in=mation1 x is our desire t z _m ( ! recipes z possible be tri$1 = x is only ?r\gh con/ant practice t ! rules & pr9ciples ( cook]y w become ?or\ghly in/ill$ 9 ! m9d4 ,no?+ is ( m value to ! h\sewife ?an su* a k ( food & its prep>ation1 =1 z e "o kn[s1 prop] diet is ! *ief requisite ( good heal?4 ,to be ( ! greate/ assi/ance to ! woman 9 ! home is ! purpose ( ^! volumes--to relieve h] h\sehold tasks ( mu* ( _! drudg]y & to help h] come to a realization ( ! opportunity = good t is h]s4 ,9 no bett] way c %e create happ9ess & cont5tm5t 9 h] home ?an by prep>+ appetiz+1 nutriti\s meals & s]v+ !m 9 ! mo/ attractive mann]4 ,,cont5ts ,,milk1 ,,butt]1 ,,& ,,*eese ,milk 9 ! ,diet ,composition ( ,milk ,products ,obta9$ f ,milk ,*>act]i/ics ( ,:olesome ,milk ,grades ( ,clean ,milk ,pres]v$ ,milk ,milk 9 ! ,home ,recipes = ,milk ,di%es & ,sauces ,economical ,use ( ,butt] ,flavor & ,composition ( ,butt] ,pur*ase & ,c>e ( ,butt] ,cook+ ,) ,butt] ,s]v+ ,butt] ,butt] ,sub/itutes ,*>act]i/ics & ,c>e ( ,*eese ,import$ ,*eese ,dome/ic ,*eese ,s]v+ ,*eese ,recipes = ,*eese ,di%es ,lun*eon ,m5u ,,eggs ,description ( ,eggs & ,place 9 ! ,diet ,nutritive ,value ( ,eggs ,selection ( ,eggs ,pres]vation ( ,eggs ,cook+ ( ,eggs ,s]v+ ( ,eggs ,egg ,recipes ,use ( ,left-,ov] ,eggs ,breakfa/ ,m5u ,,vegetables ,v>iety 9 ,vegetables ,/ructure1 ,composition1 & ,food ,value ,pur*ase & ,c>e ( ,vegetables ,classification ( ,vegetables ,me?ods ( ,prep>+ & ,cook+ ,vegetables ,sauces = ,vegetables ,asp>agus & ,its ,prep>ation ,beans & ,_! ,prep>ation ,beets & ,_! ,prep>ation ,brussels ,spr\ts & ,_! ,prep>ation ,cabbage & ,its ,prep>ation ,c>rots & ,_! ,prep>ation ,caulifl[] & ,its ,prep>ation ,cel]y & ,its ,prep>ation ,corn & ,its ,prep>ation ,cucumb]s & ,_! ,prep>ation ,eggplant & ,its ,prep>ation ,fr5* ,arti*okes & ,_! ,prep>ation ,gre5s & ,_! ,prep>ation ,j]usalem ,arti*okes & ,_! ,prep>ation ,kohlrabi & ,its ,prep>ation ,l5tils & ,_! ,prep>ation ,mu%rooms & ,_! ,prep>ation ,okra & ,its ,prep>ation ,onions & ,_! ,prep>ation ,p>snips & ,_! ,prep>ation ,peas & ,_! ,prep>ation ,pepp]s & ,_! ,prep>ation ,:ite ,potatoes & ,_! ,prep>ation ,sweet ,potatoes & ,_! ,prep>ation ,radi%es & ,_! ,prep>ation ,salsify & ,its ,prep>ation ,squa% & ,its ,prep>ation ,tomatoes & ,_! ,prep>ation ,turnips & ,_! ,prep>ation ,vegetable ,comb9ations ,s]v+ ,vegetables 99 99 99 99 99 ,,milk1 ,,butt]1 ,,& ,,*eese 7,,"p #a7 99 99 99 99 99 ,,milk ,,milk ,,9 ,,! ,,diet #a4 ,z is well und]/ood1 milk is ! liquid t is secret$ by ! mamm>y gl&s ( female mammals = ! n\ri%m5t ( _! "y4 ,! ^w milk z x is commonly us$1 h[ev]1 ref]s to c['s milk1 because su* milk is employ$ to a great] ext5t z human food ?an ! milk f any o!r animal4 ,c['s milk 9 its p]fectly fre% raw /ate is a yell[i%-:ite1 opaque fluid1 call$ :ole milk1 &1 z is well kn[n1 possesses a di/9ctly sweet ta/e & *>act]i/ic odor4 ,:5 su* milk is all[$ to /& = "s "t )\t be+ di/urb$1 x sep>ates into two di/9ct lay]s1 an upp] & a l[] "o4 ,! upp] lay]1 :i* is light] ?an ! l[] "o & occupies a small] space1 consi/s l>gely ( globules ( fat & is call$ cream2 ! l[] lay]1 :i* is :ite or blui%-:ite 9 color & is compos$ ( wat]1 solids1 & prote91 is1 :5 sep>at$ f ! cream1 call$ skim milk4 #b4 ,z an article ( diet1 milk is v important1 because its sole function 9 nature is to s]ve z food4 ,x is requir$ by ! infant2 x is ne$$ 9 ! diet ( all gr[+ *ildr52 & x is desirable 9 ! prep>ation ( di%es = bo? "y & old4 ,milk is us$ to su* a great ext5t because x fills _m ( ! requirem5ts ( an ideal food4 ,x is g5]ally lik$1 requires little or no "t = prep>ation1 agrees ) ! majority ( p]sons :5 us$ prop]ly1 & conta9s sub/ances t supply en]gy & build & repair tissue4 ,/ill1 x does n conta9 ^! sub/ances 9 su* proportions z to make x an ideal or exclusive article ( diet = adults1 & x mu/ (t5 be modifi$ to suit ! ne$s ( infants1 because x is ideal = only ! "y ( ! species = :i* x is int5d$4 ,!re=e1 :ile milk is (t5 call$ a p]fect food1 9 reality x is p]fect = only ! calf4 ,:5 x is desir$ = ! fe$+ ( a v "y *ild1 x mu/ be *ang$ to meet ! requirem5ts be=e x c be us$ ) good results4 #c4 ,s important is milk z an article ( food t1 outside ( ! purely rural di/ricts1 produc+ ! milk supply is a bus9ess ( consid]able importance4 ,?is is due to ! fact t ! purity ( milk mu/ be con/antly safegu>d$ 9 ord] t clean1 safe milk may be provid$ = ! c\ntless numb]s t dep5d on x4 ,9 fact1 milk und\bt$ly be>s a clos] relation to public heal? ?an any o!r food4 ,to produce an adequate am\nt ( clean1 safe1 pure milk is "o ( ! food problems ( ! city & c\ntry alike4 ,9 ! city mu* ( ! difficulty is ov]come by ! ord9ances t provide /&>ds ( composition & cleanl9ess1 z well z inspection to insure !m2 b su* ord9ances are r>ely provid$ = 9 villages & c\ntry di/ricts4 ,:5 !re is no law to prev5t x1 unclean milk is sometimes us$ 9 ! manufacture ( butt] & *eese1 b :5 ?is happ5s1 great inju/ice1 if n positive h>m1 is done to ! consum]s ( ^! articles4 ,!n1 too1 unless milk is c>efully inspect$1 tub]cul> milk is liable to be us$ 9 ! mak+ ( butt]1 & su* a condition w cause ! spread+ ( tub]culosis z readily z ! use ( ! contam9at$ milk itself4 #d4 ,) its v>i\s products1 milk helps to =m a v l>ge "p ( ! diet>y 9 mo/ homes1 b :ile no?+ c take ! place ( ?is food & :ile x is high 9 food value1 !re seems to be a g5]al t5d5cy to ?9k ( x z an addition to ! bill ( f>e1 r ?an z a possible sub/itute = m exp5sive food4 ,= in/ance1 milk is v (t5 s]v$ z a bev]age 9 a meal 9 :i* ! quantity ( meat or o!r prote9 foods is n r$uc$4 ,f an economical /&po9t1 z well z f ! po9t ( view ( ! ne$s ( ! body1 ?is is really extravagant1 = milk is itself l>gely a prote9 food4 ,! s]v+ ( a glass ( milk or ( a di% t conta9s g5]\s quantities ( milk (f]s ! h\sewife an opportunity to cut d[n consid]ably ! all[ance ( meat & eggs4 ,because ( ?is fact & because milk & its products may be us$ to add nutritive value to a food1 to give v>iety1 & to improve flavor1 !y des]ve consid]able /udy on ! "p ( ! h\sewife4 #e4 ,s9ce milk may be us$ 9 su* a v>iety ( ways1 x may be easily includ$ 9 ! diet>y = ! family4 ,be+ liquid 9 =m1 x may always be s]v$ )\t any prep>ation z a bev]age or ) o!r bev]ages1 c]eals1 & fruits4 ,x also has num]\s o!r uses1 be+ employ$ 9 ! mak+ ( sauces = vegetables & meats1 9 ! place ( /ock = s\ps1 & z ! liquid = bread1 cakes1 pudd+s1 cu/>ds1 & _m froz5 dess]ts4 ,because ( its ext5sive use1 e h\sewife n only %\ld "k h[ to buy milk & c>e = x1 b %\ld be famili> ) its composition1 s t %e may det]m9e :e!r or n x suits ! ne$s ( h] family4 ,9 addition1 %e %\ld "k ! effect ( heat on milk & ! v>i\s me?ods ( prep>ation if %e w\ld be able to judge :at food comb9ations c be us$ ) milk4 ,,composition ,,( ,,milk #f4 ,z milk is usually tak5 into ! body 9 liquid =m1 ! common t5d5cy is to reg>d x z a bev]age1 r ?an z an important s\rce ( n\ri%+ food mat]ial4 ,h[ev]1 a k ( its composition1 z well z ! fact t milk becomes a solid food 9 ! /oma* & mu/ !n be dissolv$ 9 ! process ( dige/ion1 w s]ve to %[ t milk conta9s solids4 ,t x possesses all ! elem5ts requir$ to su/a9 life & promote heal? is prov$ by ! fact t a *ild may live = mon?s on milk alone & dur+ ?is "t increase 9 weight4 #g4 ,! solids conta9$ 9 milk are prote9s1 fat1 c>bohydrate 9 ! =m ( sug>1 & m9]al salts1 besides :i*1 ( c\rse1 wat] occurs 9 l>ge quantities4 ,! sug> & fat ( milk s]ve z fuel2 ! m9]al salts are *iefly valuable = ! gr[? ( bones & tee? & = _! effect on ! liquids ( ! body2 & ! prote9s1 l ! fat & sug>1 s]ve z fuel1 b !y also make & repair ! muscul> tissues ( ! body4 ,9 consid]+ ! food sub/ances ( milk1 x w be well to note also t !y v>y accord+ to ! bre$1 fe$+1 & individual *>act]i/ics ( ! c[4 ,j]seys & ,gu]nseys give milk ri* 9 fat & total solids1 & :ile ,hol/e9 c[s give a great] quantity ( milk1 su* milk has a small] proportion ( fat & total solids4 ,z a rule1 ?\gh1 ! composition ( milk may be consid]$ z approximately #c4c p] c5t4 prote91 #d p] c5t4 fat1 #e p] c5t4 c>bohydrate1 & 4#g p] c5t4 m9]al matt]1 mak+ a total ( #ac p] c5t4 ,?is indicates ! quantity ( actual food mat]ial 9 milk1 ! rema9d]1 or #hg p] c5t41 be+ wat]4 #h4 ,,prote9 ,,9 ,,milk4--,because ( ! d\ble usefulness ( prote9--to s]ve z fuel & to make & repair muscul> tissue--?is elem5t is reg>d$ z an important +r$i5t ( milk4 ,! prote9 9 milk is call$ case94 ,! opaque :it5ess ( milk is l>gely due to ! pres5ce ( ?is sub/ance4 ,z long z milk rema9s sweet1 ! lime salts x conta9s hold ?is case9 9 solution2 b :5 x s\rs1 ! salts are made soluble & ! case9 ?ick5s1 or coagulates4 ,9 addition to case91 milk conta9s a small am\nt ( prote9 9 ! =m ( album94 ,?is sub/ance1 ^u be+ heat$1 coagulates & causes ! =mation ( ! sk9 t is always f\nd on ! top ( milk t has be5 heat$4 ,! sk9 ?us =m$ conta9s ev]y?+ t is f\nd 9 milk1 because1 z x =ms1 case9 is dri$ ) x & sug> & fat1 too1 are caught & held !re4 ,x is ! prote9 ( milk & its *>act]i/ic coagulation t are made use ( 9 ! mak+ ( *eese4 ,9 cook+1 ! prote9 ( milk is probably m affect$ ?an any ( ! o!r sub/ances1 b ! degree to :i* ! dige/ion ( milk is ?us affect$ is n def9itely kn[n1 ?is be+ a mu* disput$ "q4 #i4 ,,fat ,,9 ,,milk4--,! o!r sub/ance 9 milk t s]ves z fuel1 or to produce en]gy1 is fat4 ,x occurs 9 ! =m ( t9y p>ticles1 ea* surr\nd$ by a ?9 cov]+ & susp5d$ 9 ! liquid4 ,su* a mixture1 :i* is call$ an emulsion1 is ! mo/ easily dige/$ =m 9 :i* fat is f\nd4 ,! fat 9 milk v>ies m ?an ! o!r food sub/ances1 x be+ sometimes z l[ z #b p] c5t1 & aga9 z high z #f p] c5t4 ,h[ev]1 ! av]age ( ^! two1 or #d p] c5t41 is ! usual am\nt f\nd 9 mo/ milk4 ,z has be5 m5tion$1 ! fat globules ( milk rise to ! top because fat is light] ?an wat]1 s t :5 milk has be5 undi/urb$ = "s "t ! top1 :i* is kn[n z cream1 w be f\nd to conta9 mo/ ( ! fat4 ,because ( ! fat x conta9s1 ! cream is yell[] 9 color ?an ! milk und]nea?4 ,if ! cream is beat51 or *urn$1 ^! fat p>ticles w adh]e 9 a mass1 advantage ( ?is fact be+ tak5 9 ! mak+ ( butt]4 #aj4 ,,c>bohydrate ,,9 ,,milk4--,! c>bohydrate conta9$ 9 milk is 9 ! =m ( sug> call$ lactose4 ,x is unlike o!r sug>s 9 t x is n v sweet & does n disagree ) mo/ p]sons nor upset _! dige/ion4 ,= ?is reason1 x is (t5 giv5 to *ildr51 invalids1 & p]sons :o h dige/ive di/urbances4 ,h[ev]1 x is l o!r c>bohydrates 9 t 9 solution x f]m5ts4 ,! result ( ! f]m5tation 9 ?is case is ! production ( lactic acid1 :i* makes ! milk s\r4 ,) ! fat1 lactose makes up ! bulk ( ! en]gy-produc+ mat]ial ( milk1 & :ile ?is is important x is only second>y :5 comp>$ to ! tissue-build+ p[] ( ! prote9 & m9]als4 ,besides be+ an important "p ( milk itself1 lactose is a valuable by-product 9 ! manufacture ( *eese4 ,aft] be+ tak5 f :ey1 :i* is ! cle>1 /raw-color$ liquid t rema9s :5 ! curd1 or coagulat$ portion1 is completely remov$ f ! milk1 ! lactose is ref9$ & sold 9 ! =m ( a p[d] t is us$ = v>i\s k9ds ( infant & invalid fe$+4 #aa4 ,,m9]al ,,matt] ,,9 ,,milk4--,consid]able quantities ( m9]al salts1 :i* are *iefly lime1 pota%1 & phosphates1 are f\nd 9 milk4 ,z has already be5 po9t$ out1 ^! are important 9 ! build+ ( bone & h>d tissue 9 ! body1 b 9 addition !y help to keep ! fluids ( ! body 9 ! "r condition4 ,because ( ! "w !y d1 ^! m9]al salts are necess>y 9 ! build+ ( ! bodies ( gr[+ *ildr51 & are useful = repair & ! regulation ( ! body processes 9 adults4 ,9 *eese1 butt]1 & cream1 :i* are ! products ( milk1 less ( ! m9]al salts are f\nd 9 proportion to ! quantity ?an 9 :ole milk1 skim milk1 & :ey4 #ab4 ,,wat] ,,9 ,,milk4--,! p]c5tage ( wat] 9 milk is mu* great] ?an t ( all ! o!r food sub/ances comb9$1 !re be+ m ?an six times z mu*4 ,:ile ?is quantity seems v l>ge1 x is an advantage1 = milk provides n\ri%m5t to p]sons :5 !y c take nei!r solid nor m cond5s$ food4 ,on ! o!r h&1 ! wat] is a disadvantage1 = x is responsible = ! rapid spoil+ ( milk4 ,?is fact is cle>ly %[n 9 ! case ( cond5s$ milk1 :]e ! wat] is p>tly or completely evaporat$1 = milk ( ?is k9d keeps mu* long] )\t spoil+ ?an ei!r :ole or skim milk4 ,,products ,,obta9$ ,,f ,,milk #ac4 ,al?\gh milk is us$ ext5sively 9 its natural liquid =m1 consid]able use is also made ( ! num]\s products ( milk1 *ief among :i* are cream1 skim milk1 butt]milk1 s\r milk1 :ey1 butt]1 & *eese4 ,9 fact1 all ( ^! occupy su* an important place 9 ! diet>y ( ! majority ( homes t x is well = e h\sewife to und]/& _! value4 ,butt] & *eese are discuss$ 9 detail lat]1 s t at ?is "t no att5tion ne$ be giv5 to !m4 ,! o!r products1 h[ev]1 are tak5 up n[1 ) ! int5tion ( enabl+ ! h\sewife to famili>ize h]self ) _! production1 nature1 & use4 #ad4 ,,cream4--,z has be5 po9t$ out1 ! p>ticles ( fat t rise to ! top ( milk :5 x is all[$ to rema9 undi/urb$ = "s "t =m ! product kn[n z cream4 ,cream may be remov$ f ! milk by skimm+ x (f1 or x may be sep>at$ f ! milk by means ( ma*9]y especially design$ = ! purpose4 ,! great] ! proportion ( fat 9 milk1 ! ?ick]1 or heavi]1 w be ! cream4 ,v>i\s grades ( sep>at$ cream are plac$ on ! m>ket1 ! usual ones be+ ^? :i* conta9 #h1 #ab1 #af1 #bj1 & #dj p] c5t1 ( fat4 ,?9 cream1 :i* includes ! grades t h only a small p]c5tage ( fat1 conta9s a l>g] quantity ( milk ?an ! o!rs & is n s desirable = _m purposes4 ,/ill1 x is us$ to "s ext5t1 because x is *eap] & !re are def9ite uses to :i* x c be put4 ,m$ium-heavy cream is ! k9d to select :5 x is desir$ = :ipp+4 ,?is is a process t consi/s 9 beat+ ! cream rapidly until a mass ( t9y bubbles =m & become /iff1 v mu* z ! :ite ( egg does4 #ae4 ,,skim ,,milk4--,aft] a "p or all ( ! cream has be5 remov$ f :ole milk1 t :i* rema9s is call$ skim milk4 ,:ile practically all ( ! fat is tak5 out :5 milk is skimm$1 v little prote9 or sug> is remov$4 ,!re=e1 skim milk is /ill a valuable food1 x be+ us$ to a l>ge ext5t = *eese mak+1 = ! manufacture ( c]ta9 comm]cial foods1 & = ! fe$+ ( animals4 ,! h\sewife does n1 z a rule1 buy skim milk2 inde$1 9 "s localities ! laws prev5t its sale because x is consid]$ an adult]at$ food4 ,h[ev]1 x is really a :olesome1 valuable food t is *eap] ?an :ole milk1 & its use 9 ! home %\ld !re=e be enc\rag$ f an economical /&po9t4 ,"h x may be us$ 9 ! prep>ation ( _m di%es1 su* z sauces1 cakes1 biscuits1 muff9s1 griddle cakes1 bread1 etc41 9 :i* butt] or o!r fats are us$1 & 9 cu/>ds1 pudd+s1 ices1 & num]\s o!r dess]ts4 #af4 ,,butt]milk4--,! milk t rema9s 9 butt] mak+ aft] ! butt] fat has be5 remov$ f cream by *urn+ is kn[n by ! "n butt]milk4 ,su* milk is simil> to skim milk 9 composition1 & unless butt] is made ( sweet cream1 butt]milk is s\r4 ,butt]milk is us$ consid]ably z a bev]age1 b besides ?is use !re are num]\s ways 9 :i* x may be employ$ 9 ! prep>ation ( foods1 z is po9t$ out 9 v>i\s recipes4 ,an advantage ( butt]milk is t its co/ is less ?an t ( :ole milk1 s t ! h\sewife w d well to make use ( x 9 ! prep>ation ( ^? foods 9 :i* x produces satisfactory results4 #ag4 ,,artificial ,,butt]milk4--,sev]al k9ds ( s\r milk t are call$ butt]milk are to be _h1 p>ticul>ly at soda f\nta9s & re/aurants4 ,:ile !y are simil> to butt]milk !y are n ! same1 because !y are produc$ artificially f :ole or skimm$ sweet milk4 ,! usual me?od employ$ 9 ! mak+ ( ^! artificial butt]milks1 z !y may well be call$1 consi/s 9 add+ to sweet milk tablets conta9+ lactic acid or a c]ta9 culture ( bact]ia t induce f]m5tation1 v mu* z yea/ does1 & !n keep+ x at ab\t body temp]ature = a numb] ( h\rs 9 ord] to all[ ! milk to ?ick5 & s\r4 ,su* milks ex]t a b5eficial action 9 ! dige/ive tract1 & _! food value1 provid$ !y are made f :ole milk1 is j z high z t ( ! orig9al sweet milk4 ,artificial butt]milks !re=e prove a valuable s\rce ( food supply = p]sons :o f9d !m palatable & :o d n c>e = sweet milk4 ,_! food value may be increas$ by add+ cream to !m4 #ah4 ,,s\r ,,milk4--,ord9>y milk conta9s l>ge numb]s ( bact]ia t produce f]m5tation4 ,:5 x is all[$ to /& = "s "t1 ^! bact]ia act ^u ! sug>1 or lactose1 conta9$ 9 ! milk & *ange x into lactic acid4 ,?is acid gives to ! milk a s\r ta/e & at ! same "t causes ! case9 ( ! milk to become a mass kn[n z curd1 or clabb]4 ,?is mass cont9ues to gr[ s\r & t\gh until all ! milk sug> is conv]t$ into lactic acid1 s t ! long] ! milk /&s1 ! m acid x becomes4 ,s\r milk1 h[ev]1 is useful 9 ! prep>ation ( v>i\s di%es1 su* z hot breads & griddle cakes4 ,illu/ration3 ,,fig4 #a #ai4 ,,:ey4--,:5 ! curd is completely remov$ f milk1 z 9 mak+ *eese1 a cle>1 light1 yell[i% liquid kn[n z :ey rema9s4 ,:ey is compos$ ( wat]1 m9]als1 & milk sug> or lactic acid1 & is ! lea/ valuable "p ( ! milk4 ,! +5i\s h\sewife w nev] be at a loss to make use ( ?is product1 =1 :ile its food value is slight1 ! m9]als x conta9s are important ones4 ,:ey is sometimes us$ to furni% ! liquid = bread mak+ &1 9 addition1 x may be us$ z a bev]age = p]sons :o _c dige/ food z heavy z milk itself4 #bj4 ,,comp>ison ,,( ,,food ,,values ,,( ,,milk ,,products4--,s t ! h\sewife may become famili> ) ! food values ( milk products1 !re is "h giv51 9 ,fig4 #a1 a graphic table = ! comp>ison ( su* products4 ,ea* glass is repres5t$ z conta9+ approximately #a p9t or #a p\nd ( ! milk product1 & ! figures und]nea? ea* indicate ! numb] ( calories f\nd 9 ! quantity repres5t$4 ,! triangle at ! side ( ea* indicates ! proportion ( a%1 prote91 fat1 c>bohydrate1 & wat]1 ! p]c5tage composition be+ giv5 at ! side4 ,h\sewives z a rule fully appreciate ! food value t is to be f\nd 9 :ole milk & cream1 b su* products z skim milk1 butt]milk1 & :ey are likely to be ignor$4 ,,*>act]i/ics ,,( ,,:olesome ,,milk #ba4 ,s f> z ! h\sewife is conc]n$1 ! qualities t *>act]ize :olesome milk are )\t d\bt ( great int]e/4 ,%e may "k ( :at use milk is 9 ! diet & ! food sub/ances ( :i* x is compos$1 b unless %e und]/&s j :at con/itutes milk ( good quality1 z well z ! nature ( inf]ior milk1 %e _c v well provide h] family ) ! k9d x %\ld h4 ,!re=e1 to assi/ h] 9 ?is matt]1 ! *>act]i/ics ( :olesome milk are "h discuss$4 ,su* milk1 x w be well to note1 mu/ be ( ! "r composition1 mu/ n be adult]at$1 mu/ be fre%--t is1 n old] :5 deliv]$ ?an is p]mitt$ by law--& mu/ be z clean z possible4 #bb4 ,,/&>d ,,( ,,milk ,,composition4--,! h\sewife usually judges ! quality ( milk by ! am\nt ( cream t rises to ! top :5 milk 9 a bottle is all[$ to rema9 undi/urb$ = "s "t4 ,?is is really an excell5t te/1 because milk t conta9s only a small am\nt ( cream is ( poor] quality ?an t :i* conta9s a l>g] am\nt2 9 o!r words1 ! m cream milk conta9s1 ! high] w be its food value & ! great] its en]gy-produc+ ability4 ,!n1 too1 milk t is ri* 9 cream usually conta9s proportionately l>ge am\nts ( prote9 & sug>4 ,:ile ! composition ( milk has mu* to d ) ! quality ( ?is food1 x v>ies1 z %\ld be not$1 9 diff]5t bre$s & ev5 9 individual c[s1 dep5d+ on bo? ! food & ! c>e giv5 to !m4 ,= ?is reason1 milk t is mix$ is pref]able to ! milk ( a s+le c[1 z ! mix+ ( ! milk ( a numb] ( c[s insures a bett] av]age composition4 #bc4 ,,adult]ation ,,( ,,milk4--,! composition ( milk1 & h5ce its quality1 is s]i\sly affect$ by its adult]ation4 ,by ?is is meant ! extraction ( any ( ! food sub/ances f :ole milk2 ! addition ( any?+ t t5ds to weak5 or l[] its quality or /r5g?2 ! use ( color+ matt] to make x appe> ( great] value ?an x actually is2 or ! use ( pres]vatives to prev5t x f s\r+ z soon z x ord9>ily w\ld4 ,x is1 ( c\rse1 illegal to adult]ate milk1 yet x is sometimes done4 ,! mo/ conv5i5t & possibly ! mo/ common mat]ials us$ to adult]ate milk are wat] & skim milk4 ,! addition ( wat] to milk decreases ! quantity ( all its food sub/ances1 b ! addition ( skim milk r$uces ! quantity ( fat only4 ,! color ( ! milk is (t5 affect$ by ! use ( ^! adult]ants1 b :5 ?is happ5s1 yell[ color+ is usually add$ to re/ore ! orig9al appe>ance4 ,sometimes ! milk t a dairyman m>kets conta9s m fat ?an ! law requires2 b ev5 su* milk _c legally be skimm$ nor dilut$ ) skim milk4 ,! only ?+ t may be done to x is to mix x ) milk t is l[ 9 butt] fat & ?us obta9 a milk t w av]age ! legal p]c5tage4 ,= in/ance1 if milk f a dairy av]ages #e p] c5t1 ( butt] fat1 x may be dilut$ ) milk t conta9s only #c p] c5t1 ( butt] fat1 because ! result ( su* mix+1 :i* w be milk av]ag+ #d p] c5t1 ( ?is food sub/ance1 w be ! legal /&>d4 #bd4 ,to prev5t milk f s\r+1 di%one/ milk deal]s (t5 put into x su* pres]vatives z soda1 borax1 & =maldehyde4 ,!re is no def9ite way ( tell+ :e!r or n "o ( ^! has be5 us$1 except by a *emical analysis4 ,h[ev]1 if milk does n s\r )9 a reasonable "t :5 no precautions h be5 tak5 to keep x sweet1 x %\ld be look$ on ) suspicion1 = x und\bt$ly conta9s a pres]vative4 #be4 ,,fre%ness ,,( ,,milk4--,to be mo/ satisfactory = all purposes1 milk %\ld be absolutely fre%4 ,h[ev]1 x is almo/ impossible to obta9 milk 9 ?is condition1 because x is g5]ally sold at a di/ance f ! s\rce ( supply4 ,milk t is sold 9 small t[ns & cities is usually #ab & (t5 #ah to #ba h\rs old :5 x is deliv]$2 :]eas1 9 l>ge cities1 :]e ! dem& is s great t milk mu/ be %ipp$ f great di/ances1 x is (t5 #bd to #cf or ev5 #dh h\rs old :5 x rea*es ! consum]4 ,9 ord] t milk may rema9 sweet long en\gh to p]mit x to be deliv]$ at places s f> remov$ f ! s\rce ( supply1 x mu/ be h&l$ & c>$ = 9 ! cleane/ possible way by ! deal]s4 ,likewise1 if ! h\sewife desires to get ! be/ results f x1 %e mu/ foll[ ! same plan1 cool+ x imm$iately on deliv]y & keep+ x cool until x is consum$4 ,! fre%ness ( milk c be det]m9$ only by ! l5g? ( "t x w rema9 sweet :5 prop] c>e is giv5 to x4 #bf4 ,,cleanl9ess ,,( ,,milk4--,milk may be ( ! "r composition1 free f all adult]ation1 & z fre% z x is possible to obta9 x1 b unless x is clean1 x is an injuri\s food4 ,milk is r5d]$ unclean or impure by dirt4 ,9 reality1 !re are two k9ds ( dirt t may be pres5t 9 milk1 & x is important to "k j :at ^! are & :at effect !y h on milk4 #bg4 ,! less h>mful ( ! two k9ds ( dirt is ! visible dirt t gets into ! milk f ! c[1 ! /able1 ! milk]1 ! milk+ ut5sils1 & simil> s\rces :5 ^! are n scrupul\sly clean4 ,if milk conta9+ su* dirt is all[$ to /& long en\gh 9 pans or bottles = ! heavi] p>ticles to settle1 x w be f\nd z s$im5t 9 ! bottom ( ! receptacle4 ,to say ! lea/1 ! pres5ce ( su* dirt is always disagreeable & frequ5tly produces =eign flavors4 ,/ra9+ ! milk ?r\gh clean absorb5t cotton w reveal ! pres5ce ( su* dirt & ano!r k9d ( dirt t does n %[ ?r\gh ! opaque fluid4 ,?is second k9d ( dirt is g5]ally f\nd 9 milk :5 ! fir/ k9d is pres5t 9 any quantity4 ,x is m liable to be h>mful ?an ! o!r1 because x ent]s ! milk f ! wat] us$ 9 clean+ ! receptacles or f "s contam9at$ s\rce4 ,illu/ration3 ,,fig4 #b #bh4 ,:5ev] dirt is pres5t 9 milk1 bact]ia are sure to be !re2 & ! great] ! quantity ( dirt ! great] w be ! numb] ( bact]ia4 ,%\ld ! h\sewife desire to comp>e ! cleanl9ess ( sev]al lots ( milk1 %e may filt] a l quantity f ea* lot1 say a qu>t or a p9t1 ?r\gh small disks ( absorb5t cotton4 ,if1 aft] ! milk has pass$ ?r\gh ! cotton disk1 v little dirt rema9s on x1 z 9 ,fig4 #b 7a71 ! milk may be consid]$ z comp>atively clean2 if ! cotton disk appe>s z 9 7b71 ! milk may be said to be only slightly dirty2 if x appe>s z 9 7c71 ! milk is dirty2 & if x appe>s z 9 7d71 ! milk is v dirty4 ,milk t leaves a /a9 l t 9 7d7 conta9s m bact]ia ?an milk t leaves a /a9 l t 9 7c71 & s on ?r\gh all ! lots ( milk4 ,filt]+ milk 9 ?is mann]1 h[ev]1 does n indicate :e!r ! bact]ia are disease produc+4 ,su* in=mation c be secur$ only by microscopic exam9ation1 & only !n by p]sons :o h a k ( su* matt]s4 #bi4 ,s9ce1 z has be5 po9t$ out1 bact]ia cl+ to all dirt1 ! dirt t milk conta9s is "o ( ! causes ( s\r+ & putrefaction ( milk1 & may be a cause ( disease4 ,inde$1 x is def9itely kn[n t dirty milk s\rs mu* m quickly ?an does clean milk4 ,actual te/s 9 :i* clean milk 0 put 9 a cool place h prov$ t x w keep = weeks1 :]eas dirty milk w s\r 9 a day or two1 especially 9 w>m wea!r4 ,?is in=mation %\ld po9t out cle>ly to ! h\sewife t x is n m]ely heat t *anges milk or causes x to s\r4 ,%e %\ld und]/& 9 addition1 t bact]ia gr[ & multiply v rapidly :5 conditions = _! gr[? are provid$4 ,^! conditions are moi/ure1 w>m?1 & ! "r k9d ( food1 & z all ( ^! are f\nd 9 milk1 ?is product is really ideal = bact]ial developm5t4 ,! only way 9 :i* to protect milk is to make sure t no bact]ia ent] x1 or1 if !y d1 to make x impossible = !m to gr[4 ,?is may be done by keep+ ! milk s cold t !y _c ?rive1 or by de/roy+ !m 9 v>i\s ways1 :i* are tak5 up lat]4 #cj4 ,9 =m] times1 !re 0 n mu* dang] ( wide-spread disease f ! milk supply1 = x 0 c>$ = almo/ entirely by ^? :o kept a few c[s & di/ribut$ milk to a small numb] ( cu/om]s4 ,9 fact1 x has be5 only )9 ! pa/ #ej ye>s t l>ge quantities ( milk are h&l$ by sep>ate dairies & %ipp$ great di/ances f ! s\rce ( supply & t ! di/ribution ( milk has become a great indu/ry4 ,:5 s mu* milk is h&l$ 9 "o place1 x is m or less unsafe unless ! dairy is kept extremely clean & is conduct$ 9 ! mo/ sanit>y mann]4 ,exp]i5ce has %[n t too mu* att5tion _c be giv5 to ! c>e ( milk1 = ! lives ( great numb]s ( *ildr5 h be5 sacrific$ ?r\gh ! c>elessness ( dairym5 & p]sons sell+ & di/ribut+ milk1 z well z ?r\gh ! neglig5ce ( ^? :o h&le ! milk aft] x has ent]$ ! home4 ,to ov]come mu* ( ?is c>elessness1 bo? ! ,f$]al ,gov]nm5t & ! v>i\s /ates ( ?is c\ntry h set /&>ds = safe milk production1 & 9 ord] to make _! laws effective h e/abli%$ inspection s]vice4 ,indep5d5tly ( ^! /ate & national laws1 _m ( ! cities1 p>ticul>ly ! l>ge ones1 h made _! own /&>ds1 :i*1 z a rule1 are v rigid4 ,"o ( ! usual requirem5ts is to compel ea* p]son :o wi%es to sell milk 9 ! city to buy a lic5se1 s t ! city au?orities may keep 9 t\* ) ^? h&l+ milk & s t conditions may be inve/igat$ at any "t4 ,9 view ( ! c>e requir$ ( deal]s 9 h&l+ milk1 ! h\sewife owes x to h]self & ! memb]s ( h] family to keep ! milk 9 ! home 9 ! be/ possible mann]4 ,,grades ,,( ,,clean ,,milk #ca4 ,ev] s9ce milk has come to be a comm]cial product1 au?orities h be5 devis+ ways 9 :i* x may be br\ght to ! consum] 9 a condition t w p]mit x to be us$ )\t caus+ ill results4 ,_! ef=ts h be5 rew>d$ to su* an ext5t t n[adays consum]s h little to fe> f ! milk !y pur*ase1 provid$ !y get x f deal]s :o live up to ! laws4 ,*ief among ! diff]5t grades ( clean milk is c]tifi$ milk1 & next 9 ord] comes pa/euriz$ milk1 foll[$ by /]iliz$ milk4 #cb4 ,,c]tifi$ ,,milk4--,! grade ( clean milk sold "u ! "n ( c]tifi$ milk is simply natural1 raw milk t is produc$ & m>ket$ "u conditions t p]mit x to be gu>ante$ z pure1 :olesome1 & ( def9ite composition4 ,su* milk is necess>ily high] 9 price ?an milk t is less :olesome & sanit>y1 because ( ! extra co/ to ! dairyman 9 meet+ ! requirem5ts t make x possible = him to produce clean milk "u sanit>y conditions4 ,^! requirem5ts p]ta9 to ! heal? & cleanl9ess ( ^? :o h&le ! milk1 to ! heal?1 h\s+ condition1 & c>e ( ! h]d & ! dairy c[s1 & to ! h&l+ & c>e ( milk 9 ! dairy & dur+ transportation & deliv]y4 ,!y are usually e/abli%$ & en=c$ by an inspection commission appo9t$ by ! city1 c\nty1 or /ate 9 :i* ! milk is produc$4 #cc4 ,if a little c>eful ?\ght is giv5 to ! milk situation1 x w be admitt$ t su* precautions are necess>y if clean milk is to be ! result4 ,su* milk _c be produc$ if ! surr\nd+s are dirty1 because du/ & flies1 :i* are two s\rces ( contam9ation1 are practically always pres5t 9 su* places4 ,a /able ) poor v5tilation1 )\t scre5s to keep out flies1 & ) floors t w n p]mit ( clean+1 b cause fil? & refuse to accumulate1 is sure to contam9ate milk t is h&l$ 9 x4 ,9 addition1 c[s t are n well f$1 com=tably h\s$1 or c>efully groom$ _c be expect$ to give milk ( z good quality z c[s t are prop]ly c>$ =4 ,likewise1 if ! p]sons :o d ! milk+ are n clean1 ! milk is subject to contam9ation f ?is s\rce4 #cd4 ,all su* unfavorable conditions c be rem$i$1 & mu/ be 9 ! production ( c]tifi$ milk2 b ! good accompli%$ 9 ?is direction w be lo/ if ! milk is c>elessly h&l$ aft] milk+4 ,!re=e1 9 produc+ c]tifi$ milk1 only ! cleane/ wat] available is all[$ to be us$ 9 ! dairy4 ,impure wat] is a common s\rce ( ! contam9ation ( milk 9 su* places4 ,on "s f>ms1 ! wat] supply comes f a well t is too ne> ! b>n or t is too %all[ to avoid be+ made impure by ! g]ms t filt] into x f ! b>ny>d or a cesspool4 ,if vessels 9 :i* milk is plac$ are wa%$ 9 su* wat]1 x is necess>y to /]ilize !m by boil+ or /eam+ be=e milk is put into !m1 9 ord] to kill ! g]ms t come f ! wat]4 ,if su* a precaution z ?is is n obs]v$1 ! g]ms w multiply rapidly 9 ! milk &1 provid$ !y are disease-produc+1 w make ! milk extremely dang]\s4 ,besides obs]v+ ! precautions m5tion$1 x is necess>y t all ut5sils us$ 9 a dairy1 su* z pails = milk+1 /ra9]s1 conta9]s1 etc41 be kept scrupul\sly clean4 ,likewise1 !y mu/ be /]iliz$ by boil+ ea* "t !y are us$1 =1 :ile disease g]ms may be abs5t1 ^? :i* cause ! milk to s\r are always pres5t & mu/ be de/roy$4 ,f9ally1 to prev5t any g]ms t ent] milk f multiply+1 ev5 :5 x is prop]ly c>$ =1 ! milk has to be cool$ to a temp]ature ( #de degrees ,fahr5heit or l[] imm$iately aft] milk+ & !n bottl$ 9 /]iliz$ bottles1 seal$1 & pack$ 9 ice1 )9 #bj m9utes aft] milk+4 #ce4 ,x is by giv+ att5tion to all su* matt]s t c]tifi$ milk is possible4 ,su* milk1 z w be und]/ood f :at has be5 said1 is nei!r a cook$ milk nor a dirty milk t is process$1 b a natural1 raw milk t is clean at all /ages ( its production & m>ket+4 ,because ( ?is fact1 x is ! be/ & cleane/ milk to be _h & may be us$ )\t hesitation1 n only by gr[n p]sons 9 good heal?1 b = infants & invalids4 ,! sanit>y condition ( c]tifi$ milk & ! consequ5t l5g? ( "t x w rema9 sweet 0 demon/rat$ conclusively z f> back z #aijj at ! ,p>is ,exposition4 ,at ?is "t1 two model dairies 9 ! ,unit$ ,/ates--"o locat$ at ! ,univ]sity ( ,ill9ois & ! o!r at ,bri>cliff ,manor1 ,we/*e/] ,c\nty1 ,new ,york--deliv]$ to _! boo?s at ! ,exposition milk t 0 bottl$ "u ! mo/ sanit>y conditions at _! dairies4 ,dur+ its transit across ! ocean ! milk 0 kept at a temp]ature ( #dj to #db degrees ,fahr5heit1 & on its arrival1 #b weeks aft] leav+ ! dairies1 x 0 f\nd to be 9 a p]fectly sweet condition4 ,simil> exp]im5ts made at lat] dates1 su* z %ipp+ c]tifi$ milk f ! ,ea/ to ,cali=nia1 s]ve to be> out ! te/ made 9 #aijj1 & prove :at c be done ) milk s produc$ z to be z free z possible f bact]ia or ! conditions t p]mit _! gr[?4 #cf4 ,,pa/euriz$ ,,milk4--,:ile c]tifi$ milk is und\bt$ly ! safe/ k9d ( milk to use & is con/antly gr[+ 9 favor1 mu* ( ! milk receiv$ 9 ! home is pa/euriz$4 ,by pa/euriz$ milk is meant milk t has be5 heat$ to a temp]ature ( #adj to #aee degrees ,fahr5heit1 kept at ?is temp]ature = #ae to #bj m9utes1 & !n cool$ rapidly4 ,! result ( su* a treatm5t is t any disease-produc+ g]ms t are pres5t 9 ! milk1 z well z ^? :i* are likely to cause inte/9al di/urbances1 are de/roy$1 & t ! milk is r5d]$ safe z food = a "t4 ,pa/euriz+ does n mat]ially *ange ! ta/e ( milk1 nor does x s]i\sly affect ! dige/ive prop]ties ( ?is food4 ,x is true1 ( c\rse1 t pa/euriz$ milk is n s good z clean raw milk4 ,/ill x is bett] to use su* milk ?an to run ! risk ( us+ milk t might be contam9at$ ) ! g]ms ( tub]culosis1 typhoid fev]1 sc>let fev]1 diph!ria1 or any o!r ( ! num]\s diseases t h be5 kn[n to be c>ri$ to :ole families & communities ?r\gh ! milk supply4 #cg4 ,al?\gh pa/euriz+ is done on a l>ge scale 9 dairies1 !re is no reason :y ! h\sewife _c pa/eurize ! milk %e buys1 provid$ x is raw milk & %e feels t x is n safe to use4 ,if pa/euriz+ is to be done frequ5tly & l>ge quantities ( milk are to be treat$1 x w\ld be advisable to pur*ase ! conv5i5t app>atus t is to be _h4 ,h[ev]1 if only a small quantity ( milk is to be pa/euriz$ at a "t1 a simple improvis$ outfit w prove satisfactory1 because milk pa/euriz$ 9 ! home may be heat$ 9 ! bottles 9 :i* x is receiv$4 ,su* an outfit consi/s ( a dairy !rmomet]1 a deep vessel1 & a p]=at$ pie t9 or a wire rack ( suitable size4 #ch4 ,to pa/eurize milk 9 ! home1 proce$ 9 ! mann] illu/rat$ 9 ,fig4 #c4 ,place ! rack or inv]t ! p]=at$ pie t9 9 ! bottom ( ! vessel1 & on x place ! bottles ( milk f :i* ! caps h n be5 remov$4 ,make a hole ?r\gh ! cap ( "o bottle1 & ins]t ! !rmomet] into ! milk ?r\gh ?is hole4 ,!n fill ! vessel ) cold wat] to )9 an in* or s ( ! top ( ! bottles1 tak+ c>e n to put 9 s mu* wat] z to make ! bottles float4 ,place ! vessel ov] ! fire1 heat x until ! !rmomet] 9 ! bottle regi/]s a few degrees ov] #aej degrees ,fahr5heit1 & keep ! milk at ?is temp]ature = #ae to #bj m9utes4 ,at ! end ( ?is "t1 ! milk w be suffici5tly pa/euriz$ & may be remov$ f ! fire4 ,z soon z x is tak5 f ! wat]1 cool x z rapidly z possible by runn+ cold wat] into ! vessel sl[ly or by plac+ ! bottles 9 sev]al *anges ( wat]1 tak+ c>e n to place ! hot bottles 9 v cold wat] at fir/1 z ?is may cause !m to crack4 ,illu/ration3 ,fig4 #c ,:5 ! milk has be5 cool$ by "s rapid me?od1 keep x cool until x is us$4 ,?is precaution is necess>y because ( ! nature ( pa/euriz$ milk4 ,! temp]ature at :i* milk is pa/euriz$ is suffici5t to kill all fully develop$ bact]ia1 b ^? :i* exi/ 9 an undevelop$ /ate1 or 9 ! =m ( spores1 develop v rapidly aft] pa/eurization unless ! milk is kept cold & clean4 ,if ^! bact]ia 7 all[$ to develop1 ! purpose ( pa/eurization w\ld be lo/1 & ! milk w\ld become z dang]\s z x 0 orig9ally4 ,! advantage ( cool+ milk rapidly w be fully appreciat$ ^u ref]r+ to ,fig4 #d1 :i* illu/rates ! developm5t ( a s+le g]m 9 milk t is cool$ rapidly & 9 milk t is cool$ sl[ly4 ,illu/ration3 ,fig4 #d #ci4 ,,/]iliz$ ,,milk4--,by /]iliz$ milk is meant milk 9 :i* all g]ms are de/roy$ by /]ilization4 ,su* milk is n sold by deal]s1 b ! process ( /]ilization is resort$ to 9 ! home :5 pa/eurization is n suffici5t to r5d] milk safe4 ,?is process1 :i* is ! only positive means ( de/roy+ all g]ms1 consi/s 9 br++ ! milk to ! boil+ po9t1 or #bab degrees ,fahr5heit1 all[+ x to boil = ?ree qu>t]s ( an h\r1 & !n cool+ x rapidly4 ,"o :o und]takes to treat milk 9 ?is way %\ld rememb] t x is difficult to boil milk1 because ! solids 9 ! milk adh]e to ! bottom & sides ( ! vessel & soon burn4 ,h[ev]1 ?is difficulty c be ov]come by /]iliz+ ! milk 9 ! bottles 9 :i* x is b\ght4 #dj4 ,to /]ilize milk1 place ! seal$ bottles on a wire rack or a p]=at$ pie t9 9 a deep vessel1 z = ! pa/euriz+ ( milk1 & p\r cold wat] into ! vessel until x ne>ly cov]s ! bottles4 ,!n raise ! temp]ature ( ! wat] quickly to ! boil+ po9t1 & aft] x has begun to bubble1 all[ x to boil = ?ree qu>t]s ( an h\r4 ,at ! end ( ?is "t1 cool ! milk rapidly & !n keep x cool until x is us$4 #da4 ,al?\gh milk ?us treat$ becomes safe1 /]ilization *anges its flavor & dige/ibility4 ,if milk ( ?is k9d mu/ be us$1 "s raw food %\ld be giv5 ) x4 ,a diet compos$ entirely ( cook$ food is n s ideal z "o 9 :i* "s raw food is includ$1 because raw foods conta9 sub/ances t are ess5tial to heal?4 ,! *ange t takes place 9 ! composition ( milk t has be5 /]iliz$ c be easily obs]v$4 ,su* milk on becom+ s\r does n coagulate z does pa/euriz$ or raw milk1 ow+ to ! fact t ! lime salts 9 ! milk are s *ang$ by ! high temp]ature z to prev5t ! ?ick5+ process f tak+ place4 ,!n1 too1 /]iliz$ milk is n likely to become s\r ev5 aft] consid]able "t4 ,/ill1 su* milk is n safe to use except :5 x is fre%1 = in/ead ( f]m5t+ 9 ! usual way x putrefies & is liable to cause su* a dang]\s sickness z ptoma9e poison+4 #db4 ,,modifi$ ,,milk4--,= infants :o _c be f$ _! normal diet1 c['s milk mu/ be us$ z a sub/itute1 b 9 ord] to make x a m ne>ly ideal food = !m x mu/ usually be modifi$1 or *ang$1 by add+ o!r mat]ials4 ,:5 x is s treat$1 x is kn[n z modifi$ milk4 ,! mat]ials us$ to modify milk are /]ile wat]1 lime wat]1 b>ley wat]1 cream1 skim milk1 milk sug>1 or "s o!r easily dige/$ c>bohydrate1 "o ( ^! or a comb9ation ( !m always be+ employ$4 ,! proportion ( ^! +r$i5ts to use v>ies ) ! age ( ! *ild t is to be f$ & mu/ be con/antly *ang$ to meet ! *ild's requirem5ts4 ,9 ! production ( modifi$ milk1 a physician's prescription & directions %\ld always be foll[$ closely4 ,only ! be/ quality ( milk %\ld be us$1 &1 9 addition1 ! greate/ c>e %\ld be tak5 to h all ! bottles1 ut5sils1 & mat]ials us$ z clean & /]ile z x is possible to make !m4 ,if su* conditions _c be met1 x is advisable to pa/eurize ! modifi$-milk mixture aft] ! mat]ials h be5 put toge!r4 ,,pres]v$ ,,milk #dc4 ,besides milk t is commonly sold by dairym5 & milk deal]s1 x is possible to buy 9 ! m>ket _m grades ( s-call$ ,,pres]v$ ,,milk4 ,su* milk is produc$ by driv+ (f all or "p ( ! wat] conta9$ 9 milk1 & x is sold z cond5s$1 evaporat$1 & p[d]$ milk4 ,usually1 x is put up 9 t9 cans1 & :ile x is n us$ s ext5sively z regul> milk1 _m firms are engag$ 9 its prep>ation4 #dd4 ,,cond5s$ ,,& ,,evaporat$ ,,milk4--,z has j be5 m5tion$1 cond5s$ & evaporat$ milk is produc$ by ! complete or p>tial evaporation ( ! wat] conta9$ 9 milk4 ,su* milk c be %ipp$ long di/ances or kept = long p]iods ( "t1 because x does n conta9 suffici5t moi/ure to p]mit ! gr[? ( bact]ia4 ,9 evaporat+ milk to produce ^! pres]v$ milks1 ea* gallon is dim9i%$ 9 quantity to ab\t two & "o qu>t] p9ts1 ! orig9al #hg p] c5t4 ( wat] be+ r$uc$ to ab\t #be p] c5t4 ,!re=e1 9 ord] to use su* milk1 suffici5t wat] mu/ be add$ to re/ore x to its orig9al composition4 ,sometimes comp>atively l>ge am\nts ( cane sug> are add$ to su* milks1 :i*1 besides sweet5+ !m1 assi/ 9 _! pres]vation4 ,if cane sug> is n us$1 ! milks are usually made /]ile 9 ord] to prev5t !m f spoil+4 #de4 ,,p[d]$ ,,milk4--,! =m ( pres]v$ milk kn[n z p[d]$ milk is ! result ( completely evaporat+ ! wat] 9 milk4 ,su* milk has ! appe>ance ( a dry p[d]$ sub/ance4 ,x does n spoil easily & is s greatly r$uc$ 9 quantity t x c be conv5i5tly /or$4 ,because ( ^! *>act]i/ics1 ?is product1 = :i* skim milk is g5]ally us$1 is ext5sively manufactur$4 ,x is us$ *iefly by bak]s & confection]s1 &1 z 9 ! case ( evaporat$ or cond5s$ milk1 ! wat] t has be5 evaporat$ 9 ! p[d]+ process mu/ be suppli$ :5 ! milk is us$4 ,,/&>d ,,grad+ ,,( ,,milk ,,& ,,cream #df4 ,9 ord] t a def9ite idea may be =m$ ( ! sanit>y & bact]iological /&>ds t are set by milk commissions1 !re are "h giv51 9 ,table ,i1 ! regulations gov]n+ ! grades & designation ( milk & cream t may be sold 9 ! city ( ,new ,york4 ,z w be obs]v$ f a /udy ( ?is table1 only def9ite grades ( milk & cream c be sold 9 t city2 likewise1 x mu/ con=m to c]ta9 /&>ds ( purity & ! produc] mu/ h&le x 9 su* a way t x may be deliv]$ to ! consum] 9 z clean & fre% a condition z possible4 ,)\t d\bt1 a grad+ simil> to ?is "o w become g5]al ?r\gh\t ! ,unit$ ,/ates ev5tually1 = ?is is ! only way by :i* ! h\sewife may "k ) c]ta9ty :e!r or n ! milk %e pur*ases is ( ! "r composition & is safe1 fre%1 & sanit>y 9 e respect4 ,! diff]5t qualities ( milk & cream z %[n by ?is grad+ are1 ( c\rse1 sold at diff]5t prices1 ^? :i* require ! greate/ c>e & exp5se 9 h&l+ sell+ = ! highe/ price4 ,,milk ,,9 ,,! ,,home ,,pur*ase ,,( ,,milk #dg4 ,aft] ! h\sewife has become famili> ) ! po9ts t %e %\ld "k conc]n+ milk1 %e w be mu* bett] equipp$ to pur*ase milk ( ! "r k9d = h] home4 ,h[ev]1 !re are /ill "s po9ts = h] to obs]ve :5 %e is pur*as+ milk if %e w\ld supply h] family ) ! be/ quality ( ?is food4 #dh4 ,9 ! fir/ place1 %e %\ld buy milk f a reliable deal] :o w n object to que/ion+1 &1 if possible1 %e %\ld make an inve/igation ( ! dairy t supplies ! milk t %e uses4 ,if %e _c inve/igate ! dairy p]sonally1 %e %\ld at lea/ endeavor to obta9 in=mation f ^? :o are prep>$ to give x4 ,if %e le>ns t ! conditions 9 ! dairy t is supply+ h] ) milk are n :at !y %\ld be1 %e %\ld try to obta9 milk f "s o!r s\rce4 ,( c\rse1 %e %\ld rememb] t milk ( ! be/ & cleane/ quality is ! highe/ 9 price1 because ( ! increas$ co/ ( production2 b x is usually advisable to pay ! high] price1 especially if *ildr5 are to be f$1 because *eap milk is liable to be unsafe1 at lea/ = any purpose t w require x to be s]v$ )\t cook+4 ,%\ld ! income n all[ ! be/ quality ( milk to be us$ = all purposes1 a *eap] grade c be us$ = cook+1 b x is always economical to pur*ase ! be/ quality :5 ?is food is to be us$ z a bev]age4 ,illu/ration3 ,,fig4 #e #di4 ,9 ! next place1 ! h\sewife %\ld pur*ase milk f a deal] :o deliv]s cold milk1 because1 z has be5 m5tion$1 bact]ia multiply rapidly 9 w>m milk4 ,%e %\ld also try to obta9 milk put up 9 bottles1 = su* milk has advantages ov] milk dipp$ f a c 9 t x does n h ! same *ance to become dirty & x af=ds a great] opportunity to secure accurate measurem5t4 ,! k9d ( caps us$ on milk bottles %\ld also be obs]v$4 ,caps t h to be pri$ out ) a knife or a simil> ut5sil are n ne>ly s satisfactory z ^? %[n 9 ,fig4 #e 7a71 :i* h small tabs a t p]mit ! cap to be lift$ out4 ,9 addition to ! caps1 :i* s]ve to keep dirt out ( ! milk & p]mit x to be deliv]$ )\t be+ spill$1 "s deal]s use cov]s l t %[n 9 7b74 ,su* cov]s are held 9 place by a wire & s]ve fur!r to protect ! milk f contam9ation4 ,if milk pur*as$ 9 bottles is clean1 !re %\ld be no s$im5t 9 ! bottom ( ! bottle aft] x has be5 all[$ to /& = "s "t4 ,also1 if x is fre%1 x w n s\r quickly aft] x is deliv]$1 s t 9 case x is prop]ly c>$ = & s\rs quickly1 x may be kn[n to be /ale milk4 ,h[ev]1 if x does n s\r 9 ! normal l5g? ( "t1 x %\ld be look$ on ) suspicion1 =1 z has be5 po9t$ out1 su* milk may h add$ to x a pres]vative to prev5t s\r+4 ,! h\sewife may expect milk t is deliv]$ cold & is gu>ante$ to be sanit>y & fre% to rema9 sweet at lea/ #bd h\rs1 provid$1 ( c\rse1 x is plac$ 9 ! refrig]ator imm$iately ^u deliv]y & kept !re until us$4 99 99 99 99 99 ,,regulations ,,gov]n+ ,,! ,,grades ,,& ,,designation ,,( ,,milk ,,& ,,cream ,,:i* ,,may ,,be ,,sold ,,9 ,,! ,,city ,,( ,,new ,,york ,! foll[+ classifications apply to milk & cream4 ,! regulations reg>d+ bact]ial cont5t & "t ( deliv]y %all n apply to s\r cream4 ,grades ( ,milk or ,cream ,sold 9 ! ,city ( ,new ,york3 ,,grade ,a ,milk or cream 7,raw7 ,def9ition3 ,grade ,a milk or cream 7raw7 is milk or cream produc$ & h&l$ 9 accordance ) ! m9imum requirem5ts1 rules & regulations z h]e9 set =?4 ,tub]cul9 ,te/ ,& ,physical ,condition3 #a4 ,only su* c[s %all be admitt$ to ! h]d z h n react$ to a diagno/ic injection ( tub]cul9 & are 9 good physical condition4 #b4 ,all c[s %all be te/$ ) tub]cul9 & all react+ animals %all be exclud$ f ! h]d4 ,bact]ial ,cont5ts3 ,grade ,a milk %all n conta9 m ?an #fj1jjj bact]ia p] cubic c5timet]1 & cream m ?an #cjj1jjj bact]ia p] cubic c5timet] :5 deliv]$ to ! consum] or at any "t prior to su* deliv]y4 ,necess>y ,scores3 ,equip4 #be1 ,me?4 #ej1 ,total #ge ,"t ( ,deliv]y3 ,%all be deliv]$ )9 #cf h\rs aft] production4 ,bottl+3 ,unless o!rwise specifi$ 9 ! p]mit1 ?is milk or cream %all be deliv]$ to consum]s only 9 bottles4 ,label+3 ,out] caps ( bottles %all be :ite & %all conta9 ! words ,grade ,a1 ,raw1 9 black lett]s 9 l>ge type1 & %all /ate ! "n & address ( ! deal]4 ,pa/eurization3 ,none4 ,milk or cream 7,pa/euriz$7 ,def9ition3 ,grade ,a milk or cream 7pa/euriz$7 is milk or cream h&l$ & sold by deal]s hold+ p]mits !re= f ! ,bo>d ( ,heal?1 & produc$ & h&l$ 9 accordance ) ! requirem5ts1 rules1 & regulations z h]e9 set =?4 ,tub]cul9 ,te/ ,& ,physical ,condition3 ,no tub]cul9 te/ requir$1 b c[s mu/ be heal?y z disclos$ by physical exam9ation made annually4 ,bact]ial ,cont5ts3 ,grade ,a milk 7pa/euriz$7 %all n conta9 m ?an #cj1jjj bact]ia p] cubic c5timet] & cream 7pa/euriz$7 m !n #aej1jjj bact]ia p] cubic c5timet] :5 deliv]$ to ! consum] or at any "t aft] pa/eurization & prior to su* deliv]y4 ,no milk supply av]ag+ m ?an #bjj1jjj bact]ia p] cubic c5timet] %all be pa/euriz$ = sale "u ?is designation4 ,necess>y ,scores3 ,equip4 #be1 ,me?4 #dc1 ,total #fh4 ,"t ( ,deliv]y3 ,%all be deliv]$ )9 #cf h\rs aft] pa/eurization4 ,bottl+3 ,unless o!rwise specifi$ 9 ! p]mit1 ?is milk or cream %all be deliv]$ to ! consum] only 9 bottles4 ,label+3 ,out] cap ( bottles %all be :ite & conta9 ! ^w ,grade ,a 9 black lett]s 9 l>ge type1 date & h\rs betwe5 :i* pa/eurization 0 complet$2 place :]e pa/eurization 0 p]=m$2 "n ( ! p]son1 firm1 or corporation (f]+ = sale1 sell+1 or deliv]+ same4 ,pa/eurization3 ,only su* milk or cream %all be reg>d$ z pa/euriz$ z has be5 subject$ to a temp]ature av]ag+ #ade degrees ,fahr5heit = n less ?an #cj m9utes4 ,grade ,b ,milk or cream 7,pa/euriz$7 ,def9ition3 ,grade ,b milk or cream 7pa/euriz$7 is milk or cream produc$ & h&l$ 9 accordance ) ! m9imal requirem5ts1 rules1 & regulations h]e9 set =? & :i* has be5 pa/euriz$ 9 accordance ) ! requirem5ts & rules & regulations ( ! ,dep>tm5t ( ,heal? = pa/eurization4 ,tub]cul9 ,te/ ,& ,physical ,condition3 ,no tub]cul9 te/ requir$1 b c[s mu/ be heal?y z disclos$ by physical exam9ation made annually4 ,bact]ial ,cont5ts3 ,no milk "u ?is grade %all conta9 m ?an #ajj1jjj bact]ia p] cubic c5timet] & no claim %all conta9 m ?an #ejj1jjj bact]ia p] cubic c5timet] :5 deliv]$ to ! consum] or at anytime aft] pa/eurization & prior to su* deliv]y4 ,no milk supply av]ag+ m ?an #a1ejj1jjj bact]ia p] cubic c5timet] %all be pa/euriz$ 9 ?is city = sale "u ?is designation4 ,no milk supply av]ag+ m ?an #cjj1jjj bact]ia p] cubic c5timet] %all be pa/euriz$ outside ( ! city = sale "u ?is designation4 ,necess>y ,scores3 ,equip4 #bj1 ,me?4 #ce1 ,total #ee ,"t ( ,deliv]y3 ,milk %all be deliv]$ )9 #cf h\rs & cream )9 #dh h\rs aft] pa/eurization4 ,bottl+3 ,may be deliv]$ 9 cans or bottles4 ,label+3 ,out] caps ( bottles conta9+ milk & tags affix$ to cans conta9+ milk or cream %all be :ite & m>k$ ,grade ,b 9 bright gre5 lett]s 9 l>ge type1 date pa/eurization 0 complet$1 place :]e pa/eurization 0 p]=m$1 "n ( ! p]son1 firm1 or corporation (f]+ = sale1 sell+1 or deliv]+ same4 ,bottles conta9+ cream %all be label$ ) caps m>k$ ,grade ,b 9 bright gre5 lett]s1 9 l>ge type & %all give ! place & date ( bottl+ & %all give ! "n ( p]son1 firm1 or corporation (f]+ = sale1 sell+1 or deliv]+ same4 ,pa/eurization3 ,only su* milk or cream %all be reg>d$ z pa/euriz$ z has be5 subject$ to a temp]ature av]ag+ #ade degrees ,fahr5heit = n less ?an #cj m9utes4 ,grade ,c ,milk or cream 7,pa/euriz$7 7,= cook+ & manufactur+ purposes only47 ,def9ition3 ,grade ,c milk or cream is milk or cream n con=m+ to ! requirem5ts ( any ( ! subdivisions ( ,grade ,a or ,grade ,b & :i* has be5 pa/euriz$ accord+ to ! requirem5ts & rules & regulations ( ! ,bo>d ( ,heal? or boil$ = at lea/ two 7#b7 m9utes4 ,tub]cul9 ,te/ ,& ,physical ,condition3 ,no tub]cul9 te/ requir$1 b c[s mu/ be heal?y z disclos$ by physical exam9ation made annually4 ,bact]ial ,cont5ts3 ,no milk ( ?is grade %all conta9 m ?an #cjj1jjj bact]ia p] cubic c5timet] & no cream ( ?is grade %[ conta9 m ?an #a1ejj1jjj bact]ia p] cubic c5timet] aft] pa/eurization4 ,necess>y ,scores3 ,score #dj ,"t ( ,deliv]y3 ,%all be deliv]$ )9 #dh h\rs aft] pa/eurization4 ,bottl+3 ,may be deliv]$ 9 ! cans only4 ,label+3 ,tags affix$ to cans %all be :ite & %all be m>k$ 9 r$ ) ! words1 ,grade ,c 9 l>ge type & = cook+ 9 pla9ly visible type1 & cans & %all h prop]ly seal$ metal coll>s1 pa9t$ r$ on necks4 ,pa/eurization3 ,only su* milk or cream %all be reg>d$ z pa/euriz$ z has be5 subject$ to a temp]ature av]ag+ #ade degrees ,fahr5heit = n less ?an #cj m9utes4 ,,note4--,s\r milk1 butt]milk1 s\r cream1 kumyss1 matzoon1 zoolac1 & simil> products %all n be made f any milk ( a less grade ?an t designat$ = ,grade ,b & %all be pa/euriz$ be=e be+ put ?r\gh ! process ( s\r+4 ,s\r cream %all n conta9$ a less p]c5tage ( fats ?an t designat$ = cream4 ,no o!r words ?an ^? designat$ h]e9 %all appe> on ! label ( any conta9] conta9+ milk or cream or milk or cream products except ! ^w c]tifi$ :5 au?oriz$ "u ! ,/ate law4 99 99 99 99 99 ,,c>e ,,( ,,milk #ej4 ,,necessity ,,= ,,c>e ,,9 ,,! ,,home4--,if milk ( good quality is b\ght1 &1 z has be5 sugge/$1 ?is %\ld be done :5ev] x is possible1 ! next ?+ to d is to c>e = x 9 su* a way t x may be f$ to ! family 9 ! same condition z x 0 :5 deliv]$4 ,x is1 ( c\rse1 ( prime importance t ! dairyman deliv] clean fre% milk1 b ?is is n suffici5t2 ! milk mu/ rema9 9 ?is condition until x is us$1 & ?is c occur only :5 ! h\sewife kn[s h[ to c>e = x prop]ly aft] x ent]s ! home4 ,x is possible to make safe milk unsafe & unsafe milk positively dang]\s unless ! h\sewife und]/&s h[ to c>e = milk & puts into practice :at %e kn[s conc]n+ ?is matt]4 ,inde$1 "s ( ! blame laid to ! c>eless h&l+ ( milk by dairym5 really belongs to h\sewives1 = v (t5 !y d n take c>e ( milk 9 ! "r way aft] deliv]y4 ,z too mu* att5tion _c be giv5 to ?is matt]1 explicit directions are "h outl9$1 ) ! idea ( assi/+ ! h\sewife 9 ?is matt] z mu* z possible4 #ea4 ,,keep+ ,,milk ,,clean ,,9 ,,! ,,home4--,imm$iately ^u deliv]y1 ! bottle conta9+ ! milk %\ld be plac$ 9 ! coole/ place available1 nev] be+ all[$ to /& on ! por* 9 ! sun or :]e su* animals z cats or dogs may come 9 contact ) x4 ,:5 ! milk is to be us$1 ! pap] cap %\ld be c>efully wip$ be=e x is remov$ f ! bottle1 s t any dirt t may be on top w n fall into ! milk4 ,if n all ! milk is us$ & ! bottle mu/ be return$ to ! cool place :]e x is kept1 x %\ld be cov]$ by means ( an inv]t$ dr9k+ glass or1 z %[n 9 ,fig4 #f1 by a glass or porcela9 cov]4 ,su* cov]s1 or sanit>y milk caps1 z !y are call$1 are v conv5i5t = ?is purpose & may be pur*as$ at a slight co/4 #eb4 ,ano!r precaution t %\ld be tak5 is nev] to mix /ale milk ) fre% milk1 because ! entire quantity w become s\r 9 ! same l5g? ( "t z ! /ale milk w\ld4 ,also1 milk t has be5 p\r$ into a pit*] or any o!r op5 vessel & all[$ to /& expos$ to ! air = "s "t %\ld nev] be put back into ! bottle ) ! rema9+ milk4 ,su* milk is sure to be contam9at$ ) ! g]ms t are always pres5t 9 ! du/ con/antly circulat+ 9 ! air4 ,x is sometimes necess>y to keep milk 9 a vessel o!r ?an ! bottle 9 :i* x is deliv]$4 ,9 su* an ev5t1 ! vessel t is us$ %\ld be wa%$ ?or\ghly1 boil$ 9 clean wat]1 & cool$ be=e ! milk is p\r$ into x4 ,illu/ration3 ,fig4 #f #ec4 ,p>ticul> c>e %\ld be tak5 ( ! empty milk bottles4 ,!y %\ld nev] be us$ = any?+ except milk4 ,be=e !y are return$ to ! dairyman to be us$ aga91 !y %\ld fir/ be r9s$ ) cold wat]1 !n wa%$ ?or\ghly ) hot1 soapy wat]1 & f9ally r9s$ ) hot wat]4 ,if !re is illness 9 ! home1 ! wa%$ bottles %\ld be put into a pan ( cool wat]1 all[$ to come to a boil1 & p]mitt$ to boil = a few m9utes4 ,su* att5tion w free ! bottles f any contam9ation !y might h receiv$4 ,! dairyman1 ( c\rse1 gives ! bottles fur!r att5tion be=e he uses !m aga91 b ! h\sewife %\ld d h] "p by mak+ sure t !y are ?or\ghly cleans$ be=e !y are collect$ by him4 #ed4 ,,keep+ ,,milk ,,cool ,,9 ,,! ,,home4--,z has be5 po9t$ out1 milk %\ld1 ^u be+ receiv$1 be kept 9 ! coole/ place available1 :i*1 9 ! majority ( homes at ! pres5t "t1 is ! refrig]ator4 ,9 mak+ use ( ! refrig]ator = ?is purpose1 ! h\sewife %\ld put into practice :at %e le>n$ 9 ,ess5tials ( ,cook]y1 ,"p #b1 conc]n+ ! prop] plac+ ( food 9 ! refrig]ator1 rememb]+ t milk %\ld be plac$ :]e x w rema9 ! coole/ & :]e x is lea/ likely to absorb odors4 ,%e %\ld also be> 9 m9d t ! temp]ature inside ( a refrig]ator v>ies ) t ( ! surr\nd+ air4 ,x is because ( ?is fact t milk (t5 s\rs :5 ! temp]ature is high1 z 9 summ]1 = in/ance1 ev5 ?\gh x is kept 9 ! refrig]ator4 #ee4 ,9 case a refrig]ator is n available1 x w be necess>y to resort to o!r means ( keep+ milk cool4 ,a cool cell> or basem5t is an excell5t sub/itute1 b if milk is kept 9 ei!r ( ^! places1 x mu/ be tightly cov]$4 ,!n1 too1 ! spr+ h\se ) its /ream ( runn+ wat] is fully z good z a refrig]ator ,& is us$ ext5sively 9 f>m+ di/ricts4 ,b ev5 ?\gh a h\sewife has none ( ^! at h] disposal1 %e ne$ n be depriv$ ( fre% milk1 = !re are /ill o!r ways ( keep+ milk cool & consequ5tly fre%4 ,a v simple way 9 :i* to keep milk cool is to weight d[n ! bottles 9 a vessel t is deep] ?an !y are & !n p\r cold wat] into ! vessel until x rea*es ! top ( ! bottles1 replac+ ! wat] occasionally z x becomes w>m4 ,a /ill bett] way1 h[ev]1 s f> z conv5i5ce & results are conc]n$1 is t illu/rat$ 9 ,fig4 #g4 ,z %[n1 wrap ! bottle 9 a clean t[el or piece ( cotton clo? s t "o corn] ( x is left loose at ! top4 ,!n place ?is end 9 a pan ( cold wat] t /&s high] ?an ! bottle4 ,su* an arrangem5t w keep ! clo? wet con/antly & by ! evaporation ( ! wat] f x w cause ! milk to rema9 cool4 ,illu/ration3 ,,fig4 #g ,,cook+ ,,milk #ef4 ,,po9ts ,,to ,,be ,,obs]v$ ,,9 ,,cook+ ,,milk4--,because ( ! nature ( milk & its con/itu5ts1 ! cook+ ( ?is liquid is a little m difficult ?an w\ld appe> at fir/ ?\ght4 ,9 fact1 heat+ milk to a temp]ature great] ?an #aee degrees ,fahr5heit causes sev]al *anges to occur 9 x1 "o ( :i*1 ! coagulation ( ! album91 has already be5 m5tion$4 ,z ! album9 h>d5s into ! lay] t =ms on ! top ( boil$ milk1 a c]ta9 am\nt ( fat1 sug>1 & case9 becomes entangl$ 9 x1 & if ! coagulat$ sk9 is reject$1 ^! food sub/ances1 9 addition to ! album91 are lo/4 ,ano!r *ange t results f boil+ is 9 ! fat globules t rema91 = ^! sep>ate & exi/ no long] 9 ! =m ( cream4 #eg4 ,:5 milk t is n p]fectly fre% is cook$ ) o!r mat]ials or s\ps1 sauces1 & pudd+s x sometimes curdles4 ,to prev5t curdl+1 ! milk %\ld be heat$ z rapidly z possible be=e x is us$ ) ! o!r +r$i5ts4 ,:ile ! sep>ate heat+ ( ! milk involves a little m "w1 "t may be ga9$ by heat+ ! milk :ile ! rema9+ +r$i5ts are be+ prep>$4 ,! curdl+ ( comp>atively fre% milk is (t5 caus$ by ! addition ( salt1 especially if ! salt is add$ :5 ! milk is hot4 ,h[ev]1 if a p9* ( bic>bonate ( soda is add$ to ! milk be=e x is heat$1 x w n be likely to curdle ev5 ?\gh x is n absolutely fre%4 ,:5 tomato is to be us$ 9 s\p t conta9s milk or cream1 curdl+ c be prev5t$ if ! milk or ! cream to be us$ is ?ick5$ ) fl\r or corn />* or a little soda is add$ to ! tomato be=e ! two are mix$4 ,! mix+ is accompli%$ by p\r+ ! tomato into ! milk in/ead ( ! milk into ! tomato4 ,:5 acid fruit juices are to be add$ to milk or cream & ! mixture !n froz51 curdl+ c be prev5t$ by ?or\ghly *ill+ ! milk or cream 9 ! freez] c be=e comb9+ x ) ! juices4 #eh4 ,z has already be5 le>n$1 great c>e mu/ be tak5 9 ! heat+ ( milk1 because ! solids t x conta9s adh]e quickly to ! bottom ( ! pan & cause ! milk to scor*4 ,= ?is reason1 milk %\ld nev] be heat$ directly ov] ! flame unless ! int5tion is to boil x1 & ev5 if x mu/ be boil$ e precaution %\ld be tak5 to prev5t x f burn+4 ,x %\ld be rememb]$1 too1 t a v small scor*$ area w be suffici5t to make a quantity ( milk ta/e burn$4 ,! ut5sil 9 :i* milk c be heat$ 9 ! mo/ satisfactory way is ! d\ble boil]1 = ! milk does n come 9 direct contact ) ! heat 9 ?is ut5sil4 ,if a d\ble boil] is n available1 good results c be obta9$ by sett+ "o pan into ano!r t conta9s wat]4 #ei4 ,milk is (t5 us$ 9 place ( wat] = cook+ c]eals1 bev]ages1 pudd+s1 s\ps1 etc4 ,?is is good practice & %\ld be foll[$ :5ev] possible1 = :5 milk is add$ x s]ves to increase ! nutritive value ( ! food4 ,x %\ld be obs]v$1 h[ev]1 t m "t is requir$ to cook gra9s or c]eals 9 milk ?an to cook !m 9 wat]1 because milk conta9s m solid matt] ?an wat] & is n absorb$ s quickly4 ,ano!r frequ5t use ( milk is 9 breads & biscuits1 :]e1 z is expla9$ 9 ,bread & ,hot ,breads1 x produces a br[n] & m t5d] cru/ ?an wat]4 #fj4 ,,v>iety ,,( ,,ways ,,to ,,use ,,milk ,,9 ,,cook+4--,because ( ! num]\s purposes = :i* milk is requir$ 9 ! prep>ation ( foods1 ! smalle/ am\nt ( x1 :e!r sweet or s\r1 c be utiliz$ 9 cook+2 !re=e1 no milk ne$ ev] be wa/$4 ,a few ( ! uses to :i* ?is food is (t5e/ put are m5tion$ briefly 9 ord] t ! h\sewife may be famili> en\gh ) !m to call !m to m9d :5ev] %e desires to c>ry out a recipe t calls = milk or :5 %e has occasion to utilize milk t %e has on h&4 ,milk ?ick5$ slightly ) fl\r & flavor$ ) su* mat]ial z corn1 asp>agus1 cel]y1 tomatoes1 beans1 peas1 or fi% makes a delici\s s\p4 ,9 bisques1 or ?ick5$ s\ps1 & 9 *[d]s1 ! liquid us$ ne$ n be milk1 b ^! are made v appetiz+ if milk is us$ = "p or all ( ! liquid4 ,!n1 too1 sauces or gravies made ) milk1 ?ick5$ ) fl\r1 & made ri* ) butt] or o!r fat l5d !mselves to a v>iety ( uses4 ,dice ( vegetables1 meat1 fi%1 or game add$ to a sauce ( ?is k9d & s]v$ 9 pa/ry cases or ov] toa/ provide di%es t are delightful additions to any meal4 ,milk is also us$ z ! basis = cu/>ds1 blanc manges1 ices1 %]bets1 ice creams1 & tapioca1 rice1 & bread pudd+s 9 :i* eggs1 />*y mat]ials1 & flavor+s are add$ & ! mixture !n bak$1 /eam$1 boil$1 or froz51 z ! desir$ result may require4 ,z is well kn[n1 milk is practically indisp5sable 9 ! mak+ ( cakes1 cookies1 quick breads1 & 9 fact ne>ly all d\gh mixtures4 ,ev5 if x has s\r$1 x c be us$ ) soda to take ! place ( cream ( t>t> 9 mixtures t are to be made light1 ! lactic acid 9 ! s\r milk act+ ) ! soda z leav5+4 ,left-ov] milk 9 comp>atively l>ge quantities may also be us$ 9 ! home = ! mak+ ( *eese1 al?\gh ?is product ( milk is usually produc$ comm]cially4 ,,recipes ,,= ,,milk ,,di%es ,,& ,,sauces ,,foods ,,conta9+ ,,milk #fa4 ,f ! discussion giv5 up to ?is po9t1 x w be not$ t milk is us$ 9 a l>ge v>iety ( ways & 9 ! mak+ ( num]\s di%es4 ,h[ev]1 mo/ ( ! di%es 9 :i* ?is liquid occurs involve o!r important mat]ials1 s t ! recipes = !m are usually li/$ "u "s o!r +r$i5t or division ( cook]y4 ,= in/ance1 milk is us$ 9 ! mak+ ( ice cream1 b z ! ice creams are includ$ among cold dess]ts1 recipes = !m w\ld naturally come 9 ! ,section p]ta9+ to ?is subject4 ,milk is also an important +r$i5t 9 pudd+s1 b ! recipes = su* di%es are giv5 9 ! ,section 9 :i* pudd+s & _! sauces are discuss$4 ,because ( ?is fact1 !re are only a few recipes t h milk z _! basis1 & ?is acc\nts = ! small numb] ( recipes "h giv54 ,*ief among ! recipes t involve pr9cipally milk are ^? = junket & :ite sauce1 & :ile ! numb] ( ^! is small & ! use ( ! di%es n s g5]al z "s k9ds ( food1 j z mu* att5tion %\ld be giv5 to !m z if !y occurr$ 9 great] numb]s & 7 us$ m commonly4 ,junket is v easily made & %\ld !re=e cause ! h\sewife no conc]n2 likewise1 little difficulty w be exp]i5c$ if ! directions "h giv5 = :ite sauces are foll[$ explicitly4 ,,recipes ,,= ,,junket #fb4 ,pla9 ,junket4--,9 ! /oma*s ( all animals t use milk z food is f\nd a dige/ive f]m5t kn[n z r5n94 ,?is is tak5 f ! /oma*s ( calves1 made up comm]cially1 & sold 9 ! =m ( tablets call$ junket4 ,:5 ^! tablets are us$ prop]ly ) milk1 !y coagulate ! milk & make an excell5t dess]t t resembles cu/>d & t is v easy to dige/4 ,because ( its nature & qualities1 ?is k9d ( dess]t is us$ l>gely = invalids & *ildr54 ,! foll[+ recipe gives ! proportion & directions = mak+ ?is dess]t 9 its simple/ =m4 ,,pla9 ,,junket 7,suffici5t to ,s]ve ,eight7 #a junket tablet #a ,tb4 cold wat] #a qt4 milk #d ,tb4 sug> #a_/d tsp4 salt #a_/b tsp4 vanilla or o!r flavor+ ,dissolve ! junket tablet 9 ! cold wat]4 ,w>m ! milk v sl[ly to #ajj degrees ,fahr5heit1 te/+ ! temp]ature to make sure t x is "r4 ,if a !rmomet] is n on h&1 ?is c be done by dropp+ a drop on ! back ( ! h&4 ,:5 nei!r heat nor cold c be felt f ?is drop ( milk1 x may be kn[n to be v ne> ! body temp]ature1 ! temp]ature at :i* r5n9 is active4 ,if temp]ature is f\nd to be too high1 ! milk mu/ be cool$ be=e ! tablet is add$4 ,:5 ! desir$ temp]ature has be5 rea*$1 add ! sug>1 ! alt1 ! junket dissolv$ 9 ! wat]1 & ! flavor+4 ,!n p\r all into individual molds & keep x :]e x w rema9 w>m = ab\t #aj m9utes1 at ! end ( :i* x %\ld be firm l a cu/>d & may be cool$4 ,keep ! junket cool until x is to be s]v$1 :5 x may be turn$ out ( ! mold or s]v$ 9 x4 ,z junket w turn to :ey if x is brok5 ) a spoon to any ext5t1 s]v+ x 9 ! mold is ! bett] plan4 ,illu/ration3 ,,fig4 #h #fc4 ,junket ,)4 ,fruit4--,! addition ( fruit to junket1 z 9 ! di% illu/rat$ 9 ,fig4 #h1 makes an attractive dess]t = bo? sick & well p4 ,if ! fruit us$ is p]missible 9 ! diet ( an invalid1 its comb9ation ) junket adds v>iety to ! diet4 ,9 ! mak+ ( ?is dess]t1 all juice %\ld be c>efully dra9$ f ! fruit be=e ! junket is p\r$ ov] x4 ,cann$ or fre% fruits may be us$ ) equally good results4 ,,junket ,,) ,,fruit 7,suffici5t to ,s]ve ,eight7 #a junket tablet #a ,tb4 cold wat] #a qt4 milk #a_/d c4 sug> #a_/d tsp4 salt ,flavor+ #h halves ( cann$ pea*es or #a c4 ( b]ries or small fruit ,make a junket z direct$ 9 ! prec$+ recipe4 ,dra9 all juice f ! fruit & place a half pea* or a spoonful ( fruit 9 ! bottom ( ea* ( ! eight molds & p\r ! junket ov] x to fill ! mold4 ,let x solidify & s]ve cold4 #fd4 ,,*ocolate ,,junket4--,*ocolate add$ to pla9 junket n only v>ies ! junket dess]t1 b also adds food value1 s9ce *ocolate conta9s a l>ge quantity ( fat t is easily dige/$ by mo/ p]sons4 ,:]e ! flavor ( *ocolate is f\nd agreeable1 su* junket may be s]v$ 9 place ( ! pla9 junket4 ,,*ocolate ,,junket 7,suffici5t to ,s]ve ,six7 #c c4 milk #b sq4 *ocolate #f ,tb4 sug> #c_/d c4 wat] #a_/d tsp4 salt #a_/b tsp4 vanilla #a junket tablet ,heat ! milk to #ajj degrees ,fahr5heit1 te/+ 9 ! mann] expla9$ 9 ,art4 #fb4 ,melt ! *ocolate 9 a saucepan1 add to x ! sug> & #a cupful ( wat]1 & cook until smoo?2 !n cool & add to ! w>m milk1 putt+ 9 ! salt1 vanilla1 & junket tablet dissolv$ 9 cupful ( ! wat]4 ,turn ! junket into a di% or into molds & let /& 9 a w>m place until set2 !n *ill & s]ve4 ,9 prep>+ ?is recipe1 x w be well to note t if sweet *ocolate is us$ less sug> ?an is specifi$ may be employ$4 #fe4 ,,c>amel ,,junket4--,9 ! mak+ ( c>amel junket1 br[n$1 or c>ameliz$1 sug> & wat] take ! place ( "p ( ! milk1 & :ile a c]ta9 am\nt ( ! sug> is r$uc$ 9 ! br[n+1 ! c>amel is /ill v high 9 food value & adds nutritive mat]ial to ! dess]t4 ,!re is no?+ ab\t c>amel junket to prev5t its be+ giv5 to any "o able to take pla9 junket1 & if x is made correctly x has a v delightful flavor4 ,,c>amel ,,junket 7,suffici5t to ,s]ve ,six7 #c c4 milk #a_/b c4 sug> #a_/b c4 boil+ wat] #a_/d tsp4 salt #a tsp4 vanilla #a junket tablet ,:ipp$ cream #a_/d c4 *opp$ nuts ,heat ! milk to #ajj degrees ,fahr5heit4 ,c>amelize ! sug> by melt+ x 9 a saucepan directly ov] ! flame until x is a light-br[n color2 !n /ir 9 ! boil+ wat] & cook until ! c>amel & ! wat] become a sirup1 aft] :i* cool & add to ! milk ,add ! salt1 ! vanilla1 & ! junket tablet dissolv$ 9 a tablespoonful ( cold wat] ,p\r ! mixture into a di%1 let x /& 9 a w>m place until x sets2 !n *ill1 cov] ) sweet5$ :ipp$ cream1 spr9kle ) *opp$ nuts1 & s]ve4 ,,recipes ,,= ,,:ite ,,sauce #ff4 ,?ree :ite sauces are commonly us$ = diff]5t purposes1 & 9 ea* "o ( !m milk is ! basis4 ,^! sauces diff] f "o ano!r 9 ?ickness1 & include ?9 :ite sauce1 :i* is us$ = cream toa/ & s\ps2 m$ium :ite sauce1 :i* is us$ = dress+ vegetables & is flavor$ 9 v>i\s ways to accompany meats1 patties1 or croquettes2 & ?ick :ite sauce1 :i* is us$ to mix ) ! mat]ials us$ = croquettes 9 ord] to hold !m toge!r4 ,to insure ! be/ results1 ! proportion ( fl\r & liquid %\ld be le>n$ = ea* k9d1 & to avoid ! =mation ( lumps ! prop] me?od ( mix+ %\ld be c>efully foll[$ out4 ,a :ite sauce prop]ly made is p]fectly smoo?1 & s9ce only little c>e is ne$$ to produce su* a result x is inexcusable to s]ve a lumpy sauce4 ,also1 no?+ is m disagreeable ?an ?ick1 pa/y sauce1 b ?is c be avoid$ by employ+ ! "r proportion ( fl\r & milk4 ,! +r$i5ts & _! proportions = ! v>i\s k9ds ( :ite sauce are z foll[s3 ,,?9 ,,:ite ,,sauce #a c4 milk #a ,tb4 butt] #a ,tb4 fl\r #a_/b tsp4 salt ,,m$ium ,,:ite ,,sauce #a c4 milk #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,,?ick ,,:ite ,,sauce #a c4 milk #b ,tb4 butt] #a_/d c4 7#d ,tb47 fl\r #a_/b tsp4 salt ,x w be easy to rememb] ! proportions = ^! ?ree sauces if x is obs]v$ t ea* "o d\bles ! previ\s "o 9 ! quantity ( fl\r us$1 ! ?9 "o hav+ #a tablespoonful to #a cupful ( milk1 ! m$ium "o #b tablespoonfuls to #a cupful ( milk1 & ! ?ick "o #d tablespoonfuls to #a cupful ( milk4 ,to produce ^! sauces ! +r$i5ts may be comb9$ 9 ?ree diff]5t ways1 ea* ( :i* has its advantages4 ,^! me?ods1 :i* are "h giv51 %\ld be c>efully obs]v$1 = !y apply n only to ! mak+ ( ?is p>ticul> sauce1 b to ! comb9+ ( fat1 />*1 & liquid 9 any sauce4 ,me?od #a4--;,heat ! milk1 be+ c>eful t x does n scor*4 ,br[n ! butt] slightly 9 a saucepan1 add ! fl\r & salt1 & /ir ! mixture until x is p]fectly smoo? & has a deep cream color4 ,!n add ! hot milk gradually1 /irr+ to prev5t ! =mation ( lumps4 ,cook #e m9utes1 /irr+ con/antly to prev5t ! sauce f scor*+4 ,sauce made accord+ to ?is me?od does n require long cook+ because ! fl\r add$ to ! hot fat cooks quickly4 ,9 fact1 x is a v desirable me?od1 = ! br[n$ butt] & ! fl\r l5d flavor to ! sauce4 ,_m o!rwise unattractive or r ta/eless foods c be made mu* m appetiz+ by ! addition ( :ite sauce made 9 ?is way4 ,me?od #b4--,put ! milk on to heat4 ,:ile ?is is heat+1 /ir ! butt]1 fl\r1 & salt toge!r until !y are s(t & well mix$2 !n add ! hot milk to !m sl[ly1 /irr+ con/antly4 ,place ov] ! heat & f9i% cook+1 or cook 9 a d\ble boil]4 ,sauce made by ?is me?od requires long] cook+ ?an ! prec$+ "o & x has less flavor4 ,me?od #c4--;,heat ! milk1 res]v+ a small portion4 ,/ir ! fl\r smoo? ) ! cold milk & add x to ! hot milk1 /irr+ rapidly4 ,add ! butt] & ! salt1 & cont9ue to /ir if cook$ ov] ! heat2 if cook$ 9 a d\ble boil]1 /ir only until ! mixture is completely ?ick5$ & !n cont9ue to cook = #aj or #ae m9utes4 ,:5 butt] is add$ to ! mixture 9 ?is way1 x is likely to float on top1 especially if too mu* is us$4 ,a bett] sauce may be made accord+ to ?is me?od by us+ ?9 cream = ! liquid & omitt+ ! butt]4 ,,milk1 ,,butt]1 ,,& ,,*eese 7,,"p #a7 ,,exam9ation ,,que/ions 7#a7 ,:5 milk is us$ 9 a meal1 :at k9ds ( food may be omitt$8 7#b7 ,"n ! *ief uses ( milk 9 ! diet>y4 7#c7 ,:y is x possible = a *ild to rema9 9 normal condition if giv5 only milk = a long p]iod ( "t8 7#d7 ,"n ! solids conta9$ 9 milk & tell = :at ea* "o is valuable4 7#e7 ,:at causes milk to s\r8 7#f7 ,:at are ! *>act]i/ics ( :olesome milk8 7#g7 ,:at is meant by ! adult]ation ( milk8 7#h7 ,:at quality ( milk is ( ! mo/ importance to ! heal? ( ^? us+ milk8 7#i7 7a7 ,:y is dirty milk dang]\s8 7b7 ,p\r a qu>t ( ! milk y pur*ase regul>ly ?r\gh a pad ( cotton4 ,note ! result & report ! condition ( ! milk by comp>+ ! cotton ) ! disks %[n 9 ,fig4 #b4 7#aj7 ,"n "s ( ! ways 9 :i* milk is likely to become contam9at$4 7#aa7 ,:at is ! safe/ k9d ( m>ket milk to buy8 7#ab7 ,describe ! conditions "u :i* milk ( ?is k9d is m>ket$4 7#ac7 7a7 ,:at is pa/euriz$ milk8 7b7 ,:at is ! purpose ( pa/eurization8 7#ad7 ,h[ may milk be pa/euriz$ 9 ! home8 7#ae7 7a7 ,:5 %\ld milk be /]iliz$8 7b7 ,:at *anges take place 9 ! /]ilization ( milk8 7#af7 ,:at po9ts %\ld be consid]$ 9 ! pur*ase ( milk8 7#ag7 ,:y is x necess>y to give milk consid]able c>e 9 ! home8 7#ah7 ,m5tion ! precautions t %\ld be obs]v$ 9 c>+ = milk4 7#ai7 7a7 ,h[ is milk affect$ by cook+8 7b7 ,describe ! be/ way to heat milk4 7#bj7 ,give ! proportions ( fl\r & liquid requir$ 9 ea* ( ! ?ree v>ieties ( :ite sauce4 99 99 99 99 99 ,,butt] ,,& ,,butt] ,,sub/itutes 7,,"p #b7 99 99 99 99 99 ,,butt] #a4 ,,butt] is ! fatty con/itu5t ( milk4 ,x is obta9$ by skimm+ or sep>at+ ! cream f milk & *urn+ x 9 ord] to make ! p>ticles ( fat adh]e to "o ano!r4 ,butt] is us$ l>gely 9 ! h\sehold z an article ( food1 = x is "o ( ! mo/ appetiz+ & dige/ible =ms ( fat4 ,to supply ! dem& = butt]1 x is produc$ dome/ically 9 ! home & on f>ms & comm]cially 9 dairies & l>ge e/abli%m5ts4 ,! pr9ciple ( all *urns us$ = butt] mak+ is practically ! same4 ,!y simply agitate ! cream s t ! butt]-fat globules 9 x are br\ght toge!r 9 masses ( su* size z to enable ! butt] mak] to sep>ate !m f ! butt]milk4 ,butt] is season$1 or salt$1 to give x a desirable flavor & to improve its keep+ qualities2 x is wa%$1 or work$1 9 ord] to di/ribute ! salt ev5ly1 to sep>ate f x z mu* ( ! curd & o!r non-fatty con/itu5ts ( ! cream z c be conv5i5tly remov$1 to br+ x into a compact1 waxy mass1 & to give x texture4 ,! ,unit$ ,/ates au?orities h set a /&>d = ! composition ( butt]1 :i* all[s ?is product to conta9 n m ?an #af p] c5t4 ( wat] & requires x to h at lea/ #hb4e p] c5t4 ( butt] fat4 #b4 ,,economical ,,use ,,( ,,butt]4--,9 ! home1 butt] is us$ on ! table & 9 ! cook+ ( _m foods4 ,h>dly any article ( food has su* g5]al use z ?is "o2 9 fact1 a meal is usually consid]$ to be incomplete )\t x1 bo? z an accompanim5t to bread1 rolls1 biscuits1 or :atev] v>iety ( ^! is us$1 & z an +r$i5t 9 ! cook+ ( "s foods t require fat4 ,b butt] is n *eap1 s t ! wise & economical use ( ?is food 9 ! home is a po9t t %\ld n be ov]look$ by ! h\sewife4 ,?is precaution is v important1 x hav+ be5 det]m9$ t butt]1 z well z o!r fats1 is wa/$ to a great ext5t2 & /ill x is true t no o!r mat]ial c be s economically utiliz$4 ,! v smalle/ am\nt ( any k9d ( fat %\ld be c>efully sav$1 = !re are num]\s uses to :i* x c be put4 ,ev5 ?\gh x is mix$ ) o!r food1 x c always be melt$ out1 cl>ifi$--t is1 fre$ f =eign sub/ances--& !n us$ = "s purpose 9 cook+4 ,! *ief way 9 :i* butt] is wa/$ is 9 ! unnecess>y & improp] use ( x1 po9ts t a little c>eful ?\ght w d mu* to rem$y4 #c4 ,,flavor ,,& ,,composition ,,( ,,butt]4--,t ! h\sewife may h an und]/&+ ( ! food sub/ances f\nd 9 butt] & also le>n h[ to det]m9e ! quantity ( butt] ne$$ = h] family1 %e %\ld become famili> ) ! composition ( ?is food4 ,! flavor ( butt] dep5ds to a great ext5t on ! k9d ( cream f :i* x is made1 bo? sweet & s\r cream be+ us$ = ?is purpose4 ,( ^! two k9ds1 s\r cream is ! pref]able "o1 because x gives to ! butt] a desirable flavor4 ,/ill1 ! unsalt$ butt] t is made f sweet cream is app>5tly gr[+ 9 favor1 al?\gh x is usually m exp5sive ?an salt$ butt]4 ,! diff]5ce 9 price is due to ! fact t unsalt$ butt] spoils readily4 #d4 ,s f> z its food sub/ances are conc]n$1 butt] is compos$ l>gely ( fat1 b x also conta9s wat]1 prote9 9 ! =m ( case91 & m9]al matt]4 ,! quantity ( wat] conta9$ 9 butt] det]m9es to a l>ge ext5t ! weight ( butt]1 s9ce wat] is heavi] ?an fat2 b z only #af p] c5t1 ( wat] is all[$1 butt] t conta9s m wat] ?an ?is is consid]$ to be adult]at$4 ,z v little milk is reta9$ 9 butt]1 only a small p]c5tage ( prote9 is f\nd 9 ?is food4 ,h[ev]1 a consid]able quantity ( m9]al salts are pres5t1 & ^! make x m valuable ?an mo/ ( ! o!r fats4 ,because ( ! nature ( its composition--a v high p]c5tage ( fat & a l[ p]c5tage ( prote9--butt] is di/9ctly a fuel food1 t is1 a heat-produc+ food4 ,( c\rse1 !re are *eap] fats1 "s ( :i* are ev5 bett] heat-produc+ foods ?an butt]1 b z _! flavor is n especially agreeable to "s p]sons1 !y are n us$ s ext5sively4 ,9 view ( ! nature ( ! composition ( ?is food1 an ounce ( butt] a day is ! av]age all[ance = ea* p]son :5 ! diet ( a family conta9s meat & su* o!r fats z l>d1 olive oil1 etc4 ,at ! mo/1 #a_/b p\nd ( butt] %\ld be pur*as$ ea* week = ea* memb] ( ! family = table use1 & fats *eap] ?an butt] %\ld be us$ = cook+ purposes4 #e4 ,,pur*as+ ,,butt]4--,z 9 ! case ( milk1 9 ord] t ! h\sewife may judge ! quality ( ! butt] %e pur*ases1 %e w d well to look into ! cleanl9ess & sanit>y condition ( ! dairy t produces x4 ,too mu* att5tion _c be giv5 to ?is matt]1 = if cream becomes contam9at$ f c>eless h&l+1 ! same contam9ation is liable to occur 9 ! butt] made f x4 ,butt] t is produc$ 9 dairies t make l>ge quantities ( x usually has n mu* opportunity to become contam9at$ be=e x rea*es ! consum]1 = x is g5]ally press$ into #a-p\nd pr9ts1 & ea* "o ( ^! is !n wrapp$ & plac$ 9 a pap] c>ton4 ,on ! o!r h&1 ! f>m] & ! dairyman do+ a small bus9ess d n f9d x pr(itable to in/all ! equipm5t requir$ to put up butt] 9 ?is way1 s !y usually pack _! butt] into firk9s or crocks or make x into rolls4 ,:5 su* butt] goes to m>ket1 x is g5]ally plac$ 9 a refrig]ator ) m butt] ( ! same sort1 "s ( :i* is good & "s bad4 ,z butt] absorbs any /rong odor pres5t 9 ! refrig]ator & is p]haps cut & weigh$ 9 a mo/ unsanit>y mann]1 ! good becomes contam9at$ ) ! bad4 ,:ile butt] ( ?is k9d is p]haps a few c5ts *eap] ?an t :i* is h&l$ 9 a m sanit>y way1 x is less desirable1 & if possible %\ld be avoid$ by ! h\sewife4 ,9 case butt] is obta9$ f a c]ta9 f>m1 ! conditions on t f>m %\ld be look$ into = ! same reason t ! conditions 9 a dairy are inve/igat$4 #f4 ,to be able to select good butt]1 ! h\sewife %\ld also be famili> ) its *>act]i/ics4 ,9 color1 butt] to be good %\ld be an ev5 yell[1 nei!r too pale nor too bright1 & %\ld conta9 no /reaks4 ,! light /reaks t are sometimes f\nd 9 butt] indicate insuffici5t work+4 ,z to odor1 butt] %\ld be pleas+ & appetiz+1 any =eign or /rong1 disagreeable odor be+ extremely objectionable4 ,/ale butt] or t :i* is improp]ly kept develops an acid call$ butyric acid1 :i* gives a disagreeable odor & flavor to butt] & (t5 r5d]s x unfit = use4 #g4 ,,c>e ,,( ,,butt]4--,! precautions t ! f>m] & dairyman are call$ on to obs]ve 9 ! mak+ & h&l+ ( butt] %\ld be cont9u$ by ! h\sewife aft] %e pur*ases butt] = home use4 ,! *ief po9t = h] to rememb] is t butt] %\ld be kept z cold z possible1 because a l[ temp]ature prev5ts x f spoil+1 :]eas a high "o causes x to become s(t & less appetiz+4 ,! mo/ satisfactory place 9 :i* to keep butt] is ! refrig]ator1 :]e x %\ld be plac$ 9 ! comp>tm5t locat$ directly "u ! ice & 9 :i* ! milk is kept1 = "h x w n come 9 contact ) foods t might imp>t _! flavors to x4 ,%\ld no refrig]ator be available1 "s o!r means ( keep+ butt] cold mu/ be resort$ to1 su* z a cool cell> or basem5t or a w9d[ box4 ,! way 9 :i* butt] is b\ght det]m9es to a c]ta9 ext5t ! me?od ( c>+ = x4 ,if x is b\ght 9 pap] c>tons1 x %\ld be rewrapp$ & replac$ 9 ! c>ton ea* "t "s is cut (f = use4 ,9 case x is b\ght 9 bulk1 x %\ld nev] be all[$ to rema9 9 ! wood5 di% 9 :i* x is (t5 sold2 r1 x %\ld be put into a crock or a j> t c be tightly cov]$4 #h4 ,att5tion %\ld also be giv5 to butt] t is cut f ! supply = ! table or = cook+ purposes & t is n entirely us$4 ,su* butt] %\ld nev] be return$ to ! orig9al supply1 b %\ld be kept 9 a sep>ate receptacle & us$ = cook+4 ,if x conta9s =eign mat]ial1 x c be cl>ifi$ by all[+ x to /& aft] x has melt$ until ?is has settl$ & !n dipp+ or p\r+ ! cle> fat f ! top4 ,butt] t has become rancid or has develop$ a bad flavor ne$ n be wa/$ ei!r1 = x c be made ready = use 9 cook+ simply by p\r+ boil+ wat] ov] x1 all[+ x to cool1 & !n remov+ ! lay] ( fat t comes to ! top4 ,su* butt]1 ( c\rse1 _c be us$ = s]v+ on ! table4 ,/ill1 consid]ation on ! "p ( ! h\sewife to j su* matt]s z ^! w prev5t mu* ( ! wa/e t prevails 9 ! h\sehold 9 ! use ( ?is food4 #i4 ,,cook+ ,,) ,,butt]4--,:ile "s h\sewives make x a practice to use butt] 9 cook+ ( all k9ds1 !re are uses 9 :i* o!r fats are pref]able2 or1 9 case butt] is desir$1 !re are c]ta9 po9ts to be obs]v$ 9 its use4 ,= in/ance1 butt] is r5d]$ less dige/ible by cook+ x at a high temp]ature1 z 9 fry+ or saute+2 also1 x _c be us$ to any ext5t = ! fry+ ( foods1 z x burns v readily4 ,if x is us$ = saute+1 ! di% is made mu* m exp5sive ?an is necess>y1 s t 9 mo/ cases a *eap] fat %\ld be employ$ = ?is purpose4 ,9 addition1 a po9t to rememb] is t ?is fat %\ld n be us$ to grease ! pans 9 :i* cakes & hot breads are bak$ unless x is fir/ melt$1 because ! milk conta9$ 9 ! butt] burns easily2 aft] x is melt$1 only ! top fat %\ld be us$4 ,:5 butt] is desir$ = v ri* cakes & = pa/ry1 x is usually wa%$ 9 cold wat] to remove ! milk4 ,to neutralize ! s\r milk conta9$ 9 butt] t is us$ = bak+ purposes1 a little soda is sometimes employ$4 ,fur!r economy c be ex]cis$ 9 ! use ( butt] if a little ?\ght is giv5 to ! matt]4 ,= in/ance1 :5 butt] is melt$ & p\r$ ov] meat or fi% t has be5 broil$ or ov] vegetables t h be5 cook$ 9 a pla9 way1 mu* ( x usually rema9s 9 ! di% & is wa/$4 ,su* butt] c be utiliz$ aga94 ,s9ce butt] und]goes a *ange :5 x is cook$1 x %\ld be mix$ ) cook$ foods to flavor !m1 r ?an be subject$ to ! temp]ature necess>y = cook+4 ,:5 butt] is us$ = spread+ s&wi*es1 x usually w be f\nd advisable to s(t5 ! butt] by cream+ x ) a spoon1 b x %\ld nev] be melt$ = ?is purpose4 #aj4 ,,s]v+ ,,butt]4--,:5 butt] is us$ = ! table1 "s consid]ation mu/ be giv5 to ! s]v+ ( x4 ,probably ! mo/ usual way ( s]v+ butt] is to place a slice ( x on a plate & !n pass ! plate ) a knife to ea* p]son at ! table4 ,! advantage ( ?is me?od is t ea* p]son c take ! am\nt desir$ & ?us prev5t wa/e4 ,h[ev]1 a /ill m desirable way ( s]v+ butt] t is to be pass$ is to cut x into small cubes or squ>es or to %ape x into small balls & !n s]ve x ) a =k or a butt] knife4 ,to prev5t ! pieces or balls ( butt] f melt+ 9 w>m wea!r1 crack$ ice may be plac$ on ! butt] di% ) !m4 ,butt] cut into cubes or squ>es may also be s]v$ on an individual butt] di% or an individual bread-&-butt] plate plac$ at ea* p]son's place be=e ! meal is s]v$4 ,:i*ev] plan is adopt$1 any fragm5ts ( butt] t rema9 on ! plates aft] a meal %\ld be ga!r$ up & us$ = cook+ purposes4 ,illu/ration3 ,,fig #a #aa4 ,butt] t comes 9 p\nd pr9ts l5ds itself readily to ! cutt+ ( small cubes or squ>es = s]v+4 ,su* butt] may be cut by draw+ a /r+ ?r\gh ! pr9t or by us+ a knife ^: cutt+ edge is cov]$ ) pap]1 a small piece ( ! oil$ pap] su* z t 9 :i* ! butt] is wrapp$ answ]+ v well = ?is purpose4 ,if butt] balls are desir$ = s]v+1 !y may be roll$ ) butt] paddles 9 ! mann] %[n 9 ,fig4 #a4 ,to make butt] balls1 put wads ( ! butt] to be us$ into ice wat] s z to make !m h>d4 ,!n place ea* wad betwe5 ! paddles1 z %[n1 & give ! paddles a circul> motion4 ,aft] a little practice1 x w be a simple matt] to make butt] balls t w add to ! attractiv5ess ( any meal4 ,paddles made especially = ?is purpose c be pur*as$ 9 all /ores t sell kit*5 ut5sils4 ,illu/ration3 ,,fig4 #b #ab4 ,sometimes1 = practical purposes1 x is desir$ to "k ! quantity ( butt] t is s]v$ to ea* p]son4 ,9 ! case ( pr9t butt]1 ?is is a simple matt] to det]m9e4 ,z %[n 9 ,fig4 #b1 fir/ m>k ! p\nd pr9t 9 ! c5t] 9 ord] to divide x 9 half2 aft] cutt+ x into two pieces1 cut ea* half into two1 & f9ally ea* f\r? into two4 ,) ! p\nd pr9t cut into eight pieces1 divide & cut ea* eigh? into f\r pieces4 ,z !re w be ?irty-two small pieces1 ea* "o w repres5t "o ?irty-second ( a p\nd1 or #a_/b ounce4 ,,butt] ,,sub/itutes #ac4 ,9 ab\t ! ye> #ahgj1 ?r\gh a desire to procure a *eap] article ?an butt] = ! poor] classes ( ,france1 came ! manufacture ( ! fir/ sub/itute = butt]4 ,s9ce t "t ! use ( butt] sub/itutes has gradually increas$1 until at ! pres5t "t millions ( p\nds are consum$ e ye>4 ,a c]ta9 am\nt ( prejudice aga9/ _! use exi/s1 b mu* ( ?is is unnecess>y = !y are less likely to be contam9at$ ) h>mful bact]ia ?an ! poor] qualities ( butt]4 ,!n1 too1 !y d n spoil s readily1 & = ?is reason !y c be h&l$ ) great] conv5i5ce ?an butt]4 #ad4 ,,oleom>g>9e4--,! be/ sub/itute = butt] & ! "o mo/ l>gely us$ is call$ oleom>g>9e1 :i* 9 ! ,unit$ ,/ates alone con/itutes ab\t two & #a_/b p] c5t4 ( all ! fat us$ z butt]4 ,?is fat is call$ by v>i\s o!r names1 su* z m>g>9e1 & butt]9e1 b oleom>g>9e is ! "n by :i* ! ,unit$ ,/ates au?orities recognize ! product4 ,x is made by *urn+ fats o!r ?an butt] fat ) milk or cream until a butt]like consi/5cy is obta9$4 ,orig9ally1 pure beef fat 0 employ$ = ?is purpose1 & :ile beef fat is us$ to a great ext5t at pres5t1 l>d1 cottonse$ oil1 coconut oil1 & peanut oil are also us$4 ,:atev] fats are select$ are *urn$ ) milk1 cream1 &1 = ! f9e/ grades1 a consid]able p]c5tage ( ! v be/ pure butt]4 ,aft] !y are *urn$1 ! oleom>g>9e is work$1 salt$1 & pack$ 9 ! same mann] z butt]4 #ae4 ,! manufacture & sale ( butt] sub/itutes are controll$ by laws t1 :ile !y d n specify ! k9d ( fat to be us$1 /ate t all mixtures ( butt] ) o!r fats mu/ be sold z oleom>g>9e4 ,!y also require t a tax ( #aj c5ts a p\nd be paid on all artificially color$ oleom>g>9e2 !re=e1 :ile color+ matt] is us$ 9 "s cases1 ?is product is usually sold )\t color+4 ,9 su* an ev5t1 color+ matt] is giv5 ) ea* p\nd ( oleom>g>9e t is sold4 ,be=e us+ ! oleom>g>9e1 ?is color+ matt] is simply work$ into ! fat until x is ev5ly color$4 #af4 ,,r5ovat$ ,,butt]4--,ano!r sub/itute t is sometimes us$ to take ! place ( ! be/ grades ( butt] is r5ovat$1 or process1 butt]4 ,?is is obta9$ by purify+ butt] t is dirty & rancid & t conta9s all sorts ( =eign mat]ial & !n re*urn+ x ) fre% cream or milk4 ,! purify+ process consi/s 9 melt+ ! butt]1 remov+ ! scum f ! top1 z well z ! butt]milk1 br9e1 & =eign mat]ials t settle1 & !n bl[+ air ?r\gh ! fat to remove any odors t x might conta94 ,butt] t is ?us purifi$ is replac$ on ! m>ket1 b 9 "s /ates ! au?orities h se5 fit to re/rict its sale4 ,:ile su* re/rictions are )\t d\bt ju/ifiable1 x is possible to buy butt] t is m objectionable ?an r5ovat$1 or process1 butt]1 b t has no re/riction on x4 #ag4 ,,me?od ,,( ,,te/+ ,,butt] ,,sub/itutes4--,v (t5 oleom>g>9e & process butt] be> su* a close resemblance to g5u9e butt] t x is almo/ impossible to detect ! diff]5ce4 ,h[ev]1 !re is a simple te/ by :i* ^! sub/itutes c always be di/+ui%$ f butt]1 & ?is %\ld be appli$ :5ev] !re is any d\bt ab\t ! matt]4 ,to make ?is te/1 place ! fat 9 a tablespoon or a small di% & heat x directly ov] ! flame until x boils1 /irr+ x occasionally to assi/ 9 ! melt+4 ,if x is oleom>g>9e or process butt]1 x w sputt] noisily & take on a curdl$ appe>ance2 :]eas1 if x is butt]1 x w melt & ev5 boil )\t sputt]+ al?\gh x foams to a c]ta9 ext5t4 99 99 99 99 99 ,,*eese ,,*>act]i/ics ,,& ,,c>e ,,( ,,*eese #ah4 ,,orig91 ,,production1 ,,& ,,use ,,( ,,*eese4--,*eese is a product t is manufactur$ f ! solids ( milk1 & x provides a valuable food4 ,! mak+ ( *eese 0 kn[n 9 anci5t times1 x hav+ probably orig9at$ ?r\gh a desire to utilize an ov]supply ( milk4 ,:5 *eese 0 fir/ made1 ! fact t bact]ia 7 pres5t 0 n kn[n1 nor 7 ! reasons = ! spoil+ ( milk und]/ood2 b x 0 le>n$ t milk c be kept if mo/ ( its wat] is remov$4 ,?is discov]y 0 v important1 = x l$ to v>i\s me?ods ( mak+ *eese & prov$ t *eese mak+ 0 a satisfactory & conv5i5t means ( /or+ n\ri%m5t 9 a =m t 0 n bulky & t w\ld keep = long p]iods ( "t4 ,f a v small beg9n+1 ! diff]5t me?ods ( mak+ *eese became popul>1 until at ! pres5t "t m ?an ?ree hundr$ v>ieties are made & _! manufacture =ms "o ( ! l>ge indu/ries ( ! _w4 ,9 ! ,unit$ ,/ates1 ne>ly all ! *eese us$ up to ab\t #ej ye>s ago 0 made on f>ms1 & to a great ext5t by h\sewives1 b ab\t t "t a factory = ! mak+ ( ?is product 0 />t$ 9 ! /ate ( ,new ,york1 & x prov$ a pr(itable ent]prise4 ,f ?is beg9n+1 ! bus9ess ( mak+ *eese comm]cially 9 ?is c\ntry has gr[n until n[ *eese is almo/ entirely a factory-made product1 9 ! manufacture ( :i* ! /ates ( ,new ,york & ,wiscons9 lead4 #ai4 ,9 ei!r ! comm]cial or ! home production ( *eese1 skim milk ) all or "p ( ! cream remov$ is us$ = "s v>ieties1 :ile :ole milk is us$ = o!rs1 ! composition dep5d+ l>gely on ! k9d ( milk t is employ$4 ,r5net is add$ to ! milk to coagulate x1 & !n ! curd1 f :i* ne>ly all ! wat] is remov$1 is all[$ to rip54 ,to produce *>act]i/ic odors1 flavors1 & consi/5cy1 v>i\s color+ & flavor+ mat]ials1 z well z bact]ia1 are add$ to ! curd4 ,! action ( ^! bact]ia is really ! *ief factor 9 ! mak+ ( *eese & !y are !re=e n only desirable b necess>y4 ,non-desirable bact]ia1 h[ev]1 result 9 ! =mation ( bad odors1 flavors1 & gases 9 ! f9i%$ product & ^! mu/ be c>efully gu>d$ aga9/ by *eese mak]s4 ,illu/ration3 ,fig4 #c #bj4 ,*eese (f]s a valuable s\rce ( nutrim5t = ! body1 because its food value ranks high4 ,z is %[n 9 ,fig4 #c1 ! food value 9 #a p\nd ( *eese is equival5t to t 9 #b p\nds ( beef1 t 9 #bd eggs1 or t 9 #d p\nds ( fi%4 ,! use ( *eese1 h[ev]1 is n ne>ly s great z its food value w>rants1 ! am\nt us$ 9 ! ,unit$ ,/ates p] capita be+ only ab\t #c-a_/b p\nds annually4 ,?is is a condition t %\ld be ov]come1 = !re is a l>ge v>iety ( ways 9 :i* *eese c be us$ to advantage 9 ! diet4 ,:5 eat5 raw1 x is v appetiz+1 & :5 us$ ) s\ps1 sauces1 & foods t h a bl& ta/e1 x l5ds additional flavor & makes an especially attractive di%4 ,9 addition1 ! fact t x is an economical food & c be conv5i5tly kept & /or$ %\ld recomm5d its frequ5t use4 #ba4 ,,composition ,,( ,,*eese4--,s9ce *eese is a product ( milk1 x is some:at simil> to milk 9 composition1 b ! *ange t occurs 9 ! =mation ( *eese causes "s diff]5ces4 ,ne>ly all ! wat] pres5t 9 milk is remov$ dur+ ! manufacture ( *eese1 s t ?is product becomes a conc5trat$ food made up ( all ! n\ri%m5t t milk conta9s except small am\nts ( album91 milk sug>1 & m9]al matt]4 ,^!1 because !y are 9 solution 9 ! wat]1 are lo/ :5 ! :ey is sep>at$ f ! curd4 ,! food sub/ances t occur 9 ! l>ge/ am\nts are fat & prote9 9 ! =m ( case91 :i* is ! tissue-build+ mat]ial ( milk4 ,*eese made f milk t conta9s "s cream has 9 x a great] am\nt ( fat ?an t made f completely skimm$ milk4 ,besides ^! two *ief food sub/ances1 *eese conta9s a small am\nt ( milk sug>1 m9]al matt]1 & wat]4 #bb4 ,on acc\nt ( ! l>ge quantity ( prote9 f\nd 9 *eese1 ?is food c readily take ! place ( meat 9 ! diet2 9 fact1 x has "s decid$ advantages ov] meat4 ,z has be5 po9t$ out1 *eese yields m ?an twice z mu* food value z an equal weight ( beef4 ,!n1 too1 ! buy+ & c>e ( *eese are mu* simpl] matt]s ?an ! buy+ & c>e ( meat4 ,z x does n require ! l[ temp]ature t meat requires & does n spoil s readily1 x c be b\ght 9 consid]able quantity & us$ z desir$ )\t dang] ( spoil+ & loss4 ,9 addition1 ! use ( *eese z food does n require s mu* skill 9 prep>ation z meat does1 nor is !re loss ( flavor & nutrim5t 9 its prep>ation1 z is (t5 ! case ) meat4 #bc4 ,,quality ,,( ,,*eese4--,e v>iety ( *eese has its own /&>d & quality1 "s be+ h>d & dry1 o!rs moi/1 & /ill o!rs v s(t4 ,! diff]5ce 9 quality is due to ! way 9 :i* ! curd is coagulat$1 ! am\nt ( pressure t is put on x1 & ! rip5+ ( ! *eese4 ,! holes t (t5 occur 9 *eese & give x a por\s appe>ance are =m$ by gas1 :i* is ! product ( ! gr[? ( bact]ia4 ,a l>ge numb] ( v small holes 9 *eese indicate t ! milk us$ to make x 0 n clean & conta9$ _m k9ds ( bact]ia4 ,?is condition c\ld be ov]come by ! use ( absolutely clean milk2 inde$1 milk ( ?is k9d is z necess>y = ! production ( good *eese z x is = ! mak+ ( good butt]4 ,c]ta9 *eeses1 su* z ,limburg] & ,roque=t1 h a typical odor & flavor1 ! odor be+ due to bact]ia & ! flavor to mold4 ,^! are c>efully gr[n & introduc$ into ! *eese dur+ its manufacture4 #bd4 ,,c>e ,,( ,,*eese4--,! v /rong odor & flavor t *>act]ize *eese make x necess>y t c>e be giv5 to *eese 9 ! home 9 ord] to prev5t x f com+ 9 contact ) o!r foods & transmitt+ its odor & flavor to !m4 ,! be/ place to keep *eese1 p>ticul>ly ! s(t v>ieties1 is 9 ! refrig]ator1 :]e x %\ld be plac$ 9 a clos$ receptacle & kept z f> z possible f foods t are easily ta9t$4 ,x is well to avoid a damp place = ! keep+ ( *eese1 z mold frequ5tly develops on ! outside :5 too mu* moi/ure is pres5t2 b 9 case mold does appe> x c be remov$ by cutt+ a ?9 slice f ! side on :i* x has gr[n4 ,on ! o!r h&1 *eese t is kept 9 a dry place becomes h>d & dry unless x is wrapp$ 9 oil$ pap] or a damp clo?4 ,h[ev]1 su* *eese ne$ n be ?r[n away1 = !re are num]\s uses1 p>ticul>ly 9 cook+1 to :i* x c be put4 99 99 99 99 99 ,,k9ds ,,( ,,*eese ,,classification ,,( ,,v>ieties #be4 ,! *eese us$ 9 ! ,unit$ ,/ates may be includ$ "u two lead+ classes1 namely1 =eign *eese & dome/ic *eese4 ,s9ce ! =eign *eeses are import$1 !y are m exp5sive ?an ! *eeses made "h1 & %\ld n be b\ght if *eese is to be us$ z an economical article ( food4 ,!y are valuable *iefly = _! flavor & are g5]ally b\ght = ?is reason4 ,! dome/ic *eeses c be us$ 9 l>g] quantities1 =1 besides be+ less exp5sive1 !y are usually ( a mild] type & are m easily dige/$4 ,to enable ! h\sewife to become famili> ) ! pr9cipal v>ieties ( ea* ( ^! classes1 a discussion ( !m1 includ+ _! names1 *>act]i/ics1 &1 9 "s cases1 _! use & ! me?od ( mak+1 is "h giv54 ,9 addition1 !re are %[n 9 colors1 9 ,fig4 #d1 a l>ge numb] ( *eeses1 toge!r ) a pr9t ( butt] o1 :i* s]ves to illu/rate ! irregul> surface t is expos$ :5 good butt] is brok5 ap>t4 ,,import$ ,,*eese #bf4 ,ea* ( ! ,european c\ntries has orig9at$ its own peculi> k9d ( *eese1 :i* rema9s repres5tative ( a c]ta9 p or locality4 ,! majority ( ^! *eeses h met ) s mu* favor 9 ! ,unit$ ,/ates t l>ge quantities ( !m are cont9ually import$4 ,a few ( !m h be5 copi$ "h ) success1 b o!rs h n be5 successfully made4 ,:ile ^! are n 9 su* common use z ! dome/ic *eeses1 x is well = e "o to "k _! names & ! *>act]i/ics by :i* !y c be id5tifi$4 #bg4 ,,engli% ,,*eese4--,*ief among ! k9ds ( *eeses made 9 ,engl& is ,,*$d> ,,*eese1 :i* is illu/rat$ at a1 ,fig4 #d4 ,x is ri*1 d\ble-?ick cream *eese1 rang+ f a pale to a d>k yell[1 al?\gh :5 uncolor$ x may be :ite4 ,su* *eese1 :5 fre%1 has a milk flavor1 b :5 x is well rip5$ x has a *>act]i/ic %>p ta/e4 ,new ,*$d> *eese is s(t1 b n waxy1 9 texture & may readily be %av$ or brok5 into small pieces2 :5 x is well rip5$1 x may be grat$4 ,engli% ,*$d> *eese is n unlike ,,am]ican ,,*$d> ,,*eese1 or1 z x is commonly call$1 ,am]ican cream *eese1 :i* is %[n by b4 ,9 fact ! ,am]ican v>iety is made accord+ to ! me?od us$ = ! ,engli%4 ,ow+ to its *>act]i/ics1 flavor1 & abundance1 ,*$d> *eese1 bo? ,engli% & ,am]ican1 is ! k9d t is us$ mo/ ext5sively 9 ! ,unit$ ,/ates4 ,,engli% ,,dairy ,,*eese1 %[n at d1 is simil> to ,*$d> *eese1 al?\gh x has a r$di% color &1 on acc\nt ( ! me?od ( manufacture1 x is h>d]4 ,?is k9d ( *eese l5ds itself well to cook+1 z x may be easily grat$4 ,,*e%ire ,,*eese1 a well-kn[n ,engli% v>iety1 is a dry cream *eese made f :ole c['s milk4 ,x is deep yell[ or r$ 9 color1 simil> 9 flavor to ,*$d> *eese1 & is us$ 9 mu* ! same mann]4 ,illu/ration ,illu/ration ,,/ilton ,,*eese1 %[n at m1 is a h>d *eese made f c['s milk to :i* cream has be5 add$ & :i* is coagulat$ ) r5net4 ,mold is introduc$ into ?is *eese1 s t x resembles ,roque=t *eese1 :i* is %[n at j4 #bh4 ,,holl& ,,*eese4--,! v>iety ( *eese %[n at e1 ,fig4 #d1 is kn[n z ,,edam ,,*eese4 ,x is a h>d r5net *eese ( a r$ color & is mild 9 flavor4 ,?is k9d ( *eese is mold$ into ! %ape ( a ball1 ! outside ( :i* is usually dy$ r$1 & w keep = a long p]iod ( "t4 ,edam *eese is "o ( ! important products ( ! ,ne!rl&s1 & :ile x is seldom us$ 9 cook]y 9 ! homes ( ?is c\ntry1 x is s]v$ at ! table4 ,usually a section ( ! top is cut (f to s]ve z a lid :ile ! inside is scoop$ out z ne$$4 ,sometimes1 aft] mo/ ( ! *eese has be5 remov$1 ! holl[ %ell is /uff$ ) mac>oni or rice t has be5 cook$ & season$ & ! food !n bak$ 9 ! %ell4 #bi4 ,,fr5* ,,*eeses4--,among ! ,fr5* *eeses1 ! v>iety call$ ,,gruy]e ,,*eese1 :i* is %[n at f1 ,fig4 #d1 is well lik$4 ,x is usually made ( skim milk1 has a yell[ color & a mild1 sweeti% flavor1 & conta9s l>ge holes l ^? f\nd 9 ,swiss & ,emm5?al *eeses1 v>ieties t are v simil> to x4 ,l ^! *eeses1 ,gruy]e *eese may be us$ 9 cook+ or s]v$ )\t cook+1 be+ us$ consid]ably 9 ! mak+ ( s&wi*es4 ,,brie ,,*eese is a ,fr5* v>iety ( v s(t *eese1 ) a /rong flavor & odor4 ,x is made f :ole or p>tly skimm$ c['s milk coagulat$ by means ( r5net4 ,?is k9d ( *eese is us$ mo/ly z an accompanim5t to o!r foods4 ,,camemb]t ,,*eese1 :i* is %[n at h1 is also a s(t *eese4 ,x is made by practically ! same process z ,brie *eese & is us$ 9 ! same way4 ,?is *eese has a typical odor4 ,its r9d is ?ick & dry1 b its c5t] is v s(t1 be+ sometimes almo/ liquid4 ,,neuf*atel ,,*eese1 :i* is %[n at i1 is a s(t r5net *eese made f c['s milk4 ,x is made at ,neuf*atel-en-,bray1 ,france1 & n at ,neuf*atel1 ,switz]l&4 ,?is v>iety ( *eese is wrapp$ 9 t9-foil & sold 9 small packages4 ,x is us$ *iefly = salads1 s&wi*es1 etc4 ,z x does n keep well aft] ! package is op5$1 ! entire cont5ts %\ld be us$ at "o "t4 ,,roque=t ,,*eese1 :i* is %[n at j1 is a h>d1 highly flavor$ *eese made f %eep's milk coagulat$ ) r5net4 ,x has a m>bl$ appe>ance1 :i* is due to a gre5i% mold t is introduc$4 ,roque=t *eese is frequ5tly s]v$ ) crack]s at ! end ( a meal1 & is well lik$ by _m p]sons4 #cj4 ,,italian ,,*eeses4--,f ,italy is import$ a *eese1 call$ ,,p>mesan ,,*eese1 t is us$ ext5sively = flavor+ s\ps & mac>oni di%es4 ,?is *eese1 :i* is %[n at g1 ,fig4 #d1 is v h>d & granul> &1 provid$ x is well made1 x w keep = ye>s4 ,ow+ to its *>act]i/ics1 x may be easily grat$4 ,x c be b\ght by ! p\nd & grat$ z x is ne$$1 or x c be secur$ already grat$ 9 bottles4 ,,gorgonzola1 ano!r ,italian *eese1 is %[n at k4 ,x is n unlike ,roque=t 9 appe>ance & 9 use1 b x is made f :ole c['s milk coagulat$ ) r5net4 ,into ?is *eese is also introduc$ a mold t gives its c5t] a /reak$ or mottl$ appe>ance4 #ca4 ,,swiss ,,*eeses4--,possibly ! be/ kn[n *eese import$ f ,switz]l& is ! v>iety kn[n z ,,swiss1 or ,,switz]1 ,,*eese4 ,?is k9d ( *eese has diff]5t names1 dep5d+ on ! di/rict ( ,switz]l& 9 :i* x is made4 ,nev]!less all ( !m are simil> & h a mild1 sweet flavor4 ,swiss *eese may be readily recogniz$ by its pale yell[ color & ! pres5ce ( l>ge holes1 al?\gh x resembles ,gruy]e *eese v closely4 ,,emm5?al ,,*eese is a v>iety ( fairly h>d *eese t orig9at$ 9 ,switz]l&1 b is n[ made 9 _m o!r c\ntries4 ,x is simil> to ,swiss *eese1 be+ made f :ole c['s milk & *>act]iz$ by l>ge holes ab\t #c in*es ap>t4 ,,sapsago ,,*eese1 %[n at n1 ,fig4 #d1 is a skim-milk *eese made 9 ,switz]l&4 ,x is a v h>d *eese1 & !re=e suitable = grat+4 ,9 ! process ( mak+ ?is *eese1 melilot1 a clov]-l h]b1 is add$1 & ?is gives ! *eese a gre5 color & a peculi> flavor4 #cb4 ,,belgian ,,*eese4--,a *eese t orig9at$ 9 ,belgium1 b is n[ manufactur$ 9 o!r c\ntries1 is ! v>iety kn[n z ,,limburg1 or ,,limburg]1 ,,*eese1 *eese1 :i* is %[n at l1 ,fig4 #d4 ,x is a s(t r5net *eese made f :ole c['s milk4 ,x is v /rong 9 ta/e & smell1 due to putrefactive g]ms t are add$ to ! milk 9 its manufacture4 ,,dome/ic ,,*eese #cc4 ,9 ! ,unit$ ,/ates1 ef=ts t h be5 ex]t$ to make *eeses simil> to "s ( ^? produc$ 9 ,europe h to a c]ta9 ext5t be5 successful4 ,am]ican *eese mak]s h succe$$ 9 mak+ sev]al s(t cream *eeses t resemble ,neuf*atel1 "s ( :i* are spic$ or flavor$ ) pimi5to1 olives1 etc4 ,9 addition1 ,limburg & ,swiss *eeses h be5 successfully manufactur$ 9 ,wiscons91 & ,brie1 ,neuf*atel1 & ,camemb]t h be5 copi$ & are produc$ 9 ,new ,york4 ,p9eapple *eese1 :ile ( ,am]ican orig91 is really v mu* l ,engli% ,*$d> *eese1 except t x is h>d]4 ,b :ile ^! fancy *eeses are desir$ by "s p]sons & h a mod]ately l>ge sale1 ! *eese = :i* !re is ! mo/ dem& 9 ,am]ica is ! s-call$ ,am]ican ,*$d> *eese1 :i*1 z has be5 /at$1 is made accord+ to ! me?od us$ = ,engli% ,*$d> *eese4 #cd4 ,,am]ican ,,*$d> ,,*eese4--,s9ce ,am]ican ,*$d> *eese is ! k9d t is commonly us$ 9 ?is c\ntry1 ! way 9 :i* x is made w be well to "k4 ,! milk us$ = ?is k9d ( *eese is fir/ inspect$ z to cleanl9ess & ! ext5t ( f]m5tation x has und]gone1 & :5 ^! po9ts are asc]ta9$1 x is rip5$2 t is1 all[$ to s\r to a c]ta9 degree ( acidity4 ,at ?is /age1 color+ matt] is add$1 aft] :i* ! milk is prep>$ = sett+ by br++ x to a c]ta9 temp]ature4 ,) ! temp]ature at ! "r po9t1 r5net is add$ to coagulate ! milk1 or =m ! curd4 ,! milk is !n all[$ to rema9 undi/urb$ until ! action ( ! r5net is at a c]ta9 po9t1 :5 ! curd is cut into little cube-%ap$ pieces by draw+ two sets ( knives ?r\gh x & ?us is sep>at$ f ! :ey4 ,z soon z ! curd is cut1 ! temp]ature ( ! mass is rais$ to help make ! curd firm & to cause ! little cubes to reta9 _! firmness1 & dur+ ! entire heat+ process ! :ole mass is /irr$ con/antly to assi/ 9 ! sep>ation f ! :ey4 ,:5 ! curd is suffici5tly firm1 ! :ey is remov$ & ! p>ticles ( curd are all[$ to adh]e & =m into a solid mass4 ,if necess>y1 ! curd is cut aga9 into small pieces to get rid ( ! excess :ey2 b if ! curd is too dry1 ! pieces mu/ be pil$ up until !y are f\r or five deep4 ,dur+ ?is process1 :i* is kn[n z ! *$d>+ ( ! *eese1 ! curd is treat$ until x is ( ! prop] texture to be mill$1 t is1 put into a mill & gr\nd into small pieces4 ,! object ( mill+ ! curd is to cut x into pieces small en\gh to p]mit ( uni=m salt+ & ! fur!r escape ( :ey4 ,:5 ! curd has be5 br\ght to ?is po9t1 x is salt$ & !n press$ into molds4 ,f9ally1 x is wrapp$ & cur$1 or rip5$4 #ce4 ,,brick ,,*eese4--,ano!r ,am]ican *eese t seems to meet ) a popul> dem& is brick *eese4 ,?is k9d ( *eese1 :i* is illu/rat$ at c1 ,fig4 #d1 gets its "n f ! fact t x is press$ into bricks "u ! weight ( "o or two bricks4 ,x is made f sweet milk1 coagulat$ ) r5net1 cut ) curd knives1 & heat$ 9 ! :ey to firm x4 ,brick *eese is mild 9 flavor & ( a mod]ately close texture4 ,x is us$ *iefly z an accompanim5t to o!r foods4 #cf4 ,,am]ican ,,home-,,made ,,*eese4--,! mak+ ( ,*$d> *eese & brick *eese is1 ( c\rse1 done comm]cially1 b !re is a k9d ( *eese t c be made v conv5i5tly 9 ! home4 ,?is home-made *eese1 :i* is g5]ally kn[n z ,,cottage ,,*eese1 af=ds an excell5t way 9 :i* to utilize left-ov] s\r milk1 p>ticul>ly if a qu>t or m c be obta9$ at "o "t2 small] quantities c g5]ally be us$ = bak+ purposes4 ,if prop]ly made1 su* *eese is v dige/ible4 ,z x c be season$ & s]v$ 9 a v>iety ( ways1 x makes a delightful addition to lun*es or o!r light meals 9 :i* a prote9 di%1 su* z meat1 is undesirable4 ,skim milk does v well = ?is k9d ( *eese1 s t if ! s\r milk t is to be us$ has cream on x1 ! cream %\ld be remov$ be=e ! *eese is made2 o!rwise1 x w rema9 9 ! :ey & be lo/4 ,9 case cream is desir$ to improve ! texture & flavor ( ! *eese1 x %\ld be add$ aft] ! *eese is made4 ,illu/ration3 ,,fig4 #e #cg4 ,to make cottage *eese1 all[ a quantity ( s\r milk to clabb]1 t is1 become curdl$1 & !n place x on ! back ( ! /ove 9 a ?ick vessel1 su* z a crock1 until ! :ey beg9s to appe> on ! top1 turn+ x occasionally s t x w heat v sl[ly & ev5ly4 ,d n all[ ! temp]ature to rise above #ij degrees ,fahr5heit1 or ! curd w become t\gh & dry4 ,rememb] t ! two ?+s on :i* ! success ( ?is product dep5ds are ! flavor ( ! milk us$ & ! prop] heat+ ( x4 ,no difficulty w be enc\nt]$ 9 ! heat+ ( ! milk if a coal or a wood /ove is us$1 b 9 case a gas /ove mu/ be us$1 ! vessel conta9+ ! milk %\ld be plac$ 9 a l>g] "o conta9+ w>m wat] & ! milk %\ld be heat$ 9 ?is mann] until ! curd & ! :ey beg9 to sep>ate4 ,at ?is po9t1 p\r (f all ! :ey possible1 & turn ! curd into a clo? bag or a col&] l9$ ) clo?1 z %[n 9 ,fig4 #e1 & all[ any rema9+ :ey to drip out4 ,if1 aft] ! :ey is remov$1 ! curd ta/es s\r1 wa% x ) w>m wat] & all[ x to drip aga94 ,!n season x ) salt to suit ! ta/e &1 provid$ cream is desir$1 add x at ?is "t1 us+ sweet or s\r cream4 ,to "w 9 ! cream1 press x into ! curd ) a spoon until ! *eese is q smoo?4 ,*eese made 9 ?is way may be flavor$ ) any?+ desirable4 ,= in/ance1 *opp$ pimi5to1 p>sley1 olives1 or nuts improve ! flavor ( ! *eese v mu* & make a v appetiz+ comb9ation4 ,! dry curd mix$ ) any ( ^! makes a delightful salad :5 x is press$ into balls1 g>ni%$ ) lettuce1 & s]v$ ) salad dress+4 #ch4 ,,junket ,,cottage ,,*eese4--,ano!r v>iety ( cottage *eese c be prep>$ by us+ sweet milk & =m+ ! curd ) a junket tablet1 "o tablet be+ requir$ = ea* qu>t ( milk4 ,to make *eese ( ?is k9d1 heat ! milk until x is lukew>m1 or n ov] #ih degrees ,fahr5heit1 & !n add ! junket tablet dissolv$ 9 cold milk or wat]4 ,keep ! milk w>m until ! curd =ms1 & !n break up ! curd ) a spoon & p\r ! :ole mass into a bag or a col&] l9$ ) clo?4 ,:5 all ! :ey is dra9$ out1 ! curd1 :i* w be sweet1 c be season$ 9 any desir$ way or mix$ ) cream & s]v$4 ,if m flavor is pref]r$1 ! curd may be all[$ to s\r or may be mix$ ) s\r cream4 #ci4 ,,butt]milk ,,cream ,,*eese4--,a slight v>iation f ! cottage *eeses j describ$ is butt]milk cream *eese4 ,?is *eese is =m$ f ! curd ( butt]milk1 :i* is f9] 9 texture & n s likely to become t\gh z t =m$ f ord9>y s\r milk4 ,to prep>e butt]milk cream *eese1 w>m ! butt]milk sl[ly1 be+ c>eful n to all[ ! temp]ature to rise beyond #ajj degrees ,fahr5heit4 ,z ! milk is heat$1 ! curd w =m & w gradually s9k to ! bottom ( ! vessel4 ,aft] ?is occurs1 remove ! :ey & mix ! curd ) a little ?ick cream4 ,! result w be a mixture hav+ a delightfully creamy consi/5cy4 ,,s]v+ ,,*eese #dj4 ,*eese does n l5d itself readily to _m ways ( s]v+1 /ill x frequ5tly adds ze/ to _m foods4 ,:5 grat$1 x may be pass$ ) tomato or vegetable s\p & spr9kl$ 9 to imp>t an unusual flavor4 ,9 ?is =m x may also be s]v$ ) mac>oni & o!r ,italian pa/es1 provid$ *eese has n be5 includ$ 9 ! prep>ation ( su* foods4 ,:5 slic$1 little slices may be s]v$ nicely ) any k9d ( pie or pa/ry & ) "s pudd+s1 su* z /eam$ fruit pudd+s4 ,?9 slices or squ>es ( *eese & crack]s s]v$ ) c(fee aft] ! dess]t add a f9i%+ t\* to _m meals4 ,x w be well to note t crack]s to be s]v$ ) *eese %\ld always be crisp4 ,unless !y h j be5 tak5 f a fre% package1 crack]s c be improv$ by plac+ !m 9 a mod]ate ov5 = a few m9utes be=e s]v+4 ,also1 firm crack]s t d n crumble easily are be/ to s]ve ) *eese1 wat] crack]s be+ especially desirable4 99 99 99 99 99 ,,recipes ,,= ,,*eese ,,di%es ,,effect ,,( ,,cook+ ,,on ,,*eese #da4 ,because *eese is a highly conc5trat$ food1 x is g5]ally consid]$ to be indige/ible2 b ?is matt] c be rem$i$ by mix+ ! *eese ) o!r foods & ?us sep>at+ x into small p>ticles t are m readily dige/$4 ,! way 9 :i* ?is may be done dep5ds on ! nature ( ! *eese4 ,any ( ! dry *eeses or any ( ! moi/ *eeses t h become dry may be grat$ or brok5 into bits1 b z x is difficult to treat ! moi/ ones 9 ?is way1 !y mu/ be br\ght to a liquid /ate by means ( heat be=e !y c be add$ to o!r foods4 ,! cook+ ( *eese1 h[ev]1 has an effect on ?is food t %\ld be ?or\ghly und]/ood4 ,x w be well to note1 !re=e1 t ! application ( heat to ! =m ( prote9 f\nd 9 *eese causes ?is food sub/ance to coagulate & h>d51 z 9 ! case ( ! album5 ( eggs4 ,9 ! process ( coagulation1 ! fir/ effect is ! melt+ ( ! *eese1 & :5 x has be5 br\ght to ?is semiliquid /ate x c be easily comb9$ ) o!r foods1 su* z milk1 eggs1 s\ps1 & sauces4 ,9 =m+ su* comb9ations1 ! addition ( a small am\nt ( bic>bonate ( soda helps to bl5d ! foods4 ,ano!r *>act]i/ic ( *eese t influ5ces ! cook+ ( x is t ! fat x conta9s melts only at a l[ temp]ature1 s t1 on ! :ole1 ! me?ods ( prep>ation t require a l[ temp]ature are ! be/ = cook+ ^! foods4 ,h[ev]1 a precaution t %\ld be tak5 :5ev] *eese is heat$ is n to cook x too long1 = long cook+ makes x h>d & lea!ry 9 consi/5cy1 & *eese 9 ?is /ate is difficult to dige/4 ,,v>iety ,,( ,,*eese ,,di%es #db4 ,z has already be5 le>n$1 *eese l5ds itself v readily to a l>ge v>iety ( cook$ di%es4 ,= in/ance1 x may be grat$ & spr9kl$ on ! top ( ma%$ or cream$ potatoes & !n br[n$ by plac+ ! di% 9 ! ov54 ,:5 x is grat$ or slic$1 x may be arrang$ betwe5 ! lay]s ( mac>oni or o!r food us$ to make a scallop$ di%4 ,s\ps & sauces flavor$ ) *eese are especially appetiz+1 a cream sauce ( ?is k9d s]v$ ov] toa/ or rice mak+ an excell5t lun*eon di%4 ,toa/ or crack]s spread ) *eese & plac$ 9 ! ov5 j long en\gh = ! *eese to melt are delici\s to s]ve ) a salad c\rse or ) tea4 ,to assi/ 9 ! prep>ation ( su* comb9ations1 z well z o!r *eese di%es1 a numb] ( recipes are "h giv54 ,9 mak+ up ^! recipes1 x w be well to note t unless ! v>iety ( *eese is /at$ explicitly1 use %\ld be made ( ,am]ican ,*$d> *eese1 or1 z x is (t5 call$1 ,am]ican cream *eese1 or /ore *eese4 ,( c\rse1 "s simil> h>d *eese c\ld be us$ if desir$1 b ! k9d m5tion$ is recomm5d$ = ! sake ( economy4 ,illu/ration3 ,,fig4 #f #dc4 ,,*eese ,,bonbons4--,a comb9ation ( *eese & nuts 9 ! =m ( *eese bonbons1 besides be+ v ta/y1 is highly nutriti\s1 s9ce bo? ! *eese & ! nuts us$ 9 mak+ !m are high 9 food value4 ,su* bonbons1 :i* are illu/rat$ 9 ,fig4 #f1 may be s]v$ ) a light salad1 su* z a vegetable or a fruit salad1 to add food value to ! di%1 or !y may be s]v$ ) waf]s to take ! place ( a salad1 :5 a small am\nt ( "s k9d ( t>t jelly goes nicely ) !m4 ,if ! dess]t = ! d9n] has be5 a v light "o1 ^! bonbons may be s]v$ ) c(fee & waf]s aft] ! dess]t4 ,!y may be made z foll[s3 ,,*eese ,,bonbons 7,suffici5t = ,twelve ,bonbons7 #a pkg4 ,neuf*atel or cream *eese #b ,tb4 f9ely *opp$ pimi5to #a_/b tsp4 salt ,few gra9s ( paprika #a_/c c4 half ,engli%-walnut meats ,"w ! *eese smoo? ) ! pimi5to & o!r season+1 & if ! mixture is too dry add a little cream4 ,%ape ?is into small balls1 press ea* ball flat1 & !n place a half nut on top ( ea*4 ,if ! pimi5to is n desir$1 x may be omitt$4 #dd4 ,,*eese ,,s\ffle4--,z a di% t w take ! place ( meat 9 a light meal is (t5 desir$1 *eese s\ffle1 :i* is comp>atively high 9 food value1 f9ds mu* favor4 ,?is di% conta9s milk1 eggs1 & *eese1 z is %[n 9 ! accompany+ recipe1 & s may actually be consid]$ z a prote9 di% & us$ accord+ly4 ,s\ffle is s]v$ 9 ! di% 9 :i* x is bak$1 b if x is q firm & is to be eat5 at once1 x may be remov$ f ! ramek9 to a plate4 ,,*eese ,,s\ffle 7,suffici5t to ,s]ve ,six7 #c ,tb4 butt] #d ,tb4 fl\r #a-a_/d c4 milk #c_/d c4 grat$ *eese ,da% ( paprika #a_/b tsp4 salt #c eggs ,melt ! butt]1 add ! fl\r1 mix well1 & !n gradually add ! milk1 :i* %\ld be scald$4 ,to ?is sauce add ! *eese1 paprika1 & salt4 ,:5 ?or\ghly mix$1 remove f ! fire & add ! beat5 yolks ( eggs1 beat+ rapidly4 ,cool & fold 9 ! /iffly beat5 :ites ( ! eggs4 ,p\r into a butt]$ bak+ di% or 9 ramek9s & bake #bj m9utes 9 a sl[ ov54 ,s]ve at once4 #de4 ,,*eese ,,omelet4--,grat$ *eese add$ to an omelet gives x a delightful flavor4 ,s9ce su* an omelet is a high-prote9 di%1 x %\ld nev] be s]v$ 9 ! same meal 9 :i* meat1 fi%1 or o!r prote9 foods are s]v$1 b %\ld be us$ z ! ma9 di% ( a lun*eon or a light supp]4 ,,*eese ,,omelet 7,suffici5t to ,s]ve ,f\r7 #d eggs #d ,tb4 hot wat] #a_/b tsp4 salt #b ,tb4 bread crumbs #a c4 grat$ *eese #a ,tb4 butt] ,beat ! egg yolks ?or\ghly & add to !m ! hot wat]1 salt1 crumbs1 & *eese4 ,beat ! egg :ites until /iff1 b n dry1 & fold !m c>efully into ! yolk mixture4 ,heat ! butt] 9 an omelet pan4 ,p\r 9 ! mixture1 br[n v sl[ly ov] ! heat1 & !n place 9 ! ov5 to cook ! top4 ,s]ve at once4 #df4 ,,*eese ,,sauce4--,to give a di/9ctive flavor to :ite sauce1 *eese is (t5 add$ to x4 ,a sauce flavor$ 9 ?is way l5ds itself nicely to ! g>ni%+ ( croquettes or s\ffles1 & x w be f\nd q ta/y if x is s]v$ ov] "s vegetables1 su* z /eam$ caulifl[]1 ma%$ potatoes1 or rice s]v$ z a vegetable4 ,su* sauce may also be s]v$ ov] toa/ to make an attractive lun*eon di%4 ,,*eese ,,sauce 7,suffici5t to ,s]ve ,six7 #b c4 milk #d ,tb4 fl\r #d ,tb4 butt] #a_/b tsp4 salt #a_/d tsp4 paprika #a_/b c4 grat$ *eese ,make a :ite sauce ( ! milk1 fl\r1 butt]1 salt1 & paprika1 & to x add ! grat$ *eese4 ,if desir$1 a da% ( catsup or *ili sauce may be add$ = flavor+4 #dg4 ,,*eese ,,toa/4--,:5 toa/ has add$ to x eggs1 milk1 & *eese1 z 9 ! recipe "h giv51 x is suffici5tly high 9 prote9 to s]ve z a meat sub/itute & is a p>ticul>ly good di% = a light meal4 ,x comb9es well ) a vegetable salad = lun*eon & is an excell5t di% to s]ve = ,sunday night supp]1 :5 v little else ne$ be s]v$ ) x4 ,,*eese ,,toa/ 7,suffici5t to ,s]ve ,six7 #b c4 milk #d ,tb4 fl\r #d ,tb4 butt] #a_/b tsp4 salt #c_/d c4 grat$ *eese #b h>d-cook$ eggs #f squ>es ( toa/ ,make a :ite sauce ( ! milk1 fl\r1 butt]1 & salt1 & to x add #a_/b cupful ( ! grat$ *eese & ! egg :ites *opp$ f9e4 ,arrange ! toa/ on a platt]1 p\r ! sauce ov] x1 spr9kle ! top ) ! egg yolks t h be5 run ?r\gh a ric] or a sieve1 & spr9kle ! rema9+ #a_/d cupful ( *eese ov] all4 ,place 9 hot ov5 or "u a broil] until ! *eese melts a little4 ,s]ve hot4 ,illu/ration3 ,,fig4 #g #dh4 ,,wel% ,,r>ebit4--,:5ev] a di% t c be made 9 a *af+ di% is desir$1 ,wel% r>ebit is imm$iately ?\ght (4 ,?is is possibly due to ! fact t ?is ta/y *eese di% is v (t5 s]v$ at ev5+ p>ties1 :5 a cr[d may ga!r ar\nd a table & enjoy ! prep>ation ( ?is food 9 ! *af+ di%4 ,?is k9d ( cook+ ut5sil1 toge!r ) its outfit1 :i* consi/s ( a long-h&l$ spoon & =k1 is %[n 9 ,fig4 #g4 ,z w be obs]v$1 a *af+ di% consi/s ( a frame to :i* is atta*$ a lamp t provides ! heat1 a pan 9 :i* wat] is plac$1 ano!r pan ) a h&le 9 :i* ! food is cook$1 & a cov]4 ,! heat = cook+ is furni%$ by alcohol1 al?\gh x is possible to get *af+ di%es t are heat$ by electricity4 ,*af+ di%es are us$ by _m h\sewives1 = 9 addition to ! use m5tion$1 !y s]ve v well = ! mak+ ( practically any k9d ( cream$ di%1 includ+ ^? 9 :i* sea foods & vegetables are us$1 z well z = ! saute+ ( foods4 ,x %\ld n be und]/ood1 h[ev]1 t ,wel% r>ebit mu/ be made 9 a *af+ di%1 = ?is food c be prep>$ z well 9 a heavy fry+ pan or a d\ble boil]2 nor %\ld x be tak5 = grant$ t x is s]v$ only at p>ties1 = x may be s]v$ z ! ma9 di% = lun*eon or supp]4 ,r>ebit is (t5 flavor$ ) ale or be]1 b ?is is n requir$ to make an appetiz+ di%1 z ! foll[+ recipe %[s4 ,,wel% ,,r>ebit 7,suffici5t to ,s]ve ,six7 #b ,tb4 butt] #a ,tb4 fl\r #a c4 milk #a_/d tsp4 salt #a_/h tsp4 paprika #a_/b lb4 *eese cut into small pieces #f slices ( toa/ or #f waf]s ,melt ! butt]1 add to x ! fl\r1 & /ir until smoo?4 ,gradually add ! milk1 & cook = a few m9utes2 !n add ! salt1 paprika1 & *eese1 /irr+ until ! *eese is melt$4 ,! f9i%$ r>ebit %\ld n be /r+y4 ,p\r ov] ! toa/ or waf]s & s]ve4 #di4 ,,engli% ,,monkey4--,ano!r *eese di% t is frequ5tly made 9 a *af+ di% & s]v$ f x is ,engli% monkey1 b ?is may likewise be made ) ord9>y kit*5 ut5sils & s]v$ directly on plates f ! kit*5 or f a b[l on ! table4 ,a di% ( ?is k9d is mo/ satisfactory if x is s]v$ z soon z ! sauce is p\r$ ov] toa/ or waf]s & be=e !y h _h "t to become soak$4 ,engli% monkey may be made accord+ to ! foll[+ recipe & s]v$ = ! same purposes z ,wel% r>ebit4 ,,engli% ,,monkey 7,suffici5t to ,s]ve ,six7 #a c4 bread crumbs #a c4 milk #a ,tb4 butt] #a_/b c4 s(t *eese cut into small pieces #a egg #a_/b tsp4 salt #f butt]$ waf]s ,soak ! bread crumbs 9 ! milk4 ,melt ! butt] & add to x ! *eese1 /irr+ until ! *eese is melt$4 ,!n add ! soak$ crumbs1 ! slightly beat5 egg1 & ! salt4 ,cook = a few m9utes & p\r ov] waf]s & s]ve4 ,if desir$1 toa/ may be us$ 9 place ( ! waf]s4 #ej4 ,,*eese-,,&-,,mac>oni ,,loaf4--,mac>oni comb9$ ) *eese makes a high-prote9 di% t v readily takes ! place ( meat & t may be s]v$ z ! ma9 di% 9 a d9n]4 ,if ?is comb9ation is made into a loaf & bak$ well 9 an oblong bread pan1 x may be turn$ out on a platt] & cut into slices4 ,9 case a loaf is n desir$1 x may be bak$ 9 a bak+ di% & s]v$ directly f t4 ,9 ei!r =m1 x is made m appetiz+ by ! addition ( a tomato sauce4 ,,*eese-,,&-,,mac>oni ,,loaf 7,suffici5t to ,s]ve ,eight7 #a_/b c4 mac>oni 7in* l5g?s7 #a c4 milk #a c4 bread crumbs #b ,tb4 *opp$ gre5 pepp]s #a ,tb4 *opp$ onion #a ,tb4 *opp$ p>sley #b eggs #b tsp4 salt #a_/h tsp4 pepp] #a c4 grat$ *eese #a ,tb4 butt] ,cook ! mac>oni accord+ to ! directions giv5 9 ,c]eals4 ,:5 x is ?or\ghly s(t1 dra9 (f ! wat] & mix ! mac>oni ) ! milk1 bread crumbs1 gre5 pepp]1 onion1 p>sley1 well-beat5 egg1 salt1 pepp]1 & grat$ *eese4 ,place 9 a bak+ di%1 dot ! top ) butt]1 & bake 9 a mod]ate ov5 until ! mixture is set4 ,s]ve ) or )\t sauce1 z desir$4 #ea4 ,,*eese ,,fondue4--,a di% t is v simil> to *eese s\ffle & t mu/ be s]v$ z soon z x comes f ! ov5 9 ord] to avoid %r9k+ is *eese fondue4 ,x satisfactorily takes ! place ( meat 9 a light meal1 & may be s]v$ f a l>ge di% or f individual bak+ di%es ) or )\t sauce1 z desir$4 ,,*eese ,,fondue 7,suffici5t to ,s]ve ,six7 #a #a_/b c4 s(t bread crumbs #a #a_/b c4 grat$ *eese #a c4 hot milk #d eggs #a_/b tsp4 salt ,mix ! bread crumbs & *eese1 & add !m to ! hot milk1 beat5 egg yolks1 & salt4 ,fold 9 ! /iffly beat5 egg :ites4 ,bake 9 a butt]$ bak+ di% = ab\t #cj m9utes 9 a mod]ate ov54 ,s]ve at once4 #eb4 ,,*eese ,,dreams4--,if some?+ delici\s to s]ve ) fruit or salad is desir$ = lun*eon or ,sunday night supp]1 ! accompany+ recipe = *eese dreams %\ld be tri$4 ,!y %\ld be s]v$ at once on be+ tak5 f ! /ove1 because z soon z !y cool ! *eese h>d5s & !y are n appetiz+4 ,*eese dreams may be saut$ or prep>$ 9 a broil] or an ov51 b if !y are saut$1 !y may be made 9 a *af+ di%4 ,,*eese ,,dreams 7,suffici5t to ,s]ve ,six7 #ab ?9ly cut slices ( bread ,butt] ,*eese slic$ #a_/h 94 ?ick ,spread ! bread ?9ly ) butt] & make s&wi*es by plac+ a slice ( *eese betwe5 two slices ( bread4 ,place ^! s&wi*es "u a broil] or 9 a v hot ov5 & toa/ !m on bo? sides1 or omit ! butt] f ! c5t]1 place ! s&wi*es 9 a slightly oil$ fry+ pan1 & br[n !m on bo? sides4 ,9 heat+ ! s&wi*es1 ! *eese melts4 ,s]ve hot4 #ec4 ,,*eese ,,waf]s4--,if made da9tily1 *eese waf]s may be s]v$ ) salad or ) tea = aft]noon tea4 ,! waf]s select$ = ?is purpose %\ld be small & ! lay] ( *eese n v ?ick4 ,if a v ?9 bro? is s]v$ at ! beg9n+ ( a meal1 *eese waf]s may accompany x1 b !y %\ld nev] be s]v$ ) a heavy s\p4 ,,*eese ,,waf]s 7,suffici5t to ,s]ve ,six7 #a doz4 waf]s ,butt] #c_/d grat$ *eese ,paprika ,spread ! waf]s ?9ly ) butt] & spr9kle ea* ) #a tablespoonful ( grat$ *eese & a p9* ( paprika4 ,bake 9 a hot ov5 until ! *eese is melt$4 ,cool & s]ve4 ,illu/ration3 ,,fig4 #h #ed4 ,,*eese ,,/raws4--,no?+ c be m delightful to s]ve ) a vegetable salad ?an *eese /raws1 :i* are illu/rat$ 9 ,fig4 #h4 ,an attractive way to s]ve !m is to slip !m ?r\gh small r+s made out ( /rips ( ! d\gh mixture & bak$ at ! same "t ! /raws are bak$ & !n place !m at ! side ( ! salad plate4 ,!y may accompany a fruit salad1 z well z a vegetable salad1 b !y are n appropriate = s]v+ ) a meat or a fi% salad4 ,,*eese ,,/raws 7,suffici5t to ,s]ve ,six7 #a ,tb4 butt] #b_/c c4 fl\r #a c4 bread crumbs #a c4 grat$ or cut *eese #a_/b tsp4 salt #a_/d tsp4 pepp] ,p9* ( ,cay5ne pepp] #a_/b c4 milk ,cream ! butt] & to x add ! fl\r1 bread crumbs1 *eese1 & season+s4 ,mix ?or\ghly & add ! milk4 ,roll #a_/d in* ?ick & !n cut #a_/d in* wide & #f in*es long4 ,bake until br[n 9 a mod]ately hot ov54 #ee4 ,,tomatoes ,,) ,,*eese ,,/uff+4--,! addition ( *eese to ! /uff+ us$ 9 /uff$ tomatoes means add$ flavor1 z well z nutritive value 9 ! =m ( prote91 ! food sub/ance 9 :i* ! tomatoes !mselves are lack+4 ,! bread crumbs us$ = ! /uff+ supply a l>ge am\nt ( c>bohydrate1 s t ! complet$ di%1 besides be+ a v attractive "o1 conta9s all ! food pr9ciples 9 fairly l>ge quantities4 ,/uff$ tomatoes may be s]v$ z ! ma9 di% 9 a light meal or z a vegetable di% 9 a heavy meal4 ,,tomatoes ,,) ,,*eese ,,/uff+ 7,suffici5t to ,s]ve ,six7 #f tomatoes #a c4 bread crumbs #a c4 grat$ *eese #a_/b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 butt] #a_/d c4 hot wat] ,select m$ium-siz$ tomatoes & holl[ out ! c5t]s4 ,mix ! crumbs1 *eese1 salt1 pepp]1 butt]1 & hot wat] ) ! pulp f ! c5t]s ( ! tomatoes4 ,fill ! tomatoes ) ?is /uff+1 place 9 a pan1 & bake 9 a mod]ate ov5 until ! tomato c be pi]c$ easily ) a =k4 ,s]ve hot4 #ef4 ,,figs ,,/uff$ ,,) ,,*eese4--,z *eese is a v conc5trat$ food1 x is (t5 comb9$ ) ano!r food to (fset ?is effect4 ,an excell5t comb9ation is =m$ by /uff+ figs ) *eese4 ,figs prep>$ 9 ?is way w be f\nd to be v attractive & ta/y & may be s]v$ 9 ! place ( a dess]t or a salad1 dep5d+ on ! k9d & size ( ! meal ) :i* !y are us$4 ,,figs ,,/uff$ ,,) ,,*eese 7,suffici5t to ,s]ve ,eight7 #a pkg4 ,neuf*atel or cream *eese #b ,tb4 cream #h small pull$ figs ,"w ! *eese & cream until s(t4 ,/eam ! figs = #aj or #ae m9utes or until !y are s(t2 !n cool !m1 cut out _! /ems1 fill _! c5t]s ) ! s(t *eese1 & s]ve4 #eg4 ,,*eese ,,s&wi*es4--,v appetiz+ s&wi*es t may be us$ to take ! place ( meat s&wi*es or a prote9 di% at any "t are made ) a *eese fill+4 ,if ^! are made v small & da9ty1 !y may be s]v$ ) salad 9 a light meal4 ,! addition ( pickles1 olives1 & pimi5to1 :i* are includ$ 9 ! accompany+ recipe1 makes ! fill+ m attractive ?an ! usual pla9 *eese by produc+ 9 x a v>iety ( ta/es4 ,!y also add bulk1 :i* is lack+ 9 bo? ! :ite bread & ! *eese4 ,if desir$1 graham or :ole-:eat bread may be us$ 9 place ( :ite bread4 ,,*eese ,,s&wi*es 7,suffici5t to ,s]ve ,six7 #a_/d lb4 *eese #b m$ium-siz$ pickles #a_/b pimi5to ,meat f #a_/b doz4 olives #a_/d tsp4 salt #a_/d tsp4 paprika ,bread ,put ! *eese1 pickles1 pimi5to1 & olives ?r\gh a food *opp]1 & :5 *opp$ add ! salt & ! paprika4 ,if ! mixture is n moi/ en\gh to spread1 add salad dress+ or v9eg> until x is ( ! "r consi/5cy4 ,mix well & spread on ?9ly cut1 butt]$ slices ( bread4 ,,lun*eon ,,m5u #eh4 ,_m ( ! di%es = :i* recipes are giv5 9 ?is ,section1 p>ticul>ly ^? includ+ *eese z "o ( ! +r$i5ts1 d v well = ! ma9 di% 9 a light meal1 su* z lun*eon4 ,9 ord] t practice may be _h 9 prep>+ a well-balanc$ lun*eon t includes a di% ( ?is k9d1 a lun*eon m5u is "h pres5t$4 ,! *eese s\ffle1 :i* has be5 select$ z ! ma9 di% 9 ?is m5u1 %\ld be made accord+ to ! directions already giv54 ,little difficulty w be exp]i5c$ 9 mak+ ! o!r di%es1 z recipes = !m are giv5 imm$iately aft] ! m5u4 ,all ! recipes are int5d$ = six p]sons1 s t if m or few] are to be s]v$1 ! recipes %\ld be *ang$ accord+ly4 ,?is m5u is pres5t$ ) ! int5tion t x be tri$ by ea* /ud5t & a report ( x !n prep>$ accord+ to ! plan outl9$ & s5t ) ! "w ( ! ,exam9ation ,que/ions4 ,,m5u ,cream-(-,corn ,s\p ,*eese ,s\ffle ,/ew$ ,tomatoes ,saut$ ,potatoes ,br[n ,bread & ,butt] ,bak$ ,apples ,black ,tea ,,recipes ,,cream-,,(-,,corn ,,s\p #a ,tb4 fl\r #a ,tb4 butt] #a pt4 milk #a c4 cann$ corn #a tsp4 salt #a_/h tsp4 pepp] ,make a :ite sauce ( ! fl\r1 butt]1 & milk4 ,=ce ! corn ?r\gh a col&] or sieve & add ! puree to ! :ite sauce4 ,season ) ! salt & pepp] & s]ve4 ,,saut$ ,,potatoes #f m$ium-siz$ cook$ potatoes #b ,tb4 butt] #a-a_/b tsp4 salt #a_/d tsp4 pepp] ,slice ! boil$ potatoes ?9 & put ! slices 9 a fry+ pan 9 :i* ! butt] has be5 melt$4 ,add ! salt & pepp]4 ,all[ ! potatoes to cook until well br[n$1 turn+ frequ5tly dur+ ! cook+4 ,s]ve hot4 ,,/ew$ ,,tomatoes #a ,tb4 butt] #a small onion #f m$ium-siz$ ripe tomatoes or #a c ( tomatoes #a tsp4 salt #b ,tb4 sug> #a_/d tsp4 pepp] #a ,tb4 fl\r ,br[n ! butt] 9 a saucepan1 slice ! onion into x1 & cook = a few m9utes4 ,add ! tomatoes4 ,if fre% tomatoes are to be us$1 remove ! sk9s1 cut into pieces1 put into ! saucepan ) a few tablespoonfuls ( wat]1 & cook until ! tomatoes are ?or\ghly s(t5$4 ,if cann$ tomatoes are to be us$1 m]ely all[ !m to come to ! boil+ po9t4 ,add ! salt1 sug>1 & pepp]1 &1 a few m9utes be=e remov+ f ! fire1 moi/5 ! fl\r ) a tablespoonful ( cold wat] & /ir into ! tomato4 ,cook = a few m9utes & s]ve4 ,,bak$ ,,apples #f m$ium-siz$ apples #a lemon #c_/d c4 sug> #a_/b c4 wat] ,wipe & core ! apples4 ,put !m into a bak+ di% & place a slice ( lemon on ! top ( ea*4 ,make a sirup ( ! sug> & ! wat]1 p\r ?is ar\nd ! apples1 & bake sl[ly until !y c be pi]c$ easily ) a =k4 ,s]ve hot or cold1 ) a teaspoonful ( jelly on ! top ( ea* apple4 ,,black ,,tea #f tsp4 black tea #f c4 boil+ wat] ,scald out ! pot ) fre%ly boil+ wat]1 p\r 9 ! tea1 add ! #f cupfuls ( fre%ly boil+ wat]1 & all[ x to /& on ! leaves until ! tea is /rong en\gh to s]ve4 ,!n ei!r p\r ! tea (f ! leaves & keep x hot or s]ve at once4 ,,milk1 ,,butt]1 ,,& ,,*eese 7,,"p #b7 ,,exam9ation ,,que/ions 7#a7 ,f :at "p ( milk is butt] made8 7#b7 ,:at food sub/ances does butt] conta98 7#c7 ,tell h[ to select good butt]4 7#d7 ,aft] butt] is pur*as$1 :at c>e %\ld be giv5 to x8 7#e7 7a7 ,h[ does cook+ affect butt]8 7b7 ,h[ c economy be ex]cis$ 9 ! use ( butt] 9 cook+8 7#f7 ,h[ may rancid butt] be made fit = use 9 cook+8 7#g7 ,expla9 ! advantages ( butt] sub/itutes4 7#h7 ,give ! te/ = di/+ui%+ oleom>g>9e & r5ovat$ butt] f butt]4 7#i7 ,expla9 briefly ! way 9 :i* *eese is produc$4 7#aj7 ,:at food sub/ances are f\nd 9 *eese8 7#aa7 ,:y c *eese be us$ to take ! place ( meat8 7#ab7 ,tell ! advantages t *eese has ov] meat4 7#ac7 ,expla9 h[ to make cottage *eese f s\r milk4 7#ad7 ,:y %\ld *eese be mix$ ) o!r foods in/ead ( be+ s]v$ alone8 7#ae7 ,expla9 ! effect ( cook+ on *eese4 ,,report ,,on ,,m5u ,aft] try+ out ! lun*eon m5u giv5 9 ! text1 s5d ) y\r answ]s to ! ,exam9ation ,que/ions a report ( y\r success4 ,9 mak+ out y\r report1 simply write ! "n ( ! food & describe its condition by means ( ! t]ms specifi$ 9 ! foll[+ li/3 ,cream-(-,corn ,s\p3 too ?ick8 too ?98 lumpy8 well season$8 milk curdl$8 ,*eese ,s\ffle3 light8 heavy8 bak$ suffici5tly8 %runk58 und]done8 ,ha%-,br[n$ ,potatoes3 too br[n8 n br[n en\gh8 well season$8 too mu* fat8 too little fat8 ,/ew$ ,tomatoes3 suffici5tly cook$8 well season$8 too s\r8 ,bak$ ,apples3 well done8 n well done8 too br[n8 too dry8 too moi/8 suffici5t sug>8 ,black ,tea3 too weak8 too /rong8 hot8 ta/e ( tann98 99 99 99 99 99 ,,eggs 99 99 99 99 99 ,,value ,,( ,,eggs ,,z ,,food ,,description ,,( ,,eggs ,,& ,,place ,,9 ,,! ,,diet #a4 ,eggs are ( great importance 9 ! diet1 & to appreciate ?is fact fully ! true nature ( ?is food mu/ be und]/ood4 ,= dome/ic use1 ! eggs ( gu9ea h5s1 turkeys1 ducks1 & geese occasionally f9d favor1 b z eggs laid by h5s are ! k9d t is commonly us$1 x is to su* eggs t ?is ,section is devot$4 ,a h5's egg may really be consid]$ z an undevelop$ *ick51 because x conta9s all ! elem5ts requir$ to build ! body ( ! *ick & provide x ) ! en]gy x ne$s to pick its way into ! _w4 ,:5 x em]ges f ! %ell1 x is fully develop$1 & 9 a %ort "t x beg9s an indep5d5t exi/5ce1 seek+ & f9d+ its own food4 ,! fact t eggs /ore s mu* nutritive mat]ial expla9s to "s ext5t :y !y are a valuable s\rce ( food = man & :y !y are us$ s ext5sively4 ,h[ev]1 z 9 ! case ( milk1 ! elem5ts t eggs conta9 are n 9 j ! "r proportion = ! sole n\ri%m5t ( a human be+1 s !y mu/ g5]ally be us$ 9 comb9ation ) o!r foods4 #b4 ,mo/ p]sons are famili> ) ! appe>ance ( eggs1 b 9 ord] t satisfactory results may be obta9$ 9 _! selection1 c>e1 & cook+1 x w be necess>y to look into ! details ( _! composition4 ,z is well kn[n1 an egg consi/s ( a por\s %ell l9$ ) a f9e1 b t\gh1 membrane t encloses ! :ite & ! yolk & s]ves to protect !m4 ,! yolk is divid$ f ! :ite by a delicate membrane1 :i* p]mits x to be sep>at$ f ! :ite :5 an egg is c>efully brok54 ,?is membrane ext5ds to ea* end ( ! %ell 9 ! =m ( a small cord1 & x is s fa/5$ to ! %ell z to hold ! yolk ev5ly susp5d$4 ,! por\s nature ( an egg %ell is requir$ to give air to ! develop+ *ick1 b x is ?is *>act]i/ic t p]mits eggs to spoil z !y gr[ old & are expos$ to air1 = ?r\gh ^! m9ute pores1 or op5+s1 ! wat] 9 ! egg evaporates & air & bact]ia ent]4 ,( c\rse1 z ! wat] evaporates & is replac$ by air1 ! egg becomes light]4 ,because ( ?is fact1 ! fre%ness ( eggs c be det]m9$ by plac+ !m 9 wat]4 ,:5 !y are fre%1 !y w s9k 9 cold wat]1 b z !y decompose !y become light] & w float4 ,s9ce x is kn[n t ! spoil+ ( eggs is due to ! entrance ( air ?r\gh ! por\s %ell1 x may be inf]r$ t _! decay may be prev5t$ ei!r by protect+ ! %ell s t air _c ent] or by keep+ ! eggs at s l[ a temp]ature t bact]ia _c gr[4 ,al?\gh /or$ eggs always det]iorate m or less1 bo? ( ^! me?ods ( pres]vation h prov$ v satisfactory1 ! =m] be+ us$ l>gely 9 ! home & ! latt] f9d+ its solution 9 cold /orage4 ,a k ( h[ eggs c be pres]v$1 h[ev]1 is ( great value1 = if !re 7 no means ( pres]vation & ev5tual m>ket+1 ! price ( eggs w\ld at times rise to actual prohibitive limits4 #c4 ,t eggs z an article ( food are gr[+ 9 importance is indicat$ by ! fact t _! production has come to be a l>ge & widely di/ribut$ indu/ry4 ,ow+ to ! private consumption & sale ( eggs1 an accurate /atem5t ( ! numb] ( eggs produc$ is difficult to give4 ,/ill1 9 a report1 ! ,unit$ ,/ates ,bureau ( ,agriculture e/imat$ ! value ( ! ye>ly egg production at some?+ m ?an ?ree million doll>s1 ) an all[ance ( ab\t #baj eggs1 or #ag-a_/b doz51 p] capita ea* ye>1 or #d eggs a week = ea* p]son4 ,^! figures1 h[ev]1 are only sugge/ive ( ! production1 use1 & value ( eggs1 = z ! population increases s does ! use ( eggs4 ,9 fact1 !y are prov+ to be almo/ indisp5sable to ! cook1 ! bak]1 ! manufactur]s ( c]ta9 foods1 & _m o!rs4 #d4 ,) ! increase 9 ! dem& = eggs has come a correspond+ /eady advance 9 ! money value ( ?is product &1 consequ5tly1 an increase 9 its price4 ,! h\sewife :o w\ld practice economy 9 cook]y c readily see1 !re=e1 t ) ref]5ce to ! numb] ( eggs requir$ & ! ways 9 :i* !y are us$1 %e mu/ *oose c>efully ! recipes & me?ods %e employs4 ,if ! eggs are always consid]$ a "p ( a meal1 _! use is seldom an extravagance1 ev5 at su* high prices z !y sometimes atta94 ,on ! o!r h&1 if a dess]t t requires ! use ( _m eggs is add$ to a meal t is itself suffici5t 9 food value1 x is n unreasonable to reg>d su* use ( eggs z an extravagance4 ,a po9t t %\ld be tak5 into consid]ation 9 ! use ( eggs 9 ! diet1 especially :5 _! price seems v high1 is t !re is no wa/e matt] 9 !m1 unless ! %ell is reg>d$ z wa/e4 ,!re=e1 !y are (t5 m economical ?an o!r foods t c be b\ght = less money4 ,x mu/ n be und]/ood1 h[ev]1 t eggs are us$ only z an article ( diet4 ,!y are also a v important food +r$i5t1 be+ employ$ 9 ! prep>ation ( _m k9ds ( di%es4 ,= in/ance1 !y are (t5 us$ to ?ick5 cu/>ds1 sauces1 etc42 to cl>ify s\ps & jellies2 to light5 cakes1 pudd+s1 hot breads1 & o!r bak$ mixtures2 to =m ! basis = salad dress+s2 & to comb9e or hold toge!r _m v>ieties ( food4 ,,nutritive ,,value ,,( ,,eggs #e4 ,l milk1 eggs are (t5 spok5 ( z a p]fect food4 ,/ill1 z has be5 po9t$ out1 !y are n a p]fect food = man1 b !y are ( especial nutritive value & %\ld be us$ freely 9 ! diet j z long z _! co/ nei!r limits nor prohibits _! use4 ,an idea ( h[ !y comp>e ) o!r nutriti\s foods c be obta9$ f ,fig4 #a1 :i* %[s t eight eggs are equal 9 food value to #a qu>t ( milk or #a p\nd & #e ounces ( beef/eak4 ,a bett] und]/&+ ( _! food value1 h[ev]1 c be ga9$ f a /udy ( _! composition4 ,illu/ration3 ,,fig4 #a #f4 ,s9ce an egg is an undevelop$ *ick t requires only ! addition ( w>m? to develop x into a liv+1 mov+ creature made ( muscles1 bones1 & blood1 x is evid5t t ?is food conta9s consid]able tissue-build+ & en]gy-produc+ mat]ial4 ,! exact proportion ( ?is mat]ial1 z well z ! o!r sub/ances f\nd 9 eggs1 is giv5 9 ! food *>t %[n 9 ,ess5tials ( ,cook]y1 ,"p #a4 ,! *>t relat+ to ! composition ( eggs po9ts out t ! edible portion ( ! :ole egg consi/s ( #gc4g p] c5t4 ( wat]1 #ad4h p] c5t4 ( prote91 #aj4e p] c5t4 ( fat1 & ab\t #a p] c5t4 ( a%1 or m9]al matt]4 ,! prote91 :i* is *iefly 9 ! =m ( album51 & ! fat are ! mo/ dige/ible ( ^! elem5ts1 :ile ! m9]al con/itu5ts are z valuable = ! gr[+ *ild z = ! *ick4 ,:5 ! total weight ( an egg is tak5 into consid]ation1 ! %ell con/itutes ab\t #aa p] c5t41 ! yolk #cb p] c5t41 & ! :ite #eg p] c5t4 ,! composition ( ! yolk & ! :ite diff]s some:at1 ! yolk hav+ ! great] food value1 a fact t is also cle>ly indicat$ 9 ! *>t4 ,! :ite conta9s a l>g] proportion ( wat] ?an ! yolk1 b ! yolk conta9s ! mo/ ( ! fat & m prote9 & m9]al matt]1 or a%1 ?an ! :ite4 ,9 addition1 ! *>t %[s t ! numb] ( calories to ! p\nd ( :ole egg is #gjj1 ( egg yolk is #a1fjh1 & ( egg :ite is #bfe4 #g4 ,,prote9 ,,9 ,,eggs4--,! nature ( ! food sub/ances 9 eggs is ( ne>ly z great importance z _! am\nt1 = !y n only det]m9e ! value ( ?is food 9 ! body1 b influ5ce its cook+4 ,t prote9 is pres5t 9 bo? ! yolk & ! :ite is app>5t f ! fact t !y coagulate :5 heat is appli$4 ,because eggs are high 9 prote91 conta9+ #ad4h p] c5t4 ( ?is sub/ance1 !y may be reg>d$ z equival5t to a meat di%1 & x is only :5 !y are extremely high 9 price t !y _c be frequ5tly sub/itut$ = meat to advantage4 ,!y are (t5 us$ to take ! place ( milk1 too1 = eggs & milk are m alike 9 nutritive value ?an any o!r two prote9 foods2 b1 ( ! two1 milk yields ! *eap] =m ( prote94 ,l meat & milk1 eggs are ri* 9 all ^? food mat]ials :i* ent] into ! con/ruction ( bone1 muscle1 & blood4 #h4 ,,fat ,,9 ,,eggs4--,a /udy ( ! food *>t previ\sly m5tion$ w %[ t eggs conta9 proportionately almo/ z mu* fat z prote9 & t ne>ly all ?is fat is f\nd 9 ! yolk4 ,s9ce fat produces m heat or en]gy1 weight = weight1 ?an any o!r food sub/ance1 & s9ce eggs conta9 nei!r />* nor sug>1 x is evid5t t ! fat ( ?is food is ! ma9 s\rce ( ! en]gy-produc+ mat]ial4 ,fat 9 eggs occurs 9 ! =m ( an emulsion1 or t9y p>ticles1 &1 l ! fat ( milk1 is v readily dige/$4 ,x is = ?is reason t bo? ( ^! foods are p>ticul>ly well adapt$ to ! diet ( bo? *ildr5 & adults4 ,! pres5ce ( quantities ( prote9 & fat & ! abs5ce ( c>bohydrate 9 eggs indicate t ! prop] ?+ to comb9e ) ?is food1 9 ord] to h a well-balanc$ meal :5 eggs are eat51 is c>bohydrate 9 "s =m4 #i4 ,,m9]als ,,9 ,,eggs4--,eggs are especially valuable = ! m9]al salts !y conta91 *ief among :i* are lime1 phosphorus1 sulphur1 iron1 potassium1 & sodium4 ,= ?is reason1 ! addition ( eggs to any k9d ( diet supplies a l>ge am\nt ( ! m9]als t are ne$$ = bone1 blood1 & tissue build+4 ,a favorable po9t conc]n+ ! m9]als f\nd 9 eggs is t !y are n affect$ to any ext5t by cook+4 ,!re=e1 9 ! prep>ation ( any di%1 if eggs are add$ to o!r foods1 t di% w conta9 an additional am\nt ( m9]al salts1 plus ! nutritive value ( ! eggs4 #aj4 ,,dige/ibility ,,( ,,eggs4--,9 connection ) ! discussion ( ! food sub/ances ( :i* eggs are compos$1 x w be well to note h[ ^! affect ! dige/ibility ( ?is food4 ,b j :at is meant by ?is *>act]i/ic ) ref]5ce to eggs mu/ fir/ be und]/ood4 ,9 "s foods1 dige/ibility may mean ! l5g? ( "t requir$ = !m to dige/2 9 o!rs1 ! complet5ess ( ! dige/ion2 & 9 /ill o!rs1 ! ease & com=t ) :i* ! process ( dige/ion proce$s4 ,9 ! case ( eggs1 dige/ibility ref]s to ! quantity ( ?is food t is absorb$1 t is1 actually dissolv$ & p]mitt$ to ent] ! blood /ream4 ,! nutritive value ( eggs is n s high z w\ld naturally be suppos$1 =1 al?\gh ! prote91 fat1 & m9]al salts ( an egg make up ab\t "o-f\r? ( its cont5ts1 "o egg equals 9 nutritive value only #a_/b cupful ( milk1 a small potato1 or a m$ium-siz$ apple4 ,h[ev]1 :5 ! proportion ( ! nutritive mat]ial t ! body reta9s f ?is food1 or its dige/ibility1 is consid]$1 eggs rank extremely high1 x hav+ be5 det]m9$ by exp]im5ts t #ig p] c5t4 ( ! prote9 & #ie p] c5t4 ( ! fat are assimilat$4 ,a po9t wor?y ( note 9 ?is connection1 ?\gh1 is t eggs conta9 no cellulose1 su* z t f\nd 9 gra9s1 vegetables1 & fruits4 ,!re=e1 9 ord] to add ! mu*-ne$$ bulk to ! diet1 foods t d conta9 cellulose %\ld be s]v$ ) eggs4 #aa4 ,:e!r or n ! cook+ ( eggs has any effect on _! dige/ibility is a matt] t has also be5 inve/igat$4 ,! results ( ! exp]im5ts made indicate t cook+ makes "s diff]5ce ) ! rate ( dige/ion1 b v little ) its ?or\ghness4 ,s f> z ! rapidity ( dige/ion is conc]n$1 !re is v little diff]5ce betwe5 raw eggs & slightly cook$ eggs2 b h>d-cook$ eggs1 al?\gh !y may be dige/$ z completely z s(t-cook$ ones1 require long] "t = ! accompli%m5t ( ! process4 ,?is is due to ! fact t ! :ites ( h>d-cook$ eggs are s firm 9 texture t1 unless !y are f9ely *opp$ or ?or\ghly ma/icat$1 ! dige/ive juices are n able to act on !m quickly4 ,z a result1 portions ( !m may escape dige/ion or rema9 9 ! dige/ive tract = "s "t & decompose4 ,= ?is reason1 h>d-cook$ eggs are usually exclud$ f ! diet ( *ildr5 & invalids1 & ev5 heal?y adults %\ld be c>eful to ma/icate !m ?or\ghly4 ,,selection ,,( ,,eggs #ab4 ,on fir/ ?\ght x w\ld seem z if !re is v little to guide ! h\sewife 9 ! selection ( eggs1 x be+ extremely difficult to tell f _! ext]nal appe>ance :e!r or n !y are fre% or /ale4 ,z a rule1 %e mu/ tru/ l>gely to ! hone/y ( ! p]son f :om %e buys eggs4 ,/ill %e ne$ n dep5d entirely on ! deal]'s ^w1 =1 at lea/ to a c]ta9 ext5t1 !re are ways 9 :i* %e may judge ! quality ( eggs4 ,because ( ! great value ( eggs z a food & = cook+ purposes1 x is important t ! h\sewife make use ( all available in=mation on ?is matt] &1 9 addition1 become famili> ) ! trade practices 9 ! egg indu/ry4 #ac4 ,,m>ket+ ,,( ,,eggs4--,z is g5]ally kn[n1 h5s lay a l>ge numb] ( eggs 9 ! spr+ ( ! ye>1 b !y d n lay readily 9 ! cold w9t] mon?s2 & n alone are ! greate/ quantities ( eggs produc$ 9 ,april & ,may1 b ^? laid at ?is "t are ( ! be/ quality4 ,because ( ?is condition & 9 ord] t ! dem& dur+ ! "t ( sc>city may be suppli$1 x is necess>y t a consid]able numb] ( eggs be pres]v$ :5 !y are comp>atively *eap & abundant4 ,also1 9 ! pres]v+ ( eggs = future use1 x is ( ! greate/ importance t !y be kept 9 ! be/ possible condition & mann]1 s t :5 !y are us$1 mon?s aft] !y are laid1 !y may be z good z x is possible to h !m4 ,! advance made 9 /orage & transportation me?ods 9 rec5t ye>s has done mu* t[>d mak+ ! egg supply uni=m all ! ye> ar\nd4 ,n long ago1 because ( inadequate means ( /orage & %ipp+1 eggs 7 sold only a %ort di/ance f ! place :]e !y 7 produc$4 ,h[ev]1 ) ! com+ ( cold /orage & improv$ me?ods ( %ipp+1 eggs h be5 *ang$ f a p]i%able & m or less seasonable food to a /aple "o4 ,n[ x is possible to collect !m 9 l>ge quantities1 to keep !m = a consid]able "t be=e sell+ !m1 & to %ip !m long di/ances4 ,to safegu>d ! public1 ?\gh1 au?orities h set a "t limit = ! /orage ( eggs1 ! legal "t !y may be kept be+ #h mon?s4 ,by ?is is meant t eggs plac$ 9 ! w>eh\se 9 ,may mu/ be releas$ or sold 9 ,decemb]2 :]eas1 ^? /or$ 9 ,june mu/ be releas$ no lat] ?an ,janu>y4 #ad4 ,eggs t h be5 kept too long 9 /orage are *>act]iz$ by a mu/y odor & flavor1 ! break+ ( ! yolk & its mix+ ) ! :ite1 & a wat]y condition ( ! :ite4 ,su* eggs1 ( c\rse1 _c be sold legally4 ,^? :i* may be plac$ on ! m>ket are grad$ accord+ to _! fre%ness1 cleanl9ess1 size1 cracks1 & color4 ,) ! exception ( _! fre%ness1 ^! po9ts c be readily told f ! appe>ance ( ! eggs2 b1 9 ord] to det]m9e :e!r an egg is fre% or n1 x is g5]ally put ?r\gh a process kn[n z c&l+1 by :i* ! int]ior condition ( ! egg c be asc]ta9$4 ,9 ! grad+ ( eggs1 all ^? ( ! be/ size1 color1 & condition are sold "u a p>ticul> trade "n & br+ a high or a l[ price1 accord+ to ! grad+4 ,o!rs t are n s p]fect are put 9 ano!r grade & sell = prices t v>y accord+ to ! dem&4 ,eggs1 ( c\rse1 diff] 9 appe>ance & 9 _m cases !y are sort$ 9 ord] to satisfy ! dem&4 ,= in/ance1 9 "s localities1 eggs hav+ a br[n %ell sell = ! highe/ price1 :ile 9 o!r places1 eggs hav+ a :ite %ell are 9 ! greate/ dem& & br+ ! highe/ price4 ,unsort$ eggs are n held 9 mu* favor & d n br+ s good a price z ^? :i* are all "o color4 ,_m p]sons h an idea t ! color ( ! %ell ( an egg be>s "s relation to its nutritive value & flavor4 ,h[ev]1 au?orities on foods agree t1 o!r ?+s be+ alike1 ! edible portion ( :ite-%ell$ eggs has ess5tially ! same composition & nutritive value z t ( d>k-%ell$ eggs4 #ae4 ,,quality ,,( ,,eggs4--,! natural quality ( eggs dep5ds l>gely on ! food ( ! h5s & _! conditions ( liv+4 ,because ( ?is fact1 ! selection1 bre$+1 & c>e ( f[ls h develop$ into a sci5ce1 p>ticul>ly s9ce ! production ( eggs has gr[n into an indu/ry4 ,:5 ! quality itself is to be det]m9$1 all ! *>act]i/ics ( eggs mu/ be tak5 into consid]ation2 /ill !re is "o p>ticul> po9t on :i* ! quality ( eggs dep5ds1 & t is _! fre%ness4 ,v>i\s ag5cies1 h[ev]1 are con/antly at "w to r5d] ?is quality inf]ior4 ,*ief among ^! are ! molds & bact]ia t pass ?r\gh ! por\s %ells ( eggs t h be5 improp]ly c>$ = or h become contam9at$ by be+ all[$ to rema9 9 unclean surr\nd+s4 ,su* bact]ia are responsible = ! unpleasant flavors t are f\nd 9 bad eggs4 ,because ( _! h>mful effect1 e ef=t %\ld be made to prev5t ! entrance ( ! g]ms t cause decay1 &1 z has be5 /at$1 ! be/ way 9 :i* to accompli% ?is is to protect ! %ell4 ,if x is f\nd t bact]ia h ent]$1 ! eggs w become unfit = use quickly unless _! gr[? is prev5t$4 ,?is may be done by /or+ ! eggs at a temp]ature t w keep ! bact]ia dormant1 or in]t4 #af4 ,if ! eggs are kept "u ! prop] conditions1 !y w n actually spoil = a long "t2 b x is seldom t !y are n m or less affect$ by /orage ( any k9d t cov]s a p]iod ( sev]al mon?s4 ,"o *ange t c always be look$ = 9 su* eggs is 9 ! air space at ! broad end4 ,:5 an egg is fir/ laid1 ?is air space is small1 b s9ce ! wat] conta9$ 9 ! egg sl[ly evaporates ?r\gh ! por\s %ell x increases 9 size z ! egg gr[s /al]4 ,= ?is reason1 ! fre%ness ( an egg c (t5 be det]m9$ by ! size ( ?is air space4 ,9 addition1 ! purposes = :i* eggs are us$ are some:at affect$ by _! /orage4 ,a /ale egg1 al?\gh x may n be actually spoil$ to ! ext5t t x _c be us$ z food1 w n produce su* good results 9 a cook+ process z a fre% egg1 especially if x is us$ = leav5+4 ,9 fact1 x is impossible to produce ! desir$ results ) eggs t h und]gone a c]ta9 am\nt ( *ange1 ev5 ?\gh _! odor & _! flavor d n indicate t !y are spoil$4 #ag4 ,,judg+ ,,! ,,quality ,,( ,,eggs ,,9 ,,! ,,m>ket4--,:ile1 z has be5 m5tion$1 ! h\sewife mu/ dep5d consid]ably on ! deal]'s ^w z to ! fre%ness ( ! eggs %e pur*ases1 x w be well = h] to be famili> ) ! trade names ( eggs & _! mean+4 ,! names us$ diff]1 ( c\rse1 9 v>i\s localities1 b all l>ge di/ributors grade & "n eggs 9 mu* ! same way4 ,9 decid+ on ! grade to :i* eggs belong1 a c]ta9 numb] ( po9ts are giv5 = color1 size1 fre%ness1 & appe>ance1 & ! sum total ( ^! po9ts det]m9es ! grade1 a special "n be+ giv5 = ea* grade4 ,= in/ance1 eggs t c be grad$ #ij are call$ extra fancy2 ^? :i* receive a grade ( #hj1 fancy2 ^? :i* are grad$ #gj1 /rictly fre%2 & ^? :i* c be grad$ only #fj1 cook+ eggs4 ,:5 eggs are put on ! m>ket "u su* names1 x c be expect$ t ! quality w correspond to ! grade & ! price w v>y ) ! grade4 ,!re=e1 ! trade "n & ! price are two ( ! pr9cipal ways 9 :i* ! quality ( eggs 9 ! m>ket may be judg$4 #ah4 ,ano!r way ( judg+ ! quality ( eggs consi/s 9 obs]v+ ! condition ( ! surface ( ! %ell4 ,:5 eggs are fre%ly laid1 ! %ell is cov]$ ) a sub/ance1 call$ bloom1 t gives x a feel+ mu* l t ( a ?9 lime coat+ deposit$ 9 a pan aft] wat] boils4 ,?is coat+ disappe>s gradually z ! egg is expos$ to ! air1 b z long z x rema9s1 ! egg may be consid]$ z fre% & g]m-pro(4 ,:ile ?is way ( det]m9+ fre%ness is probably ! quicke/1 x is possible t ! quality ( "s eggs f :i* ! bloom has rec5tly disappe>$ has n be5 injur$4 #ai4 ,:5 eggs are select$ 9 ! m>ket1 c]ta9 po9ts 9 _! appe>ance %\ld also be not$4 ,if eggs ( ! be/ quality are desir$1 m$ium-siz$ ones t are uni=m 9 size & color %\ld be select$4 ,) reg>d to %ape1 !y %\ld h a comp>atively long oval %ell1 "o end ( :i* is blunt & ! o!r1 a %>p curve4 ,illu/ration3 ,,fig4 #b3 ,int]nal /ructure ( egg4 ,illu/ration3 ,,fig4 #c3 ,,fre%1 #c ,,weeks1 #c ,,mon?s1 ,,old]4 #bj4 ,,judg+ ,,! ,,quality ,,( ,,eggs ,,9 ,,! ,,home4--,aft] eggs h be5 receiv$ 9 ! home1 sev]al simple te/s = det]m9+ _! fre%ness c be appli$ 9 addition to ! ones already m5tion$4 ,a r indef9ite te/1 b "o t is sometimes appli$ to det]m9e ! fre%ness ( an egg1 is to %ake x4 ,h[ev]1 to be able to c>ry out ?is te/ successfully1 x is well to und]/& ! int]ior /ructure ( an egg4 ,fig4 #b illu/rates ?is cle>ly4 ,at a is %[n ! air space previ\sly m5tion$2 at b1 ! spiral cords t run f ! yolk to ea* end ( ! egg & hold ! yolk 9 place2 at c1 ! yolk2 & at d1 ! :ite4 ,:5 ! wat] inside ! %ell evaporates1 ! yolk & :ite %r9k s mu* t !y c be felt mov+ f side to side :5 ! egg is %ak54 ,! /al] ! egg1 ! m pron\nc$ does ! movem5t become4 ,?is me?od %\ld be appli$ only imm$iately be=e ! egg is to be us$1 z ! ?9 membrane betwe5 ! yolk & ! :ite & ! spiral cords t hold up ! yolk are liable to be di/urb$ by ! %ak+4 ,if !y are brok51 ! yolk w settle & f9ally adh]e to ! %ell 9 case ! egg is /or$ = any l5g? ( "t aft] t4 ,illu/ration3 ,,fig4 #d3 ,te/+ ! egg4 ,illu/ration3 ,,fig4 #e3 f\r eggs4 #ba4 ,if no?+ has be5 done to pres]ve eggs1 ! simple te/ = fre%ness illu/rat$ 9 ,fig4 #c1 :i* consi/s 9 plac+ ! eggs 9 a glass conta9+ wat]1 w be f\nd effective4 ,a p]fectly fre% egg w s9k :5 x is put into ! wat]1 b if ! egg is #c weeks old ! broad end w rise slightly f ! bottom ( ! glass4 ,an egg t is #c mon?s old w s9k into wat] until only a slight portion ( ! %ell rema9s expos$2 :]eas1 if ! egg is old] or /ale1 x w rise 9 ! wat] until ne>ly half ( x is expos$4 #bb4 ,! te/ kn[n z c&l+1 :i* is usually appli$ to eggs be=e !y are put on ! m>ket1 c also be practic$ by ! h\sewife 9 ! home4 ,?is me?od ( det]m9+ ! fre%ness ( eggs consi/s 9 plac+ a piece ( c>dbo>d conta9+ a hole a little small] ?an an egg betwe5 ! eye & a light1 :i* may be f a lamp1 a gas jet1 or an electric light1 & hold+ ! egg 9 front ( ! light 9 ! mann] %[n 9 ,fig4 #d4 ,! rays ( light pass+ ?r\gh ! egg %[ ! condition ( ! egg1 ! size ( its air space1 & ! gr[? ( mold or ! spoil+ ( ! egg by any ord9>y means4 ,illu/ration3 ,,fig4 #f 7a7 7b7 ,9 ,fig4 #e is %[n h[ an egg at v>i\s /ages ( fre%ness appe>s :5 c&l$4 ,:5 an egg is fre%1 x w appe> z 9 7a72 t is1 ! yolk w be b>ely di/+ui%able f ! :ite except z a slightly d>k] area 9 ! c5t] ( ! egg1 & ! entire egg w appe> cle> & bright & free f spots4 ,9 an egg t is a little old]1 c&l+ w reveal a slightly d>k] yolk1 a cl\dy :ite1 & a l>g] air space1 z 9 7b74 ,9 a wat]y egg1 or "o t is beg9n+ to spoil1 v>i\s d>k spots & blot*es usually develop1 z view 7c7 indicates4 ,:5 an egg is rott51 ! cont5ts ( ! %ell w look d>k 9 c&l+ & ! yolk w appe> to be mix$ ) ! :ite1 z 9 7d74 #bc4 ,if ! h\sewife does n wi% to resort to c&l+1 %e may det]m9e ! condition ( an egg by break+ x into a sauc] & exam9+ x c>efully4 ,if ! egg is newly laid1 no odor w be detect$ & ! :ite w be cle>1 ela/ic1 & r ?ick2 also1 :]e x jo9s ! yolk x w be almo/ solid4 ,! yolk ( su* an egg w h an ev5 yell[ color1 )\t light] or d>k] spots &1 z %[n 9 ,fig4 #f 7a71 w /& up well f ! surface ( ! :ite4 ,sometimes a small spot ( blood may be detect$ on ! yolk ( a p]fectly fre% egg1 b1 :ile ?is is n pleasant to look at1 x does n affect ! quality ( ! egg4 ,:5 an egg t is n real fre% is brok5 into a sauc]1 ! yolk w lie flat1 z 9 7b74 ,9 an egg t is q /ale1 ! membrane surr\nd+ ! yolk is easily de/roy$1 s t ev5 :5 su* an egg is brok5 c>efully ! yolk & ! :ite are likely to run toge!r4 99 99 99 99 99 ,,pres]vation ,,( ,,eggs ,,causes ,,& ,,prev5tion ,,( ,,det]ioration #bd4 ,z has be5 impli$ 9 ! discussion giv5 ?us f>1 eggs w det]iorate or spoil 9 a comp>atively %ort "t unless some?+ is done to pres]ve !m4 ,9 view ( ! eggs %e keeps on h& at home1 z well z ^? %e buys1 ! causes ( spoil+ & ! ways 9 :i* to prev5t spoil+ are matt]s ) :i* ! h\sewife %\ld be famili>1 p>ticul>ly if %e w\ld secure = h] family eggs ( ! be/ quality at prices t are n beyond h] means4 ,! spoil+ ( eggs is due to decomposition1 :i* is caus$ by molds or bact]ia t result f accid5tal causes1 &1 9 f]tile eggs1 to ! g]m9ation & developm5t ( ! *ick1 :i* is a natural process4 ,! loss ( quality result+ f molds & bact]ia 9 ! egg is br\ght ab\t by _! gr[? & by ! =mation ( *emical comp\nds1 :i* give spoil$ eggs _! peculi> appe>ance1 ta/e1 & odor4 ,"s ( ^! molds are n injuri\s to heal?1 :ile o!rs may give rise to m or less s]i\s illness4 #be4 ,v>i\s me?ods h be5 devis$ :]eby _! rapid det]ioration may be prev5t$1 & a k ( ^! is important to ^? :o h occasion to pur*ase eggs or to keep !m ov] f ! season ( pl5ty to ! season ( sc>city4 ,! me?od foll[$ to prev5t losses due to ! developm5t ( ! embryo consi/s 9 ! production ( inf]tile eggs--t is1 eggs t are non-productive4 ,?is is a po9t t is z well wor? rememb]+ 9 ! home production ( eggs z x is 9 pr(essional p\ltry rais+4 ,! me?od employ$ to prev5t ! infection ( eggs by molds & bact]ia is to keep !m clean & dry f ! "t !y are laid until !y are f9ally us$4 #bf4 ,:ile ! pres]vation ( eggs is c>ri$ on to a great] ext5t at pres5t ?an =m]ly1 ! idea is nei!r new nor orig9al2 inde$1 x has be5 practic$ = _m ye>s by ! p ( "s =eign c\ntries4 ,= in/ance1 9 "s sections ( ,*9a1 duck eggs are pres]v$ by cov]+ !m ) a lay] ( mud1 & su* eggs are (t5 kept = a ye> or m be=e !y are eat54 ,h[ev]1 eggs /or$ 9 ?is way decompose & _! odor & flavor disappe> be=e !y are us$1 s t !y mu/ usually be h>d boil$ be=e !y c be eat54 ,egg pres]vation su* z is practic$ 9 ! ,unit$ ,/ates is ! opposite ( ?is & attempts to prev5t n only rip5+ processes & putrefactive *anges b any bact]ial or o!r *anges t less5 ! orig9al quality4 ,x w be well to note1 h[ev]1 t eggs pres]v$ = any l5g? ( "t det]iorate to "s ext5t & _c be expect$ to be equally z good z fre% eggs4 ,,comm]cial ,,pres]vation ,,( ,,eggs #bg4 ,! usual m>ket me?od ( pres]v+ eggs is by cold /orage1 an indu/ry t has develop$ to va/ proportions 9 rec5t ye>s4 ,! success ( ?is me?od dep5ds on ! fact t g]ms caus+ decomposition w n live 9 a l[ temp]ature4 ,:ile ! plan ( /or+ eggs is responsible = _! high price at c]ta9 times1 x is also a means ( supply+ eggs to _m p]sons :o w\ld o!rwise n be able to obta9 !m4 ,! greate/ po9t 9 favor ( ?is plan1 h[ev]1 is t x makes possible ! m>ket+ ( quantities ( eggs dur+ ! w9t] season ( sc>city at a price t1 al?\gh some:at high at times1 is mu* m mod]ate ?an x w\ld be if x 7 n possible to /ore eggs 9 l>ge quantities4 #bh4 ,9 ord] t advantage may be tak5 ( favorable climatic conditions1 eggs are commonly pur*as$ = /orage z e>ly 9 ! ye> z !y are abundant4 ,!y are select$ ) great c>e1 only ^? :i* are clean1 s\nd1 & fre% be+ us$4 ,^! eggs are pack$ 9 clean cases1 & !n plac$ 9 w>eh\ses :]e !y are kept at a temp]ature j above freez+1 or "o t ranges f #cb to #dj degrees ,fahr5heit4 ,9 su* /orage1 precaution is usually tak5 to prev5t ! eggs f freez+1 = :ile freez+ does n necess>ily injure !m = imm$iate use x breaks ! %ell because ( ! contraction t occurs4 ,:ile ! eggs are 9 /orage1 !y are also protect$ z f> z possible f air circulation1 z ?is increases evaporation & causes ! cont5ts ( eggs to %r9k4 ,to prev5t ! yolks f settl+ to "o side1 & f9ally adh]+ to ! %ell1 ! eggs are turn$ frequ5tly4 ,! usual limits ( /orage are f #f to #i mon?s1 b eggs are n g5]ally all[$ to rema9 9 /orage m ?an #h mon?s4 ,:5 tak5 out at ! end ( t "t1 x w be f\nd t !y h det]iorat$ v little1 & :ile !y _c compete ) ! bett] grades ( fre% eggs1 !y are z desirable z mo/ ( ! eggs t c be pur*as$ 9 ! e>ly fall :5 eggs are n pl5tiful4 #bi4 ,sometimes eggs are remov$ f ! %ells1 /or$ = comm]cial use 9 conta9]s ( ab\t #ej p\nds ea*1 & kept at ! freez+ po9t until !y are to be us$4 ,eggs 9 ?is =m1 :i* may be b\ght ) ! yolks & :ites ei!r mix$ or sep>ate1 f9d a ready m>ket 9 bak]ies & re/aurants1 :]e l>ge quantities ( eggs are cont9ually us$4 ,su* eggs rema9 good = any l5g? ( "t :ile !y are kept froz51 b !y mu/ be us$ imm$iately aft] !y are remov$ f /orage4 #cj4 ,x is n always necess>y to keep eggs at a cold temp]ature 9 ord] to pres]ve !m1 = a me?od t has prov$ v satisfactory is to r$uce !m to ! =m ( p[d] by dry+ !m4 ,9 ?is =m1 ! bulk is greatly r$uc$1 #a p\nd ( ! dry mat]ial repres5t+ #cj to #dj eggs1 & 9 ord] to prep>e !m = use 9 cook+ !y mu/ be mix$ ) wat]4 ,,p[d]$ ,,eggs1 or desiccat$ eggs1 z !y are usually call$1 c be kept = an indef9ite l5g? ( "t )\t special c>e 9 /orage1 :5 !y are :olesome & c>efully h&l$4 ,te/s t h be5 made %[ t eggs ( ?is k9d give fairly good results :5 us$ 9 cook]y1 b !y are us$ pr9cipally by bak]s1 = !y c be obta9$ m *eaply ?an fre% eggs1 especially :5 x is difficult to secure eggs 9 o!r =ms4 ,,home ,,pres]vation ,,( ,,eggs #ca4 ,! h\sewife :o desires to run h] h\sehold on an economical basis w n dep5d entirely on eggs t are comm]cially /or$1 b w take advantage ( "o ( ! _m me?ods by :i* eggs may be successfully kept 9 ! home4 ,by be+ prud5t 9 ?is matt]1 %e w be prep>$ to supply h] family ) ?is commodity at times :5 ! m>ket price is high4 ,z _m z tw5ty h\sehold me?ods h be5 tri$ out = ! pres]v+ ( eggs1 b ea* "o is bas$ on ! !ory t decay is h9d]$ :5 ! %ell is cov]$ ) "s sub/ance t r5d]s x air-tight & prev5ts evaporation or ! entrance ( bact]ia & mold4 ,among ! me?ods t h met ) ! mo/ success are bury+ eggs 9 oats1 bran1 or salt2 rubb+ !m ) fat2 dipp+ !m 9 melt$ p>aff92 cov]+ !m ) v>ni% or %ellac2 & putt+ !m d[n 9 lime wat] or 9 a solution ( wat] glass4 ,no matt] :i* ( ^! me?ods is adopt$1 h[ev]1 x w be well to note t only eggs laid 9 ,april1 ,may1 or ,june %\ld be us$ = /orage purposes1 z ^! are ! be/ ones laid dur+ ! ye>2 also1 t ! eggs %\ld always be pack$ ) ! small end d[n1 because ! yolk w n settle t[>d ! small end s readily z t[>d ! l>ge end or ! side4 #cb4 ,( ^! v>i\s ways ( pres]v+ eggs 9 ! home1 probably ! olde/ me?od is t ( pack+ ! eggs 9 oats1 bran1 or salt4 ,?is me?od is fairly effective1 b ! eggs pres]v$ by x d n keep s long z eggs pres]v$ by o!r me?ods1 nor is _! quality s good4 ,pres]v+ eggs by completely cov]+ ! %ells ) fat1 vasel9e1 p>aff91 v>ni%1 or o!r sub/ance t w exclude ! air b n imp>t flavor to ! eggs1 proves a m satisfactory me?od s f> z ! eggs are conc]n$1 b x requires m "t & h&l+4 ,to assi/ 9 _! pres]vation1 eggs are sometimes imm]s$ 9 boil+ wat] = #ab to #ae seconds4 ,?is process1 :i* causes ! :ite to h>d5 slightly j inside ( ! %ell1 keeps ! eggs fairly well1 b x is r difficult to accompli%1 z ! lea/ ov]cook+ r5d]s ! egg unfit = use z a raw egg4 ,z a result ( _m trials1 x has be5 f\nd t putt+ eggs d[n 9 ! v>i\s solutions t are us$ = ?is purpose is ! mo/ effective way ( pres]v+ !m "u home conditions1 provid$1 ( c\rse1 ! solutions 9 :i* ! eggs are imm]s$ d n flavor ! eggs4 ,!re=e1 to assi/ ! h\sewife1 detail$ directions = us+ lime wat] & wat] glass = ?is purpose are "h giv54 #cc4 ,,pres]vation ,,) ,,limewat]4--,to prep>e limewat] = ! pres]vation ( eggs1 dissolve #a p\nd or #a p9t ( salt & #a qu>t ( f9ely slak$ lime 9 #c gallons ( wat]1 /ir ! solution at frequ5t int]vals = a day or two1 & !n all[ ! liquid to settle4 ,place ! eggs 9 tall /one crocks or kegs ) _! po9t$ ends turn$ d[n1 fill+ ! receptacles to )9 a few in*es ( ! top4 ,p\r ! cle> limewat] ov] ! eggs s arrang$1 all[+ x to rise an in* or two above ! top lay]4 ,!n /& ! vessel 9 a cool place :]e ! temp]ature w n exce$ #ej degrees ,fahr5heit4 ,eggs s treat$ w keep = at lea/ #f or #h mon?s4 ,! only objection to ?is plan is t ! eggs pres]v$ by x sometimes acquire a slight lime ta/e4 #cd4 ,,pres]vation ,,) ,,wat] ,,glass4--,putt+ eggs d[n 9 a solution ( wat] glass is )\t d\bt ! mo/ satisfactory me?od ( /or+ !m 9 ! home4 ,s effective does ?is me?od prove t ! h\sewife :o has a conv5i5t & prop] /orage room %\ld n fail to take advantage ( ?is way ( lay+ up a supply ( eggs4 ,! comm]cial =m ( wat] glass is usually a mixture ( potassium & sodium silicate1 :i*1 besides be+ *eap] ?an t :i* is *emically pure1 is ! k9d t is pref]r$ = ! purpose ( pres]v+ eggs4 ,a good quality ( x ei!r 9 a sirup-l solution or 9 ! =m ( a p[d] retails 9 drug or groc]y /ores = ab\t #aj c5ts a p\nd4 ,to make a solution ( ! desir$ /r5g? to pres]ve eggs satisfactorily1 dissolve #a "p ( wat] glass 9 #g p>ts ( w>m wat] t has fir/ be5 boil$ to drive (f bact]ia1 mold1 spores1 etc4 ,"o qu>t ( wat] glass w make suffici5t solution to cov] ab\t #ab doz5 eggs4 ,) ! solution ?or\ghly mix$1 x is ready to p\r ov] ! eggs4 ,9 select+ eggs = ! purpose ( /or+1 be c>eful to *oose only ^? :i* are clean1 fre%1 & p]fectly s\nd1 &1 if possible1 inf]tile4 ,x is advisable n to wa% !m be=e !y are put into ! pres]vative1 = !y w keep bett] if _! bloom is n remov$4 ,place ! eggs 9 receptacles 9 ! mann] expla9$ = pres]v+ eggs 9 limewat]1 & ov] !m p\r ! wat]-glass solution until !y are all cov]$4 ,if ! eggs s prep>$ are /or$ 9 a cool place1 !y w keep z long z ^? pres]v$ 9 limewat]2 besides1 !re w be no dang] ( _! acquir+ any =eign flavor4 99 99 99 99 99 ,,cook+ ,,( ,,eggs ,,prelim9>y ,,prep>ation #ce4 ,! successful prep>ation ( eggs = _! use z a food dem&s t c]ta9 po9ts mu/ be obs]v$ by ! h\sewife4 ,= in/ance1 %e mu/ see t ! eggs %e uses are 9 ! "r condition2 t ! %ells are prop]ly brok5 = ! mo/ conv5i5t removal ( ! egg2 t ! p>ts ( ! egg are sep>at$ 9 ! "r way 9 case ! :ites & ! yolks are to be us$ sep>ately2 & t ! eggs receive ! "r treatm5t = ! purpose = :i* !y are to be us$4 ,att5tion to all ^! po9ts n only w insure ! mo/ satisfactory results1 b w enable ! h\sewife to supply h] family ) food t is extremely :olesome & nutriti\s4 ,illu/ration3 ,,fig4 #g #cf4 ,ext]ior ,condition ( ,eggs4--,z has be5 expla9$1 clean eggs are ! mo/ desirable1 b x is n advisable to wa% eggs t are to be kept = ev5 a %ort "t1 z wa%+ !m removes ! natural coat+ t helps to prev5t ! entrance ( bact]ia4 ,h[ev]1 z x is necess>y t ! %ells be p]fectly clean be=e !y are brok5 or be=e ! eggs are cook$1 ! eggs may be wa%$ or wip$ ) a damp clo? imm$iately be=e su* processes4 #cg4 ,,break+ ,,( ,,eggs4--,9 cook]y1 x is usually desirable to break an egg %ell s t ! yolk w n run into ! :ite2 t is1 s t ^! c be kept sep>ate4 ,:ile !re are sev]al me?ods ( do+ ?is1 ! h\sewife %\ld adopt ! "o t is mo/ conv5i5t = h]4 ,a quick me?od t is (t5 employ$ consi/s 9 /rik+ ! %ell on ! edge ( ! pan or ! b[l into :i* ! cont5ts are to be put4 ,a pref]able me?od1 h[ev]1 is illu/rat$ 9 ,fig4 #g4 ,x consi/s 9 /rik+ "o side ( ! %ell1 midway betwe5 ! ends1 a %>p bl[ ) ! edge ( a knife4 ,! advantage ( ?is me?od w be evid5t aft] a trial or two1 = x w be f\nd t ! dep? ( ! cut made by ! knife c be s gaug$ t !re w be little dang] ( break+ ! yolk4 ,besides1 fragm5ts ( ! %ell are n likely to fall into ! b[l or ! pan ) ! cont5ts ( ! egg4 ,illu/ration3 ,,fig4 #h #ch4 ,,sep>at+ ,,( ,,eggs4--,frequ5tly recipes require t ! yolks & :ites ( eggs be beat5 sep>ately be=e be+ add$ to ! o!r +r$i5ts4 ,:5 ?is is ! case1 c>e mu/ be ex]cis$ 9 tak+ ! egg f ! %ell4 ,! me?od by :i* ?is is mo/ easily accompli%$ is illu/rat$ 9 ,fig4 #h4 ,z w be obs]v$1 ! %ell is fir/ brok5 z ne>ly z possible into halves & !n1 :ile ! egg is p\r$ f #a_/b ( ! %ell into ! o!r1 ! :ite is dropp$ into a di% & ! yolk is reta9$ 9 ! %ell4 ,dur+ ?is process1 ! yolk %\ld rema9 intact 9 its delicate membrane1 = if x becomes mix$ ) ! :ite ! lightness ( ! :ite w be injur$4 ,to sep>ate ! yolk f ! :ite is n difficult :5 eggs are fre%1 b z !y become /ale ! membrane surr\nd+ ! yolk gr[s weak & breaks easily4 ,if ! yolk breaks & any ( x falls into ! :ite1 x mu/ be completely remov$ be=e ! :ite is beat54 #ci4 ,,beat+ ,,( ,,eggs4--,sometimes eggs are cook$ 9 ! %ell & o!r times !y are us$ alone j z !y are remov$ f ! %ell1 z 9 ! fry+ & poa*+ processes2 h[ev]1 :5 !y are to be comb9$ ) o!r +r$i5ts1 !y are usually beat54 ,eggs are beat5 = ! purpose ( mix+ ! yolk & ! :ite or ( incorporat+ air to act z a leav5+ ag5t :5 ! eggs are heat$ 9 ! cook+ process4 ,v>i\s ut5sils1 su* z a =k1 an egg :ip1 or an egg beat]1 may be employ$ = beat+ eggs1 ! "o to select dep5d+ on ! use to :i* ! eggs are to be put4 ,! rot>y1 or ,dov]1 egg beat]1 previ\sly describ$ z a labor-sav+ device & illu/rat$ 9 ,fig4 #i 7a71 %\ld be us$ to beat ei!r :ole eggs or ! yolks ( eggs :5 !y are to be us$ 9 cu/>ds1 mayonnaise1 cakes1 pudd+s1 etc41 z x w beat !m suffici5tly light = su* purposes4 ,h[ev]1 = ! beat+ ( egg :ites1 use %\ld be made ( a =k or ( an egg :ip simil> to t %[n 9 7b71 because ! :ites mu/ be lift$ in/ead ( /irr$ = ! incorporation ( air1 & x is only ) a ut5sil ( ?is k9d t ?is c be accompli%$4 ,!n1 too1 m air c be incorporat$ into ! :ites & ! volume ( ! egg !reby increas$ by means ( a =k or an egg :ip ?an by an egg beat]4 ,an important po9t to rememb] 9 ?is connection is t eggs c be beat5 m successfully :5 !y are cold & h _h a p9* ( salt add$ to !m4 ,illu/ration3 ,,fig4 #i ,illu/ration3 ,,fig4 #aj #dj4 ,9 ! beat+ ( eggs1 x %\ld be rememb]$ t = "s purposes1 z 9 mak+ "s k9ds ( sponge cake1 !y are beat5 until ne>ly fro?y1 z %[n 9 ,fig4 #aj1 :5 !y d n /& up nor cl+ to ! :ip2 :]eas1 = o!r purposes1 z 9 mak+ m]+ue1 !y are beat5 until !y are /iff en\gh to /& up well & to adh]e to ! :ip1 z ,fig4 #aa %[s4 ,:5 egg :ites are to be beat5 /iff1 c>e %\ld be tak5 n to cont9ue ! beat+ too long4 ,if ?is is done1 !y w become dry & w break up into small pieces1 a condition t w mean a loss ( "s ( ! air t has be5 incorporat$4 ,x is well also to obs]ve t egg :ites %\ld always be beat5 9 ! same direction & t ! same motion %\ld be cont9u$ ?r\gh\t ! beat+1 = a *ange ( direction or motion always causes a loss ( air4 ,a f9al precaution to take is nev] to all[ egg :ites to /& aft] !y are beat54 ,if ?is is done1 ! leav5+ p[] ( ! eggs is r$uc$1 because ! air soon escapes f beat5 eggs & leaves und]nea? !m a cle> liquid t c nev] be beat5 up4 ,= in/ance1 eggs t are to be us$ = boil$ ic+ %\ld n be beat5 until ! sirup has f9i%$ boil+4 ,h[ev]1 eggs t h be5 sep>at$ b n beat5 may /& = a c\ple ( h\rs1 provid$ !y are cov]$ & kept 9 a cool place4 ,illu/ration3 ,,fig4 #aa ,,po9ts ,,to ,,obs]ve ,,9 ,,cook+ ,,eggs #da4 ,z has be5 previ\sly /at$1 ! sub/ance 9 eggs t requires special c>e 9 ! cook+ process is ! prote91 :i* occurs 9 ?is food 9 ! =m ( album54 ,because ( ?is1 c]ta9 po9ts conc]n+ ! treatm5t t ! album5 requires %\ld be kept 9 m9d4 ,9 a raw egg1 ! album5 occurs 9 a semiliquid =m1 b x coagulates at a l[] temp]ature ?an does ! yolk1 :i* conta9s a high p]c5tage ( fat4 ,aft] coagulation1 ! consi/5cy ( ! two p>ts is v diff]5t4 ,! :ite is ela/ic & m or less t\gh1 :ile ! yolk1 ^u be+ ?or\ghly cook$1 becomes p[d]y1 or mealy1 & breaks up into m9ute p>ticles4 ,! egg :ite beg9s to coagulate at #acd degrees ,fahr5heit1 & x becomes :ite & jellylike at #afj degrees4 ,br++ an egg to su* a temp]ature produces a m desirable result ?an cook+ x at a high temp]ature--boil+ po9t1 = in/ance--because ! album51 in/ead ( becom+ t\gh1 z x does at a high temp]ature1 acquires a s(t1 t5d] consi/5cy t exi/s ?r\gh\t ! entire egg4 ,an egg cook$ 9 ?is way is m dige/ible & appetiz+ ?an "o t is boil$ until x becomes h>d & t\gh4 #db4 ,! l[ temp]ature at :i* eggs w cook 9 ! %ell applies also to eggs :5 !y are comb9$ ) o!r foods4 ,sometimes1 h[ev]1 a mixture 9 :i* eggs are "o ( ! +r$i5ts mu/ be cook$ at a high temp]ature because ! mat]ials mix$ ) !m require x4 ,?is difficulty c be ov]come :5 eggs are comb9$ ) />*y foods1 su* z corn />*1 rice1 & tapioca1 t require long cook+4 ,9 su* a case1 all ! +r$i5ts except ! eggs may be cook$ ! l5g? ( "t !y require1 aft] :i* ! eggs may be add$ s t !y w cook j long en\gh to become coagulat$4 ,long] cook+ is liable to spoil ! texture4 ,(t5 ! />*y mixture reta9s suffici5t heat to set ! eggs )\t fur!r cook+ aft] !y are add$4 #dc4 ,a v nutriti\s way 9 :i* to prep>e eggs :5 !y are to be us$ = a dess]t is to comb9e !m ) milk to =m a cu/>d1 :i*1 aft] be+ sweet5$ & flavor$1 is bak$4 ,! proportion t has be5 accept$ z ideal to produce a dess]t ( ! "r ?ickness is "o egg to ea* cupful ( milk2 h[ev]1 an entire egg is n always requir$1 z "o yolk is (t5 suffici5t to ?ick5 #a cupful ( milk4 ,c>e %\ld be tak5 9 ! cook+ ( su* cu/>ds1 = if !y are cook$ too long or at too high a temp]ature !y w curdle & :ey2 :]eas1 a prop]ly cook$ cu/>d--t is1 "o cook$ sl[ly at a l[ temp]ature & = ! requir$ l5g? ( "t--w h a smoo?1 jellylike consi/5cy4 ,a slight v>iation 9 a di% ( ?is k9d is secur$ by r$uc+ ! numb] ( eggs & ?ick5+ x ) corn />* or "s o!r />*y mat]ial4 ,:ile su* a mixture is n a true cu/>d1 x makes an excell5t dess]t4 #dd4 ,9 ! cook+ ( mixtures conta9+ eggs1 no ut5sil proves q s satisfactory z ! d\ble boil]1 :i* has already be5 expla9$ & illu/rat$4 ,9 fact1 x is almo/ impossible to cook an egg mixture directly ov] ! flame on acc\nt ( ! difficulty enc\nt]$ 9 prev5t+ ! eggs f curdl+4 ,! l[ temp]ature at :i* cook+ is possible 9 ! d\ble boil] makes x a comp>atively simple matt] to br+ a mixture to ! prop] consi/5cy )\t ! =mation ( curds4 ,/ill1 a c]ta9 am\nt ( precaution mu/ be tak5 ev5 ) a d\ble boil]4 ,if ! degree ( heat t is rea*$ 9 ?is ut5sil is appli$ too long1 ! result w be no m satisfactory ?an :5 mixtures are expos$ directly to ! heat & cook$ at a high temp]ature4 ,:ile e ef=t %\ld be made to cook mixtures conta9+ eggs1 su* z cu/>ds or mayonnaise1 s z to prev5t curds f =m+1 occasionally !y w =m 9 spite ( all t c be done4 ,h[ev]1 x is sometimes possible to rem$y ! matt] by plac+ ! vessel at once 9 cold wat] & beat+ ! mixture rapidly ) a ,dov] egg beat] until ! curds disappe>4 ,! cold wat] cools ! mixture & prev5ts ! =mation ( m curds1 & ! beat+ breaks up ^? :i* h already =m$1 provid$ !y are n too h>d4 #de4 ,9 addition to ! uses already m5tion$1 eggs h num]\s o!r uses 9 cook+ ) :i* ! h\sewife %\ld be famili>4 ,= in/ance1 slightly beat5 egg is us$ to a great ext5t to make crumbs or meal adh]e to ! surface ( croquettes1 meat1 oy/]s1 etc4 t are to be saut$ or fri$ 9 deep fat1 a coat+ ( ?is k9d prev5t+ ! food f becom+ soak$ ) grease4 ,9 addition1 egg is us$ to /ick fl\r toge!r = c]ta9 k9ds ( d\gh1 su* z noodles4 ,!n1 aga91 x is mu* us$ to puff up mixtures & produce a holl[ space 9 !m1 z 9 popov]s & cream puffs4 ,:ile su* mixtures d n require beat+1 spongy mixtures1 su* z omelets & sponge cakes1 d4 ,9 ^!1 eggs are an important factor1 & !y mu/ be ?or\ghly beat5 9 ord] to incorporate ! air 9 small bubbles & ?us produce ! desir$ texture4 ,,s]v+ ,,( ,,eggs #df4 ,! mann] ( s]v+ eggs dep5ds1 ( c\rse1 on ! way 9 :i* !y are cook$4 ,"o po9t1 h[ev]1 t %\ld nev] be ov]look$1 s f> z eggs t are to be s]v$ hot is conc]n$1 is t !y %\ld be s]v$ imm$iately ^u be+ prep>$1 s t !y w n h an opportunity to become cool be=e be+ eat54 ,?is applies p>ticul>ly to any spongy mixture1 su* z puff omelet & s\ffle1 z ^! di%es %r9k ^u /&+ & become less appetiz+ 9 bo? appe>ance & texture4 ,sev]al ways ( s]v+ s(t-cook$ eggs are 9 practice1 b probably ! mo/ satisfactory way is to s]ve !m 9 egg cups4 ,9 case cups are us$1 !y %\ld be heat$ be=e be+ plac$ on ! table1 z ! heat t !y reta9 helps to keep ! eggs w>m4 ,! eggs may be remov$ f ! %ell into ! cup & eat5 f ! cup1 or ! unbrok5 egg may be plac$ po9t d[nw>ds 9 ! small end ( ! cup1 a small piece brok5 f ! broad end ( ! %ell1 & ! egg !n eat5 f ! %ell ?r\gh ! op5+ made 9 x4 ,if egg cups are n available1 ! eggs may be remov$ f ! %ell & s]v$ 9 small dess]t di%es1 :i* also %\ld be heat$4 ,_m egg di%es are made m attractive & appetiz+ by means ( a g>ni% ( "s k9d4 ,small /rips or triangul> pieces ( toa/1 sprays ( p>sley1 cel]y leaves1 lettuce1 & /rips ( pimi5to are v satisfactory = ?is purpose4 ,if no o!r g>ni% is desir$1 j a spr9kl+ ( paprika adds a t\* ( color4 #dg4 ,9 connection ) ! s]v+ ( eggs x w be well to note t !y h a t5d5cy to adh]e to *9a & to discolor silv]4 ,!re=e1 9 ! wa%+ ( *9a & ! clean+ ( silv] t h be5 us$ 9 ! s]v+ ( raw or slightly cook$ eggs1 mu* c>e %\ld be ex]cis$4 ,di%es 9 :i* eggs ( ?is k9d h be5 s]v$ %\ld fir/ be wa%$ 9 cool wat] 9 ord] to remove all ! egg1 & !n !y %\ld be ?or\ghly wa%$ 9 hot wat]4 ,if ! hot wat] is appli$ fir/1 ! heat w cause ! egg to coagulate & cl+ to ! di%es4 ,silv] t comes 9 contact ) eggs t>ni%es or becomes discolor$ ?r\gh ! action ( ! sulphur t is f\nd 9 !m1 j z x does :5 x is expos$ to ! air4 ,d>k spots t appe> on silv] f ?is s\rce may be remov$ by means ( a good silv] clean]4 ,,egg ,,recipes #dh4 ,to enable ! h\sewife to prep>e _m ( ! di%es already m5tion$1 z well z _m o!r egg di%es1 a numb] ( recipes are "h giv54 ,^! recipes p]ta9 to ! cook+ ( eggs alone 9 v>i\s ways or to di%es 9 :i* eggs are ! lead+ +r$i5t4 ,!re are1 ( c\rse1 num]\s o!r di%es 9 :i* eggs are requir$1 su* z cu/>ds1 cakes1 mayonnaise1 etc41 b ^! are omitt$ "h1 z recipes = !m are includ$ 9 ! lessons t p]ta9 directly to !m4 ,9 ! fir/ few recipes1 ! +r$i5ts are omitt$ & m]ely directions giv51 = ! eggs !mselves are practically ! only ?+ requir$1 especially s f> z ! cook+ is conc]n$4 ,h[ev]1 9 ! majority ( cases1 ! +r$i5ts are li/$ 9 ! usual mann] & explicit directions !n giv5 = c>ry+ out ! recipe4 #di4 ,,s(t-,,cook$1 ,,or ,,jelli$1 ,,eggs4--,eggs t are cook$ s(t1 or jelli$1 may be us$ = any meal 9 :i* pla9 eggs c be s]v$4 ,:5 prop]ly prep>$1 !y are bo? dige/ible & attractive1 & any p]son :o is able to eat eggs at all c eat !m 9 ?is =m4 ,to prep>e s(t-cook$1 or jelli$1 eggs1 fir/ br+ to ! boil+ po9t suffici5t wat] to cov] well ! desir$ numb] ( eggs1 :i* is usually #a p9t ( wat] to ea* egg4 ,!n drop ! eggs into ! wat] c>efully1 remove ! pan f ! fire1 place a cov] on x1 & set x on ! back ( ! /ove1 :]e ! wat] w n heat fur!r nor cool too rapidly4 ,all[ ! eggs to rema9 9 ! wat] = #e m9utes4 ,:5 eggs cook$ 9 ?is mann] are s]v$1 !y w be f\nd to be ! consi/5cy ( jelly all ! way ?r\gh4 ,?is me?od ( cook+ is pref]able to boil+ !m = #c1 #d1 or #e m9utes1 because boil+ cooks ! :ite j inside ! %ell v h>d1 :ile ! yolk ( ! egg rema9s liquid4 #ej4 ,,poa*$ ,,eggs4--,eggs prop]ly poa*$ make a v attractive breakfa/ di%1 b ! poa*+ %\ld be well done 9 ord] to h ! di% attractive & dige/ible4 ,! food value ( a pla9 poa*$ egg is1 ( c\rse1 id5tically ! same z t ( a s(t-cook$1 a h>d-cook$1 or a raw egg4 ,eggs are usually poa*$ 9 a %all[ pan1 al?\gh egg poa*]s are to be _h4 ,to poa* eggs 9 a %all[ pan1 p\r into ! pan suffici5t wat] to cov] ! eggs t are to be cook$1 add a teaspoonful ( salt or ( v9eg> = ea* p9t ( wat]1 & br+ x to ! boil+ po9t4 ,remove ! pan f ! flame or r$uce ! heat s t ! wat] w cease to boil4 ,break ! eggs1 "o at a "t1 into a sauc] & !n slide !m c>efully into ! wat]4 ,d n all[ ! wat] to boil aft] ! eggs h be5 add$1 z boil+ t\gh5s ! egg :ite & 9 addition causes consid]able loss by te>+ x into %r$s4 ,:5 ! eggs are set1 remove !m c>efully f ! wat] & season !m ) salt & pepp]4 ,a conv5i5t way to remove ! eggs is to use a l>ge spoon t has holes 9 ! b[l = dra9+ (f ! wat]4 ,! salt or v9eg> is add$ to ! wat] be=e cook+ 9 ord] to solidify ! album5 & keep x 9 a mass4 ,illu/ration3 ,fig4 #ab ,an egg poa*] conta9s a p]=at$ section ( metal j l>ge en\gh to hold an egg4 ,9 poa*+ eggs ) su* a ut5sil1 ! p]=at$ "p is plac$ ov] a pan ( boil+ wat]2 !n ! egg is c>efully slid into x1 & all[$ to poa*4 ,eggs prep>$ 9 ?is way are really cook$ by /eam & are f\nd to be v satisfactory4 #ea4 ,,poa*$ ,,eggs ,,on ,,toa/4--,eggs poa*$ accord+ to ! directions j giv5 c be made bo? appetiz+ & attractive by s]v+ !m on toa/1 z %[n 9 ,fig4 #ab2 inde$1 ! addition ( toa/ to a poa*$ egg adds a quantity ( c>bohydrate1 a food pr9ciple 9 :i* ! egg is lack+4 ,if ! toa/ is butt]$1 fat is add$1 & su* a di%1 toge!r ) fruit1 makes a v excell5t breakfa/4 ,a slice ( toa/ ( m$ium size ) ! usual am\nt ( butt] & egg w h a food value ( ab\t #bbe calories4 ,9 prep>+ poa*$ eggs on toa/1 ! usual cu/om is to butt] slices ( fre%ly made toa/1 moi/5 !m ) hot milk or cream1 & place on !m fre%ly poa*$ eggs4 ,! eggs are !n season$ ) salt & pepp]1 &1 if desir$1 a little piece ( butt] may be dropp$ on ea* "o4 ,to add to ! attractiv5ess ( su* a di%1 ! toa/ may be cut r\nd ) a cookie cutt] or a squ>e piece may be cut diagonally to make two triangul> pieces4 #eb4 ,,h>d-,,cook$ ,,eggs4--,eggs t are cook$ h>d may be s]v$ hot or cold1 or !y may be us$ 9 num]\s ways1 z1 = example1 to g>ni% a di% to :i* ! addition ( prote9 is desirable or to supply a high-prote9 di% = "s light meal4 ,to prep>e h>d-cook$ eggs1 br+ to ! boil+ po9t suffici5t wat] to cov] well ! desir$ numb] ( eggs1 ab\t #a p9t ( wat] = ea* egg to be cook$ usually be+ suffici5t4 ,c>efully drop ! eggs into ! wat] & place ! pan on ! back ( ! /ove :]e ! wat] w n boil1 b w /ay hot4 ,all[ ! eggs to rema9 9 ! hot wat] = #de m9utes2 !n remove !m1 & if !y are desir$ hot1 s]ve !m at once4 ,if !y are n to be s]v$ hot1 p\r cold wat] ov] !m & all[ !m to cool be=e remov+ ! %ells 9 ord] to prev5t ! yolks f discolor+4 ,:5 prep>$ 9 ?is way1 eggs w be f\nd to be t5d] & at ! same "t well cook$2 :]eas1 if !y are cook$ at ! boil+ po9t1 !y are c]ta9 to be t\gh & lea!ry & consequ5tly less dige/ible4 #ec4 ,,fri$ ,,eggs4--,fri$ eggs are likely to be m or less indige/ible1 because ! hot fat coagulates ! prote9 & makes x v h>d4 ,! addition ( fat1 h[ev]1 increases ! food value ( ! eggs to a c]ta9 ext5t4 ,to fry eggs1 melt en\gh butt] or o!r fat 9 a fry+ pan to cov] its surface well4 ,break ! eggs "o at a "t into a sauc] & slip !m into ! hot fat4 ,season ) salt & pepp]4 ,fry until ! :ite has become well solidifi$ on ! bottom1 & !n ei!r turn !m ov] or put a few drops ( wat] 9 ! pan & cov] x tight ) a cov]1 s t ! /eam w cook ! top ( ! egg4 ,fry until ! desir$ degree ( h>dness has be5 obta9$1 & !n s]ve4 #ed4 ,,scrambl$ ,,eggs4--,a pleas+ v>iety f ! usual me?ods ( prep>ation is (f]$ by means ( scrambl$ eggs1 :i* are n difficult to make4 ,too long cook+1 h[ev]1 %\ld be gu>d$ aga9/1 = x w cause ! prote9 9 ! eggs to become too h>d & to sep>ate f ! liquid & w produce wat]y scrambl$ eggs4 ,to be mo/ satisfactory1 !y %\ld be tak5 f ! pan j be=e !y h f9i%$ cook+1 = ! heat t !y hold w complete x4 ,eggs prep>$ 9 ?is way1 accord+ to ! accompany+ recipe1 may be s]v$ on toa/ or ) ham & bacon4 ,if !y are s]v$ ) meat1 a small] portion ( meat %\ld be giv5 to a p]son ?an is ord9>ily s]v$4 ,,scrambl$ ,,eggs 7,suffici5t to ,s]ve ,six7 #f eggs #c_/d c4 milk #a_/b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 butt] ,beat ! eggs slightly1 & to !m add ! milk & season+s4 ,melt ! butt] 9 a fry+ pan &1 :5 ! butt] is hot1 p\r ! egg mixture into x4 ,z ! eggs beg9 to ?ick51 /ir !m up f ! bottom ( ! pan & cont9ue to /ir !m until ! entire mass has ?ick5$ slightly4 ,be=e ! eggs are entirely cook$1 remove !m f ! pan4 ,bacon & ham fat may be us$ in/ead ( butt]1 & !y are /rongly recomm5d$ if !y c be secur$1 = !y l5d an excell5t flavor to scrambl$ eggs4 #ee4 ,,scrambl$ ,,eggs ,,) ,,tomato4--,! addition ( tomato to scrambl$ eggs l5ds an unusual flavor z well z a little v>iety to ! di%4 ,! same conditions apply to ! cook+ ( scrambl$ eggs ) tomato z apply to pla9 scrambl$ eggs2 namely1 t too long cook+ ru9s !m4 ,! onion includ$ 9 ! recipe "h giv5 may be omitt$ f ! di% if x is n desirable4 ,! fat to be us$ may be 9 ! =m ( butt]1 al?\gh bacon or ham fat may be sub/itut$ to give an agreeable flavor4 ,,scrambl$ ,,eggs ,,) ,,tomato 7,suffici5t to ,s]ve ,six7 #c ,tb4 fat #a slice onion #a c4 /ew$ tomatoes #a_/b tsp4 salt #a_/h tsp4 pepp] #f eggs ,put ! fat into a fry+ pan1 & :5 ?is grease is hot add ! slice ( onion & fry x until x is br[n4 ,remove ! onion f ! fat1 & add ! /ew$ tomatoes1 salt1 & pepp]4 ,!n beat ! eggs slightly & add !m to ! hot tomato4 ,/ir ! mixture sl[ly f ! bottom ( ! pan until x is slightly ?ick5$4 ,remove f ! pan & s]ve hot4 #ef4 ,,scrambl$ ,,eggs ,,on ,,toa/4--,! addition ( *eese to eggs1 z 9 ! accompany+ recipe1 makes a di% t is v high 9 prote9 & usually pleas+ 9 flavor4 ,s z n to ov]cook ! eggs 9 ?is di%1 !y %\ld be cook$ only slightly 9 ! pan1 because !y receive additional cook+ :5 ! di% is plac$ 9 ! ov5 to melt ! *eese4 ,br[n+ ! *eese slightly on top makes a v attractive di%1 especially :5 g>ni%$ ) p>sley4 ,,scrambl$ ,,eggs ,,on ,,toa/ 7,suffici5t to ,s]ve ,six7 #f eggs #c_/d c4 milk #a_/b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 fat #a_/b c4 grat$ *eese #f slices ( toa/ ,beat ! eggs slightly1 & to !m add ! milk1 salt1 & pepp]4 ,melt ! fat 9 a fry+ pan1 & :5 x is hot add ! egg mixture4 ,/ir ! mixture z x cooks until x has ?ick5$ slightly2 !n p\r x ov] ! slices ( toa/ plac$ 9 a %all[ pan4 ,spr9kle ! grat$ *eese ov] ! top1 & place "u a light$ broil] or 9 a v hot ov5 until ! *eese melts4 ,remove to a platt] g>ni% ) p>sley1 & s]ve4 #eg4 ,,scrambl$ ,,eggs ,,) ,,ham4--,! accompany+ recipe af=ds an excell5t way 9 :i* to use up ! little scraps ( ham t may be cut f ! bone :5 x is impossible to cut en\gh nice look+ pieces to s]ve z a cold di%4 ,eggs prep>$ 9 ?is way w be f\nd v ta/y & w take ! place ( a meat di% = lun*eon or supp]4 ,,scrambl$ ,,eggs ,,) ,,ham 7,suffici5t to ,s]ve ,six7 #f eggs #a c4 milk #a_/b tsp4 salt #a_/h tsp4 pepp] #a c4 *opp$ cook$ ham #b ,tb4 fat ,beat ! eggs slightly1 & to !m add ! milk1 salt1 pepp]1 & ham4 ,melt ! fat 9 a fry+ pan & scramble ! mixture z direct$ 9 ,art4 #ed until x is slightly ?ick5$4 ,remove f ! /ove & s]ve at once4 ,if desir$1 ?is di% may be s]v$ on toa/4 ,o!r left-ov] meat1 su* z roa/ beef or pork1 may be us$ 9 place ( ham1 b su* meats d n make s ta/y a di%1 ! flavor ( ham 9 su* a comb9ation be+ m desirable4 #eh4 ,,pla9 ,,omelet4--,! simple/ type ( omelet1 :i* is kn[n z pla9 omelet1 does n diff] mat]ially f scrambl$ eggs1 except t ! :ole is collect$ 9 a mass 9 an omelet %ape4 ,no difficulty w be exp]i5c$ 9 mak+ su* an omelet if ! directions 9 ! recipe "h giv5 are foll[$ explicitly4 ,to make ?is di% m attractive1 "s food ( a contra/+ color1 su* z jelly or tomatoes1 may be us$ = g>ni%+4 ,,pla9 ,,omelet 7,suffici5t to ,s]ve ,six7 #f eggs #f ,tb4 wat] #a_/b tsp4 salt #a_/h tsp4 pepp] #c ,tb4 fat ,beat ! eggs1 & to !m add ! wat]1 salt1 & pepp]4 ,heat ! fat 9 an omelet pan or a small fry+ pan1 & :5 x is hot add ! egg mixture4 ,:5 ! egg on ! bottom ( ! pan has ?ick5$1 tip ! pan & draw ! ?ick5$ portion t[>d ! h&le ) ! end ( a knife1 all[+ ! uncook$ egg to run ov] ! pan1 & :5 t has ?ick5$ on ! bottom1 draw x up z be=e4 ,repeat until all ( ! egg has be5 cook$ & an oblong-%ap$ omelet is =m$4 ,place on a hot platt] or plate1 g>ni% ) p>sley or jelly1 & s]ve4 ,illu/ration3 ,,fig4 #ac #ei4 ,,puff ,,omelet4--,_m h\sewives consid] x to be a v difficult ?+ to make a puff omelet successfully2 b su* ne$ n be ! case if fre% eggs are us$ & ! usual am\nt ( c>e is tak5 9 its prep>ation4 ,! :ites ( ! eggs mu/ n be ov]-beat51 z too mu* beat+ w cause ! loss ( air & w n p]mit ! omelet to become suffici5tly light4 ,ano!r precaution is t ! mixture %\ld n be ov]cook$1 = ! application ( heat aft] x has be5 suffici5tly cook$ w cause x to %r9k4 ,h[ a puff omelet made accord+ to ! recipe "h giv5 %\ld look1 is %[n 9 ,fig4 #ac4 ,?is is a v pleas+ di% & nev] fails to appeal to ^? p]sons :o are fond ( eggs4 ,,puff ,,omelet 7,suffici5t to ,s]ve ,six7 #b ,tb4 bread crumbs #d ,tb4 milk #d eggs #a_/b tsp4 salt #a_/h tsp4 pepp] #c ,tb4 fat ,soak ! bread crumbs 9 ! milk4 ,sep>ate ! yolks & :ites ( ! eggs4 ,beat ! egg yolks & add !m to ! crumbs & milk4 ,add ! salt & pepp]4 ,beat ! egg :ites until /iff & fold !m c>efully into ! yolk mixture4 ,heat ! fat 9 an omelet pan or a fry+ pan1 & :5 x is hot p\r ! mixture into x4 ,cook ov] a v sl[ fire1 be+ c>eful n to burn ! mixture1 until a knife c be slipp$ "u & ! :ole mixture rais$4 ,by ?is "t ! top %\ld be q puff$ up4 ,place ! pan 9 a hot ov51 :]e ! omelet %\ld puff /ill m1 & cook until x is no long] raw4 ,) a knife1 score across ?r\gh ! c5t] on a /raight l9e ) ! h&le4 ,!n c>efully fold ! omelet d\ble1 roll x out on a hot platt] or plate1 z %[n 9 ,fig4 #ad1 g>ni% ) p>sley1 & s]ve at once4 ,if an omelet ( ?is k9d /&s = any l5g? ( "t aft] x is s]v$1 x w %r9k & be mu* less appetiz+4 ,illu/ration3 ,,fig4 #ad #fj4 ,,*eese ,,omelet4--,if an additional am\nt ( prote9 9 ! =m ( case9 is desir$ 9 an omelet1 ! accompany+ recipe = *eese omelet %\ld be tri$4 ,! addition ( *eese makes ?is di% ev5 a bett] meat sub/itute ?an ei!r ! pla9 or ! puff omelet4 ,likewise1 ! *eese adds flavor1 :i* may be increas$ if desir$ by ! addition ( m *eese ?an ! recipe calls =4 ,al?\gh ?is recipe m5tions butt]1 fat o!r ?an butt] may be us$4 ,,*eese ,,omelet 7,suffici5t to ,s]ve ,six7 #a_/b c4 grat$ *eese #b ,tb4 bread crumbs #d ,tb4 milk #d eggs #a_/b tsp4 salt #a_/h tsp4 pepp] #c ,tb4 butt] ,mix ! grat$ *eese ) ! bread crumbs1 milk1 egg yolks1 salt1 & pepp]4 ,beat ! egg :ites until !y are /iff & fold !m into ! o!r +r$i5ts4 ,to cook ! omelet1 proce$ accord+ to ! directions giv5 = mak+ puff omelet 9 ,art4 #ei4 #fa4 ,,tomato ,,omelet4--,! addition ( tomatoes to an omelet makes an attractive di% z f> z color is conc]n$1 &1 at ! same "t1 x gives v>iety by improv+ ! flavor4 ,su* an omelet is also less conc5trat$ ?an a pla9 omelet1 = ! tomatoes provide bulk & additional wat] is add$4 ,:ile 9 a way ^! l[] ! food value ( ! di%1 ! loss is m ?an made up by ! qualities t are add$4 ,,tomato ,,omelet 7,suffici5t to ,s]ve ,six7 #f eggs #a_/b c4 milk #a_/b tsp4 salt #a_/h tsp4 pepp] #c ,tb4 fat #b m$ium-siz$ ripe tomatoes ,beat ! eggs1 & to !m add ! milk1 salt1 & pepp]4 ,heat ! fat 9 a pan l>ge en\gh to make ! egg mixture #a_/b in* deep :5 p\r$ into x4 ,cook sl[ly until x is well done4 ,peel & cut ! tomatoes into slices #a_/c in* ?ick4 ,place ! slic$ tomatoes on #a_/b ( ! omelet1 spr9kle !m ) salt & pepp]1 score ! omelet ?r\gh ! c5t]1 & fold ! o!r half ov] ! tomatoes4 ,!n slide ! omelet on a hot platt]1 g>ni% ) lettuce or p>sley1 & s]ve at once4 #fb4 ,,v>iety ,,9 ,,omelets4--,f ! recipes giv5 = omelets1 x w be not$ t ?is di% may be made pla9 or may be v>i$ by add+ +r$i5ts t provide flavor+ or increase ! nutritive value4 ,9 addition to ! sugge/ions t h be5 made 9 ^! recipes1 !re is an almo/ endless numb] ( ways 9 :i* omelets may be v>i$4 ,= in/ance1 left-ov] bits ( any k9d ( meat1 su* z a roa/1 a /eak1 or *ops1 f ! day be=e or bits ( bacon fri$ = a previ\s meal may be *opp$ f9e & utiliz$ = ?is purpose4 ,*eese cut f9e or grat$ & mix$ ) ! eggs helps to make a delici\s omelet4 ,bread crumbs1 crack] crumbs1 rice1 ric$ potatoes1 or left-ov] c]eal may be us$1 z well z mu%rooms1 *opp$ or :ole1 & oy/]s raw or previ\sly scallop$ or fri$ & !n *opp$4 ,bits ( fi%1 su* z left-ov] crab or lob/]1 w d nicely = increas+ v>iety4 ,(t5 jelly1 jam1 & fruit or vegetables are fold$ inside aft] ! omelet is cook$4 #fc4 ,,/uff$ ,,eggs4--,a highly season$ cold di% t is delici\s = picnics or cold lun*es c be made by remov+ ! yolks f h>d-cook$ eggs1 season+ !m1 & !n /uff+ !m into ! :ites1 z is expla9$ 9 ! recipe "h giv54 ,eggs s prep>$ also make a desirable high-prote9 di% = summ] wea!r :5 meat di%es fail to appeal to ! appetite4 ,waf]s or t9y bread-&-butt] s&wi*es s]v$ ) /uff$ eggs make !m m attractive4 ,,/uff$ ,,eggs 7,suffici5t to ,s]ve ,six7 #f h>d-cook$ eggs #a_/b tsp4 salt #a_/h tsp4 pepp] #a_/h tsp4 paprika #a_/b tsp4 mu/>d #b ,tb4 v9eg> ,cut ! eggs 9 half1 ei!r l5g?wise or crosswise4 ,remove ! yolks1 ma% !m1 add to !m ! salt1 pepp]1 paprika1 mu/>d1 & v9eg>1 & mix ?or\ghly4 ,fill ! egg :ites ) ! yolk mixture4 ,! eggs w be mu* m appetiz+ 9 appe>ance if ! yolk is n pack$ smoo?ly back into ! :ite b all[$ to /& up r\ghly4 ,! plate on :i* ! eggs are s]v$ %\ld be nicely g>ni%$ ) lettuce1 p>sley1 or cel]y leaves4 ,illu/ration3 ,,fig4 #ae #fd4 ,,cream$ ,,eggs4--,if a di% t w s]ve well = lun*eon or a light supp] is desir$1 cream$ eggs1 z illu/rat$ 9 ,fig4 #ae1 w be f\nd v satisfactory1 = ! cream sauce t is s]v$ on !m & ! toa/ on :i* ! eggs are plac$ add c>bohydrate to an o!rwise high-prote9 di%4 ,! eggs us$ 9 ?is di% mu/ be h>d-cook$ 9 wat]1 s z n to be indige/ible4 ,paprika spr9kl$ ov] ! top & p>sley us$ z a g>ni% add colors t make ! di% v attractive4 ,,cream$ ,,eggs 7,suffici5t to ,s]ve ,six7 #a-a_/b c4 milk #b ,tb4 fat #b ,tb4 fl\r #a_/b tsp4 salt #a_/h tsp4 paprika #f h>d-cook$ eggs #f slices ( toa/ ,heat ! milk4 ,put ! fat 9 a saucepan & heat x until x is light br[n2 !n add ! fl\r1 salt1 & paprika to ! melt$ fat & mix all ?or\ghly4 ,p\r 9 ! hot milk & /ir ! mixture con/antly until ! sauce has become smoo? & ?ick4 ,cut ! h>d-cook$ eggs into halves :ile !y are hot1 & place two halves ) ! cut sides d[n on ea* piece ( toa/4 ,p\r ! :ite sauce ov] all1 spr9kle ) paprika1 & s]ve4 ,illu/ration3 ,,fig4 #af #fe4 ,eggs a la ,gold5rod4--,closely resembl+ cream$ eggs 9 composition & food value1 b diff]+ f !m some:at 9 appe>ance1 are eggs a la gold5rod1 :i* are illu/rat$ 9 ,fig4 #af4 ,?is is1 p]haps1 ev5 a m attractive di% if x is nicely made ?an cream$ eggs1 & _m p]sons :o d n l h>d-cook$ eggs f9d ?is di% agreeable & are able to dige/ x4 ,,eggs ,a ,,la ,,gold5rod 7,suffici5t to ,s]ve ,six7 #b c4 milk #b ,tb4 fat #b ,tb4 fl\r #a_/b tsp4 salt #a_/h tsp4 pepp] #d h>d-cook$ eggs #f slices ( toa/ ,heat ! milk4 ,br[n ! fat 9 a saucepan1 add ! fl\r1 salt1 & pepp]1 & mix well4 ,!n add ! hot milk & /ir until ! sauce ?ick5s4 ,*op ! :ites ( ! h>d-cook$ eggs into small pieces1 & mix !m ) ! :ite sauce4 ,arrange ! toa/ on a platt] & p\r ! sauce ov] x4 ,put ! h>d-cook$ egg yolks ?r\gh a sieve or a ric] & spr9kle !m on top ( ! :ite sauce4 ,s]ve hot4 #ff4 ,,scallop$ ,,eggs4--,a quantity ( c>bohydrate is add$ to eggs :5 !y are scallop$1 = ! :ite sauce & ! crack] crumbs t are us$ 9 ?is di% supply ?is food sub/ance4 ,! cold meat t ?is di% requires & t %\ld be well *opp$ into small pieces may be left-ov] f roa/$1 /ew$1 or ev5 broil$ meat4 ,z ?is provides an additional am\nt ( prote91 ! di% on ! :ole s]ves z an excell5t sub/itute = meat ) c>bohydrate add$4 ,,scallop$ ,,eggs 7,suffici5t to ,s]ve ,six7 #b c4 milk #b ,tb4 fat #a_/b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 fl\r #a c4 crack] crumbs #d h>d-cook$ eggs #a c4 *opp$ cold meat ,heat ! milk4 ,br[n ! fat 9 a saucepan1 add ! salt1 pepp]1 & fl\r1 & mix well4 ,to ?is add ! hot milk4 ,cook until ! sauce ?ick5s1 /irr+ con/antly4 ,grease a bak+ di% & place 9 x #a_/c cupful ( ! crack] crumbs4 ,ov] ! crumbs arrange two ( ! eggs slic$ ?9ly1 & on ! top ( ! eggs put half ( ! meat4 ,repeat by add+ a lay] ( #a_/c cupful ( ! crumbs1 ! rema9+ eggs slic$1 & ! rema9d] ( ! meat4 ,p\r ! :ite sauce ov] all & arrange ! rema9+ #a_/c cupful ( crumbs on top4 ,bake 9 a mod]ate ov5 = #a_/b h\r4 ,s]ve hot f ! bak+ di%4 #fg4 ,,individual ,,bak+ ,,di%es ,,= ,,egg ,,recipes4--,al?\gh ! directions giv5 9 ! prec$+ recipe = scallop$ eggs /ate t ?is recipe is bak$ 9 a bak+ di%1 x is n necess>y t "o l>ge di% ( ?is k9d be us$1 =1 if desir$1 individual bak+ di%es may be sub/itut$4 ,9 fact1 any recipe = :i* a l>ge bak+ di% w\ld ord9>ily be us$ may be bak$ 9 ! small di%es us$ = a s+le s]v+1 & eggs prep>$ 9 ?is way are especially attractive4 ,su* di%es are also us$ = ! bak+ ( cu/>ds or ! mold+ ( jelly & blanc mange4 ,s9ce !y prove v useful & f9d s mu* favor1 x is advisable = e h\sewife to add a few ( !m to h] supply ( ut5sils & to become famili> ) ! v>ieties t c be secur$ & ! prop] way to use !m4 ,di%es ( ?is k9d may be pur*as$ 9 bo? *eap & exp5sive v>ieties & 9 pla9 or fancy /yles1 be+ made ( :ite porcela91 ( glass1 or ( ! br[n w>e s mu* us$ = l>ge bak+ di%es & cass]oles & hav+ a :ite glaz+ on ! inside4 #fh4 ,:5 su* di%es are us$ z a means ( add+ v>iety to ! cook+ & s]v+ ( eggs1 !y %\ld be plac$ 9 ! ov5 9 a %all[ pan conta9+ en\gh hot wat] to come ne>ly to ! top ( !m4 ,! object ( ?is plan is to keep ! temp]ature uni=m4 ,z long z ! di%es are surr\nd$ by wat]1 ! food to be cook$ w n atta9 a great] heat ?an #bab degrees ,fahr5heit1 because ! surr\nd+ wat] _c rea* a high] temp]ature4 ,food cook$ 9 ?is way w be f\nd to be bak$ mu* m ev5ly & to be ( a bett] consi/5cy ?an food t is subject$ to ! high temp]ature ( ! ov54 ,mo/ ( ! recipes t foll[1 :ile !y c be bak$ 9 l>ge bak+ di%es if desir$ & !n s]v$ f ! di%1 are design$ p>ticul>ly to be us$ 9 individual bak+ di%es4 #fi4 ,,bak$ ,,eggs ,,9 ,,cream4--,a di% t is p>ticul>ly desirable = breakfa/1 b t may be s]v$ = lun*eon1 is made by bak+ eggs 9 cream accord+ to ! accompany+ recipe4 ,besides be+ v appetiz+1 ?is di% is high 9 food value because ( ! addition ( ! cream & fat4 ,crisp toa/ s]v$ ) eggs prep>$ 9 ?is way is v delightful4 ,,bak$ ,,eggs ,,9 ,,cream 7,suffici5t to ,s]ve ,six7 #f eggs #a ,tb4 butt] #a_/b tsp4 salt #a_/d tsp4 pepp] #c_/d c4 cream ,grease six individual bak+ di%es & break an egg into ea*4 ,put a small piece ( butt] on top ( ea* egg & season ) salt & pepp]4 ,p\r ov] ea* egg two tablespoonfuls ( cream4 ,place ! bak+ di%es 9 a %all[ pan ( hot wat] & bake until ! eggs are z h>d z desir$4 ,s]ve hot4 #gj4 ,,%irr$ ,,eggs ,,) ,,ham4--,an excell5t way 9 :i* to utilize scraps ( ham is to comb9e !m ) eggs to make a di% t may be s]v$ 9 place ( meat4 ,?is di%1 besides be+ high 9 food value1 is v ta/y because ( ! flavor ( ! ham & ! fact t x is q highly season$4 ,,%irr$ ,,eggs ,,) ,,ham 7,suffici5t to ,s]ve ,six7 #a_/b tsp4 prep>$ mu/>d #a_/d tsp4 pepp] #a c4 *opp$ ham #f eggs #a_/d tsp4 salt #a ,tb4 butt] ,grease six individual bak+ di%es4 ,mix ! mu/>d & pepp] ) ! ham1 & !n divide ?is mixture z ev5ly z possible into ! bak+ di%es4 ,break an egg on top ( ! ham 9 ea* di%1 season ) salt1 & put a small piece ( butt] on ea*4 ,place ! di%es 9 a %all[ pan ( hot wat] & bake 9 a mod]ate ov5 until ! eggs are well set or h>d5$4 ,remove f ! ov5 & s]ve at once4 #ga4 ,,egg ,,s\ffle4--,if a delicate di% = *ildr5 or invalids is desir$1 egg s\ffle w answ] ! purpose v well4 ,?is di% is light 9 "*1 b x is high 9 prote9 & to mo/ p]sons is v delightful4 ,x is m attractive if bak$ 9 individual bak+ di%es1 b x may be bak$ 9 a l>ge bak+ di% & s]v$ directly f ! di%4 ,to improve ! flavor ( egg s\ffle & make x a m appetiz+ di%1 tomato sauce is (t5 s]v$ ) x4 ,,egg ,,s\ffle 7,suffici5t to ,s]ve ,eight7 #a c4 milk #b ,tb4 fat #b ,tb4 fl\r #a_/b tsp4 salt #a ,tb4 *opp$ p>sley #d eggs ,heat ! milk4 ,br[n ! fat 9 a saucepan1 add to x ! fl\r1 salt1 & p>sley1 & mix well4 ,p\r 9 ! hot milk1 /ir con/antly until ! sauce ?ick5s1 & !n remove f ! fire4 ,sep>ate ! eggs & add ! well-beat5 yolks to ! sauce1 /irr+ rapidly s t ! egg w n curd4 ,beat ! :ites /iff & fold !m c>efully into ! sauce4 ,turn into well-greas$ individual bak+ di%es until !y are ab\t two-?irds full1 place 9 a %all[ pan ( hot wat]1 & bake until firm :5 t\*$ ) ! f+]4 ,s]ve at once 9 ! di%es 9 :i* !y are bak$1 because !y %r9k :5 !y are all[$ to cool4 #gb4 ,! tomato sauce t is (t5 s]v$ ) egg s\ffle is made z foll[s3 ,,tomato ,,sauce #a #a_/b c4 /ra9$ /ew$ tomatoes #b ,tb4 fat #a_/b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 fl\r ,=ce en\gh /ew$ tomatoes ?r\gh a sieve to make #a #a_/b cupfuls ( /ra9$ tomato4 ,heat ! /ra9$ tomato & to x add ! fat1 salt1 & pepp]4 ,moi/5 ! fl\r ) a little cold wat] & add x to ! hot tomato4 ,cook = #e m9utes4 ,s]ve ov] ! s\ffle4 ,illu/ration3 ,,fig4 #ag #gc4 ,alp9e ,eggs4--,x is r unusual to comb9e cream or cottage *eese ) eggs1 s t :5 ?is is done1 z 9 ! accompany+ recipe1 a di% t is out ( ! ord9>y is ! result4 ,if n a suffici5t am\nt ( cottage *eese is 9 supply to s]ve = a meal1 x may v well be us$ = ?is di%4 ,o!rwise1 cream *eese s]ves nicely4 ,,alp9e ,,eggs 7,suffici5t to ,s]ve ,six7 #b #aj-;c5t pkgs4 cream *eese or #a c4 cottage *eese #b ,tb4 f9ely *opp$ p>sley #a_/h tsp4 paprika #f eggs #a ,tb4 butt] #a #a_/b tsp4 salt ,grease six individual bak+ di%es4 ,break up ! *eese ) a =k & spr9kle a lay] on ! bottom ( ea* di%4 ,break an egg 9 ea* di% ov] ! *eese4 ,season ) salt4 ,spr9kle a lay] ( *eese on top ( ! egg1 & ov] t put *opp$ p>sley1 paprika1 & a small piece ( butt]4 ,place ! bak+ di%es 9 a %all[ pan ( hot wat] & bake 9 a mod]ate ov5 until ! eggs are set4 ,remove f ! ov5 & s]ve at once4 #gd4 ,clipp$ ,eggs4--,! *ief value ( clipp$ eggs is _! appe>ance1 :i*1 z w be obs]v$ 9 ,fig4 #ag1 is v attractive4 ,?is di% adds mu* to ! breakfa/ tray ( an invalid or w tempt ! appetite ( a *ild :o does n feel l eat+4 ,b 9 addition to be+ attractive1 ?is di% is high 9 food value1 = 9 ?is respect x is exactly equival5t to a poa*$ egg on toa/ or a pla9 egg s]v$ ) a piece ( toa/ to :i* is add$ a small am\nt ( butt]4 ,,clipp$ ,,eggs 7,suffici5t to ,s]ve ,six7 #f pieces toa/ #c ,tb4 butt] #f eggs #a_/b tsp4 salt #a_/h tsp4 pepp] ,butt] ! toa/ ) "s ( ! butt]4 ,sep>ate ! :ites & yolks ( ! eggs )\t break+ ! yolks4 ,beat ! :ites /iff1 & put a m\nd ( ! beat5 :ite on top ( ea* piece ( butt]$ toa/4 ,make a hole 9 ! c5t] ( ! m\nd ( egg :ite & drop ! unbrok5 yolk into x4 ,season ea* ) salt & pepp] & bits ( ! rema9+ butt]4 ,place 9 a hot ov5 & bake until ! yolk is set & ! :ite slightly br[n$4 ,s]ve hot4 #ge4 ,,left-,,ov] ,,eggs4--,x is n a difficult matt] to utilize eggs 9 any =m 9 :i* !y may be left ov]1 = !y comb9e readily ) _m o!r foods4 ,= in/ance1 left-ov] h>d-cook$ eggs may be slic$ or *opp$ & us$ to g>ni% di%es ( vegetables1 meat1 fi%1 or salads4 ,eggs cook$ 9 ?is way may also be /uff$ accord+ to ! recipe giv5 9 ,art4 #fc1 or !y may be cru%$ & mix$ ) season+ = s&wi*es4 ,if any s(t-cook$ eggs rema9 aft] a meal1 !y %\ld be h>d-cook$ 9 ord] to be us$ to ! be/ advantage4 ,left-ov] omelet or scrambl$1 poa*$1 or fri$ eggs may be *opp$ & add$ to s\ps1 sauces1 or gravies1 or comb9$ ) small pieces ( meat or fi% & us$ ) crumbs & :ite sauce to make a scallop$ di%4 ,ev5 uncook$ eggs t are tak5 f ! %ells1 b t _c be us$ at once1 ne$ n be wa/$ if prop] c>e is giv5 to !m to prev5t ! =mation ( a h>d cru/ ov] _! surface4 ,su* eggs %\ld be put into a di% t w all[ z little ( ! surface z possible to be expos$ & %\ld be cov]$ ) cold wat] & kept 9 a cool place4 ,:5 !y are desir$ = use1 ! wat] %\ld be p\r$ (f c>efully s z to prev5t ! loss ( any ( ! egg4 ,,breakfa/ ,,m5u #gf4 ,s t a def9ite idea may be =m$ ( ! /ud5t's progress 9 cook]y1 !re is "h pres5t$ a breakfa/ m5u t is to be prep>$ & report$ on at ! same "t t ! answ]s to ! ,exam9ation ,que/ions are s5t4 ,?is m5u is practical & x may be easily prep>$1 z all ! di%es x conta9s h already be5 consid]$4 ,,m5u ,slic$ ,bananas ,cream ( ,:eat ,graham ,muff9s ,butt] ,puff ,omelet ,c(fee ,9 mo/ homes1 breakfa/ is a meal t is ga!r$ toge!r ) z little ?\ght & prep>ation z possible4 ,! reason = ?is is t ! h\sewife feels t %e does n wi% to rise e>ly en\gh 9 ! morn+ to prep>e an elaborate m5u4 ,breakfa/1 h[ev]1 %\ld be ! mo/ attractive meal 9 ! day1 because x is "o t gives to ea* memb] ( ! family ! "r />t = ! day & su/a9s him until lun*eon "t4 ,9 mo/ cases1 a cup ( c(fee & a slice or two ( toa/ d n />t "o ) a *e]ful attitude1 nor d !y conta9 suffici5t food value to n\ri% ! individual prop]ly4 ,) a little =e?\ght & plann+1 c]ta9 foods may be p>tly prep>$ = breakfa/ ! day be=e4 ,if ?is is done1 ! "t requir$ = ! actual prep>ation ( ! breakfa/ ne$ n be greatly increas$4 ,= example1 9 ! accompany+ m5u1 ! cream ( :eat may be cook$ ! ev5+ be=e1 ! mat]ials = ! graham muff9s measur$1 & ev5 ! pan 9 :i* !y are to be bak$ greas$1 & ! mat]ials = ! omelet collect$ & measur$4 ,if all ?is is done1 ! prep>ation necess>y 9 ! morn+ w consi/ m]ely ( slic+ ! bananas1 reheat+ ! cream ( :eat1 prep>+ ! c(fee1 bak+ ! muff9s1 & mak+ ! omelet4 ,:ile ! c(fee & cream ( :eat are heat+ or cook+1 ! ov5 w be heat+1 s t :5 ! muff9s are mix$ x w be ready to bake !m2 & :ile ^! are bak+ ! omelet may be prep>$4 ,:5 ?is is done1 all w be ready to s]ve4 ,,eggs ,,exam9ation ,,que/ions 7#a7 ,give a brief description ( ! physical /ructure ( an egg4 7#b7 7a7 ,:y are eggs an important article ( diet8 7b7 ,= :at foods may !y be sub/itut$8 7#c7 7a7 ,m5tion ! food sub/ances t are f\nd 9 an egg1 & give ! p]c5tage ( ea* "o4 7b7 ,:at food sub/ance is lack+ 9 eggs1 & h[ may x be suppli$8 7#d7 ,:at is ! *ief food sub/ance 93 7a7 an egg :ite8 7b7 an egg yolk8 7#e7 ,discuss briefly ! dige/ibility ( eggs4 7#f7 7a7 ,( :at value is ! grad+ ( eggs8 7b7 ,:at po9ts are consid]$ :5 eggs are grad$8 7#g7 7a7 ,:at conditions affect ! quality ( eggs8 7#f7 ,m5tion ! ag5cies t r5d] ! quality ( eggs inf]ior & expla9 h[ !y "w4 7#h7 ,h[ c ! quality ( eggs be det]m9$3 7a7 9 ! m>ket8 7b7 9 ! home8 7#i7 7a7 ,:at is ! common comm]cial means ( pres]v+ eggs8 7b7 ,h[ is x b5eficial to ! h\sewife8 7#aj7 7a7 ,m5tion ! v>i\s ways by :i* eggs may be pres]v$ 9 ! home4 7b7 ,expla9 ! pres]vation ( eggs ) wat] glass4 7#aa7 ,:5 may ! %ells ( eggs be wa%$8 7#ab7 7a7 ,:at is ! pref]able me?od ( break+ an egg8 7b7 ,expla9 h[ ! yolk & ! :ite ( an egg may be sep>at$4 7#ac7 7a7 ,= :at purposes are eggs beat58 7b7 ,) :at k9d ( egg beat] %\ld egg yolks or :ole eggs be beat58 7#ad7 7a7 ,) :at k9d ( ut5sil %\ld egg :ites be beat58 7b7 ,:y %\ld egg :ites n be all[$ to /& aft] beat+8 7#ae7 7a7 ,:at is ! effect ( heat ^u an egg8 7b7 ,:y are eggs cook$ 9 ! %ell bett] if !y are cook$ at a temp]ature l[] ?an boil+ po9t8 7c7 ,cook an egg by boil+ x rapidly = #bj m9utes4 ,cook ano!r egg accord+ to ! directions giv5 9 ,art4 #eb4 ,remove ! %ells :ile ! eggs are w>m1 comp>e ! texture1 & report ! diff]5ces4 7#af7 7a7 ,:5 eggs are us$ 9 a mixture t is to be cook$ = a long "t1 :5 %\ld !y be add$8 7b7 ,:at c be sub/itut$ = "s ( ! eggs 9 a mixture t requires eggs = ?ick5+8 7#ag7 7a7 ,:at po9t %\ld nev] be ov]look$ 9 ! s]v+ ( eggs t are int5d$ to be s]v$ hot8 7b7 ,:y %\ld spongy egg di%es be s]v$ imm$iately aft] cook+8 7#ah7 7a7 ,h[ %\ld di%es t h conta9$ eggs be wa%$8 7b7 ,:y is su* c>e necess>y8 7#ai7 7a7 ,:at precautions %\ld be tak5 9 ! mak+ ( a puff omelet8 7b7 ,m5tion "s ( ! ?+s t may be us$ to give v>iety to omelets4 7#bj7 7a7 ,:at are ! advantages ( individual bak+ di%es8 7b7 ,/ate h[ ^! %\ld be put 9 ! ov5 & expla9 ! object ( ?is plan4 ,,report ,,on ,,m5u ,aft] try+ out ! m5u giv5 9 ! text1 s5d ) y\r answ]s to ! ,exam9ation ,que/ions a writt5 report ( y\r success 9 mak+ x4 ,on y\r report simply write ! "n ( ! food & describe its condition by means ( ! t]ms specifi$ 9 ! foll[+ li/3 ,cream ( ,:eat3 ?98 ?ick8 prop]ly season$8 smoo?8 lumpy8 ,graham ,muff9s3 light8 heavy8 texture co>se8 texture f9e8 ev5 br[n color on cru/8 well flavor$8 ,puff ,omelet3 light8 heavy8 und]done8 ov]done8 ev5 br[n on bottom8 t\gh8 t5d]8 prop]ly season$8 99 99 99 99 99 ,,vegetables 7,,"p #a7 99 99 99 99 99 ,,importance ,,( ,,vegetables ,,z ,,food ,,v>iety ,,9 ,,vegetables #a4 ,z und]/ood 9 cook]y1 ,,vegetables ref] to plants or p>ts ( plants t are us$ z food4 ,vegetables may consi/ ( ! entire plant1 z1 = example1 ! beet2 ! /em1 z asp>agus & cel]y2 ! root1 z c>rot & turnip2 ! und]gr\nd /em1 or tub]1 z ! :ite potato & onion2 ! foliage1 z cabbage & sp9a*2 ! fl[] ( ! plant1 z caulifl[]2 ! pods1 :i* hold ! se$s ( ! plant or ! se$s !mselves1 z peas & beans2 or t :i* 9 reality is fruit1 al?\gh = table use always consid]$ a vegetable1 z ! tomato & eggplant4 #b4 ,because ( ?is l>ge assortm5t1 vegetables af=d ! greate/ possible v>iety 9 flavor1 appe>ance1 texture1 quality1 & food value4 ,!y !re=e assume a place ( v great importance 9 ! diet ( individuals & 9 ! plans ( ! h\sewife :o has all ! meals to prep>e = h] family4 ,9 fact1 !re is sc>cely a meal1 except breakfa/1 at :i* vegetables are n s]v$4 ,= d9n]1 !y =m a "p or all ( ea* c\rse 9 ! meal1 except1 p]haps1 ! dess]t1 & occasionally !y may be us$ = ?is4 ,al?\gh two or m vegetables are ne>ly always s]v$ 9 ev5 a simple meal1 ! use ( vegetables 9 mo/ h\seholds is limit$ to ^? few v>ieties :i* are especially pref]r$ by ! family4 ,z a rule1 !re are a numb] ( o!r vegetables t w\ld be v acceptable if prep>$ 9 c]ta9 appetiz+ ways4 ,an ef=t %\ld !re=e be made to include all su* vegetables 9 ! diet>y1 = !y may be us$ to decid$ advantage & at ! same "t !y af=d v>iety 9 ! meals4 ,! con/ant dem& = v>iety 9 ?is food makes acceptable new recipes = ! prep>ation ( ! vegetables already kn[n & in=mation = ! use ( ! unfamili> k9ds4 #c4 ,great v>iety also exi/s 9 ! flavor ( vegetables1 :i* !y d]ive f _! volatile oils2 t is1 ! oils t evaporate rapidly on exposure to ! air4 ,9 "s cases1 ! flavor is disagreeably /rong & mu/ be dissipat$1 or driv5 away1 9 ord] to make ! vegetables agreeable to ! ta/e & to prev5t !m f disagree+ ) ^? :o eat !m4 ,9 o!rs1 ! flavor is v mild1 s t unless ! vegetables are prop]ly prep>$ ! flavor may be almo/ lo/4 ,:5 ! pr9ciples relat+ to ! cook+ ( vegetables are ?or\ghly und]/ood1 little difficulty w be exp]i5c$ 9 prep>+ !m s t ! flavor is dissipat$ or reta9$ z ! case may require4 #d4 ,! food value ( vegetables v>ies z mu* z d _! =m & flavor1 "s ( !m hav+ almo/ no food value1 o!rs hav+ a great deal1 & ! rema9d] v>y+ betwe5 ^! two extremes4 ,! h\sewife :o wi%es to provide economically = h] family & at ! same "t give !m food t is be/ suit$ to _! ne$s1 %\ld le>n z mu* ( ! composition & food value ( ! v>i\s k9ds ( vegetables z possible4 ,if1 besides acquir+ ?is k1 %e le>ns a v>iety ( ways 9 :i* to prep>e ea* k9d1 %e w f9d t x is possible to sub/itute vegetable di%es = ! m exp5sive foods4 ,= in/ance1 x is (t5 possible to sub/itute a vegetable di% = a meat di% sev]al times a week1 b ! composition ( ! vegetable di% mu/ be su* t x w really take ! place ( ! meat di%4 #e4 ,t x is possible = adults to live on vegetables alone has be5 prov$ by veget>ians2 t is1 p]sons :o exclude meat f ! diet4 ,!y h %[n t all ! elem5ts necess>y to build & ma9ta9 ! human body are conta9$ 9 vegetables1 fruits1 & c]eals1 & also t ^! elem5ts are 9 su* quantity t x is n necess>y to supply !m 9 any o!r way4 ,ev5 if x is n desir$ to use su* foods exclusively1 z mu* use %\ld be made ( !m z possible1 = !y av]age a l[] co/ ?an ! high-prote9 foods1 su* z eggs1 meat1 & milk4 ,! use ( vegetables1 h[ev]1 ne$ n be re/rict$ to adults1 = :5 prop]ly prep>$ !y may be includ$ to advantage 9 ! diet ( v "y *ildr54 ,9 fact1 *ildr5 %\ld be tra9$ to eat vegetables ( all k9ds1 = su* tra9+ n only w enable ea* "o to gr[ up ) a correct appreciation = all edible ?+s1 b w make ! prep>ation ( meals easi] = ! h\sewife4 #f4 ,vegetables %\ld receive great c>e 9 _! prep>ation1 :e!r ! me?od involv$ is simple or complicat$4 ,any ( ! me?ods ( cook]y t call = ! application ( heat may be appli$ to !m1 & 9 _m cases !y are s]v$ )\t cook+1 m]ely dress+ or season+ be+ add$4 ,good vegetables may be ru9$ by improp] prep>ation1 :ile ^? :i* are 9 excell5t condition may be improv$ by ! application ( ! correct me?ods 9 _! prep>ation4 ,vegetables t are inexp5sive b highly nutriti\s %\ld be us$ :5 x is necess>y to practice economy1 because1 :5 !y are prop]ly prep>$1 !y =m a valuable addition to a meal4 #g4 ,all v>ieties ( vegetables are gr[n almo/ univ]sally4 ,?is fact1 toge!r ) ! facts t !y mature at diff]5t times dur+ ! season1 accord+ to ! climate 9 :i* !y are gr[n1 & t mo/ v>ieties c be conv5i5tly %ipp$1 makes ! season 9 :i* c]ta9 fre% vegetables c be obta9$ mu* long] ?an x =m]ly 04 ,= in/ance1 v e>ly 9 ! season1 long be=e x is possible to h beans1 peas1 & o!r vegetables 9 ! ,nor?1 !y are %ipp$ f ! extreme ,s\?1 & z ! season advances1 !y mature f>!r & f>!r nor?4 ,!re=e1 !y may be con/antly suppli$ to ! nor!rn m>kets until ! "t :5 !y mature 9 t locality4 #h4 ,9 ord] n to wa/e vegetables & to h !m 9 ! be/ possible condition :5 !y are desir$ = prep>ation1 e h\sewife %\ld realize t ! selection & c>e ( vegetables are also important matt]s to consid]4 ,! selection mu/ be le>n$ by famili>ity ) !m1 z well z practice 9 buy+1 & ! h\sewife mu/ be guid$ by ! suitability ( ! vegetables & ! money %e has to sp5d = !m4 ,! c>e t mu/ be giv5 to !m is det]m9$ by ! k9ds t are pur*as$1 "s requir+ "o k9d ( c>e 9 /orage & o!rs entirely diff]5t att5tion4 ,,/ructure1 ,,composition1 ,,& ,,food ,,value #i4 ,,/ructure ,,( ,,vegetables4--,al?\gh vegetables v>y greatly 9 composition & consequ5tly 9 food value1 !y are simil> s f> z physical /ructure is conc]n$4 ,9 g5]al1 !y consi/ ( a skeleton framework t is made up ( cellulose4 ,_! dige/ible "p is compos$ ( t9y cells hav+ ?9 walls t conf9e ! actual food mat]ial 9 ! =m ( a liquid or semiliquid4 ,z ! vegetables gr[ old1 ! cellulose mat]ial & ! cell walls gradually t\gh51 ) ! result t old vegetables are less easily made t5d] ?an "y ones & are n s agreeable to ! ta/e z ^? :i* h n gr[n h>d4 ,! total food value ( vegetables1 z well z ( c]eals1 meats1 &1 9 fact1 all foods1 v>ies ) ! quantity ( wat] & cellulose !y conta94 ,!re=e1 ! vegetables t conta9 ! lea/ co>se mat]ial are ! ones t h ! highe/ food value4 #aj4 ,! gre5 color t *>act]izes _m vegetables is due to a sub/ance call$ *lorophyl4 ,?is sub/ance is ess5tial to ! normal gr[? ( plants & is pres5t 9 ! correct am\nt 9 only ^? :i* are prop]ly expos$ to ! sunlight4 ,suffici5t pro( ( ?is is se5 9 ! case ( vegetables t =m heads1 z1 = in/ance1 cabbage & head lettuce4 ,z is well kn[n1 ! outside leaves are gre51 :ile ! inside ones are practically :ite4 ,s9ce x is exposure to ! light t produces ! gre5 color1 a vegetable or plant ( any k9d c be blea*$ by m]ely cov]+ x 9 ord] to keep out ! sunlight4 ,?is proc$ure also enables ! plants to rema9 m t5d] ?an ^? :i* h be5 all[$ to gr[ 9 ! normal way & become gre54 ,= in/ance1 ! inside leaves ( a head ( lettuce are always v mu* m t5d] ?an ! gre5 outside leaves4 ,9 fact1 ! c5t] ( any k9d ( plant1 t is1 ! leaves & ! /em t appe> la/1 are m t5d]1 possess a light] color1 & h a m delicate flavor ?an ! old] ones4 #aa4 ,,prote9 ,,9 ,,vegetables4--,tak5 z a :ole1 vegetables are n high 9 prote94 ,"s ( !m conta9 practically none ( ?is food sub/ance & o!rs conta9 a comp>atively l>ge am\nt1 b ! av]age is r l[4 ,vegetables t are high 9 wat]1 su* z lettuce1 cel]y1 tomatoes1 & cucumb]s1 conta9 s little prote9 t ! quantity is n appreciable4 ,su* vegetables z potatoes1 beets1 c>rots1 etc4 conta9 slightly l>g] quantities4 ,dri$ vegetables1 su* z beans1 peas1 & l5tils1 conta9 comp>atively l>ge am\nts ( ?is sub/ance1 & = ?is reason may be sub/itut$ = su* high-prote9 foods z meat & fi%4 #ab4 ,! composition ( vegetable prote9 is only slightly diff]5t f t ( animal prote94 ,9 fact1 ! exp]im5ts ( sci5ti/s %[ t animal prote9 may be readily replac$ by vegetable prote94 ,"o ( ^! prote9s is sometimes call$ vegetable album91 b ! *ief prote9 ( vegetables conta9+ ! l>ge/ am\nt ( ?is sub/ance1 namely1 beans1 peas1 & l5tils1 is call$ legum91 f ! t]m legumes1 ! "n ( ?is class ( vegetables4 ,x is g5]ally agre$ t vegetable prote9 is n s dige/ible z animal prote91 b ?is disadvantage is (fset by ! fact t x does n br+ ab\t s mu* inte/9al tr\ble z does ! prote9 ( animal foods & is less likely to cause di/urbances t are usually attribut$ to foods high 9 ?is sub/ance4 ,vegetable prote9 is affect$ by heat 9 mu* ! same way z o!r prote94 ,:5 any ( ! dry vegetables high 9 prote9 are s]v$ at a meal1 meat %\ld be elim9at$1 or ! result w be an ov]supply ( prote94 ,z ?is condition is n only h>mful b wa/eful1 x is "o t %\ld receive prop] consid]ation f ! h\sewife4 #ac4 ,,fat ,,9 ,,vegetables4--,z vegetables z a class are l[ 9 prote91 s are !y l[ 9 fat4 ,9 ! case ( "s vegetables1 ! quantity ( fat !y conta9 is s small t x is nev] consid]$ 9 discuss+ ! food value ( ^! vegetables1 :ile 9 o!rs slightly l>g] quantities are to be f\nd4 ,h[ev]1 on ! :ole1 vegetables are s ne>ly lack+ 9 ?is food sub/ance t x is necess>y to supply fat 9 _! prep>ation & 9 ! s]v+ ( meals 9 :i* !y are includ$4 ,?is is done 9 a v>iety ( ways1 dep5d+ on ! nature ( ! vegetable4 ,= in/ance1 9 ord] t bak$ beans may take ! place ( meat entirely1 fat 9 ! =m ( salt pork is usually add$ :5 !y are prep>$4 ,! pork1 ( c\rse1 also supplies a v small am\nt ( prote91 b x is n us$ ) ! beans = ?is purpose4 ,practically all cook$ vegetables are s]v$ ) butt] or ) a sauce t conta9s fat4 ,gre5 vegetables t require no cook+ b are s]v$ z a salad1 are suppli$ ) fat by ! salad dress+ t is us$ ) !m4 ,! fat v>ies greatly1 dep5d+ on ! k9d ( dress+ us$4 #ad4 ,,c>bohydrates ,,9 ,,vegetables4--,:5 ! composition ( vegetables is consid]$ *emically1 ! mo/ /rik+ ?+ ab\t !m is ! c>bohydrates !y conta94 ,x is ?is t di/+ui%es ?is class ( foods f animal foods4 ,! c>bohydrate ( vegetables is f\nd 9 bo? its =ms1 />* & sug>4 ,x is 9 ! =m ( sug> 9 _m ( ! vegetables :5 !y are "y or immature1 b x turns into />* z !y mature4 ,?is *ange c be easily obs]v$ 9 ! case ( peas4 ,z is well kn[n1 "y gre5 peas are r sweet because ( ! sug> !y conta91 :ile mature or dri$ peas h lo/ _! sweetness & are />*y4 ,! sug> t is f\nd 9 l>ge quantities 9 su* vegetables z peas1 c>rots1 turnips1 etc4 is l>gely cane sug>4 ,! />* t vegetables conta9 occurs 9 t9y granules1 j z x is f\nd 9 c]eals1 & is affect$ by cook+ 9 ! same way4 ,! mature vegetables 9 :i* ! />* has develop$1 al?\gh less t5d] & less sweet ?an "y ones1 h a high] food value4 ,9 fact1 ! c>bohydrate t vegetables conta9 con/itutes a l>ge proportion ( _! food value4 ,"o ( ! *ief s\rces ( />* among vegetables is ! potato1 9 :i* ! />* gra9s are l>ge &1 if prop]ly cook$1 easily dige/$4 ,iri%1 or :ite1 potatoes conta9 v little c>bohydrate 9 ! =m ( sug>1 b 9 ! sweet potato mu* ( ! c>bohydrate is sug>4 ,9 ei!r ( ^! two =ms--/>* & sug>--vegetable c>bohydrate is easily dige/$4 #ae4 ,,m9]al ,,matt]1 ,,or ,,a%1 ,,9 ,,vegetables4--,! m9]al matt] 9 vegetables is f\nd 9 comp>atively l>ge quantities1 ! av]age am\nt be+ slightly ov] #a p] c5t4 ,! pres5ce ( ?is sub/ance is ( great value1 because ! m9]al salts ( bo? fruits & vegetables are ess5tial 9 ! diet ( adults 9 ord] to keep _! heal? 9 a normal condition4 ,! m9]al salts ( vegetables r5d] ! blood m alkal9e in/ead ( m acid1 z d ^? conta9$ 9 c]eals & meat4 ,a l>ge numb] ( vegetables1 p>ticul>ly ^? l[ 9 food value1 su* z gre5s1 cel]y1 etc41 are v valuable = _! m9]al salts4 ,9 reality1 ?is sub/ance & ! cellulose !y conta9 are ! ?+s t recomm5d ! use ( ^! vegetables 9 ! diet4 ,m9]als ( all k9ds are f\nd 9 solution 9 ! wat] conta9$ 9 vegetables1 b *ief among !m are calcium1 sodium1 iron1 phosphorus1 & sulphur4 ,gre5s & salad vegetables are p>ticul>ly high 9 iron1 ! elem5t t assi/s 9 keep+ ! blood 9 good condition4 ,^! m9]als are easily lo/ if ! me?od ( cook]y is n plann$ to reta9 !m4 #af4 ,,cellulose ,,9 ,,vegetables4--,! special use ( cellulose1 z has already be5 le>n$1 is to s]ve z bulk 9 ! food conta9+ x4 ,9 vegetables1 ! cellulose v>ies greatly z to quantity1 z well z to texture & ! am\nt t c be dige/$4 ,9 "y vegetables1 x is v s(t & p]haps dige/ible to a c]ta9 ext5t1 b z !y gr[ old] x h>d5s & !y become t\gh4 ,?is fact is cle>ly demon/rat$ 9 ! case ( beets4 ,^? :i* are pull$ f ! g>d5 9 ! summ] & cook$ are t5d] & s(t1 b ^? :i* are all[$ to mature 9 ! gr\nd & are !n put away = w9t] are1 :5 cook$ 9 ! late w9t] or e>ly spr+1 s h>d & t\gh t x is almo/ impossible to make !m s(t4 ,! quantity ( cellulose t vegetables conta9 !re=e dep5ds l>gely on _! age & condition4 ,^? l[ 9 total food value conta91 z a rule1 l>g] quantities ( x ?an ^? high 9 food value4 ,?is is due to ! fact t bo? wat] & cellulose1 :i* are usually f\nd toge!r 9 l>ge quantities1 help to detract f ! fuel1 or food1 value ( foods4 ,v "y p]sons or ^? :o are ill sometimes f9d x impossible to take 9 its orig9al =m a vegetable t conta9s a l>ge am\nt ( bulk1 or cellulose4 ,9 su* a case1 ! vegetable may be put ?r\gh a col&] or a sieve 9 ord] to break up ! cellulose & make x easi] to dige/4 ,"u ord9>y conditions1 cellulose %\ld n be avoid$1 b %\ld be includ$ 9 l>ge quantities 9 ! diet ?r\gh ! vegetables t are consum$ daily4 #ag4 ,,wat] ,,9 ,,vegetables4--,! majority ( vegetables conta9 a l>ge quantity ( wat]4 ,su* vegetables z lettuce1 cucumb]s1 tomatoes1 etc41 :i* are l[ 9 total food value1 conta9 ! mo/ wat]1 ! av]age p]c5tage be+ ab\t #ie4 ,! dry vegetables1 :i* are high 9 food value1 av]age only ab\t #aj p] c5t4 ( wat]4 ,! wat] t is f\nd 9 vegetables1 :e!r x is mu* or little1 is conta9$ 9 cell-l /ructures surr\nd$ by cellulose1 & x holds 9 solution ! m9]al salts & mu* ( ! nutrim5t ( ! vegetables4 ,9 addition1 ! wat] holds 9 solution to a c]ta9 ext5t ! mat]ial t gives vegetables _! di/9ctive flavor4 ,:5 any ( ?is wat] is lo/ 9 ! prep>ation ( vegetables1 ! sub/ances t x conta9s are also lo/4 ,x is !re=e ess5tial t correct me?ods ( prep>ation be *os5 = ! cook+ ( ?is food1 s z to prev5t ! wa/e ( valuable food mat]ials4 #ah4 ,,dige/ibility ,,( ,,vegetables4--,! dige/ibility ( vegetables is l>gely an individual matt]2 t is1 a vegetable t agrees ) "o p]son may n agree ) ano!r4 ,! fact t !re appe>s to be no app>5t reason = su* a condition w\ld lead to ! conclusion t x is due to ! peculi>ities ( ! p]son4 ,because ( ?is1 x is n fair to make ! g5]al /atem5t t a p>ticul> vegetable is easy to dige/ & ano!r "o is h>d to dige/4 ,! *ief cause = difficulty 9 ! dige/ion ( vegetables lies 9 _! volatile oils1 :i* give !m _! flavor1 b :i* are irritat+ to _m p]sons4 ,vegetables hav+ a /rong flavor1 su* z radi%es1 onions1 cucumb]s1 cabbage1 & caulifl[]1 are ! ones t disagree mo/ frequ5tly ) p]sons :o eat !m2 b sometimes ! way 9 :i* "s ( !m are cook$ has m to d ) ?is ?an ! vegetables !mselves4 ,vegetables conta9+ consid]able cellulose & wat] d n ( !mselves give tr\ble 9 dige/ion1 because !y conta9 practically no?+ to dige/2 b !y are sometimes responsible = int]f]+ ) ! dige/ion ( o!r foods4 ,vegetables t are extremely high 9 />*1 su* z potatoes1 are easily dige/$ by mo/ p]sons1 provid$ !y are prop]ly cook$4 ,= in/ance1 a pla9 bak$ potato is easily dige/$1 b ! same potato saut$ 9 fat is m difficult ( dige/ion4 #ai4 ,,table ,,%[+ ,,composition ,,& ,,food ,,value ,,( ,,vegetables4--,z vegetables v>y consid]ably 9 ! am\nt ( ! food sub/ances !y conta91 s d !y diff] greatly 9 _! food value4 ,?is is cle>ly %[n 9 ,table ,i1 :i* gives ! p]c5tage ( ! food sub/ances ( vegetables1 z well z ! food value p] p\nd1 9 calories1 t ^! vegetables conta94 ,! figures 9 ?is table are tak5 f ,atwat]'s ,table ( ,am]ican ,food ,mat]ials1 & ref] to ! edible portion ( ! mat]ial4 ,9 ! case ( sev]al vegetables1 no figures are giv5 by ?is au?ority1 b 9 ! table "h pres5t$ ! p]c5tages & ! calories = ! vegetables mo/ simil> are us$4 ,= example1 ! figures = lettuce are us$ = endive1 z ! composition & food value ( ?is vegetable are n includ$ & x resembles lettuce v closely4 ,con/ant ref]5ce %\ld be made to ,table ,i z progress is make ) ! /udy ( vegetables & _! prep>ation4 ,not+ ! diff]5ce 9 ! composition ( ! diff]5t vegetables1 z well z ! v>iation 9 _! food value1 w be n only int]e/+ b in/ructive4 ,= in/ance1 :5 ! h\sewife realizes t lettuce & cel]y furni% only #he to #ij calories to ! p\nd1 :ile dri$ beans & peas av]age m ?an #a1gjj calories to ! p\nd1 %e w und]/& bett] ! place t ^! foods occupy 9 ! diet>y4 ,,table ,i ,,composition ,,& ,,food ,,value ,,( ,,vegetables ,food ,value ,vegetable ,wat] ,prote9 ,fat ,c>bo- ,a% p] ,p\nd hydrate ,calories ---------------------------------------- ------------------------ ,asp>agus 4444444444 #id4j #a4h 4#b #c4c 4#g #aje ,beans ,dri$ 444444444444 #ab4f #bb4e #a4h #ei4f #c4e #a1gej ,lima 4444444444444 #fh4e #g4a 4#g #bb4j #a4g #egj ,%ell$ 4444444444 #eh4i #i4d 4#f #bi4a #b4j #gdj ,/r+ 44444444444 #hi4b #b4c 4#c #g4d 4#h #aie ,beets 44444444444444 #hg4e #a4f 4#a #i4g #a4a #bae ,brussels spr\ts 444 #hh4b #d4g #a4a #d4c #a4g #bae ,cabbage 444444444444 #ia4e #a4f 4#c #e4f #a4j #ade ,c>rots 444444444444 #hh4b #a4a 4#d #i4c #a4j #baj ,caulifl[] 44444444 #ib4c #a4h 4#e #d4g 4#g #adj ,cel]y 4444444444444 #id4e #a4a 4#a #c4c #a4j #he ,corn 444444444444444 #ge4d #c4a #a4a #ai4g 4#g #dgj ,cucumb]s 4444444444 #ie4d 4#h 4#b #c4a 4#e #hj ,eggplant 44444444444 #ib4i #a4b 4#c #e4a 4#e #acj ,fr5* arti*okes 44 #ib4e 4#h 4#b #e4j #a4e #aaj ,gre5s ,d&elion 44444444 #ha4d #b4d #a4j #aj4f #d4f #bhe ,endive 44444444444 #id4g #a4b 4#c #b4i 4#i #ij ,sp9a* 4444444444 #ib4c #b4a 4#c #c4b #b4a #aaj ,swiss *>d 444444 #ib4c #b4a 4#c #c4b #b4a #aaj ,lettuce 4444444444 #id4g #a4b 4#c #b4i 4#i #ij ,wat]cress 4444444 #id4g #a4b 4#c #b4i 4#i #ij ,j]usalem arti*okes #gi4e #b4f #b4j #af4g #a4j #cfe ,kohlrabi 44444444444 #ia4a #b4j 4#a #e4e #a4c #ade ,l5tils1 dri$ 44444 #h4d #be4g #a4j #ei4b #e4g #a1fbj ,mu%rooms 4444444444 #hh4a #c4e 4#d #f4h #a4b #baj ,okra 444444444444444 #ij4b #a4f 4#b #g4d 4#f #age ,onions 4444444444444 #hg4f #a4f 4#c #i4i 4#f #bbe ,p>snips 44444444444 #hc4j #a4f 4#e #ac4e #a4d #cjj ,peas ,dri$ 444444444444 #i4e #bd4f #a4j #fb4j #b4i #a1fee ,gre5 444444444444 #gd4f #g4j 4#e #af4i #a4j #dfe ,pepp]s 444444444444 #ib4i #a4b 4#c #e4a 4#e #acj ,potatoes ,iri% 444444444444 #gh4c #b4b 4#a #ah4d #a4j #che ,sweet 444444444444 #fi4j #a4h 4#g #bg4d #a4a #egj ,radi%es 44444444444 #ia4h #a4c 4#a #e4h #a4j #ace ,salsify 444444444444 #hh4b #a4a 4#d #i4c #a4j #baj ,squa% ,summ] 44444444444 #ie4d 4#h 4#b #c4a 4#e #hj ,w9t] 44444444444 #hh4c #a4d 4#e #i4j 4#h #bae ,tomatoes 44444444444 #id4c 4#i 4#d #c4i 4#e #aje ,turnips 444444444444 #hi4f #a4c 4#b #h4a 4#h #ahe ---------------------------------------- ------------------------ 99 99 99 99 99 ,,pur*ase ,,& ,,c>e ,,( ,,vegetables ,,pur*ase ,,( ,,vegetables #bj4 ,z 9 ! case ( o!r foods1 ! pur*ase ( vegetables 9 ! m>ket requires special k & att5tion 9 ord] t ! be/ value may be obta9$ = ! money exp5d$4 ,! h\sewife :o has a limit$ am\nt ( money to sp5d = food does n buy wisely :5 %e pur*ases vegetables out ( season or ^? :i* mu/ be %ipp$ long di/ances4 ,on ! o!r h&1 x w be f\nd t vegetables b\ght 9 season z well z ^? :i* are pl5tiful 9 ! p>ticul> locality 9 :i* !y are sold1 especially if !y are p]i%able vegetables1 are l[e/ 9 price & are 9 ! be/ condition = food4 ,!re=e1 :e!r ! income is limit$ or n1 x is wisdom on ! "p ( ! h\sewife to buy vegetables t gr[ 9 ! neighbor+ region & to pur*ase !m :5 !y are 9 season4 #ba4 ,a v important po9t = ! h\sewife to keep 9 m9d reg>d+ ! pur*ase ( vegetables is t _! price is det]m9$ n by _! value z food1 b by _! sc>city & ! dem& = !m4 ,take1 = example1 ! case ( mu%rooms4 ,z %[n 9 ,table ,i1 ?is vegetable is l[ 9 food value1 conta9+ only #baj calories to ! p\nd1 b1 if pur*as$1 !y are always an exp5sive food4 ,! high price ask$ = mu%rooms is entirely dep5d5t on _! sc>city4 ,if !re is mu* dem& 9 a c]ta9 community = a food t is n pl5tiful 9 ! m>ket1 ! price ( t food always goes up4 ,z 9 ! case ( mu%rooms1 _m exp5sive foods add practically no?+ 9 ! way ( n\ri%m5t1 _! only value be+ 9 ! v>iety ( flavor !y supply4 #bb4 ,fur!rmore1 9 ord] to provide wisely1 ! p]son :o pur*ases vegetables = ! family %\ld be able to judge :e!r %e is gett+ full value 9 food = ! money %e inve/s4 ,%e _c always d ?is ) ea* p>ticul> vegetable pur*as$1 b %e c buy 9 su* a way t :at %e pur*ases w av]age correctly 9 ?is respect4 ,! p]i%able vegetables %\ld be b\ght z fre% z possible4 ,no difficulty w be exp]i5c$ 9 det]m9+ ?is1 = !y w soon )] or rot if !y are n fre%1 b ! po9t is to f9d out _! condition be=e !y are b\ght4 ,! h\sewife %\ld be ev] on ! al]t & %\ld exam9e c>efully ! vegetables %e buys be=e !y are accept$ f ! groc] or tak5 f ! m>ket4 ,9 ! case ( c]ta9 vegetables1 x is possible to conceal ! fact t !y are /ale4 ,= in/ance1 ! outside leaves ( a head ( lettuce or endive are sometimes remov$ & only ! blea*$ c5t] is (f]$ = sale2 b ?is always indicates t ! outside leaves 7 ei!r )]$ or spoil$ or !y w\ld n h be5 tak5 (f4 #bc4 ,mu* ( ! spoil+ ( vegetables c be avoid$ if prop] att5tion is giv5 to !m 9 ! m>ket4 ,food ( ?is k9d %\ld be s display$ t x is n expos$ to ! dirt & du/ ( ! /reet1 nor to flies & o!r de/ructive v]m94 ,! practice ( display+ vegetables on a /& 9 front ( a /ore is gradually los+ favor ) ! h\sewife :o und]/&s ! sanit>y precautions t %\ld be tak5 ) foods4 ,on ! o!r h&1 h\sewives owe x to ! m]*ant n to h&le ! foods !y are go+ to buy1 = ! h&l+ ( !m n only injures !m s t !y w n keep well1 b r5d]s !m unfit to be accept$ by ! next pur*as]4 #bd4 ,! mann] 9 :i* vegetables are sold %\ld also receive consid]ation4 ,x has be5 ! cu/om to sell !m by measure1 b bo? h\sewives & m]*ants h come to realize t x is fair] to sell !m by weight4 ,exp]i5ce has %[n t a p\nd is mu* m likely to be always uni=m ?an is a qu>t or a peck4 ,?is is due to ! fact t no two deal]s are likely to measure 9 exactly ! same way1 ev5 ?\gh ! measures !y use are up to ! /&>d 9 size4 ,!n1 too1 especially 9 ! case ( vegetables t are ( v>i\s sizes & %apes1 x is impossible to fill a measure prop]ly because ( ! %ape ( ! vegetables1 & s ei!r ! h\sewife (t5 receives %ort measure or ! m]*ant gives m ?an ! measure requires4 ,all difficulty ( ?is k9d is entirely ov]come :5 vegetables are weigh$4 ,,c>e ,,( ,,vegetables #be4 ,,p]i%able ,,vegetables1 t is1 ^? :i* spoil quickly1 are usually b\ght 9 small quantities1 & s are us$ up quickly4 ,h[ev]1 if !y are kept on h& = only a day or s1 !y require a def9ite am\nt ( c>e 9 ord] to insure ! mo/ satisfactory results 9 _! use4 ,to prev5t !m f spoil+ or )]+1 !y %\ld be kept 9 a cool1 damp place until !y are ne$$4 ,! mo/ effective & conv5i5t way 9 :i* to accompli% ?is is to /ore !m 9 a refrig]ator or o!r simil> device4 ,if ice _c be obta9$1 ! cell> %\ld be utiliz$4 ,be=e vegetables ( ?is k9d are put away aft] be+ deliv]$ f ! m>ket1 !y %\ld be look$ ov] c>efully1 & any t are spoil$ %\ld be disc>d$ 9 ord] to prev5t o!rs t !y might t\* f becom+ ta9t$4 ,z little h&l+ z possible1 h[ev]1 is advantage\s1 because :5 su* foods become bruis$ & are !n all[$ to /& !y are likely to spoil v quickly4 #bf4 ,! less p]i%able vegetables1 commonly call$ ,,w9t] ,,vegetables because !y may be kept ?r\gh ! w9t]1 may be b\ght 9 quantity1 provid$ prop] /orage facilities to prev5t !m f spoil+ are available4 ,potatoes1 9 p>ticul>1 are usually pur*as$ 9 ?is way1 =1 z a rule1 !y may be obta9$ at a bett] price ?an :5 b\ght 9 small quantities1 & !n1 too1 !y are a vegetable t mo/ families use ne>ly e day4 ,if !y are b\ght 9 quantity1 !y %\ld fir/ be ?or\ghly te/$1 = (t5 a potato looks v well on ! outside :ile its texture & flavor may n be at all 9 accordance ) its appe>ance4 ,great c>e %\ld also be ex]cis$ to see t ?is vegetable1 z well z c>rots1 turnips1 p>snips1 etc41 has n be5 fro/$1 = fro/ ru9s !m z to texture & keep+ qualities4 ,all su* vegetables z ^!1 provid$ !y mu/ be /or$ = any l5g? ( "t1 keep be/ 9 a cold1 fairly dry atmosph]e4 ,to prev5t !m f spr\t+1 ! /orage room %\ld1 if possible1 be kept d>k1 b 9 case !y d spr\t1 ! spr\ts %\ld be remov$ z soon z !y are discov]$4 ,! be/ receptacles = ! /orage ( ^! w9t] vegetables are b9s1 a conv5i5t type ( :i* is %[n 9 ,ess5tials ( ,cook]y1 ,"p #b1 & ! mo/ satisfactory place 9 :i* to put su* b9s is a cell> t has a dirt floor r ?an a bo>d or a cem5t floor4 ,,classification ,,( ,,vegetables #bg4 ,because ( _! diff]5ce 9 physical /ructure1 bo? z plants or p>ts ( plants1 & _! v>iation 9 *emical composition1 x is a r difficult matt] to classify vegetables4 ,! vegetables t are discuss$ ?r\gh\t ^! ,sections are !re=e n includ$ 9 any classes1 b are arrang$ alphabetically1 a plan t ! h\sewife w f9d v conv5i5t4 ,h[ev]1 !re are a few g5]al classes ^: names & *>act]i/ics %\ld be kn[n by ! h\sewife1 = an und]/&+ ( !m w enable h] to make a m intellig5t use ( ?is food4 ,^! classes1 toge!r ) a brief description ( ! features t *>act]ize !m & ! names by :i* ! pr9cipal v>ieties are kn[n1 are "h giv54 ,illu/ration3 ,,fig4 #a #bh4 ,,succul5t ,,vegetables are ^? :i* are g5]ally eat5 = _! appetiz+ effect & _! value z a s\rce ( m9]al salts & bulk4 ,^! vegetables1 :i* get _! "n f ! fact t !y are juicy 9 texture1 include ! gre5s1 su* z sp9a*1 ,swiss *>d1 d&elion1 lettuce1 etc41 also cel]y1 asp>agus1 cabbage1 & all o!r plants ^: gre5 leaves & /ems are edible4 ,succul5t vegetables may be cook$1 b !y are (t5 us$ z cold reli%es or 9 ! mak+ ( salads4 #bi4 ,,root1 ,,tub]1 & ,,bulb ,,vegetables =m ano!r class4 ,examples ( sev]al well-kn[n roots are %[n 9 ,fig4 #a1 :i* f left to "r are salsify1 c>rots1 turnips1 & p>snips4 ,! v>ieties includ$ 9 ?is class are closely relat$ z to food value1 & on ! :ole av]age mu* high] 9 ?is *>act]i/ic ?an d ! succul5t vegetables4 ,iri% potatoes & ,j]usalem arti*okes are examples ( tub]s2 sweet potatoes1 beets1 radi%es1 etc41 9 addition to ! vegetables %[n 9 ,fig4 #a1 belong to ! roots2 & onions & all ! vegetables relat$ to ! onion1 su* z g>lic1 %allots1 & leeks1 are illu/rations ( bulbs or enl>g$ und]gr\nd /ems4 #cj4 ,,fruit & ,,fl[] ,,vegetables =m a ?ird class4 ,!y pres5t great v>iety 9 appe>ance1 /ructure1 & composition4 ,to ?is class belong cucumb]s1 eggplant1 w9t] & summ] squa%1 vegetable m>r[1 tomatoes1 pepp]s1 & okra1 :i* are 9 reality fruits b are us$ z vegetables4 ,fl[] vegetables include ,cali=nia1 or ,fr5*1 arti*okes1 & caulifl[]1 all ( :i* are 9 reality ! buds ( fl[]s or plants & are eat5 = food4 #ca4 ,,legumes =m a f\r? class ( vegetables1 & !y include all ! v>ieties ( beans1 peas1 & l5tils4 ,:5 ^! foods are mature & dri$1 !y h ! highe/ food value ( all ! vegetables4 ,among ! beans are ,lima beans1 kidney beans1 navy1 or s\p1 beans1 soy beans1 & _m o!rs4 ,! peas include ! v>i\s g>d5 v>ieties t h be5 all[$ to mature1 c[-peas1 & _m o!rs1 "s ( :i* are n suitable = human consumption4 ,! l5tils occur 9 num]\s v>ieties1 too1 b ^? commonly us$ are ! r$1 yell[1 & black ones4 ,to legumes also belong peanuts1 b z !y are seldom us$ z vegetables 9 cook]y1 no fur!r m5tion is made ( !m 9 ?is ,section4 99 99 99 99 99 ,,v>ieties ,,( ,,vegetables ,,& ,,_! ,,prep>ation ,,g5]al ,,me?ods ,,( ,,prep>ation ,,& ,,cook+ #cb4 ,,prep>+ ,,vegetables ,,= ,,cook+4--,be=e _m vegetables c be cook$1 !y require a c]ta9 am\nt ( prep>ation1 su* z wa%+1 soak+1 peel+1 cutt+ up into suitable sizes1 etc4 ,:5 !y mu/ be peel$1 great c>e %\ld be tak5 n to remove too mu* ( ! vegetable ) ! sk94 ,:5ev] x is possible to d s1 vegetables %\ld be cook$ 9 _! sk9s1 z !re is mu* less wa/e ( edible mat]ial if ! sk9s are remov$ aft] cook+4 ,potatoes t are to be fri$1 ha%$ br[n1 or us$ = salad & o!r simil> di%es may be boil$ 9 _! sk9s & peel$ aft]w>ds j z conv5i5tly z to be peel$ fir/ & !n boil$4 ,inde$1 ?is plan is /rongly recomm5d$1 = x n only saves mat]ial t is remov$ 9 ! peel+ b also cons]ves ! m9]al salts & ! soluble food mat]ial1 mu* ( :i* is lo/ 9 ! wat] dur+ ! cook+4 #cc4 ,if x is desir$ to remove ! peel+ be=e cook+1 x w be f\nd m economical to put ! vegetables 9 wat] & !n scrape (f ! sk9s ?an to cut !m (f ) a knife4 ,?is me?od is especially satisfactory ) new potatoes & ) su* vegetables z c>rots1 p>snips1 salsify1 & turnips4 ,! scrap+ c be accompli%$ m easily if ! vegetables are fir/ plung$ into boil+ wat] = a few m9utes & !n dipp$ into cold wat]4 ,:5 entire heads ( su* vegetables z cabbage1 caulifl[]1 ,brussels spr\ts1 etc4 are to be cook$1 !y %\ld be soak$1 head d[n1 = at lea/ #a_/b h\r 9 salt$ wat] made by add+ #a teaspoon-full ( salt to #a qu>t ( wat]4 ,?is is done 9 ord] to remove any bugs or worms t may be lodg$ 9 ! head4 ,! correct proportion ( salt is an important detail ( ?is process1 = if salt wat] t is too /rong is us$1 x w kill ! bugs or worms & !y w rema9 9 ! head4 #cd4 ,,me?ods ,,( ,,cook+ ,,appli$ ,,to ,,vegetables4--,! usual me?ods ( cook+ appli$ to vegetables are boil+1 /eam+1 bak+1 /ew+1 fry+1 saute+1 broil+1 & roa/+4 ,:i* "o ( ^! to select dep5ds1 ( c\rse1 on ! p>ticul> k9d ( vegetable t is to be cook$ & ! result t is desir$1 b1 if possible1 an ef=t %\ld be made to select an economical me?od4 ,/>*y vegetables1 su* z ,iri% & sweet potatoes1 beans1 etc41 develop a m delici\s flavor :5 !y are bak$ ?an :5 !y are cook$ by any o!r me?od ( prep>ation4 ,/eam+ is an excell5t means ( prep>+ vegetables t mu/ be cook$ by moi/ heat1 especially :5 x is desir$ t no soluble mat]ial be lo/1 z is (t5 ! case 9 boil+4 ,fry+ & saute+1 :5 appli$ to vegetables1 usually produce a delici\s flavor1 b (t5 r5d] ! vegetables decid$ly indige/ible4 ,= ?is reason1 vegetables s prep>$ %\ld seldom if ev] be s]v$ to *ildr5 & to p]sons ^: dige/ion is n good4 #ce4 ,,effect ,,( ,,cook+ ,,on ,,vegetables4--,! v>i\s ways 9 :i* cook+ affects vegetables %\ld be ?or\ghly und]/ood by ! h\sewife4 ,9 ! fir/ place1 "s me?ods cons]ve ! food mat]ial :]eas o!rs wa/e x4 ,= in/ance1 boil+ 9 wat]1 :i* is probably "o ( ! mo/ common ways ( cook+ vegetables1 is decid$ly advantage\s 9 "s respects1 b ! wat] dissolves mu* ( ! soluble mat]ial1 su* z m9]al salts1 sug>1 etc41 f\nd 9 ! vegetables1 s t unless "s use is made ( ?is wat] 9 ! cook+ ( o!r foods1 consid]able wa/e results4 ,on ! o!r h&1 /eam+ & bak+ p]mit no loss ( food mat]ial1 & s !y %\ld be appli$ to vegetables :5ev] x is desir$ to cons]ve food sub/ances4 #cf4 ,! flavors ( vegetables are greatly *ang$ dur+ ! process ( cook+1 be+ increas$ 9 "s cases & decreas$ 9 o!rs4 ,9 ! case ( su* /rongly flavor$ vegetables z cabbage1 caulifl[]1 onions1 etc41 x is advisable to dissipate "p ( ! flavor4 ,!re=e su* vegetables %\ld be cook$ 9 an op5 vessel 9 ord] t ! flavor may be decreas$ by evaporation4 ,vegetables mild 9 flavor1 h[ev]1 are improv$ by be+ cook$ 9 a clos$ vessel1 = all _! flavor %\ld be reta9$4 ,! ov]cook+ ( vegetables is sometimes responsible = an increase ( a disagreeable flavor4 #cg4 ,ano!r feature ( vegetables (t5 *ang$ by cook+ is _! color4 ,= in/ance1 gre5 vegetables d n1 ^u cook+1 always rema9 gre54 ,9 _m cases1 ! color may be improv$ by add+ a v small quantity ( soda to ! wat] 9 :i* ! vegetables are cook$4 ,att5tion %\ld also be giv5 to ! l5g? ( "t vegetables are subject$ to heat1 = ! ov]boil+ ( "s vegetables is liable to develop an unattractive color 9 !m4 ,?is is p>ticul>ly ! case ) cabbage1 caulifl[]1 & ,brussels spr\ts1 :i* develop n only a /rong1 disagreeable flavor b also a r$di% color :5 cook$ too long4 #ch4 ,! application ( heat to vegetables also has a def9ite effect on !m4 ,by suffici5t cook+1 ! cellulose ( vegetables is s(t5$ to ! ext5t t x is less irritat+ & mu* m likely to be p>tly dige/$ ?an t ( raw vegetables4 ,! acids ( fruits increase ^u cook+1 & s ! acidity ( vegetables is increas$ to a c]ta9 ext5t4 ,vegetables t conta9 />* are r5d]$ dige/ible 9 no o!r way ?an by cook+4 ,on ! o!r h&1 ! prote9 mat]ial ( ?is food is coagulat$ by ! application ( heat1 j z ! :ite ( an egg or ! tissue ( meat is coagulat$ & h>d5$4 ,h[ev]1 cook+ is ! only means ( s(t5+ ! cellulose t surr\nds ?is mat]ial4 ,/ill1 high-prote9 foods1 su* z beans1 peas1 & l5tils1 c be mu* improv$ if !y are cook$ 9 wat] t is n v h>d4 ,! lime 9 h>d wat] has a t5d5cy to h>d5 !m to ! ext5t t !y require a mu* long] "t to cook ?an :5 s(t wat] is us$4 ,^! vegetables may be /ill fur!r s(t5$ by ! addition ( a small quantity ( soda to ! wat] 9 :i* !y are cook$1 b c>e %\ld be tak5 n to use too mu* soda1 z x w injure ! flavor4 ,:5 soda is us$1 ! vegetable %\ld be p>boil$ = #aj or #ae m9utes 9 ! soda wat] & !n dra9$ & cook$ 9 fre% wat]4 ,?is me?od1 ( c\rse1 does n apply to vegetables t are cook$ 9 soda wat] to reta9 _! color4 #ci4 ,salt is always add$ 9 ! cook+ ( vegetables to season !m4 ,9 ! use ( salt1 two important po9ts mu/ be borne 9 m9d3 fir/1 t x has ! effect ( h>d5+ ! tissues ( ! vegetable 9 mu* ! same mann] z x h>d5s ! tissues ( meat2 &1 secondly1 t x helps to draw out ! flavor ( ! vegetables4 ,^! two facts det]m9e l>gely ! "t = add+ ! salt4 ,if an old1 t\gh1 w9t] vegetable is to be prep>$1 x %\ld be cook$ until ne>ly s(t 9 wat] t conta9s no salt1 & ! salt %\ld be add$ j be=e ! cook+ is f9i%$4 ,:5 x is desir$ to draw out ! flavor1 z1 = in/ance1 :5 vegetables are cook$ = s\p or /ews1 ! salt %\ld be suppli$ :5 ! vegetables are put on to cook4 ,"y t5d] vegetables may be cook$ 9 salt wat]1 b z su* wat] extracts a c]ta9 am\nt ( flavor1 an ef=t %\ld be made to use x 9 ! prep>ation ( /ews1 sauces1 & s\ps4 ,,sauces ,,= ,,vegetables #dj4 ,vegetables may1 ( c\rse1 be s]v$ pla91 b !y are greatly improv$ 9 flavor1 nutritive value1 & (t5 9 appe>ance by ! addition ( a well-season$ sauce4 ,num]\s sauces are us$ = ?is purpose1 ! "o to select dep5d+ some:at on ! vegetable1 ! me?od ( cook+ employ$1 & ! flavor t is desir$4 ,recipes = ! sauces f\nd to be mo/ satisfactory are "h giv54 ,x w be well to practice ! mak+ ( ^!1 s z to become famili> ) !m & ?us "k j :at sauce is meant :5 ref]5ce is made to a p>ticul> sauce 9 ! recipes = vegetables4 ,! quantities giv5 9 ! recipes = sauces w make suffici5t sauce to dress ! vegetables requir$ = f\r to six p]sons4 ,:ite sauce1 :i* is probably ! "o t is us$ (t5e/1 may be made 9 v>i\s ?icknesses1 z has be5 expla9$ previ\sly4 ,h[ev]1 ! m$ium :ite sauce has be5 f\nd to be ! "o mo/ ne>ly correct = vegetables & consequ5tly ! "o mo/ pref]r$4 ,,m$ium ,,:ite ,,sauce #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #a c4 milk ,melt ! butt] & add ! fl\r1 salt1 & pepp]4 ,p\r into ?is ! milk1 :i* has be5 previ\sly heat$1 & cook toge!r until ! fl\r ?ick5s completely4 ,p\r ov] ! vegetable1 f :i* ! wat] has be5 previ\sly dra9$1 & s]ve4 ,,vegetable ,,sauce #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #a_/b c4 milk #a_/b c4 wat] 9 :i* vegetable 0 cook$ ,melt ! butt]1 add ! fl\r1 salt1 & pepp]1 & p\r into ?is ! heat$ liquids4 ,cook until ! mixture ?ick5s4 ,p\r ov] ! dra9$ vegetable & s]ve hot4 ,,drawn-,,butt] ,,sauce #a_/d c4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #a c4 hot wat] ,melt ! butt]1 add ! fl\r1 salt1 & pepp]1 & p\r into ?is ! hot wat]4 ,boil = a few m9utes & s]ve4 ,,holl&aise ,,sauce #a_/c c4 butt] #a ,tb4 fl\r #a_/d tsp4 salt #a_/b c4 boil+ wat] #a egg yolk #b ,tb4 v9eg> or lemon juice ,melt ! butt]1 add ! fl\r1 salt1 & wat]1 & cook until ! mixture ?ick5s4 ,:ile /ill hot1 p\r ov] ! slightly beat5 egg yolk1 beat+ con/antly to prev5t curd+4 ,add ! v9eg> or lemon juice4 ,s]ve ) vegetables t h be5 boil$ 9 salt wat]4 ,,s\r-,,cream ,,dress+ #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #c_/d c4 milk or sweet cream #a_/d c4 v9eg> ,melt ! butt] & add ! fl\r1 salt1 & pepp]4 ,p\r into ?is ! heat$ milk or cream1 & all[ ! sauce to ?ick54 ,!n add ! v9eg>1 /irr+ rapidly1 & s]ve hot4 ,,tomato ,,sauce #a-a_/b c4 /ew$ tomatoes #a slice onion #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] ,heat ! tomatoes ) ! onion & =ce ?r\gh a sieve4 ,melt ! butt]1 add ! fl\r1 salt1 pepp]1 & ! /ra9$ tomatoes4 ,cook toge!r until ?ick1 remove1 & s]ve hot ) a vegetable4 ,,maitre ,d',,hotel ,,sauce #a_/c c4 butt] #a ,tb4 *opp$ p>sley #b ,tb4 lemon juice #a_/d tsp4 salt ,da% ( pepp] ,melt ! butt] & add ! *opp$ p>sley1 lemon juice1 salt1 & pepp]4 ,mix well1 & all[ ! :ole to boil1 b n to br[n4 ,p\r ov] ! vegetable & s]ve4 ,,p>sley-,,butt] ,,sauce #a_/b c4 butt] #a ,tb4 *opp$ p>sley #a_/b tsp4 salt ,da% ( pepp] ,heat ! butt] 9 a saucepan until x is well br[n$1 & !n add ! p>sley1 salt1 & pepp]4 ,all[ ! sauce to become hot1 b n to boil4 ,?is is an excell5t sauce to use ov] new potatoes or dic$ vegetables1 su* z turnips or c>rots4 ,,asp>agus ,,& ,,its ,,prep>ation #da4 ,,asp>agus is a vegetable t consi/s ( ! %oots ( ! plant1 :i* are eat5 be=e ! blossoms develop4 ,x gr[s quickly & is v t5d] if ! %oots are clipp$ at j ! "r "t aft] !y appe> above ! gr\nd4 ,x comes e>ly 9 ! spr+1 be+ ab\t ! fir/ gre5 vegetable t gets into ! local m>ket1 b its season is comp>atively %ort4 ,x does n keep long aft] x is pur*as$ & is bett] :5 x is us$ at once4 ,if asp>agus mu/ be kept = any l5g? ( "t1 x %\ld be /or$ 9 a cool1 damp place4 #db4 ,9 select+ asp>agus1 x %\ld be rememb]$ t !re are two v>ieties1 "o ( :i* is gre5 & ! o!r :ite4 ,! /ems ( ! gre5 asp>agus %\ld be gre5 to ! bottom1 & %\ld n be h>d nor woody :]e !y are cut f ! plant4 ,h[ev]1 if a "p ( ! /ems is f\nd to be woody1 ! h>d ends %\ld n be reject$1 = ! outside may be peel$ (f & ! c5t] us$1 or ! h>d ends may be cook$ ) o!r vegetables = ! mak+ ( s\p4 ,! :ite asp>agus w h slightly gre5 tips1 :ile ! re/ ( ! /em w be :ite4 ,asp>agus is "o ( ! succul5t vegetables comp>atively l[ 9 food value4 ,x conta9s1 z ,table ,i %[s1 only "o-f\r? z _m calories to ! p\nd z potatoes4 ,its food value1 h[ev]1 may be increas$ by dress+ x ) butt] aft] ! vegetable has be5 cook$ or by s]v+ ) x a sauce made ) milk1 butt]1 fl\r1 etc4 ,!n1 too1 asp>agus is sometimes s]v$ on toa/1 :i* is ano!r means ( mak+ a m nutriti\s di% out ( ?is vegetable4 ,9 its composition1 asp>agus conta9s a diuretic1 t is1 a sub/ance t has an effect ^u ! kidneys1 & t is kn[n z asp>ag9e4 ,because ( ! pres5ce ( ?is sub/ance1 asp>agus is ?\ght to be injuri\s to ^? :o h kidney tr\ble1 b x ne$ n be avoid$ except 9 "s =ms ( ?is disease4 #dc4 ,,prep>ation ,,= ,,cook+4--,to prep>e asp>agus = cook+1 /rip ! t9y scales f ! sides ( ! /ems by means ( a small p>+ knife4 ,^! hold s& & are responsible = ! pres5ce ( ! grit t is sometimes f\nd 9 a cook$ di% ( asp>agus ev5 :5 ! h\sewife feels c]ta9 t %e has wa%$ x z clean z possible4 ,!n wa% ! /ems ?or\ghly 9 sev]al cold wat]s1 lift+ !m out ( ! wat] aft] ea* wa%+ in/ead ( p\r+ ! wat] (f ( !m4 ,if ! wat] is p\r$ (f ! /ems1 ! s& t has be5 wa%$ f !m is likely to rema9 9 ! bottom ( ! pan & mix ) ! vegetable aga94 ,:5 ! asp>agus has be5 suffici5tly wa%$1 x may be us$ 9 ! full l5g?s or cut into pieces ( any desir$ l5g?1 #a in* be+ ! size t is usually pref]r$4 ,if /ems are to be cook$ :ole1 x is a good plan to =m !m into a bun* z :5 pur*as$ & tie ! bun* ) a tape or a /r+4 ,:5 ?is is done1 ! /r+ %\ld1 ( c\rse1 be cut & remov$ be=e ! asp>agus is s]v$4 ,a po9t to rememb] ab\t ! prep>ation ( ?is vegetable is t x %\ld always be cook$ 9 boil+1 salt$ wat]4 #dd4 ,,asp>agus ,,) ,,butt] ,,dress+4--,p]haps ! simple/ way 9 :i* to prep>e asp>agus is to cook x 9 salt$ wat] & !n s]ve x ) a butt] dress+4 ,:5 prep>$ 9 ?is way1 x may be s]v$ pla91 b x becomes m attractive1 z well z m nutriti\s1 if x is plac$ on squ>es ( toa/4 ,= ?is di%1 secure a bun* ( fre%1 t5d] asp>agus1 wa% x ?or\ghly1 & !n1 z desir$1 cut x into in* l5g?s or all[ x to rema9 :ole4 ,p\r en\gh boil+ wat] ov] x to cov] well1 add salt 9 ! proportion ( #a teaspoonful to ea* qu>t ( wat]1 & all[ x to cook until ! /ems may be easily pi]c$ ) a =k1 :i* 9 mo/ cases w require n m ?an f #aj to #ae m9utes4 ,! l5g? ( ! cook+ is an important factor ) ?is vegetable1 = :5 x is ov]cook$ its flavor is n s agreeable z :5 x has _h j en\gh cook+4 ,:5 ! asp>agus is done1 dra9 (f ! wat]1 season ) a little m salt & a da% ( pepp]1 &1 if x is to be s]v$ )\t toa/1 add #a tablespoonful ( butt] = ea* bun* cook$1 all[+ ! butt] to melt4 ,9 case x is to be s]v$ on toa/1 all[ a small am\nt ( ! liquid 9 :i* x 0 cook$ to rema9 on x1 add ! butt] to ?is1 &1 aft] plac+ sev]al ( ! /ems or a numb] ( ! pieces on ! squ>es ( toa/1 dip a little ( ! liquid ov] all4 #de4 ,,cream$ ,,asp>agus ,,on ,,toa/4--,a /ill m nutriti\s di% c be prep>$ f asp>agus by comb9+ x ) a cream sauce & s]v+ x on toa/4 ,! sauce supplies prote9 & fat & ! toa/ furni%es c>bohydrate1 sub/ances 9 :i* ?is vegetable is l[4 ,num]\s ways ( s]v+ ?is comb9ation may be resort$ to1 b "o ( ! mo/ attractive me?ods is illu/rat$ 9 ,fig4 #b4 ,z "h %[n1 a small bun* ( ! /ems is slipp$ ?r\gh a r+ ( toa/ cut by means ( r\nd cutt]s ( two sizes4 ,if x is n desir$ to use toa/ = ?is1 a r+ ( lemon r9d or pimi5to may be sub/itut$1 or ! r+ may be omitt$ altoge!r & ! /ems m]ely laid 9 an ord]ly mann] on a squ>e ( toa/4 ,also1 ) ?is di%1 z ) ! previ\s "o1 ! asp>agus may be cut into in* l5g?s in/ead ( be+ cook$ :ole4 ,illu/ration3 ,,fig4 #b ,to prep>e cream$ asp>agus1 clean x 9 ! mann] expla9$ 9 ,art4 #dc4 ,!n ei!r cut x into in* l5g?s or all[ ! /ems to rema9 :ole1 & cook x 9 en\gh boil+ salt$ wat] to cov] x well4 ,:ile ! asp>agus is cook+1 prep>e a m$ium :ite sauce4 ,z soon z ! asp>agus has cook$ en\gh to be pi]c$ ) a =k1 p\r (f ! wat] & s]ve ) ! sauce 9 any ( ! ways already sugge/$4 ,if ! asp>agus is left :ole1 ! sauce is p\r$ ov] x aft] x is plac$ on ! toa/1 b :5 x is cut into small pieces1 x is usually comb9$ ) ! sauce & ! cream$ vegetable !n p\r$ ov] ! toa/4 #df4 ,,scallop$ ,,asp>agus4--,ano!r nutriti\s di% ) asp>agus z its base is scallop$ asp>agus4 ,?is involves all ! +r$i5ts us$ 9 cream$ asp>agus1 b to give x /ill m food value1 *eese is also add$4 ,,scallop$ ,,asp>agus 7,suffici5t to ,s]ve ,six7 #a bun* asp>agus #b ,tb4 butt] #b ,tb4 fl\r #a c4 asp>agus /ock #a_/b c4 milk #a_/d tsp4 salt #a c4 butt]$ crack] crumbs #a_/b c4 grat$ *eese ,clean ! asp>agus accord+ to ! directions giv5 9 ,art4 #dc4 ,cut x into in* l5g?s & cook 9 boil+ salt$ wat] until x is t5d] en\gh to be pi]c$ ) a =k1 & !n dra94 ,prep>e a sauce by melt+ ! butt]1 add+ ! fl\r1 & p\r+ into ?is mixture ! heat$ /ock & milk season$ ) ! salt4 ,put a lay] ( ! butt]$ crumbs 9 ! bottom ( a bak+ di%1 & p\r half ! asp>agus ov] !m4 ,spr9kle ! asp>agus ) "o-?ird ! *eese & add ano!r lay] ( crumbs4 ,spr9kle ?is ) "o-?ird ! *eese4 ,add ! rema9d] ( ! asp>agus & ! crumbs & spr9kle ! re/ ( ! *eese on top4 ,p\r ! sauce ov] ! entire mixture1 place 9 ! ov51 & bake until heat$ ?or\ghly & ! top is slightly br[n$4 ,s]ve f ! bak+ di%4 99 99 99 99 99 ,,beans ,,& ,,_! ,,prep>ation ,,v>ieties ,,( ,,beans #dg4 ,( all ! vegetables commonly us$ = food1 ,,beans af=d ! greate/ v>iety4 ,h[ev]1 !re are two pr9cipal classes into :i* all v>ieties ( ?is vegetable c be plac$1 namely1 /r+ beans & %ell beans4 ,/r+ beans include bo? ! pods & ! se$s1 & are us$ :5 ! beans are v "y4 ,%ell beans consi/ ( ! se$s1 :i* are all[$ to mature ei!r p>tly or entirely & are tak5 f ! %ells be=e cook+4 ,^? :i* are p>tly develop$ are cook$ :5 !y are fre%1 b ! ones t are all[$ to mature completely are dri$ & !n /or$ = use at any "t dur+ ! ye>4 ,9 "s cases1 ! same v>iety ( beans may be us$ 9 ! ?ree ways m5tion$1 :ile 9 o!rs c]ta9 k9ds are rais$ expressly = "o ( ^! purposes4 #dh4 ,! food value ( beans increases z !y mature1 z w be obs]v$ ^u ref]5ce to ,table ,i4 ,! v "y beans1 t is1 ! /r+ beans1 :i* include ! pods & all1 are comp>atively l[ 9 food value1 be+ only a little high] ?an asp>agus4 ,to increase ! food value ( ^!1 fat meat1 butt]1 or o!r fat is suppli$ 9 _! cook+1 or milk or a cream sauce is add$ be=e !y are s]v$4 ,fre% %ell beans h mu* m nutrim5t ?an /r+ beans1 :]eas dri$ beans are v high 9 food value4 ,x is ?is *>act]i/ic ( dri$ %ell beans t makes !m a v good meat sub/itute4 ,,/r+ ,,beans #di4 ,,v>ieties ,,( ,,/r+ ,,beans4--,!re are two g5]al v>ieties ( /r+ beans3 ! yell[ ones1 :i* are commonly kn[n z wax beans1 & ! gre5 ones1 :i* are ! ones usually meant :5 ! t]m /r+ beans is us$4 ,num]\s v>ieties exi/ among ^! classes1 & "s are v mu* bett] ?an o!rs4 ,_m ( !m h /r+s1 b o!rs are /r+less & consequ5tly are easi] to prep>e4 ,:atev] k9d is us$ %\ld be pick$ f ! v9es be=e ! beans are old en\gh = ! pods to develop woody fib]s4 ,o!rwise !y w n be palatable1 = :5 !y h rea*$ ?is /age x w be impossible to cook !m s(t4 #ej4 ,,selection ,,& ,,c>e4--,small1 r\nd1 ru/y-look+ spots are common to bo? /r+ & wax beans2 b :5 su* spots are pres5t !y mu/ be remov$ be=e cook+4 ,z !re is consid]able wa/e 9 ! prep>ation ( su* beans = ! table1 x is wise 9 buy+ /r+ beans to select ^? ^: surface is n m>r$ ) su* blemi%es4 ,9 addition1 ! beans %\ld be z fre% z c be obta9$ & crisp & t5d] en\gh to snap :5 ! pods are b5t 9 half4 ,prop] att5tion %\ld be giv5 to !m aft] !y are pur*as$1 too4 ,if possible1 !y %\ld be cook$ imm$iately1 b if ?is _c be done !y %\ld be kept 9 a cool1 damp place to prev5t !m f becom+ limp4 ,h[ev]1 if !y wilt be=e !y c be cook$1 !y may be fre%5$ by all[+ !m to /& 9 cold wat] = a %ort "t4 #ea4 ,,prep>ation ,,& ,,cook+4--,to prep>e beans = cook+1 wa% !m ?or\ghly 9 cold wat]4 ,if ! beans are ( ! /r+less v>iety1 cut (f ! /em & blossom ends2 b1 9 case !y h /r+s1 break ! ends & /rip (f ! /r+s toge!r ) ! ends1 z %[n 9 ,fig4 #c4 ,! beans may !n be cook$ :ole or cut into in* l5g?s be=e cook+4 ,if x is desir$ to cut !m1 ! mo/ conv5i5t way is to place !m 9 an ord]ly heap on a cutt+ bo>d & !n cut a h&ful at a "t1 draw+ a %>p knife across !m z !y are held on ! bo>d4 ,any imp]fect portions %\ld be remov$ be=e cutt+4 #eb4 ,! cook+ ( /r+ beans is simil> to t ( asp>agus1 except t !y require long] cook+4 ,put !m1 ei!r :ole or cut into a kettle1 cov] !m ) boil+ wat] to :i* has be5 add$ #a teaspoonful ( salt to ea* qu>t ( wat]1 & cook !m ) ! cov] on ! kettle until !y c be easily pi]c$ ) a =k4 ,! l5g? ( "t requir$ to cook !m dep5ds on ! age ( ! beans1 b usually f #cj m9utes to #a h\r w be suffici5t4 ,:5 !y are done1 dra9 ! wat] f !m1 b save x to make sauce = !m or to add to s\p /ock4 #ec4 ,,/r+ ,,beans ,,9 ,,butt]4--,/r+ beans1 :i*1 ( c\rse1 include wax beans1 may be s]v$ ) a sauce ( "s k9d1 b !y are v appetiz+ :5 m]ely dra9$ aft] cook+ & s]v$ ) melt$ butt]4 ,illu/ration3 ,,fig4 #c ,to prep>e beans 9 ?is mann]1 wa% ! desir$ am\nt1 remove ! ends & /r+s1 if necess>y1 & cut into in* l5g?s4 ,cook until !y are t5d] & !n p\r (f ! wat]4 ,add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$1 a da% ( pepp]1 &1 if !y are n salty en\gh1 a little m salt4 ,all[ ! butt] to melt & s]ve ! beans hot4 #ed4 ,,/r+ ,,beans ,,) ,,salt ,,pork4--,^? :o l ! flavor ( salt pork w f9d /r+ beans cook$ ) a small piece ( ?is meat v appetiz+4 ,besides improv+ ! flavor1 salt pork supplies ! beans ) fat1 a food sub/ance 9 :i* !y are v l[4 ,aft] wa%+ ! beans t are to be cook$ 9 ?is way1 remove ! ends & /r+s1 b d n cut into in* l5g?s4 ,put ! :ole beans to cook 9 boil+ wat] & add #a_/d p\nd ( pork = a suffici5t am\nt ( beans = f\r p]sons4 ,cook until ! beans are t5d]1 & s]ve ) ! pork )\t remov+ f ! liquid4 #ee4 ,,cream$ ,,/r+ ,,beans4--,p]haps ! mo/ popul> way 9 :i* to prep>e /r+ or wax beans is to cream !m4 ,n only an appetiz+ di%1 b "o ^: food value is increas$1 is ! result4 ,! cream sauce s]v$ ) ! beans may be made entirely ( milk1 b a v satisfactory sauce c be made by us+ half milk or cream & half liquid 9 :i* ! beans 7 cook$4 ,to prep>e cream$ beans1 clean ! beans 9 ! usual way & cut !m into in* l5g?s4 ,put !m to cook 9 boil+ salt$ wat] & cook until !y may be easily pi]c$ ) a =k4 ,p\r (f ! wat]1 b keep x to use 9 ! dress+4 ,to dress a suffici5t quantity ( beans = f\r p]sons1 a sauce %\ld be made z foll[s3 ,,sauce ,,= ,,cream$ ,,/r+ ,,beans #a ,tb4 butt] #a ,tb4 fl\r #a_/d tsp4 salt ,p9* ( pepp] #a_/c c4 ri* milk or cream #a_/c c4 liquid f beans ,melt ! butt] 9 a saucepan & add ! fl\r1 salt1 & pepp]4 ,p\r 9 ! heat$ liquids & /ir until ! mixture is smoo? & ?or\ghly cook$4 ,add ! sauce to ! beans1 heat toge!r1 & s]ve4 #ef4 ,,/r+ ,,beans ,,) ,,s\r ,,dress+4--,a di% hav+ an entirely diff]5t flavor f ^? already expla9$ is produc$ :5 beans are s]v$ ) a s\r dress+4 ,to prep>e beans 9 ?is way1 clean a suffici5t numb] accord+ to ! directions already giv5 & cut !m into in* l5g?s4 ,cook !m 9 boil+ salt$ wat] until !y are t5d]4 ,p\r (f ! wat]1 b reta9 #a_/b cupful = ! dress+4 ,make ! foll[+ sauce1 :i* w dress a suffici5t quantity ( beans = f\r p]sons3 ,,s\r ,,dress+ #b ,tb4 ham or bacon fat #a ,tb4 fl\r #a_/d c4 v9eg> #a_/b c4 liquid f beans ,melt ! fat 9 a d\ble boil]1 add ! fl\r1 & into ?is /ir ! v9eg> & ! liquid f ! beans4 ,cook until ! mixture ?ick5s & p\r ov] ! beans4 ,reheat & s]ve4 ,,%ell ,,beans #eg4 ,,v>ieties ,,& ,,food ,,value ,,( ,,%ell ,,beans4--,:5 beans h matur$ on ! v9es to su* an ext5t t ! pods are no long] t5d] en\gh = human consumption1 !y are pick$ & ! se$s !n us$ = food4 ,"s are pick$ be=e ! se$s h entirely matur$1 & ^!1 :i* mu/ be "y en\gh to conta9 consid]able moi/ure1 are cook$ fre%2 o!rs are all[$ to mature entirely & are !n dri$ be=e !y are cook$4 ,aft] be+ dri$1 beans keep indef9itely & require no c>e 9 /orage except t !y mu/ n become moi/4 ,num]\s v>ieties ( bo? fre% & dri$ %ell beans are 9 use1 includ+ navy1 m>r[fat1 p9to1 & ,lima beans4 #eh4 ,fre% %ell beans av]age ab\t ?ree times z mu* food value z /r+ or wax beans4 ,mo/ ( ?is is c>bohydrate 9 ! =m ( />*1 b !y also conta9 consid]able prote94 ,dri$ %ell beans1 :i* are entirely diff]5t 9 flavor & texture f fre% ones1 conta9 /ill m nutrim5t1 _! food value be+ m ?an twice t ( fre% %ell beans & ov] f\r times t ( potatoes4 ,9 ! entirely matur$ bean1 :i*1 z has already be5 m5tion$1 belongs to ! class ( vegetables call$ legumes1 ! high food value is due to ! high p]c5tage ( />* & ! l>ge am\nt ( prote9 9 ! =m ( legum91 a sub/ance t is an important sub/itute = o!r m exp5sive prote9 foods4 ,?is composition reveals at once ! fact t dri$ %ell beans make an excell5t food1 provid$ "s fat is add$ to !m 9 _! prep>ation4 #ei4 ,,prep>ation ,,& ,,cook+ ,,( ,,fre% ,,%ell ,,beans4--,) ! exception ( ,lima beans1 mo/ ( ! v>ieties ( fre% %ell beans are plac$ on ! m>ket 9 ! pods & mu/ be %ell$ aft] !y are pur*as$4 ,gre5 ,lima beans1 h[ev]1 are usually sold %ell$4 ,if ! beans are pur*as$ 9 ! pods1 wa% !m 9 cold wat] be=e %ell+1 b if !y are b\ght %ell$1 wa% ! %ell$ beans4 ,!n put !m to cook 9 suffici5t boil+ wat] to :i* has be5 add$ #a teaspoonful ( salt = ea* qu>t4 ,all[ ! beans to cook until !y may be easily pi]c$ ) a =k4 ,! cook+ w probably require f #de m9utes to #a-a_/b h\rs1 dep5d+ on ! age & v>iety ( ! beans4 #fj4 ,,%ell ,,beans ,,dress$ ,,) ,,butt]4--,any v>iety ( fre% %ell beans may be prep>$ accord+ to ! accompany+ recipe1 b ,lima beans are especially delici\s :5 cook$ 9 ?is way4 ,prep>e & cook ! beans z direct$ 9 ,art4 #ei4 ,:5 !y are suffici5tly cook$1 p\r (f ! wat]1 season ) additional salt1 if necess>y1 & a da% ( pepp]1 & add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$4 ,all[ ! butt] to melt & s]ve ! beans hot4 #fa4 ,,%ell ,,beans ,,9 ,,cream4--,fre% %ell beans are especially appetiz+ :5 !y are dress$ ) cream4 ,besides improv+ ! flavor1 cream also adds consid]able food value1 an item t %\ld n be ov]look$4 ,= ?is di%1 prep>e & cook ! beans 9 ! mann] expla9$ 9 ,art4 #ei4 ,:5 !y are t5d]1 p\r (f ! wat] & season ) additional salt & pepp]4 ,!n = ea* f\r p]sons to be s]v$1 add #a tablespoonful ( butt] & #a_/b cupful ( ?9 cream4 ,heat ! beans well 9 ! cream & s]ve4 #fb4 ,,bean ,,puree4--,p]sons ) :om ! co>se sk9s t mu/ necess>ily be eat5 ) beans disagree1 f9d bean puree v satisfactory4 ,to prep>e x1 clean & cook ! beans 9 boil+ salt$ wat] accord+ to ! directions giv5 9 ,art4 #ei4 ,!n p\r (f ! wat] & =ce ! beans ?r\gh a ric] or a sieve4 ,add suffici5t butt]1 salt1 & pepp] to season well & s]ve hot4 #fc4 ,,cook+ ,,( ,,dri$ ,,%ell ,,beans4--,be=e dri$ %ell beans ( any v>iety are cook$1 look !m ov] v c>efully1 reject any t are unfit = use1 & wa% ! re/ 9 cold wat]4 ,!y may !n be cook$ )\t fur!r prep>ation1 b 9 ord] to ha/5 _! cook+ & save fuel 9 _! prep>ation1 x is a good plan to moi/5 !m by soak+ !m 9 wat] be=e cook+4 ,if !y are to be soak$1 place !m 9 cold wat] & all[ !m to rema9 !re = #h to #ab h\rs4 ,!n put !m on to cook 9 wat] to :i* has be5 add$ a small p9* ( soda4 ,p>boil ! beans 9 ?is wat] until ! outside sk9 beg9s to crack & !n p\r (f ! wat]4 ,:ile x is true t a c]ta9 am\nt ( m9]al salts & p]haps a small p]c5tage ( food value are lo/ 9 ?is proc$ure1 because ! wat] t is p\r$ (f is too /rong to be us$ = any o!r purpose1 ! improvem5t 9 ! flavor w>rants any loss t might occur4 ,aft] p\r+ (f ! wat]1 wa% ! beans 9 cold wat]1 add fre% wat] to cont9ue ! cook+1 & all[ ! beans to simm] sl[ly until !y are cook$ s(t en\gh to cru% betwe5 ! f+]s1 b /ill reta9 _! orig9al %ape4 ,no?+ is ga9$ by cook+ !m rapidly on a hot fire1 & consid]able fuel is wa/$ by ?is practice4 ,! fireless cook] & ! d\ble boil] are excell5t ut5sils = ! cook+ ( dri$ beans1 because !y cook ! beans at a temp]ature bel[ boil+ po9t4 ,!y !re=e cook ! beans s(t ) little difficulty & prev5t ! prote9 f becom+ h>d4 ,! !ory ( ! cook+ ( prote9--t is1 ! high] ! temp]ature1 ! h>d] ! coagulation--applies 9 ! cook+ ( dri$ beans1 j z x does 9 ! cook+ ( eggs or milk4 #fd4 ,,/ew$ ,,navy ,,beans4--,! common small :ite beans are call$ navy beans f ! fact t !y are mu* us$ 9 ! navy4 ,^! may be prep>$ 9 v>i\s ways1 b ! simple/ me?od is to /ew !m4 ,9 ! prep>ation ( ?is di%1 z well z any o!r made f dri$ beans1 x w be well to rememb] t #a_/b cupful ( beans is usually suffici5t to s]ve f\r p]sons :5 !y are cook$4 ,look ov] ! requir$ am\nt ( beans1 reject any t are imp]fect1 wa% ?or\ghly1 & put to soak ov]night 9 cold wat]4 ,p\r (f any wat] t rema9s1 cov] well ) boil+ wat]1 & add a p9* ( soda4 ,cook sl[ly until ! sk9s beg9 to bur/4 ,p\r (f ! wat]1 add fre% hot wat] & #a teaspoonful ( salt = ea* qu>t ( wat]1 & all[ to simm] until ! beans may be easily cru%$ betwe5 ! f+]s4 ,dur+ ?is process1 ! wat] %\ld cook d[n until j a suffici5t am\nt to s]ve ) ! beans rema9s4 ,:5 ?is is accompli%$1 add #a-a_/b tablespoonfuls ( butt]1 a da% ( pepp]1 &1 if necess>y1 additional salt4 ,in/ead ( ! butt]1 ham or bacon fat may be us$ = season+1 or a small piece ( ham or salt pork may be cook$ ) ! beans & ! fat omitt$4 ,s]ve ! beans hot4 #fe4 ,,lima ,,beans ,,9 ,,cream4--,dri$ ,lima beans1 :5 comb9$ ) ?9 cream1 make a v appetiz+ di%4 ,to prep>e !m 9 ?is way1 clean1 soak1 & cook !m z expla9$ 9 ,art4 #fc4 ,:5 !y are s(t en\gh to cru% easily betwe5 ! f+]s & ! wat] has boil$ d[n s t practically none rema9s1 add #a_/b cupful ( ?9 cream to a suffici5t quantity = f\r p]sons4 ,all[ ! beans to simm] = a %ort "t 9 ! cream1 add additional salt & a da% ( pepp] = flavor+1 & s]ve4 #ff4 ,,lima ,,beans ,,en ,,cass]ole4--,:ile ! small v>ieties ( dri$ beans are m commonly bak$ ?an ! l>g] ones1 ,lima beans w be f\nd especially delici\s :5 prep>$ 9 a cass]ole4 ,,lima ,,beans ,,en ,,cass]ole 7,suffici5t to ,s]ve ,six7 #a c4 dri$ ,lima beans #a_/d c4 ham or bacon fat #b c4 milk #b tsp4 salt #a_/d tsp4 pepp] ,soak ! beans ov]night & !n p>boil !m 9 soda wat]4 ,dra9 (f ! wat] & turn ! beans into a bak+ di%4 ,add ! fat1 milk1 salt1 & pepp]4 ,cov] ! di% & bake until ! beans are s(t4 ,s]ve hot f ! cass]ole4 ,illu/ration3 ,,fig4 #d #fg4 ,,lima-,,bean ,,loaf4--,if a di% t is n only appetiz+1 b suffici5t 9 food value to be us$ z a meat sub/itute1 is desir$1 ,lima-bean loaf1 :i* is illu/rat$ 9 ,fig4 #d1 %\ld be select$4 ,?is is v good :5 s]v$ alone1 b x becomes m attractive & at ! same "t m palatable :5 a sauce or gravy is add$4 ,,lima-,,bean ,,loaf 7,suffici5t to ,s]ve ,six7 #a c4 dri$ ,lima beans #b c4 bread crumbs ,milk to moi/5 crumbs #b eggs #a tsp4 salt #a_/d tsp4 pepp] #a_/b tsp4 cel]y salt #b ,tb4 butt] ,soak ! beans ov]night & p>boil !m 9 soda wat]4 ,p\r (f ?is wat]1 cook until t5d] 9 boil+ salt$ wat]1 & !n dra94 ,moi/5 ! bread crumbs slightly ) milk1 mix !m ) ! beans1 & add ! beat5 eggs & season+4 ,:5 ! entire mixture is well bl5d$1 place 9 a loaf pan1 dot ! top ) ! butt]1 & bake 9 ! ov5 until nicely br[n$ & q firm4 ,turn out on a platt]1 g>ni% ) p>sley1 & s]ve by cutt+ x into slices1 z %[n 9 ,fig4 #d4 #fh4 ,,bean ,,s\ffle4--,probably ! da9tie/ di% t c be made f dri$ beans is bean s\ffle4 ,?is is equally suitable z ! ma9 di% = a lun*eon or a home d9n]4 ,"o po9t to rememb] ab\t x is t x %\ld be s]v$ imm$iately1 = s\ffle usually settles :5 tak5 f ! ov54 ,,bean ,,s\ffle 7,suffici5t to ,s]ve ,six7 #a c4 bean pulp #a tsp4 salt #a_/h tsp4 pepp] #a_/d tsp4 cel]y salt #a ,tb4 onion juice #b eggs ,make ! bean pulp by =c+ well-cook$ beans ?r\gh a col&] or a press4 ,add all ! season+ & ! beat5 egg yolks4 ,beat ! egg :ites /iff & fold !m into ! mixture4 ,:5 well bl5d$1 p\r into a greas$ bak+ di%1 or individual di%es1 place 9 a pan conta9+ hot wat]1 & bake 9 a mod]ate ov5 until ! s\ffle is set1 :i* w require f #cj to #de m9utes4 ,te/ by tapp+ slightly ) ! f+]4 ,if ! d5t ?us made 9 ! s\ffle spr+s back1 x is suffici5tly bak$4 ,remove f ! ov5 & s]ve at once4 ,illu/ration3 ,,fig4 #e #fi4 ,,bak$ ,,beans4--,almo/ any k9d ( dri$ beans may be us$ = bak+4 ,"s p]sons pref] ! small navy beans1 :i* are m5tion$ 9 ?is recipe1 :]eas o!rs l ! l>g] m>r[fat beans or ,lima beans4 ,p9to beans h = "s "t be5 tak+ ! place ( navy beans1 & are f\nd to be a v good sub/itute4 ,to bake beans successfully1 a di% ) a tight-fitt+ cov]1 su* z ! "o %[n 9 ,fig4 #e1 is requir$4 ,?is is made ( heavy glass1 b if su* a ut5sil is n available1 v satisfactory results c be obta9$ by us+ a heavy e>!n b[l1 crock1 or bak+ di%4 ,to produce ! delici\s flavor t is agreeable to mo/ p]sons1 beans %\ld be bak$ a long "t4 ,!re=e1 z consid]able heat is consum$ 9 _! cook+1 x is a wise plan to prep>e m ?an en\gh = "o meal4 ,!y may be s]v$ ! second "t z bak$ beans1 or1 if ?is is n desir$1 !y may be us$ = v>i\s o!r purposes4 ,,bak$ ,,beans 7,suffici5t to ,s]ve ,six7 #a pt4 navy beans #b ,tb4 molasses #b tsp4 salt #a_/b lb4 bacon or salt pork ,soak ! beans ov]night1 p>boil 9 soda wat]1 & dra94 ,add a suffici5t am\nt ( wat] to cov] ! beans well1 cook until !y break op51 & !n p\r ) ! liquid into a bak+ di%4 ,if ?is liquid does n almo/ cov] ! beans1 add m until x comes ne>ly to ! top4 ,add ! molasses & salt1 cut ! salt pork into pieces1 & di/ribute ^! well ?r\gh ! beans1 plac+ a piece or two ov] ! top4 ,! beans %\ld !n appe> z %[n 9 ,fig4 #e4 ,place ! cov] on ! di% & bake 9 a sl[ ov5 = #d or #e h\rs4 ,remove ! cov] occasionally1 /ir ! beans c>efully s z n to cru% nor break !m1 & add en\gh wat] f "t to "t to keep ! beans well moi/5$4 ,:5 done1 ! beans %\ld be light br[n 9 color1 b ! top %\ld be well br[n$4 ,sometimes x w be f\nd necess>y to remove ! cov] 9 ord] to br[n ! beans suffici5tly4 #gj4 ,,bean ,,croquettes4--,left-ov] bak$ beans ne$ nev] be wa/$1 = !re are num]\s uses to :i* !y c be put4 ,if x is n desir$ to reheat !m & s]ve !m aga9 z bak$ beans1 !y may be utiliz$ 9 s\p1 salads1 & s&wi*es1 or !y may be made into s\ffle1 z expla9$ 9 ,art4 #fh1 or into croquettes accord+ to ! accompany+ recipe4 ,bean croquettes may be s]v$ pla91 b !y are mu* improv$ by ! addition ( tomato sauce4 ,,bean ,,croquettes 7,suffici5t to ,s]ve ,six7 #b c4 cold bak$ beans #a-a_/b c4 bread crumbs ,milk to moi/5 crumbs #a egg #a tsp4 salt ,p9* ( pepp] ,to ! beans add ! bread crumbs slightly moi/5$ ) milk4 ,/ir 9 ! egg1 beat51 & ! salt & pepp]4 ,bl5d ! entire mixture1 =m into croquettes1 & roll 9 dry crumbs4 ,bake 9 ! ov5 until br[n1 saute 9 %all[ fat1 or fry 9 deep fat4 ,place on a platt]1 g>ni% ) p>sley1 & s]ve pla9 or ) tomato sauce4 ,,beets ,,& ,,_! ,,prep>ation #ga4 ,,beets are a root vegetable t comes 9 two v>ieties1 r$ & :ite4 ,! r$ beets are m popul> = cook+ ?an ! :ite ones1 & ( ^! ! ones t reta9 _! d>k-r$ color aft] cook+ are pref]able to any o!r4 ,! root1 h[ev]1 is n ! only "p ( ?is plant t is eat51 = ! tops are also mu* us$ = food4 ,:5 ! tops are to be cook$1 ! plants are usually n all[$ to mature to ! ext5t t ! root p>ts c be us$2 /ill1 e>ly 9 ! summ]1 :5 v small beets are to be _h ) ! tops on1 bo? ! tops & ! beets may be us$4 ,at ?is age1 ! beets are v t5d] & d n require long cook+4 ,if ! beets are n eat5 :5 !y are "y1 !y are all[$ to mature 9 ! gr\nd & are !n pull$ 9 ! fall & /or$ = a w9t] vegetable4 ,l o!r root vegetables1 beets conta9 v little prote9 & fat1 b 9 _! composition is includ$ a fairly l>ge p]c5tage ( c>bohydrate 9 ! =m ( sug>4 ,_! total food value is great] ?an t ( /r+ beans1 b is consid]ably less ?an t ( potatoes4 #gb4 ,,selection ,,& ,,c>e ,,( ,,beets4--,:5 beets are select$ z a summ] vegetable ) ! idea ( us+ bo? ! tops & ! roots1 ! tops %\ld be fre%1 t is1 n )]$ nor rott$4 ,:5 ! roots are to be us$1 ei!r z a summ] or a w9t] vegetable1 !y %\ld h a smoo? sk91 %\ld conta9 no blemi%es1 &1 z ne>ly z possible1 %\ld be uni=m 9 size4 ,summ] beets require ab\t ! same c>e z any o!r vegetable2 t is1 !y %\ld be kept 9 a cool1 damp place until !y are ready to be cook$4 ,if !y are at all wilt$ at t "t1 !y may be fre%5$ by all[+ !m to /& 9 a pan ( cold wat] = sev]al h\rs4 ,w9t] beets1 h[ev]1 %\ld be /or$ 9 a cool1 d>k place :]e !y w n freeze4 ,a portion ( ! cell> t has a dirt floor is a v good place to put ! b9s conta9+ su* vegetables4 ,! woody tissue ( beets t are /or$ increases z ! w9t] advances1 s t any beets t rema9 until spr+ are r h>d & extremely difficult to cook4 ,9 fact1 at times x is almo/ impossible to make !m s(t en\gh to s]ve1 b !y c be greatly improv$ by soak+ !m 9 cold wat] = a few h\rs be=e cook+ !m4 #gc4 ,,prep>ation ,,& ,,cook+ ,,( ,,beets4--,9 prep>+ "y beets = cook+1 all[ an in* or two ( ! /ems to rema9 on ! beets 9 ord] to prev5t !m f ble$+4 ,( c\rse1 f w9t] beets1 ! entire /em %\ld be remov$1 z x w be dri$ up4 ,scrub beets ( ei!r v>iety c>efully ) a vegetable bru% until entirely free f dirt4 ,!n1 :e!r !y are old or "y1 put !m to cook 9 boil+ wat] )\t remov+ _! sk9s4 ,all[ !m to cook until !y are s(t en\gh to be pi]c$ ) a =k4 ,?is is ! be/ way 9 :i* to det]m9e :5 ! beets are done1 = z ! l5g? ( "t requir$ to cook !m dep5ds entirely on _! age1 no def9ite "t c be /at$4 ,z soon z !y are suffici5tly cook$1 p\r (f ! wat]1 all[ !m to cool en\gh to h&le1 & !n remove ! sk9s1 :i* w slip (f easily4 #gd4 ,,butt]$ ,,beets4--,butt] add$ to beets increases bo? _! nutrim5t & _! flavor4 ,9 ord] to prep>e butt]$ beets1 fir/ clean & cook !m 9 ! mann] j expla9$4 ,to remove ! sk9s1 scrape ! beets z ?9ly z possible1 s z n to wa/e any m ?an is necess>y4 ,!n slice !m ?9 or cut !m into #a_/b-;in* cubes1 season well ) salt & pepp]1 & add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$4 ,all[ ! beets to heat ?or\ghly 9 ! butt]1 & s]ve hot4 #ge4 ,,beets ,,) ,,cream ,,dress+4--,if a cream$ vegetable is desir$1 beets to :i* cream has be5 add$ w be v satisfactory4 ,clean & cook ! beets 9 ! mann] expla9$ 9 ,art4 #gc4 ,!n peel1 cut into slices1 place 9 a saucepan1 & ne>ly cov] ) ?9 cream4 ,all[ !m to cook 9 ! cream = a few m9utes1 season ) salt & pepp]1 & s]ve4 #gf4 ,,beets ,,) ,,s\r ,,dress+4--,to give v>iety1 beets are sometimes s]v$ ) a s\r dress+4 ,probably no o!r vegetable l5ds itself s well to ?is sort ( prep>ation z beets1 ) ! result t a v appetiz+ di% is provid$4 ,,beets ,,) ,,s\r ,,dress+ 7,suffici5t to ,s]ve ,six7 #f m$ium-siz$ beets #b ,tb4 butt] #b ,tb4 fl\r #a tsp4 salt #a_/h tsp4 pepp] #a_/d c4 v9eg> #a-a_/d c4 hot wat] ,prep>e & cook ! beets z expla9$ 9 ,art4 #gc4 ,:5 t5d]1 dra9 !m1 remove ! sk9s1 & dice ! beets4 ,make a sauce by melt+ ! butt] 9 a d\ble boil] & add+ ! fl\r1 salt1 pepp]1 v9eg>1 & hot wat]4 ,cook until ! fl\r ?ick5s ! sauce & !n p\r ov] ! beets4 ,heat toge!r & s]ve4 #gg4 ,,bak$ ,,beets4--,if some?+ entirely diff]5t 9 ! way ( a vegetable di% is want$1 bak$ beets w meet ) favor4 ,beets may be bak$ 9 a cov]$ bak+ di% or on ! op5 grate ( an ov54 ,a sl[ fire produces ! be/ results1 & z a rule x w take #d or #e h\rs to bake good-siz$ beets4 ,wa% ?or\ghly & dry ! desir$ numb] ( beets4 ,place !m 9 a bak+ di% & set 9 a sl[ ov5 or place !m on ! op5 grate4 ,bake until !y may be pi]c$ ) a =k4 ,remove f ! sk9s & s]ve ) a s\r sauce or m]ely ) salt1 pepp]1 & butt]4 #gh4 ,,pickl$ ,,beets4--,:5 beets are cook$ = any ( ! recipes t h be5 giv51 x w be economy to boil m ?an w be ne$$ = "o meal1 = a l>ge numb] c be cook$ ) practically ! same quantity ( fuel z a few4 ,!n ! rema9d] may be pickl$ by peel+ !m1 cutt+ !m into slices1 & p\r+ ov] !m hot v9eg> sweet5$ slightly & flavor$ ) spice4 ,pickl$ beets make an excell5t reli% & !y w keep = an indef9ite p]iod4 ,,brussels ,,spr\ts ,,& ,,_! ,,prep>ation ,illu/ration3 ,,fig4 #f #gi4 ,,brussels ,,spr\ts1 z %[n 9 ,fig4 #f1 look j l t9y gre5 heads ( cabbage4 ,^! heads gr[ along a /em t protrudes above ! surface ( ! gr\nd 9 mu* ! same way z does ! /em to :i* a head ( cabbage is atta*$4 ,! heads are cut f ! /em & !n usually pack$ 9 qu>t boxes4 ,x is 9 su* boxes z ^! t !y are f\nd 9 ! m>kets1 :]e !y c be pur*as$ f ,decemb] until e>ly spr+4 ,!y are consid]$ a great delicacy because ( ! f95ess ( _! flavor1 :i* rivals t ( caulifl[] &1 :ile closely resembl+ t ( cabbage1 is mu* sup]ior to x4 ,9 food value1 !y are some:at high] ?an caulifl[]1 b ab\t equal to beets4 #hj4 ,,cook+ ,,( ,,brussels ,,spr\ts4--,to prep>e ,brussels spr\ts = ! table1 break (f ! outside leaves f ! heads1 & !n 9 ord] to remove any bugs t may be lodg$ 9 ! heads1 all[ !m to /& 9 cold salt$ wat] = #a h\r or s be=e cook+4 ,aft] remov+ ! spr\ts f ! salt$ wat]1 p\r en\gh boil+ wat] ov] !m to cov] !m well1 add #a teaspoonful ( salt to ea* qu>t ( wat]1 & boil )\t any cov] on ! kettle until !y c be easily pi]c$ ) a =k4 ,c>e %\ld be tak5 n to ov]cook ! spr\ts1 = :5 !y are cook$ too long !y become r$ 9 color & develop a /rong flavor4 ,illu/ration3 ,,fig4 #g #ha4 ,,butt]$ ,,brussels ,,spr\ts4--,:5 ,brussels spr\ts are prop]ly cook$ & !n season$ ) salt & pepp] & flavor$ ) butt]1 an appetiz+ di% is ! result4 ,to make su* a di% = ab\t six p]sons1 prep>e & cook #a qu>t ( ,brussels spr\ts 9 ! mann] j expla9$4 ,:5 !y are t5d]1 p\r (f ! wat]1 season ) additional salt & a da% ( pepp]1 & add #b tablespoonfuls ( butt]4 ,all[ ! butt] to melt ov] ! spr\ts & !n s]ve hot4 ,if a m attractive di% is desir$1 ! ,brussels spr\ts prep>$ 9 ?is way may be comb9$ ) ,fr5* lamb *ops1 z %[n 9 ,fig4 #g4 ,pile up ! butt]$ spr\ts 9 ! c5t] ( a platt]1 & !n place broil$ or saut$ lamb *ops1 ^: ends are trimm$ ) pap] frills1 ar\nd ! spr\ts 9 ! mann] %[n4 #hb4 ,,cream$ ,,brussels ,,spr\ts4--,a v satisfactory way 9 :i* to prep>e ,brussels spr\ts is to s]ve a cream sauce ov] !m4 ,?is sauce1 ( c\rse1 adds food value1 & at ! same "t greatly improves ! flavor ( ! vegetable4 ,,cream$ ,,brussels ,,spr\ts 7,suffici5t to ,s]ve ,six7 #a qt4 ,brussels spr\ts #b ,tb4 butt] #b ,tb4 fl\r #a-a_/b c4 milk #a tsp4 salt ,da% ( pepp] ,prep>e & cook ! spr\ts z expla9$ 9 ,art4 #hj4 ,:5 !y are t5d]1 dra9 ! wat] f !m4 ,make a :ite sauce ( ! butt]1 fl\r1 milk1 salt1 & pepp]4 ,p\r ?is ov] ! spr\ts1 heat toge!r1 & s]ve4 #hc4 ,,scallop$ ,,brussels ,,spr\ts4--,und\bt$ly ! mo/ palatable way ( prep>+ ,brussels spr\ts is to scallop !m4 ,! +r$i5ts us$ 9 ! prep>ation ( ?is di% add food value1 z well z flavor4 ,,scallop$ ,,brussels ,,spr\ts 7,suffici5t to ,s]ve ,six7 #a qt4 ,brussels spr\ts #c ,tb4 butt] #b ,tb4 fl\r #a tsp4 salt #b c4 milk #a c4 butt]$ crumbs ,prep>e ! spr\ts z expla9$ 9 ,art4 #hj4 ,cook !m 9 boil+ salt$ wat] until !y are t5d]1 & !n dra94 ,make a :ite sauce ( #b tablespoonfuls ( ! butt]1 fl\r1 salt1 & milk4 ,butt] ! crumbs by p\r+ #a tablespoonful ( melt$ butt] ov] !m1 /irr+ until well bl5d$4 ,place "o-f\r? ( ! crumbs 9 ! bottom ( a bak+ di%1 add ab\t half ( ! spr\ts1 & place ano!r f\r? ( ! crumbs ov] ! spr\ts4 ,add ! rema9+ half ( ! spr\ts & p\r ! sauce ov] ^!4 ,spr9kle ! re/ ( ! crumbs ov] ! top1 place 9 ! ov51 & bake until ! crumbs are br[n & ! +r$i5ts ?or\ghly heat$4 ,,cabbage ,,& ,,its ,,prep>ation #hd4 ,,cabbage consi/s ( ! foliage ( ! cabbage plant4 ,x is a succul5t vegetable ) a high flavor2 9 fact1 its flavor is s /rong t 9 _m cases x disagrees ) p]sons4 ,h[ev]1 if cabbage is prop]ly cook$1 no appreh5sion ne$ be felt ab\t eat+ x1 = x c be dige/$ by mo/ p]sons4 ,! food value ( cabbage is n high1 be+ ev5 less ?an t ( /r+ beans4 ,! great] "p ( ?is food value is c>bohydrate 9 ! =m ( sug>1 b 9 ord] to prep>e cabbage s t x has any importance 9 ! meal1 consid]able quantities ( prote91 fat1 & c>bohydrate mu/ be add$4 ,9 itself1 x is valuable = its m9]al salts & bulk4 ,num]\s v>ieties ( cabbage c be procur$1 b only ?ree are commonly us$4 ,^! include :ite cabbage1 :i* is us$ ! mo/2 purple cabbage1 :i* is v d>k 9 color & conta9s v>y+ %ades ( r$ & blue2 & ,savoy cabbage1 :i* has a l>ge numb] ( gre5 cr9kl$ leaves & is commonly cook$ by boil+4 #he4 ,,selection ,,& ,,c>e ,,( ,,cabbage4--,heads ( cabbage t feel firm & solid to ! t\* & are r heavy = _! size are ! be/ to select = cook+ purposes4 ,?is vegetable comes into ! m>ket e>ly 9 ! summ] & may be _h until late 9 ! fall4 ,z x has excell5t keep+ qualities1 x may be /or$ = use z a w9t] vegetable4 ,:5 ?is is done1 ! /em & ! roots %\ld be all[$ to rema9 on ! head1 = !n ! cabbage is less apt to )]4 ,if ?is precaution is tak5 & ! cabbage is /or$ 9 a cool place1 no great c>e is requir$ to keep x 9 good condition until x is to be cook$ unless1 ( c\rse1 x is kept = an abnormal l5g? ( "t4 #hf4 ,,prep>ation ,,& ,,cook+ ,,( ,,cabbage4--,to prep>e cabbage = cook+1 remove ! outside leaves & !n cut ! head t rema9s into pieces ( any desirable size4 ,:e!r ! cabbage %\ld be left 9 l>ge pieces or cut v f9e dep5ds on ! di% t is to be prep>$4 ,= ! fir/ cutt+1 be sure to cut ! head d[n ?r\gh ! he>t & ! /em1 s t ! "p n us$ w rema9 intact4 ,?is may !n be us$ ano!r "t if x is kept cool & moi/4 ,9 case ! cabbage becomes at all wilt$1 x may be fre%5$ by plac+ x 9 cold wat] a %ort "t be=e x is to be cook$4 #hg4 ,cabbage is a vegetable t has _m uses & is eat5 bo? raw & cook$4 ,num]\s op9ions exi/ ab\t ! diff]5ce 9 dige/ibility betwe5 raw & cook$ cabbage1 z well z ! be/ ways 9 :i* to cook ?is vegetable4 ,x may be true t 9 "s cases raw cabbage does n cause ! disagreeable effect t cook$ cabbage (t5 does1 b ! reason = ?is is t cabbage :5 raw has a mild] flavor ?an :5 cook$1 cabbage g5]ally develop+ dur+ ! cook+ a /rong flavor t causes tr\ble4 ,! flavor ( cabbage1 h[ev]1 may be dissipat$ if att5tion is giv5 to ! cook+1 s t1 :5 prop]ly prep>$1 cabbage c be eat5 ) little fe> ( indige/ion4 #hh4 ,:5 cabbage is cook$1 x is usually boil$ l o!r vegetables2 t is1 x is cov]$ well ) boil+ wat] to :i* #a teaspoonful ( salt is add$ = ea* qu>t1 & !n all[$ to boil until x c be easily pi]c$ ) a =k4 ,its cook+ diff]s1 h[ev]1 f t ( _m vegetables1 /r+ beans1 = in/ance1 9 t x is c>ri$ on ) ! cov] remov$ f ! kettle4 ,?is plan p]mits ( ! evaporation ( mu* ( ! /rong flavor1 :i* arises 9 ! /eam & :i* w\ld o!rwise be reabsorb$ by ! cabbage4 ,s9ce x is ! ret5tion ( ?is flavor1 toge!r ) long cook+1 t causes ?is vegetable to disagree ) p]sons :o eat x1 bo? ( ^! po9ts %\ld be c>efully wat*$4 ,if x is cook$ 9 an op5 vessel & x is boil$ j long en\gh to be t5d]1 s t :5 done x is :ite & fre%-look+ & n 9 any way discolor$1 an easily dige/$ di% w be ! result4 ,usually cabbage w cook suffici5tly 9 #a_/b h\r & (t5 9 less "t4 #hi4 ,,boil$ ,,cabbage4--,al?\gh cabbage p]mits ( num]\s me?ods ( prep>ation1 pla9 boil$ cabbage f9ds favor ) _m p]sons4 ,g5]ally1 cabbage prep>$ 9 ?is way is m]ely season$ ) butt] & s]v$ 9 a "p ( ! liquid 9 :i* x is cook$1 b x has a m appetiz+ flavor if bacon or ham fat is us$ = season+ or if a small quantity ( ham or salt pork is cook$ ) x4 ,to prep>e boil$ cabbage1 remove ! outside leaves f a head ( cabbage1 cut x 9 half d[n ?r\gh ! he>t1 & !n cut ea* half into co>se pieces4 ,unless x is v fre%1 all[ x to /& 9 cold wat] = at lea/ #a h\r be=e cook+4 ,put x into a kettle or a saucepan1 cov] well ) boil+ wat]1 & add #a teaspoonful ( salt = ea* qu>t ( wat]4 ,if ham or salt pork is to be cook$ ) ! cabbage1 put a small piece 9 ! kettle ) ! cabbage4 ,all[ ! cabbage to cook ) ! cov] remov$ until x is suffici5tly t5d] to be pi]c$ ) a =k4 ,p\r (f all or a "p ( ! liquid1 dep5d+ on :e!r x is to be s]v$ dry or 9 its own liquid1 & !n1 9 case x has be5 cook$ alone1 add butt] or ham or bacon fat = flavor4 ,if n suffici5tly season$1 add pepp] & m salt4 #ij4 ,,cream$ ,,cabbage4--,:5 cabbage is to be cream$1 x is cut up into fairly f9e pieces ) a %>p knife4 ,! cream sauce t is add$ to x provides consid]able food value & greatly improves its flavor4 ,,cream$ ,,cabbage 7,suffici5t to ,s]ve ,six7 #d c4 f9ely cut cabbage #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #a_/b c4 milk or ?9 cream #a_/b c4 liquid f cabbage ,cook ! cabbage accord+ to ! directions giv5 9 ,art4 #hi until x is t5d] & !n dra9 ! wat] f x4 ,:ile x is cook+1 melt ! butt] 9 a d\ble boil]1 add ! fl\r1 & /ir until smoo?4 ,p\r 9 ! heat$ liquid & season ) ! salt & pepp]4 ,/ir until ! fl\r is ?ick5$ & ! sauce is smoo?4 ,p\r ?is ov] ! cabbage1 heat toge!r = a few m9utes1 & s]ve hot4 #ia4 ,,scallop$ ,,cabbage4--,scallop$ cabbage is a p>ticul>ly appetiz+ vegetable di%1 &1 on acc\nt ( ! +r$i5ts us$ 9 its prep>ation1 x is m nutriti\s ?an "s ( ! o!r di%es 9 :i* cabbage is us$4 ,,scallop$ ,,cabbage 7,suffici5t to ,s]ve ,six7 #d c4 cabbage #a c4 butt]$ crumbs #b ,tb4 butt] #b ,tb4 fl\r #a tsp4 salt #a_/h tsp4 pepp] #a c4 milk #a_/b c4 liquid f cabbage ,cut ! cabbage into v small pieces ) a %>p knife or a cabbage *opp]4 ,cook accord+ to ! directions giv5 9 ,art4 #hi until ne>ly t5d]1 & !n dra94 ,spread #a_/d cupful ( ! butt]$ crumbs 9 ! bottom ( a bak+ di%1 put "o-half ( ! cabbage ov] ?is1 & !n add ano!r #a_/d cupful ( ! crumbs & ! rema9+ cabbage4 ,ov] ?is p\r a :ite sauce made f ! butt]1 fl\r1 salt1 pepp]1 milk1 & liquid f ! cabbage4 ,spr9kle ! re/ ( ! crumbs ov] ! top4 ,bake 9 a sl[ ov5 until ! cabbage is ?or\ghly heat$ ?r\gh & ! crumbs are br[n$ on top4 ,?is bak+ w complete ! cook+ ( ! cabbage4 ,s]ve hot4 #ib4 ,,hot ,,slaw4--,if a slightly s\r flavor is desir$ 9 a vegetable di%1 hot slaw w und\bt$ly appeal to ! ta/e4 ,,hot ,,slaw 7,suffici5t to ,s]ve ,six7 #d c4 cabbage #a c4 wat] #b ,tb4 butt] #a ,tb4 fl\r #a_/b tsp4 salt #a_/c c4 v9eg> #a egg ,slice ! cabbage v f9e ) a %>p knife or a cabbage cutt]4 ,put x 9 a saucepan1 add ! wat]1 & all[ x to cook until ! wat] is ab\t half evaporat$4 ,melt ! butt] 9 a pan & to x add ! fl\r1 salt1 & v9eg>4 ,!n /ir ! beat5 egg 9 quickly & p\r ?is sauce ov] ! cabbage at once4 ,all[ ! mixture to cook until ! sauce has ?ick5$1 /irr+ con/antly to prev5t ! curd+ ( ! egg4 ,s]ve hot4 #ic4 ,,mak+ ,,sau]kraut4--,z is well kn[n1 sau]kraut is a cabbage prep>ation t is made by salt+ f9ely cut cabbage1 pack+ x tightly1 & all[+ x to f]m5t "u pressure4 ,?is food is made & sold comm]cially1 s t ! h\sewife c usually pur*ase x 9 any quantity %e desires4 ,h[ev]1 z x is n at all difficult to make sau]kraut1 & z a supply ( cabbage 9 ?is =m provides a valuable article ( food dur+ ! w9t] mon?s 9 h\seholds :]e x is reli%$1 ! h\sewife w d well to prep>e en\gh ( ?is k9d ( cabbage to v>y h] meals dur+ ! w9t]4 ,t %e may und]/& h[ to proce$ ) ! mak+ ( sau]kraut & ! prop] cook+ ( x1 ! accompany+ directions & recipes are giv54 #id4 ,= e #aj m$ium-siz$ heads ( cabbage1 measure #b cupfuls ( salt4 ,cut ! heads ( cabbage into qu>t]s & %r$ on a cabbage slic]1 or cutt]4 ,place sev]al in*es ( ! %r$d$ cabbage 9 ! bottom ( a l>ge crock1 & ov] x spr9kle a lay] ( salt4 ,/amp ?is d[n ) a wood5 potato ma%] or "s o!r simil> ut5sil4 ,!n add ano!r lay] ( cabbage & salt & /amp ?is d[n 9 ! same way4 ,proce$ 9 ?is mann] until ! crock is ne>ly full4 ,!n place a clean clo? ov] ! cabbage 9 ! crock4 ,on ?is clo? place a clean bo>d z ne> ! size ( ! crock z possible1 & on ! bo>d place a l>ge clean /one or "s o!r weight4 ,:5 ?us fill$ & weight$ d[n1 place ! crock 9 a cool place4 ,! cabbage w !n beg9 to f]m5t1 & x is ?is f]m5tation t *anges ! cabbage into sau]kraut4 ,aft] a "t1 juice w =m & gradually rise ov] ! top ( ! bo>d1 & on top ( ?is juice w =m a scum4 ,remove ?is scum at once1 & d n all[ any to collect at any "t aft] ! f]m5tation ( ! cabbage ceases4 ,occasionally1 :5 a supply ( sau]kraut is tak5 f ! crock = cook+1 replace ! clo? by a clean "o1 b always be sure to put ! bo>d & ! weight back 9 place4 #ie4 ,,sau]kraut ,,) ,,sp>]ibs4--,p]sons :o are fond ( sau]kraut f9d ! comb9ation ( sau]kraut & sp>]ibs v appetiz+4 ,! sp>]ibs give ! cabbage a v pleas+ flavor & at ! same "t supply n\ri%m5t to ! di%4 ,,sau]kraut ,,) ,,sp>]ibs 7,suffici5t to ,s]ve ,six7 #a qt4 sau]kraut #b lb4 sp>]ibs #a tsp4 salt #c c4 wat] ,put ! sau]kraut & ! sp>]ibs into a kettle & add ! salt & wat]4 ,all[ to simm] sl[ly = #b or m h\rs4 ,if additional wat] is necess>y1 add x f "t to "t4 ,j be=e remov+ f ! heat1 all[ ! wat] to boil d[n s t :at rema9s may be s]v$ ) ! hot sau]kraut4 #if4 ,,bak$ ,,sau]kraut4--,9 ! cook+ ( sau]kraut = ! table1 pork 9 "o =m or ano!r is g5]ally add$2 9 fact1 "o r>ely ?9ks ( sau]kraut except 9 comb9ation ) pork4 ,:ile boil+ is ! me?od t is usually appli$ to ?is vegetable1 _m h\sewives pref] to bake x1 = !n ! odor does n escape s easily & a flavor t mo/ p]sons pref] is develop$4 ,,bak$ ,,sau]kraut 7,suffici5t to ,s]ve ,six7 #b lb4 fre% pork #a qt4 sau]kraut #a ,tb4 salt #c c4 wat] ,cut ! pork into sev]al l>ge *unks1 & put x ) ! sau]kraut into a bak+ di% t has a cov]4 ,add ! salt & wat]1 cov] ! di% & place 9 ! ov54 ,bake sl[ly = #b or #c h\rs4 ,s]ve hot4 #ig4 ,,saut$ ,,sau]kraut4--,if an entirely diff]5t way ( cook+ sau]kraut is desir$1 x may be saut$4 ,:5 nicely br[n$ & s]v$ ) boil$ frankfurt]s1 x is v appetiz+4 ,,saut$ ,,sau]kraut 7,suffici5t to ,s]ve ,six7 #a qt4 sau]kraut #d ,tb4 bacon or ham fat #b tsp4 salt ,/eam ! sau]kraut ov] boil+ wat] = ab\t #a h\r4 ,!n melt ! fat 9 an iron fry+ pan1 add ! sau]kraut & spr9kle ) ! salt4 ,place a cov] ov] ! pan & all[ ! sau]kraut to saute until x is slightly br[n$ on ! bottom4 ,/ir & cont9ue to cook until ! entire am\nt is slightly br[n$4 ,s]ve hot4 ,,c>rots ,,& ,,_! ,,prep>ation #ih4 ,,c>rots are "o ( ! root vegetables4 ,!y are simil> 9 composition to beets1 hav+ practically ! same total food value1 :i* is = ! mo/ "p c>bohydrate 9 ! =m ( sug>4 ,besides be+ valuable 9 ! diet = _! m9]al salts & bulk1 !y add v>iety to ! m5u1 especially 9 ! w9t]1 = ^u matur+ !y c be kept = a long "t if !y are prop]ly /or$4 ,z t9y "y c>rots1 !y are also mu* us$ z a summ] vegetable1 & :5 cook$ :ole & s]v$ 9 an attractive way !y make a delici\s vegetable di%4 #ii4 ,,selection ,,& ,,prep>ation4--,! selection ( c>rots is a simple matt]1 because !y keep well & are n likely to be f\nd 9 a spoil$ condition 9 ! m>ket4 ,:5 small summ] c>rots are pur*as$1 !y %\ld be fre% & %\ld h _! tops on4 ,w9t] c>rots %\ld be z ne>ly uni=m 9 size z possible & %\ld n be extremely l>ge4 ,^? :i* are too l>ge 9 circumf]5ce are likely to h a holl[ 9 ! c5t] & are n ne>ly s desirable z ?91 solid ones4 ,c>rots ( any k9d %\ld be uni=m 9 color1 & %\ld be )\t ! gre5 portion t is sometimes f\nd on ! top ne> ! /em & t is caus$ by exposure to ! light 9 gr[+4 #ajj4 ,9 prep>+ c>rots = cook+1 !y %\ld be scrap$ r ?an peel$1 9 ord] to avoid wa/+ any ( ! vegetable4 ,!y are always cook$ 9 boil+ salt$ wat]1 aft] :i* !y c be treat$ 9 v>i\s ways4 ,! wat] 9 :i* c>rots are cook$ %\ld n be ?r[n away1 z x may be us$ to flavor s\p /ock4 ,if any c>rots rema9 aft] a meal1 !y may be utiliz$ 9 vegetable salad or s\p4 #aja4 ,,butt]$ ,,c>rots4--,if small1 t5d] c>rots c be obta9$1 !y w be f\nd to be delici\s ^u be+ boil$ & !n dress$ ) butt]4 ,w9t] c>rots may be prep>$ 9 ?is way too1 b !y w probably require a little m cook+ to make !m t5d]4 ,,butt]$ ,,c>rots 7,suffici5t to ,s]ve ,six7 #c c4 dic$ c>rots #b ,tb4 butt] #a_/b tsp4 salt ,da% ( pepp] ,wa% & scrape ! c>rots & cut into half-in* pieces4 ,put to cook 9 en\gh boil+ wat] to cov] ! c>rots well1 & add #a teaspoonful ( salt = ea* qu>t ( wat]4 ,cook 9 a cov]$ kettle until !y c be easily pi]c$ ) a =k & !n dra9 (f ! wat]4 ,add ! butt]1 salt1 & pepp]1 heat until ! butt] melts1 & s]ve4 #ajb4 ,,c>rots ,,) ,,p>sley4--,! addition ( p>sley to c>rots gives a flavor t improves !m v mu*4 ,?is %\ld be *opp$ f9e & add$ aft] ! c>rots h cook$ suffici5tly4 ,,c>rots ,,) ,,p>sley 7,suffici5t to ,s]ve ,six7 #c c4 slic$ c>rots #c ,tb4 p>sley f9ely *opp$ #b ,tb4 butt] #a_/b tsp4 salt ,da% ( pepp] ,wa% & scrape ! c>rots1 slice 9 v ?9 slices1 & cook until t5d] 9 boil+ salt$ wat]4 ,dra9 & add ! *opp$ p>sley1 butt]1 salt1 & pepp]4 ,mix c>efully s z n to break ! slices ( c>rot4 ,s]ve hot4 #ajc4 ,,br[n$ ,,c>rots4--,a v appetiz+ way 9 :i* to prep>e c>rots is to cut !m 9 slices l5g?wise1 boil !m until t5d]1 & !n br[n !m 9 fat4 ,wa% & scrape ! desir$ numb] ( c>rots1 cut into slices l5g?wise1 & if l>ge-siz$ c>rots are us$1 cut ! slices into halves4 ,cook 9 boil+ salt$ wat] until t5d] & !n dra94 ,melt "s fat 9 a fry+ pan1 place ! c>rots 9 ! hot fat1 & br[n fir/ on "o side & !n on ! o!r1 turn+ ! slices c>efully s z n to break !m4 ,a few m9utes be=e remov+ ! c>rots f ! fry+ pan1 spr9kle sug> ov] !m & all[ ! sug> to melt4 ,9 remov+ !m to a vegetable di%1 p\r ov] !m ! sirup t =ms4 ,s]ve hot4 ,,caulifl[] ,,& ,,its ,,prep>ation #ajd4 ,,caulifl[] gr[s 9 heads z does cabbage1 b only ! fl[] or blossom ( ! plant is eat54 ,a head ( caulifl[] f :i* ! leaves h n be5 remov$ is %[n 9 ,fig4 #h4 ,9 flavor & composition ?is vegetable is simil> to cabbage1 b its flavor is a little m delicate4 ,/ill1 caulifl[] %\ld always be cook$ 9 an uncov]$ vessel1 z are cabbage & ,brussels spr\ts1 if a /rong disagreeable flavor w\ld be avoid$4 ,illu/ration3 ,,fig4 #h #aje4 ,,selection ,,& ,,cook+4--,v solid heads ( caulifl[] t are creamy :ite 9 color & free f ! black specks or blemi%es s common to ?is vegetable %\ld be select$ = cook+4 ,! only c>e t caulifl[] requires be=e cook+ is to keep x 9 a cool place1 = x does n wilt nor decay quickly4 ,to prep>e ?is vegetable = cook+1 ! :ite head %\ld be cut f ! leaves1 :i* are disc>d$4 ,!n ! head %\ld be plac$ upside d[n 9 a pan ( salt wat] & all[$ to soak = an h\r 9 ord] to drive out ! small bugs or worms t are s frequ5tly f\nd 9 ?is vegetable4 ,! caulifl[] may !n be cook$ :ole or brok5 ap>t1 b 9 ei!r case x %\ld be cook$ until t5d] 9 boil+ salt$ wat] ) ! cov] remov$ f ! kettle4 #ajf4 ,,caulifl[] ,,) ,,tomato ,,sauce4--,v>iety c be secur$ 9 ! prep>ation ( caulifl[] by s]v+ x ) a tomato sauce4 ,besides be+ v palatable1 ?is is an extremely attractive di% because ( ! contra/ 9 colors4 ,*ick5 gravy may be us$ in/ead ( tomato sauce1 & a mo/ delightful di% is ! result4 ,,caulifl[] ,,) ,,tomato ,,sauce 7,suffici5t to ,s]ve ,six7 #a head caulifl[] #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #b c4 /ra9$ tomato ,soak ! caulifl[] 9 cold salt$ wat]1 & !n tie x c>efully 9 a piece ( *eeseclo? & put x to cook 9 boil+ salt$ wat]4 ,cook until t5d]1 b n s long t x w fall to pieces4 ,take f ! wat]1 remove ! *eeseclo? c>efully1 & place ! caulifl[] 9 a vegetable di%4 ,:ile ! caulifl[] is cook+1 prep>e ! sauce by melt+ ! butt] 9 a d\ble boil]1 add+ ! fl\r1 salt1 & pepp]1 & /irr+ into ?is ! heat$ /ra9$ tomato made by =c+ cann$ or /ew$ tomatoes ?r\gh a sieve4 ,cook until ! sauce has ?ick5$ & !n p\r ov] ! caulifl[] 9 ! vegetable di%4 ,s]ve hot4 ,illu/ration3 ,,fig4 #i #ajg4 ,,scallop$ ,,caulifl[]4--,ano!r opportunity to make a delici\s scallop$ di% is af=d$ by caulifl[]4 ,9 fact1 _m p]sons pref] scallop$ caulifl[] to any ( ! di%es made f ?is vegetable4 ,! +r$i5ts us$ ) ! caulifl[] increase its food value1 :i* is some:at l[4 ,,scallop$ ,,caulifl[] 7,suffici5t to ,s]ve ,six7 #a head caulifl[] #b ,tb4 butt] #b ,tb4 fl\r #a c4 milk #a c4 wat] f caulifl[] #a_/b tsp4 salt ,da% ( pepp] #a c4 butt]$ crumbs ,prep>e & cook ! caulifl[] accord+ to ! directions giv5 9 ,art4 #aje1 break+ x into fl[]ets be=e p\r+ ! boil+ wat] on x4 ,:5 x has cook$ t5d]1 dra9 ! wat] f x4 ,prep>e a sauce ) ! butt]1 fl\r1 milk1 wat] f ! caulifl[]1 salt1 & pepp]4 ,butt] ! crumbs by p\r+ #a tablespoonful ( melt$ butt] ov] !m4 ,put #a_/d cupful ( ! crumbs on ! bottom ( a bak+ di%1 add "o-half ( ! caulifl[]1 & ov] ?is place ano!r #a_/d cupful ( crumbs4 ,!n add ! rema9d] ( ! caulifl[]1 & p\r ! :ite sauce ov] all4 ,spr9kle ! rema9d] ( ! crumbs ov] ! top4 ,place 9 a hot ov5 & bake until well heat$ ?r\gh & br[n on top4 ,s]ve f ! di%4 #ajh4 ,,cream$ ,,caulifl[]4--,a v attractive vegetable di% c be prep>$ f caulifl[] by cook+ ! head :ole & !n s]v+ a cream sauce ov] x1 z %[n 9 ,fig4 #i4 ,9 s]v+1 a portion ( ! head %\ld be brok5 (f = ea* p]son & s]v$ ) a little ( ! cream sauce4 ,,cream$ ,,caulifl[] 7,suffici5t to ,s]ve ,six7 #a head caulifl[] #b ,tb4 butt] #b ,tb4 fl\r #a c4 milk #a_/b c4 wat] 9 :i* caulifl[] 0 cook$ #a_/b tsp4 salt ,da% ( pepp] ,soak a solid head ( caulifl[] 9 cold salt$ wat] = ab\t #a h\r4 ,!n wa% ?or\ghly1 wrap c>efully 9 *eeseclo?1 & cook 9 boil+ salt$ wat] until t5d]4 ,:5 suffici5tly cook$1 dra91 & make a sauce ( ! o!r +r$i5ts4 ,place ! caulifl[] 9 a vegetable di%1 p\r ! :ite sauce ov] x1 & s]ve hot4 ,,cel]y ,,& ,,its ,,prep>ation #aji4 ,,cel]y is ! /em ( a plant t gr[s 9 /alks1 z %[n 9 ,fig4 #aj4 ,:5 ! /alks are l>ge1 !y are sold s+ly1 b if !y are v small1 sev]al ( !m are ti$ toge!r & sold 9 a bun*4 ,! season = cel]y beg9s 9 ! fall & la/s until e>ly spr+4 ,x may be obta9$ 9 ! summ]1 b z ! price is usually high & ! quality n good1 v little use %\ld be made ( x dur+ t "t4 ,! *ief use ( cel]y is z a reli%1 :5 x is eat5 raw1 b x is also valuable = flavor+ s\ps & mak+ salads1 pickles1 & v>i\s o!r di%es4 ,x is probably us$ less frequ5tly z a cook$ vegetable ?an 9 any o!r way1 b :5 x is 9 season & c be pur*as$ at a reasonable price1 x %\ld be cook$ to give v>iety to ! diet4 ,! food value ( cel]y is extremely l[1 be+ less ?an #ajj calories to ! p\nd or ab\t equal to t ( #a ounce ( meat4 ,h[ev]1 9 spite ( ?is fact1 cel]y is valuable = its m9]al salts & bulk1 z well z = ! appetiz+ quality t x l5ds to v>i\s foods & to ! meals at :i* x is s]v$4 ,illu/ration3 ,,fig4 #aj #aaj4 ,,c>e ,,& ,,prep>ation4--,well-blea*$1 firm /alks ( cel]y %\ld be select$ = use4 ,aft] x comes into ! h\se1 x may be kept 9 good condition = a long "t if x is wrapp$ 9 a damp clo? & put :]e x w keep cool4 ,a good plan is to s]ve ! he>ts & t5d] inside /ems raw1 z expla9$ 9 ,s\p1 & !n to use ! co>se outside /ems = cook+1 flavor+ s\ps1 or mak+ salads4 ,cel]y mu/ be clean$ c>efully = dirt (t5 cl+s to ! ridges4 ,aft] be+ scrubb$ ?or\ghly1 x w become crisp & t5d] if x is all[$ to /& 9 cold wat] = "s "t be=e s]v+4 ,:5 x is to be s]v$ z a cook$ vegetable1 x %\ld be cook$ 9 boil+ salt$ wat]1 z are o!r vegetables1 & !n season$ or dress$ 9 any desirable way4 ,! wat] 9 :i* x is cook$ %\ld be utiliz$ 9 ! mak+ ( sauce or s\p4 #aaa4 ,,cream$ ,,cel]y4--,! usual way ( prep>+ cel]y :5 x is to be s]v$ z a cook$ vegetable is to cream x4 ,! cream sauce t is add$ to ! cel]y increases its food value consid]ably & greatly improves its flavor4 ,?is sauce may be made entirely ( milk or ( half milk & half liquid f ! cel]y4 ,,cream$ ,,cel]y 7,suffici5t to ,s]ve ,six7 #c c4 dic$ cel]y #c ,tb4 butt] #c ,tb4 fl\r #a tsp4 salt ,da% ( pepp] #a c4 milk #a_/b c4 wat] 9 :i* cel]y 0 cook$ ,cook ! cel]y 9 boil+ salt$ wat] until t5d]1 & !n dra94 ,:5 ! cel]y has cook$1 make a :ite sauce ( ! o!r +r$i5ts4 ,p\r ?is sauce ov] ! cook$ cel]y1 heat toge!r1 & s]ve4 #aab4 ,,cel]y ,,au ,,grat94--,! food value ( cel]y may be /ill fur!r increas$ by comb9+ x ) *eese & bread crumbs 9 addition to a cream sauce4 ,su* a di%1 :i* is kn[n z cel]y au grat91 is prep>$ accord+ to ! accompany+ recipe4 ,,cel]y ,,au ,,grat9 7,suffici5t to ,s]ve ,six7 #d c4 dic$ cel]y #b-a_/b ,tb4 butt] #b-a_/b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #a c4 milk #a c4 wat] 9 :i* cel]y 0 cook$ #a c4 butt]$ crumbs #a_/b c4 grat$ *eese ,cook ! cel]y 9 boil+ salt$ wat] until t5d] & !n dra94 ,prep>e ! cream sauce 9 ! usual mann]4 ,butt] ! crumbs by /irr+ !m into #a tablespoonful ( melt$ butt]4 ,put #a_/d cupful ( ! crumbs 9 ! bottom ( a bak+ di% & put "o-half ( ! cel]y ov] !m4 ,place ano!r #a_/d cupful ( ! crumbs ov] ! cel]y1 & on top ( ?is spr9kle #a_/d cupful ( ! grat$ *eese4 ,add ! rema9d] ( ! cel]y & p\r ! sauce ov] ?is4 ,f9ally1 add ! o!r #a_/d cupful ( *eese & ! rema9d] ( ! crumbs4 ,place 9 a hot ov51 & bake until well heat$ ?r\gh & ! crumbs are br[n$4 ,s]ve hot4 ,,corn ,,& ,,its ,,prep>ation #aac4 ,! se$s ( ! maize plant1 or ,indian corn1 especially ! v>iety kn[n z sweet corn1 are eat5 z a vegetable :5 !y are immature4 ,!y gr[ on a woody cob1 & :5 !y are gre5 !y are s(t & milky2 b :5 !y become ripe !y are h>d & are !n gr\nd z gra94 ,_m v>ieties ( sweet corn are us$1 b "s are bett] 9 quality ?an o!rs4 ,9 "s v>ieties1 ! k]nels1 or se$s1 are yell[1 :ile 9 o!rs !y are :ite2 also1 "s ( !m are suitable = use e>ly 9 ! summ]1 :ile o!rs come lat] 9 ! season4 ,h[ev]1 9 spite ( ?is diff]5ce 9 quality1 color1 & season1 all k9ds ( corn us$ z a vegetable are call$ gre5 corn & may be prep>$ 9 exactly ! same ways4 #aad4 ,! food value ( corn1 :i* is v high1 ev5 exce$+ t ( ,iri% potatoes1 is due pr9cipally to ! c>bohydrate x conta9s4 ,?is food sub/ance is 9 ! =m ( sug> 9 ! gre5 k]nels1 b z !y mature x *anges to />*4 ,! food value ( ! dry gra9 is !re=e high]1 & ! c>bohydrate is 9 a diff]5t =m4 ,:5 ! cont5ts ( ! k]nels is /ill 9 ! liquid =m1 ! corn is said to be at ! milk /age1 & is g5]ally consid]$ to be too "y = table use4 ,on ! o!r h&1 :5 ! liquid 9 ! k]nels has become ?ick5$1 ! corn1 :i* is !n at ! d\gh /age1 is ?\ght to be too old = use z a vegetable4 ,to be ideal = cul9>y purposes1 x %\ld be j betwe5 ! milk & d\gh /ages4 ,!n1 if x is 9 good condition1 a mo/ satisfactory vegetable is ! result4 #aae4 ,! e> on :i* ! corn k]nels gr[ is entirely encas$ 9 sev]al lay]s ( husks4 ,^! are n remov$ until j be=e ! corn is to be cook$2 s :5 ?is vegetable is 9 ! m>ket ! husks are all[$ to rema9 on ! e>s4 ,! condition ( ! e>s c be det]m9$ by /ripp+ ! husks d[n a little & exam9+ ! k]nels4 ,if !y are well fill$1 !y may be consid]$ to be 9 prop] condition2 o!rwise1 !y w n be suitable = cook+4 ,no special c>e ne$ be giv5 to gre5 corn1 provid$ x is n husk$4 ,h[ev]1 :5 x has be5 husk$1 x %\ld be cook$ at once4 ,9 ! husk+ ( corn1 all corn silk t is f\nd inside ( ! husks %\ld be c>efully remov$1 = ?is is v annoy+ 9 ! cook$ vegetable & its pres5ce indicates c>elessness4 #aaf4 ,,corn ,,on ,,! ,,cob4--,! simple/ way 9 :i* to prep>e gre5 corn is to cook x on ! cob4 ,:5 corn fir/ comes into ! m>ket1 x is usually v t5d] & makes a mo/ satisfactory di% :5 prep>$ 9 ?is way4 ,to cook corn on ! cob1 husk ! corn1 remove ! silk f ! e>s1 & place !m 9 a kettle4 ,p\r en\gh boil+ wat] ov] !m to cov] !m well1 & add #a teaspoonful ( salt = ea* qu>t ( wat]4 ,boil #e m9utes1 remove f ! wat]1 & s]ve at once4 ,9 eat+ corn on ! cob1 mo/ p]sons dress x ) butt]1 pepp]1 & salt4 ,illu/ration3 ,,fig4 #aa #aag4 ,,corn ,,cook$ ,,9 ,,milk4--,(t5 x is n desir$ to eat corn on ! cob4 ,:5 ?is is ! case1 x may be cut (f ! e> & cook$ 9 v>i\s ways4 ,a simple way to prep>e x is to cook x ) milk & season x ) salt1 pepp]1 & butt]1 z expla9$ 9 ! accompany+ recipe4 ,select ! desir$ numb] ( e>s ( gre5 corn1 husk !m1 & remove ! silk4 ,!n1 z %[n 9 ,fig4 #aa1 cut ! corn f ! cob ) a %>p knife1 grasp+ ! e> by ! l>g] end & cutt+ upw>ds4 ,aft] cutt+ (f ! k]nels1 scrape ! e>s s t no?+ edible w be wa/$1 draw+ ! knife d[nw>ds4 ,put ! corn into a saucepan1 add milk until ! corn is ne>ly cov]$1 & season ) salt1 pepp]1 & a little butt]4 ,all[ ! corn to simm] = ab\t #aj m9utes1 /irr+ frequ5tly to prev5t ! milk f /ick+ to ! bottom ( ! pan & scor*+4 ,no difficulty w be exp]i5c$ 9 ! prep>ation ( ?is di% if a d\ble boil] is us$1 b long] cook+ w be requir$4 ,:5 ! corn is suffici5tly cook$1 remove f ! fire & s]ve hot4 ,illu/ration3 ,,fig4 #ab #aah4 ,,corn ,,pulp4--,"s p]sons are unable to dige/ ! co>se hulls ( gre5 corn1 b c eat ! corn if ! hulls are remov$4 ,su* p]sons ne$ n be depriv$ ( ! delights ( ?is vegetable1 = x may be prep>$ 9 ! =m ( pulp1 :i* w n disagree ) !m4 ,to prep>e corn pulp1 fir/ cut a slit d[n ea* r[ ( k]nels ) a %>p knife z %[n 9 ,fig4 #ab2 !n1 9 ! mann] %[n 9 ,fig4 #ac1 scrape out ! cont5ts ( ! k]nels ) ! dull edge ( ! knife1 draw+ ! knife d[nw>ds4 ,:5 all ! pulp has be5 remov$1 season x ) salt1 pepp]1 & butt]1 & heat x ?or\ghly 9 a d\ble boil]4 ,s]ve hot4 ,illu/ration3 ,,fig4 #ac ,if x is n desirable to s]ve ! corn pulp 9 ?is mann]1 x may be us$ 9 v>i\s ways1 z ! foll[+ recipes indicate4 ,a good sub/itute = corn pulp is cann$ corn1 b ?is mu/ be *opp$ 9 ord] to break up ! hulls4 #aai4 ,,corn ,,s\ffle4--,no m delightful corn di% c be prep>$ ?an corn s\ffle1 = 9 addition to its be+ appetiz+ & nutriti\s1 x is extremely da9ty4 ,x may be cook$ 9 a bak+ di%1 b x is m attractive :5 bak$ 9 individual bak+ di%es4 ,a po9t to rememb] ab\t its prep>ation is t x %\ld be s]v$ imm$iately ^u be+ tak5 f ! ov51 = s\ffle always %r9ks z x cools4 ,,corn ,,s\ffle 7,suffici5t to ,s]ve ,six7 #b c4 gre5 corn pulp #a tsp4 salt ,da% ( pepp] #b ,tb4 melt$ butt] #b ,tb4 fl\r #a_/d c4 milk #b eggs ,mix ! corn pulp1 salt1 pepp]1 & melt$ butt]1 /ir 9 ! fl\r1 & add ! milk4 ,sep>ate ! eggs1 beat ! yolks1 & add !m to ! mixture4 ,!n beat ! :ites /iff & fold !m 94 ,p\r into a butt]$ bak+ di% or into individual bak+ di%es1 set 9 a pan ( hot wat]1 & bake until br[n4 ,s]ve at once4 #abj4 ,,corn ,,oy/]s4--,v>iety c be secur$ 9 ! use ( corn by mak+ corn oy/]s4 ,^! get _! "n f ! fact t !y resemble oy/]s 9 bo? size & %ape4 ,!y may be s]v$ z a g>ni% = a meat di% or z a vegetable di%4 ,,corn ,,oy/]s 7,suffici5t to ,s]ve ,six7 #a c4 corn pulp #a egg #a_/d c4 fl\r #a_/b tsp4 salt ,da% ( pepp] #a_/b tsp4 bak+ p[d] ,prep>e ! corn pulp accord+ to ! directions giv5 9 ,art4 #aah4 ,to ?is add ! beat5 egg1 fl\r1 salt1 pepp]1 & bak+ p[d]4 ,drop 9 tablespoonfuls on a well-greas$ griddle4 ,:5 br[n on "o side1 turn & br[n on ! o!r side4 ,!n fold ?r\gh ! c5t]1 d\bl+ "o side ov] ! o!r4 ,s]ve hot4 ,illu/ration3 ,,fig4 #ad #aba4 ,,corn ,,fritt]s4--,! popul>ity ( corn fritt]s1 :i* h corn pulp z _! f\ndation1 is und\bt$ly due bo? to _! flavor & to ! v>iety !y af=d 9 ! diet4 ,aft] be+ fri$1 corn fritt]s %\ld appe> z %[n 9 ,fig4 #ad4 ,!y may be s]v$ pla91 b mo/ p]sons pref] !m ) a sauce ( "s k9d or ) maple sirup4 ,,corn ,,fritt]s 7,suffici5t to ,s]ve ,six7 #b c4 corn pulp1 or #a c corn1 *opp$ #a c4 fl\r #a tsp4 bak+ p[d] #a tsp4 salt #b eggs ,if cann$ corn is us$1 dra9 (f ! liquid be=e us+ x4 ,to ! corn1 add ! fl\r1 bak+ p[d]1 & salt4 ,sep>ate ! eggs & /ir 9 ! beat5 yolks4 ,beat ! :ites /iff & fold !m into ! mixture4 ,drop ) a spoon into deep fat1 fry until br[n1 remove f ! fat1 & dra9 on pap]4 ,s]ve pla91 ) a desir$ sauce1 or ) maple sirup4 ,,cucumb]s ,,& ,,_! ,,prep>ation #abb4 ,! h>d-r9d$ fruit ( ! cucumb] plant has be5 us$ f "t immemorial z a vegetable4 ,9 food value1 cucumb]s are v l[1 comp>+ closely ) cel]y 9 ?is respect2 h[ev]1 z !y conta9 a l>ge am\nt ( cellulose1 or bulk1 & m9]al salts1 !y %\ld n be disreg>d$ 9 ! diet4 ,!y h a r /rong flavor due to _! volatile oils1 :i* s frequ5tly disagree ) p]sons & :i* give cucumb]s a reputation = be+ difficult to dige/4 ,h[ev]1 :5 !y are prop]ly prep>$1 !y c be eat5 by mo/ p]sons )\t h>m4 ,illu/ration3 ,,fig4 #ae #abc4 ,=m]ly x 0 ! cu/om to soak slices ( cucumb] 9 salt wat] be=e s]v+ !m4 ,?is proc$ure1 h[ev]1 has be5 f\nd to be poor policy1 = no?+ is ga9$ by x & ! salt t\gh5s ! cellulose & makes ! cucumb]s limp & rubb]y 9 texture4 ,a mu* m satisfactory way to prep>e cucumb]s is to slice !m & !n soak !m = "s "t be=e s]v+ 9 ice wat] or wat] z cold z c be obta9$4 ,!y w !n become crisp & delici\s1 &1 besides be+ m appetiz+ & agreeable1 !y w be no less dige/ible4 ,aft] be+ slic$ & *ill$1 cucumb]s are (t5 comb9$ ) slic$ onions & eat5 ) v9eg>1 salt1 & pepp]1 or !y are eat5 alone or on lettuce1 dress$ ) mayonnaise dress+4 #abd4 ,,/uff$ ,,cucumb]s4--,possibly ! only recipe = cook$ cucumb]s t is us$ to any ext5t is ! accompany+ "o = /uff$ cucumb]s4 ,cucumb]s prep>$ 9 ?is way are v palatable1 & because ( ! +r$i5ts us$ are mu* high] 9 food value ?an :5 eat5 alone4 ,su* a di% is attractive1 too1 z ,fig4 #ae %[s4 ,,/uff$ ,,cucumb]s 7,suffici5t to ,s]ve ,six7 #c cucumb]s #b ,tb4 butt] #a small onion1 *opp$ #a tsp4 salt ,da% ( pepp] #a-a_/b c4 /eam$ rice #a c4 /ew$ tomatoes ,bread crumbs ,select m$ium-siz$ cucumb]s1 wa% & peel !m1 & cut !m 9 half l5g?wise4 ,holl[ out ! c5t] s t ! cucumb]s w h ! %ape ( boats4 ,!n melt ! butt] 9 a fry+ pan1 add ! *opp$ onion1 salt1 & pepp]1 & heat toge!r = a few m9utes4 ,next add ! rice1 tomatoes1 & suffici5t bread crumbs to take up any excess ( moi/ure4 ,fill ! cucumb]s ) ?is mixture & bake until !y are s(t en\gh to be easily pi]c$ ) a =k4 ,dur+ ! fir/ "p ( ! cook+1 p\r a small am\nt ( hot wat] into ! pan 9 :i* ! cucumb]s are bak$4 ,s]ve hot4 ,,eggplant ,,& ,,its ,,prep>ation #abe4 ,,eggplant belongs to ! class ( fruit vegetables1 & is closely relat$ to ! tomato 9 /ructure & composition4 ,x gr[s r l>ge 9 size1 is cov]$ ) a smoo? br[ni%-purple sk91 & is made up ( mat]ial t is close & firm 9 texture & creamy :ite 9 color4 ,because ( ! nature ( its /ructure1 eggplant w\ld seem to be high 9 food value1 b1 on ! contr>y1 ?is vegetable has v little4 ,9 ?is respect1 x is ab\t equal to cabbage & caulifl[] & slightly less ?an /r+ beans4 #abf4 ,eggplant is f\nd 9 ! m>ket f e>ly summ] until ! beg9n+ ( w9t]4 ,because x is protect$ by a heavy sk91 x keeps well & ne$s no special c>e 9 /orage4 ,! /rong flavor ( ! pulp is disagreeable to _m p]sons4 ,h[ev]1 x has be5 f\nd t mu* ( ?is flavor may be remov$ by soak+ ! eggplant 9 /rong salt wat] or by spr9kl+ x ) salt aft] x has be5 slic$ & !n all[+ x to /& = "s "t4 ,x may be prep>$ 9 a v>iety ( ways2 s1 if ! memb]s ( ! family c>e = x1 ! h\sewife w f9d x ( great assi/ance 9 plann+ & prep>+ meals4 #abg4 ,,saut$ ,,eggplant4--,! usual way ( prep>+ eggplant is to cut x into slices & !n saute x4 ,z ! slices are dipp$ into beat5 egg & !n into crumbs be=e saute+1 ! food value ( ?is vegetable is increas$ & its flavor improv$4 ,peel ! eggplant & !n cut x into #a_/d-;in* slices4 ,spr9kle salt ov] ! slices & let !m /& = #a h\r or m2 !n p\r (f ! juice t has collect$4 ,beat an egg slightly1 & to x add a few tablespoonfuls ( milk or wat]4 ,dip ! slices ( eggplant fir/ into ! beat5 egg & !n into crumbs4 ,:5 suffici5tly coat$1 saute 9 %all[ fat1 br[n+ fir/ on "o side & !n on ! o!r4 ,s]ve hot4 ,illu/ration3 ,,fig4 #af #abh4 ,,bak$ ,,eggplant4--,an attractive di% c be made by remov+ ! cont5ts f an eggplant1 fill+ ! cavity ) a well-season$ /uff+1 & !n bak+ ! /uff$ eggplant4 ,:5 an eggplant is prep>$ 9 ?is way1 x w appe> z 9 ,fig4 #af4 ,,bak$ ,,eggplant 7,suffici5t to ,s]ve ,six7 #a m$ium-siz$ eggplant #b c4 dri$ bread crumbs #a_/b c4 milk #b tsp4 salt #a_/h tsp4 pepp] #a small onion1 *opp$ #a ,tb4 p>sley #b ,tb4 butt] ,wa% ! eggplant & cook 9 boil+ wat] = ab\t #aj m9utes4 ,remove f ! wat]1 cut (f ! top1 scoop out ! cont5ts1 & *op x into small pieces4 ,) ?is f9ely *opp$ pulp1 mix ! bread crumbs1 milk1 salt1 pepp]1 onion1 p>sley1 & melt$ butt]4 ,:5 ! :ole is ?or\ghly bl5d$1 pack x into ! %ell ( ! eggplant & place 9 ! ov54 ,bake = ab\t #cj m9utes or until ! /uff+ is ?or\ghly cook$ & ! top is br[n4 ,s]ve hot4 #abi4 ,,scallop$ ,,eggplant4--,if x is desir$ to increase ! food value ( eggplant & improve its flavor too1 ?is vegetable %\ld be scallop$4 ,! accompany+ recipe c>efully foll[$ w produce a mo/ appetiz+ di%4 ,,scallop$ ,,eggplant 7,suffici5t to ,s]ve ,six7 #a m$ium-siz$ eggplant #a c4 dri$ crumbs #b ,tb4 butt] #b tsp4 salt #a_/h tsp4 pepp] #a-a_/b c4 milk ,peel ! eggplant & cut x into #a_/b-;in* pieces4 ,put into a saucepan1 cov] ) boil+ salt$ wat]1 cook until t5d]1 & !n dra94 ,grease a bak+ di%1 spread #a_/d cupful ( crumbs on ! bottom1 & add "o-half ( ! eggplant4 ,dot ) butt] & !n spr9kle ) salt & pepp]4 ,add ano!r #a_/d cupful ( crumbs & ! rema9+ eggplant1 dot aga9 ) butt]1 & spr9kle ) salt & pepp]4 ,p\r ! milk ov] ! :ole & spr9kle ! rema9+ #a_/b cupful ( crumbs on ! top4 ,place 9 ! ov5 & bake = #a_/b h\r or m4 ,s]ve hot4 ,,fr5* ,,arti*okes ,,& ,,_! ,,prep>ation #acj4 ,,fr5* ,,arti*okes1 sometimes kn[n z globe arti*okes1 ,cali=nia arti*okes1 & c>doons1 are relat$ to ! family ( ?i/les4 ,!y are gr[n = ! sake ( _! l>ge fl[]-heads1 or buds1 :i* are %[n 9 ,fig4 #ag & :i* are mu* us$ z a food4 ,^! plants /& /orage & %ipm5t v well & may be kept = long p]iods ( "t )\t spoil+4 ,x is !re=e possible to transport !m consid]able di/ances1 a v gratify+ fact1 s9ce mo/ p]sons consid] arti*okes a great delicacy4 #aca4 ,n all ( ! arti*oke plant is eat54 ,! portions ( ! fl[] t develop 9 ! c5t] ( ! base are remov$ be=e ! base is eat54 ,aft] ! arti*okes are cook$1 ! scales1 or leaves1 are pull$ f ! cook$ head ) ! f+]s & ! l[] "p ( ea* "o is dipp$ into sauce & eat54 ,! inn] scales are mu* m t5d] & edible ?an ! co>se outside ones4 ,al?\gh arti*okes f9d favor ) _m & are consid]$ some:at ( a delicacy1 !y are l[ 9 food value1 be+ ab\t equal to asp>agus 9 ?is respect4 ,to add food mat]ial1 a dress+1 su* z drawn-butt] sauce or mayonnaise dress+1 is usually s]v$4 ,illu/ration3 ,,fig4 #ag #acb4 ,,arti*okes ,,) ,,holl&aise ,,sauce4--,! usual me?od ( prep>+ arti*okes is to boil !m & !n s]ve !m ) melt$ butt] or a sauce4 ,holl&aise dress+ is us$ ) ! arti*okes %[n 9 ,fig4 #ah4 ,boil$ arti*okes may also be cool$ & !n s]v$ ) a salad dress+4 ,secure ! desir$ numb] ( arti*okes & prep>e !m = boil+ by pull+ (f ! co>se outside leaves1 cutt+ (f ! top ( ! bud1 & remov+ ! /em close to ! bud4 ,cov] well ) boil+ wat]1 add #a teaspoonful ( salt to ea* qu>t1 & boil until t5d]1 or = ab\t #de m9utes4 ,remove f ! wat] & s]ve hot ) melt$ butt] or ,holl&aise sauce4 ,if x is desir$ to use !m = a salad1 all[ !m to cool be=e add+ ! salad dress+4 ,illu/ration3 ,,fig4 #ah ,,vegetables 7,,"p #a7 ,,exam9ation ,,que/ions 7#a7 7a7 ,to :at is ! flavor ( vegetables l>gely due8 7b7 ,h[ does cook]y affect ?is8 7#b7 ,describe ! /ructure ( vegetables4 7#c7 ,:at food sub/ances d vegetables z a class supply to ! diet8 7#d7 7a7 ,:at are ! legumes8 7b7 ,:at food sub/ance d !y supply 9 quantity to ! diet8 7#e7 ,"n ! classes ( vegetables & give examples ( ea* class4 7#f7 7a7 ,:5 is soak+ vegetables 9 salt wat] necess>y8 7b7 ,:at proportions ( salt & wat] are us$8 7#g7 ,:at effect has ! application ( heat on vegetables8 7#h7 ,give an example ( a me?od ( cook+ vegetables t3 7a7 wa/es food mat]ial2 7b7 cons]ves food mat]ial4 7#i7 ,give ! reason = ! use ( soda 9 cook+ vegetables4 7#aj7 ,h[ %\ld salt be us$ 9 ! cook+ (3 7a7 t5d] vegetables8 7b7 t\gh vegetables8 7#aa7 ,:y %\ld c>e be tak5 n to ov]cook cabbage1 caulifl[]1 & ,brussels spr\ts8 7#ab7 ,:at is a good g5]al rule to foll[ = ! l5g? ( "t necess>y = cook+ vegetables8 7#ac7 ,( :at value are ! sauces us$ to dress vegetables8 7#ad7 ,m5tion "s me?ods ( prep>+ vegetables t greatly increase _! food value4 7#ae7 ,:at value has ! addition ( salt pork or bacon 9 ! prep>ation ( dri$ beans8 7#af7 7a7 ,:y %\ld ! cov] be left (f ! kettle dur+ ! cook+ ( cabbage8 7b7 ,:at o!r vegetables are cook$ 9 ?is way8 7#ag7 ,expla9 :y old c>rots & beets require long] cook+ ?an "y ones4 7#ah7 7a7 ,at :at /age is gre5 corn be/ = table use8 7b7 ,h[ may ?is be recogniz$8 7#ai7 ,:at value h corn pulp & bean puree8 7#bj7 7a7 ,h[ %\ld cucumb]s be prep>$ be=e s]v+ raw8 7b7 ,h[ may ! /rong flavor ( eggplant be improv$8 99 99 99 99 99 ,,vegetables 7,,"p #b7 99 99 99 99 99 ,,prep>ation ,,( ,,vegetables ,,z ,,food 7,cont9u$7 ,,gre5s ,,& ,,_! ,,prep>ation ,,v>ieties ,,& ,,food ,,value #a4 ,v>ieties ( ,gre5s4--,! leaves & /ems ( _m "y plants 9 ei!r _! wild or _! cultivat$ =m are us$ = food4 ,all ( !m are simil> 9 composition1 b _m ( !m diff] 9 flavor & appe>ance4 ,! cultivat$ ones include beet tops1 endive1 sp9a*1 & kale1 z well z lettuce1 coll>ds1 ,swiss *>d1 sorrel1 mu/>d gre5s1 turnip tops1 p>sley1 & cultivat$ cress & d&elion4 ,! f\r gre5s m5tion$ fir/ are illu/rat$ 9 ,fig4 #a1 beet tops be+ %[n 9 ! l[] "r corn]2 endive1 9 ! upp] "r corn]2 sp9a*1 9 ! l[] left corn]2 & kale1 9 ! upp] left corn]4 ,commone/ among ! wild gre5s are d&elion1 cress1 wild mu/>d1 dock1 pokewe$ spr\ts1 milkwe$ spr\ts1 & lamb's-qu>t]s4 ,mo/ ( ^! wild v>ieties are excell5t 9 ! spr+ :5 !y are "y & t5d]1 b x is n advisable to use !m = food unless "o is p]fectly famili> ) _! appe>ance4 #b4 ,food ,value ( ,gre5s4--,! food value ( all gre5s ) ! exception ( d&elion is v l[1 be+ j ab\t equal to t ( cel]y & cucumb]s4 ,?is may be increas$ 9 _! prep>ation by ! addition ( o!r food mat]ials4 ,h[ev]1 ! *ief use ( gre5s 9 ! diet is n to supply food value1 b m9]al salts1 ! mo/ important "o be+ iron 9 a =m t is necess>y = build+ up ! blood4 ,,g5]al ,,directions ,,= ,,cook+ ,,gre5s #c4 ,! cook+ ( gre5s1 bo? wild & cultivat$1 is n only simple b practically ! same = all v>ieties4 ,:5 !y are n us$ z a salad vegetable1 !y are m]ely boil$ until t5d] & !n dress$ 9 any desir$ way4 ,"s k9ds admit ( special prep>ation1 & :]ev] ?is is ! case specific directions are giv5 "u ! p>ticul> v>iety1 b ev5 9 su* an ev5t ! prelim9>y prep>ation is ! same4 ,illu/ration3 ,,fig4 #a ,to prep>e gre5s1 look !m ov] c>efully1 remove any decay$ or )]$ p>ts1 cut (f ! leaves1 & wa% 9 fre% cold wat]4 ,remove f ! wat] & wa% aga91 & d ?is z _m times z seems necess>y to remove all ! s& & grit t ! /alks conta94 ,an important po9t to rememb] is t ! gre5s %\ld n be cleans$ by p\r+ ! wat] (f1 z ! s& w !n rema9 9 ! pan & is likely to mix ) ! gre5s aga94 ,:5 !y are ?or\ghly wa%$1 put !m on to cook 9 a saucepan or a simil> ut5sil4 ,if !y are "y & t5d]1 !y %\ld be cook$ z mu* z possible 9 _! own juice 9 ord] to reta9 all ! valuable m9]al salts !y conta91 only en\gh wat] be+ add$ to />t ! cook+ )\t burn+4 ,9 ! case ( gre5s t are v /rong 9 flavor1 x w be necess>y to cook !m 9 a l>g] quantity ( wat] & !n p\r (f :at rema9s aft] cook+4 ,:5 !y h cook$ until !y are t5d]1 season !m if necess>y1 & add butt] to give !m flavor & increase _! food value4 ,v9eg> or a slice ( lemon adds mu* to ! flavor ( gre5s4 ,,beet ,,tops #d4 ,! tops ( beets include ! leaves & ! /ems ( ?is vegetable1 z ,fig4 #a %[s4 ,!y are at _! be/ :5 ! beets are v "y or be=e ! beets !mselves h develop$4 ,beet tops are n us$ s ext5sively z "s gre5s1 b !y w be f\nd to h a m agreeable flavor ?an _m gre5s t are m popul>4 ,beets are rais$ = ! purpose ( supply+ gre5s by plant+ ! se$s closely en\gh toge!r to =m a ?ick b$ ( leaves & !n ?9n+ !m out be=e ! beets h develop$4 ,a few may be all[$ to rema9 & develop = use z beets4 ,"y beets t are pur*as$ ) ! tops on also furni% a s\rce ( beet tops z well z beets4 ,:5 beet tops are to be cook$1 cut ! /ems into in* l5g?s & use !m ) ! leaves4 ,proce$ to clean & cook ! gre5s accord+ to ! directions giv5 9 ,art4 #c4 ,season ) salt & pepp] & flavor ) butt]4 ,s]ve ) some?+ t>t1 su* z v9eg> or lemon4 ,,d&elion #e4 ,d&elion1 bo? wild & cultivat$1 is a plant ^: leaves are mu* us$ = a vegetable gre5 be=e ! blossoms develop4 ,! wild ones h ! advantage ( be+ *eap1 s !y %\ld be us$ if !y c be secur$2 ! cultivat$ ones1 on ! o!r h&1 co/ z mu* z sp9a* & o!r gre5s4 ,! season = d&elions is comp>atively %ort1 la/+ only a few weeks 9 ! e>ly spr+4 ,use %\ld !re=e be made ( !m :5 !y c be procur$ 9 ord] to secure v>iety = ! m5u4 ,:5 !y are desir$ z cook$ gre5s1 prep>e !m 9 ! mann] expla9$ 9 ,art4 #c4 #f4 ,d&elion ,) ,s\r ,sauce4--,if a *ange 9 ! cook+ ( d&elion is desir$1 x %\ld be prep>$ ) a s\r sauce4 ,?is me?od ( prep>ation is v popul>1 = besides increas+ ! food value ( ?is v>iety ( gre5s1 x improves ! flavor v mu*4 ,,d&elion ,,) ,,s\r ,,sauce 7,suffici5t to ,s]ve ,six7 #a_/b pk4 d&elion #a_/b c4 v9eg> #d ?9 slices bacon #a_/b c4 wat] #b ,tb4 fl\r #a egg #a tsp4 salt ,clean & wa% ! d&elion4 ,cut ! slices ( bacon into small pieces & saute until crisp4 ,/ir ! fl\r & salt into ! bacon fat1 add ! v9eg> & wat]1 & /ir until ! fl\r ?ick5s4 ,add ! beat5 egg la/1 & remove f ! fire4 ,put ! d&elion into ! pan & mix well ) ! hot sauce4 ,if ! d&elion is pref]r$ well wilt$1 set ! pan ov] ! flame1 & /ir until ! d&elion appe>s z desir$4 ,s]ve hot4 ,,endive #g4 ,,endive is an h]b t is us$ z a salad plant or is cook$ & s]v$ ) a hot dress+ or z gre5s4 ,! ?ree common v>ieties ( ?is gre5 are esc>ole1 *icory1 & ,fr5* endive1 all ( :i* h a slightly bitt] ta/e & may be f\nd 9 ! m>ket f late summ] until e>ly w9t]4 ,esc>ole is a broad-leav$ v>iety t is gr[n m or less 9 a head4 ,*icory1 :i* is %[n 9 ,fig4 #a1 has a small fea!ry-edg$ leaf1 & is (t5 blea*$ by ty+ ! leaves toge!r at ! top1 s t ! inside ones are v t5d]4 ,bo? ( ^! v>ieties may be cook$1 b !y are also mu* us$ = salads4 ,fr5* endive be>s v little resemblance to ! o!r k9ds1 hav+ /raight1 creamy-:ite leaves t are closely press$ toge!r4 ,x looks v mu* l spr\ts ( "s k9d1 & is entirely blea*$ 9 ! process ( gr[? by bank+ ! e>? ar\nd x4 ,x is nev] us$ = any?+ except salads & g>ni%es4 #h4 ,endive is v l[ 9 food value1 comp>+ v closely ) cel]y & cucumb]s 9 ?is respect4 ,/ill1 z a salad vegetable1 x is wor?y ( mu* m ext5sive use ?an is g5]ally made ( x4 ,z a rule1 its price is ab\t ! same z t ( lettuce1 s x %\ld be sub/itut$ frequ5tly = lettuce to give v>iety to ! diet4 ,to be mo/ satisfactory1 endive %\ld be b\ght :5 x is fre% & un)]$ & kept until us$ 9 a cool1 damp place4 ,a good plan is to wrap su* vegetables 9 a damp clo?4 ,if1 ^u us+1 endive appe>s to be )]$1 x may be fre%5$ by plac+ x 9 a pan ( cold wat] & all[+ x to rema9 !re = a %ort "t4 ,:5 endive is us$ z a salad1 x may be s]v$ m]ely ) a salad dress+ ( "s k9d or x may be comb9$ ) o!r vegetables be=e apply+ ! dress+4 ,esc>ole & *icory1 :i* are mu* us$ z gre5s1 %\ld be prep>$ & cook$ accord+ to ! directions giv5 9 ,art4 #c4 ,,lettuces #i4 ,lettuce is a well-kn[n h]b t is mu* us$ z a salad vegetable4 ,!re are num]\s v>ieties ( lettuce1 b ^! may be r$uc$ to ! two k9ds %[n 9 ,fig4 #b1 leaf lettuce on ! "r & head lettuce on ! left4 ,leaf lettuce1 :i* is m (t5 us$ = g>ni%+ ?an = any o!r purpose1 has firm1 crisp1 gre51 upright leaves2 on ! o!r h&1 head lettuce has r\nd leaves =m+ a compact head1 l cabbage4 ,! outside leaves ( head lettuce are gre51 b ! inside ones are usually blea*$ by ! exclusion ( light1 z are ^? ( cabbage & endive4 ,^! inside leaves are m t5d] ?an ! o!rs1 & h5ce m to be desir$ z a salad vegetable ?an ! unblea*$ v>iety4 ,9 food value1 lettuce comp>es closely ) o!r v>ieties ( gre5s & is high 9 ! same m9]al salts t !y are4 ,! blea*$ leaves d n conta9 s mu* iron z ! gre5 ones4 ,illu/ration3 ,,fig4 #b #aj4 ,z has already be5 impli$1 lettuce f9ds its pr9cipal use 9 g>ni%+ salads4 ,:5 us$ = ?is purpose1 x %\ld be eat5 along ) ! salad1 = x is too valuable to be wa/$4 ,s9ce ! co>se outside leaves ( a /alk or a head ( lettuce d n look s well z ! t5d] blea*$ ones1 !y are (t5 reject$1 b ?is %\ld n be done1 = use c also be made ( !m4 ,= in/ance1 su* leaves may be %r$d$ into n>r[ /rips & us$ z a f\ndation = salads t w be j z attractive z ^? hav+ a s+le lettuce leaf = a g>ni%4 ,:5 x is realiz$ t ! outside leaves are pur*as$ at ! same price z ! m delicate p>ts ( ! lettuce1 x c readily be und]/ood :y !y also %\ld be utiliz$ z food4 ,mo/ ( ! g>d5 v>ieties ( lettuce1 especially :5 !y h gr[n v l>ge1 are frequ5tly cook$ z gre5s4 ,:5 us$ 9 ?is way1 lettuce is prep>$1 z are o!r gre5s1 accord+ to ! directions giv5 9 ,art4 #c4 ,?is vegetable also makes an appetiz+ di% :5 x is prep>$ ) a sauce & s]v$ hot 9 ! same way z d&elion4 ,,sp9a* #aa4 ,,sp9a*1 :i* is %[n 9 ,fig4 #a1 consi/s ( ! l>ge1 fle%y1 deep-gre5 leaves ( a g>d5 h]b mu* us$ z a gre5 = food4 ,9 fact1 ?is is "o ( ! mo/ popul> v>ieties ( gre5s & is us$ m ext5sively ?an any o!r4 ,_m v>ieties ( sp9a* are gr[n1 b all ( !m are us$ 9 j ! same way4 ,x is slightly high] 9 food value ?an lettuce & endive1 b l[] ?an d&elion4 ,h[ev]1 x is a valuable food 9 ! diet because ( ! l>ge quantity ( iron x conta9s1 & _m p]sons eat x n s mu* because !y l x b because !y believe x is good = !m4 ,illu/ration3 ,,fig4 #c #ab4 ,"s k9ds ( sp9a* d n keep = long p]iods ( "t4 ,!re=e1 9 ord] to avoid any wa/e1 sp9a* %\ld always be v fre% :5 pur*as$ & %\ld be us$ z soon z possible aft] x is obta9$4 ,x may be prep>$ 9 a great] numb] ( ways ?an mo/ ( ! o!r gre5s except1 p]haps1 ^? us$ = salads4 ,= in/ance1 x is s]v$ ) entrees ( v>i\s k9ds1 is comb9$ ) meat1 ham & sp9a* be+ a mu* us$ comb9ation1 or is made into a puree by =c+ x ?r\gh a sieve & !n us$ 9 ! mak+ ( s\p or s\ffle4 ,!n1 aga91 sp9a* is (t5 boil$ & press$ into small cups to =m molds l ! "o %[n 9 ,fig4 #c4 ,su* a mold may be us$ to g>ni% a di% ( "s sort or1 z "h %[n1 may be g>ni%$ ) a slice ( h>d-cook$ egg4 ,:5 sp9a* is us$ 9 any ( ^! ways1 x %\ld fir/ be cook$ accord+ to ! directions giv5 = ! prep>ation ( gre5s 9 ,art4 #c4 #ac4 ,,sp9a* ,,s\ffle4--,! puree t is made by =c+ boil$ sp9a* ?r\gh a sieve may be us$ 9 a v>iety ( ways1 b none ( ^! is m satisfactory ?an sp9a* s\ffle4 ,:5 made accord+ to ! accompany+ recipe1 sp9a* s\ffle w be f\nd to be appetiz+ z well z n\ri%+4 ,,sp9a* ,,s\ffle 7,suffici5t to ,s]ve ,six7 #b ,tb4 butt] #a_/b c4 hot milk #b ,tb4 fl\r #a c4 sp9a* puree #a tsp4 salt #b egg :ites ,da% ( pepp] ,melt ! butt]1 add ! fl\r1 salt1 pepp]1 & hot milk1 & /ir 9 ! sp9a* puree4 ,beat ! egg :ites /iff & fold !m into ! mixture4 ,grease individual bak+ di%es or a l>ge bak+ di% & fill two-?irds full ) ! mixture4 ,place 9 a pan ( hot wat] & bake 9 a sl[ ov5 until firm1 or = ab\t #bj or #cj m9utes4 ,illu/ration3 ,,fig4 #d #ad4 ,,sp9a* ,,royal4--,a v attractive di% c be made by comb9+ sp9a* ) toa/1 h>d-cook$ egg1 & lemon 9 ! mann] %[n 9 ,fig4 #d4 ,?is di% is kn[n z sp9a* royal1 & because ( ! additional +r$i5ts x is nutriti\s z well z palatable4 ,,sp9a* ,,royal 7,suffici5t to ,s]ve ,f\r7 #a_/b pk4 sp9a* #a_/c c4 wat] #a-a_/b tsp4 salt #c ,tb4 bacon fat or butt] #c ,tb4 fl\r #a_/h tsp4 pepp] ,triangul> pieces ( toa/ #b h>d-cook$ eggs #a lemon ,look ! sp9a* ov] c>efully & remove all roots & dead leaves4 ,cut ! /alks ap>t & wa% !m ?or\ghly sev]al times 9 fre%1 clean wat] to remove ! s& & dirt1 lift+ ! sp9a* out ( ! wat] ea* "t in/ead ( p\r+ ! wat] (f4 ,put ! sp9a* into a saucepan ) ! wat]4 ,/ir frequ5tly until ! sp9a* is wilt$ & !re is suffici5t wat] to boil x4 ,add #a teaspoonful ( ! salt & cook until ! leaves are v t5d]1 or = ab\t #ae or #bj m9utes4 ,dra9 (f all b ab\t #a_/b cupful ( ! liquid4 ,melt ! fat 9 a fry+ pan1 /ir ! fl\r into x1 br[n to a gold5 br[n1 & !n add ! sp9a*1 pepp]1 & rema9+ salt4 ,/ir & cook until ! fl\r has ?ick5$ & mix$ well ) ! sp9a*4 ,turn out 9 a m\nd on a platt] & place ! pieces ( toa/ ar\nd ! sp9a* z %[n4 ,slice ! h>d-cook$ eggs1 cut ! lemon into any desirable %ape1 & use ^! to g>ni% ! platt]4 ,9 s]v+ ?is di%1 put a spoonful ( sp9a* on a piece ( toa/ & s]ve a slice or two ( egg & lemon ) ea* portion4 #ae4 ,,cream$ ,,sp9a*4--,aft] sp9a* has be5 boil$ until x is t5d]1 x may be made m appetiz+ by comb9+ x ) a well-flavor$ cream sauce1 accord+ to ! accompany+ directions4 ,,cream$ ,,sp9a* 7,suffici5t to ,s]ve ,f\r7 #a_/b pk4 sp9a* #a_/b tsp4 salt #b ,tb4 ham or bacon fat ,da% ( pepp] #b ,tb4 fl\r #b_/c c4 milk ,boil ! sp9a* accord+ to ! directions giv5 9 ,art4 #c4 ,melt ! fat 9 a fry+ pan1 add ! fl\r1 salt1 pepp]1 & milk1 & /ir until ! fl\r ?ick5s4 ,*op ! cook$ sp9a* & add x to ! hot dress+4 ,/ir & cook until ! two are well bl5d$4 ,s]ve hot4 ,,wat]cress ,,& ,,p>sley #af4 ,,wat]cress & ,,p>sley are two h]bs1 or gre5s1 t are us$ consid]ably = g>ni%+ & flavor+ o!r di%es4 ,^! gre5s are %[n 9 ,fig4 #e1 t at ! left be+ wat]cress & t at ! "r p>sley4 #ag4 ,wat]cress1 :i* is commonly kn[n z pepp]cress1 usually gr[s wild 9 b$s along ! banks ( spr+s or cle>1 cool /reams4 ,a few v>ieties1 h[ev]1 are cultivat$1 & ^! are gr[n 9 dry soil & kn[n z upl& cress4 ,x is a v prolific h]b1 & may be obta9$ f e>ly spr+ until late 9 ! fall2 9 fact1 x does n freeze easily & is sometimes f\nd 9 e>ly w9t] along ! swiftly fl[+ /reams t are n froz5 ov]4 ,wat]cress may be us$ :5ev] x c be procur$1 b x is n v desirable :5 9 blossom4 ,its *ief use is to g>ni% salads & o!r di%es1 b x may also be cook$ & s]v$ hot z a gre54 ,9 su* an ev5t1 its cook+ is accompli%$ 9 ! same way z t ( o!r gre5s4 ,illu/ration3 ,,fig4 #e #ah4 ,p>sley1 :ile classifi$ z a gre5 vegetable1 is p]haps n 9 ! true s5se ( ! ^w a real vegetable1 s9ce x is us$ = only two purposes1 & 9 nei!r ( ^! is x s]v$ cook$ or raw z an exclusive article ( diet4 ,! mo/ important use ( p>sley is p]haps t ( flavor+4 ,x is add$ to s\ps1 sauces1 & v>i\s k9ds ( cook$ vegetables 9 ord] to imp>t additional flavor4 ,9 su* cases1 x %\ld be *opp$ v f9e 9 ord] t all possible flavor may be extract$ f x4 ,p>sley may also be dri$ be=e x is us$ = ?is purpose1 provid$ x mu/ be kept = any l5g? ( "t4 ,! o!r use ( p>sley is t ( g>ni%+4 ,x is (t5 us$ 9 small sprays to g>ni% a roa/ ( meat1 a /eak1 *ops1 fi%1 or "s bak$1 fri$1 or saut$ vegetable4 ,sometimes x is *opp$ v f9e & plac$ ar\nd ! edge ( a patty %ell1 a cr\/ade1 a timbale case1 or a piece ( toa/ ^u :i* food is s]v$4 ,p>sley may be eat5 :5 x is s]v$ z a g>ni% if its flavor is f\nd to be agreeable to ! ta/e4 ,,j]usalem ,,arti*okes ,,& ,,_! ,,prep>ation #ai4 ,,j]usalem ,,arti*okes are tub]s belong+ to ! sunfl[] family4 ,9 appe>ance !y resemble potatoes to "s ext5t1 b1 z a rule1 !y are nei!r s l>ge nor s smoo?4 ,! inside texture ( ?is vegetable is m moi/ & n s mealy z t ( ! ,iri% potato4 ,j]usalem arti*okes are easy to gr[ & are v prolific1 s t if any "o is fond ( !m !y w be f\nd to be a pr(itable crop4 ,= table use1 !y are prep>$ 9 mu* ! same way z potatoes4 #bj4 ,,cream$ ,,arti*okes4--,a common me?od ( prep>+ ,j]usalem arti*okes is to cream !m4 ,wa% & peel ! desir$ numb] ( arti*okes & cut !m into #a_/b-;in* dice4 ,put ^! to cook 9 boil+ salt$ wat] & cook until t5d] en\gh to be pi]c$ ) a =k4 ,dra9 (f ! wat] & dress ) hot m$ium :ite sauce4 ,s]ve hot4 #ba4 ,,butt]$ ,,arti*okes4--,ano!r satisfactory way 9 :i* to prep>e ,j]usalem arti*okes is to dress !m ) butt]4 ,wa% & peel ! requir$ numb] ( arti*okes & cut !m into slices4 ,put ^! to cook 9 boil+ salt$ wat] & cook until t5d] en\gh to be pi]c$ ) a =k4 ,dra9 (f ! wat] & dress ) melt$ butt] to :i* has be5 add$ a little *opp$ p>sley4 ,s]ve hot4 ,,kohlrabi ,,& ,,its ,,prep>ation #bb4 ,,kohlrabi is a v>iety ( cabbage hav+ a turnip-%ap$ /em4 ,on acc\nt ( its %ape x is (t5 call$ turnip cabbage4 ,! edible "p ( kohlrabi is ! enl>g$ /em1 :i* has ! flavor ( bo? turnip & cabbage4 ,! /ems ( ! leaves are atta*$ to ! enl>g$ portion t is us$ = food1 & ^! mu/ be remov$ 9 ! prep>ation ( ! vegetable4 ,kohlrabi is n a p]i%able vegetable & !re=e /&s /orage v well4 ,= m>ket1 x is usually plac$ 9 bun*es & ti$ z are beets & c>rots4 ,9 food value1 ?is vegetable1 l cabbage1 is some:at l[4 ,! food value x does h is c>bohydrate 9 ! =m ( sug>4 #bc4 ,aft] ! /ems ( ! leaves h be5 cut (f1 ! kohlrabi %\ld be wa%$ & !n p>$ to remove ! out] sk94 ,x is usually dic$ or slic$ ?91 & !n cook$ & dress$ 9 any desirable way4 ,?is vegetable1 l cabbage1 caulifl[]1 etc41 %\ld be cook$ ) ! cov] remov$ f ! kettle1 9 ord] to all[ "s ( ! flavor to escape 9 ! /eam4 ,kohlrabi t is old or t has be5 9 /orage = "s "t develops woody portions z d turnips1 beets1 & o!r w9t] vegetables1 & mu/ !re=e be cook$ suffici5tly long to make x palatable4 #bd4 ,,boil$ ,,kohlrabi4--,p]sons fond ( kohlrabi z a vegetable w und\bt$ly pref] x m]ely boil$ & flavor$ ) butt]1 pepp]1 & salt4 ,:5 x is to be cook$ 9 ?is way1 prep>e x 9 ! mann] j expla9$4 ,!n put x on to cook 9 suffici5t boil+ salt$ wat] to cov] x well1 & all[ x to cook ) ! cov] remov$ until x c be easily pi]c$ ) a =k4 ,:5 suffici5tly cook$1 p\r (f ! wat]1 season to ta/e ) salt & pepp]1 & add #a tablespoonful ( butt] = ea* p9t ( kohlrabi cook$4 ,s]ve hot4 #be4 ,,ma%$ ,,kohlrabi4--,z turnips & potatoes are (t5 boil$ & !n ma%$1 s kohlrabi makes a v appetiz+ di% :5 prep>$ 9 ?is way4 ,prep>e ! kohlrabi & cook x by boil+4 ,:5 x has cook$ s(t1 dra9 (f ! wat] & ma% ) a wood5 or a wire potato ma%]4 ,season ) salt & pepp]1 & add #a tablespoonful ( butt] = ea* p9t ( cook$ vegetable4 ,s]ve hot4 #bf4 ,,cream$ ,,kohlrabi4--,! prep>ation ( kohlrabi c be v>i$ by s]v+ x ) a cream sauce4 ,su* a sauce also increases ! food value ( ?is vegetable by supply+ ! sub/ances 9 :i* x is l[4 ,,cream$ ,,kohlrabi 7,suffici5t to ,s]ve ,six7 #d c4 dic$ kohlrabi #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #a c4 milk ,cook ! kohlrabi 9 boil+ salt$ wat] until t5d] & !n dra9 ! wat] f x4 ,melt ! butt] 9 a saucepan1 add ! fl\r1 salt1 & pepp]1 & into ?is /ir ! hot milk4 ,cook until ! sauce has ?ick5$4 ,!n p\r x ov] ! kohlrabi & reheat4 ,s]ve hot4 ,,l5tils ,,& ,,_! ,,prep>ation #bg4 ,,l5tils are ! flatti%1 circul>1 dri$ se$s ( an annual v9e gr[n *iefly 9 ,europe & ,asia4 ,!y belong to ! class ( vegetables kn[n z legumes1 & are !re=e high 9 prote9 9 ! =m ( legum94 ,!y also conta9 a l>ge am\nt ( c>bohydrate 9 ! =m ( />* & are high 9 m9]al salts4 ,because ( _! high food value1 :i* is some:at ov] #a1fjj calories to ! p\nd1 !y are a valuable food 9 ! diet1 p>ticul>ly z a meat sub/itute4 ,consequ5tly1 :5 l5tils c be obta9$ at a reasonable price1 x is wise to make consid]able use ( !m4 ,!re are ?ree v>ieties ( l5tils1 yell[1 r$1 & black1 & !y resemble split peas 9 appe>ance1 z w be obs]v$ f ,fig4 #f1 :i* %[s a panful ( dri$ l5tils4 ,!y h a di/9ctive flavor t is agreeable to mo/ p]sons4 ,h[ev]1 l o!r dri$ legumes1 long cook+ is requir$ to make !m t5d] & palatable4 #bh4 ,,cook+ ,,( ,,l5tils4--,9 g5]al1 ! prep>ation ( l5tils is simil> to t ( dri$ beans1 ! cook+ ( :i* is n[ ?or\ghly und]/ood4 ,!y may be put on to cook imm$iately aft] !y are wa%$1 b1 z 9 ! case ( dri$ beans1 _! cook+ may be ha/5$ if !y are fir/ s(t5$ by soak+ !m 9 cold wat] = #h to #ab h\rs4 ,at ! end ( ?is "t1 x is advisable to p>boil ! l5tils = ab\t #aj or #ae m9utes1 or until _! out] sk9s beg9 to crack1 9 wat] to :i* a p9* ( soda has be5 add$4 ,?is wat] be+ p\r$ (f1 ! l5tils %\ld be wa%$ & !n put to cook 9 fre% wat] to :i* #a teaspoonful ( salt is add$ = ea* qu>t ( wat] us$4 ,l beans1 ! l5tils %\ld be cook$ sl[ly until !y are s(t en\gh to cru% betwe5 ! f+]s4 ,) ^! pr9ciples = ! cook+ ( l5tils well 9 m9d1 ! h\sewife w h no difficulty 9 prep>+ ?is vegetable1 = almo/ any ( ! recipes giv5 = dri$ beans may be us$ ) l5tils sub/itut$ = ! beans4 ,illu/ration3 ,,fig4 #f #bi4 ,,l5til ,,puff4--,a decid$ *ange f ! usual ways ( prep>+ l5tils c be _h by mak+ l5til puff4 ,black l5tils are us$ = ?is prep>ation1 & !y are made into a puree be=e be+ us$ 9 ! puff4 ,if ! accompany+ recipe is c>efully foll[$1 a mo/ appetiz+1 z well z nutriti\s1 di% w be ! result4 ,,l5til ,,puff 7,suffici5t to ,s]ve ,six7 #a-a_/d c4 l5til puree #a-a_/b c4 ric$ potatoes #b ,tb4 butt] #a_/b c4 milk #a-a_/b tsp4 salt #a_/h tsp4 pepp] #b eggs ,soak ! l5tils ov]night 9 wat] t conta9s a p9* ( soda1 p>boil !m = ab\t #aj m9utes1 & p\r (f ! wat]4 ,put !m to cook 9 cold wat] & cook until !y are t5d]1 all[+ ! wat] to evaporate completely1 if possible1 s t ! puree made f !m w be dry4 ,h[ev]1 if any wat] rema9s :5 ! l5tils are done1 p\r x (f & use x = s\p or sauce4 ,make ! puree by =c+ ! cook$ l5tils ?r\gh a col&]4 ,if x is f\nd to be too wet1 less milk c be us$ ?an ! recipe calls =4 ,cook sev]al potatoes & rice !m by =c+ !m ?r\gh a col&] or a ric]4 ,comb9e ! l5tils & potatoes1 & to ?is mixture add ! butt]1 milk1 salt1 & pepp]4 ,sep>ate ! eggs1 & beat ! yolks slightly & ! :ites until /iff4 ,/ir ! yolks into ! mixture &1 j be=e putt+ ! puff into ! ov51 fold 9 ! :ites4 ,p\r into a butt]$ bak+ di%1 set 9 ! ov51 & bake until ! puff is set & ! surface is br[n4 ,s]ve hot4 ,,mu%rooms ,,& ,,_! ,,prep>ation #cj4 ,mu%rooms are n a vegetable2 /ill !y are includ$ 9 ?is ,section because !y are us$ l a vegetable4 ,9 reality1 !y are a fungus gr[? conta9+ no *lorophyl1 or gre5 color+ matt]1 &1 z %[n 9 ,fig4 #g1 consi/+ ( an erect /alk t supports a cap-l expansion4 ,!y occur 9 _m v>ieties1 bo? poison\s & non-poison\s4 ,! non-poison\s1 or edible1 mu%rooms are f\nd on ri*1 moi/ pa/ures all ov] ! _w & !y are also v frequ5tly cultivat$4 ,!y may be collect$ 9 almo/ any locality1 b no p]son :o is n p]fectly famili> ) _! *>act]i/ics & !re=e able to judge ! non-poison\s k9ds f ! poison\s %\ld attempt to ga!r !m4 ,fre% mu%rooms c usually be f\nd 9 ! m>kets1 b z !y are exp5sive1 !y %\ld be consid]$ a luxury & us$ only occasionally4 ,in/ead1 "s ( ! small cann$ v>ieties1 :i* are usually satisfactory = mo/ purposes1 %\ld be us$ :5 mu%rooms are desir$ & ! wild ones _c be secur$4 #ca4 ,9 food value1 mu%rooms are n v high1 be+ ab\t equal to beets or c>rots 9 ?is respect2 b !y h a high] p]c5tage ( prote9 ?an ^! vegetables & !y conta9 extractives simil> to ^? f\nd 9 meat4 ,to increase _! food value1 mu%rooms are (t5 comb9$ ) o!r foods1 su* z peas1 *e/nuts1 dic$ meats1 & f[l1 & made into di%es ( v>i\s sorts4 ,!n1 aga91 !y are s]v$ z a g>ni% ) /eaks & o!r meat di%es4 ,9 %ort1 if !y c be secur$ f ! surr\nd+ neighborhood or ! price is n prohibitive1 !y %\ld be us$ 9 ! _m excell5t ways t are devis$ = _! prep>ation4 #cb4 ,,prep>ation ,,= ,,cook+4--,to prep>e mu%rooms = cook+1 clean !m by bru%+ !m c>efully ) a s(t bru%1 by scrap+ ! surface1 &1 9 "s cases1 by remov+ ! /ems4 ,d n1 h[ev]1 ?r[ ! /ems away1 = !y may be us$ z well z ! caps4 ,if ! mu%rooms are f\nd to be t\gh1 ! sk9 %\ld be peel$ (f4 ,aft] be+ ?us prep>$1 mu%rooms may be cook$ 9 v>i\s ways1 z is expla9$ 9 ! accompany+ recipes4 ,illu/ration3 ,,fig4 #g #cc4 ,,broil$ ,,mu%rooms4--,"o ( ! simple/ me?ods ( cook+ mu%rooms is to broil !m4 ,?is may be done ei!r by expos+ !m directly to ! heat or by pan-broil+ !m4 ,9 ?is recipe1 only ! caps are us$4 ,clean ! mu%rooms t are to be broil$ & remove ! /ems4 ,place ! caps 9 a broil] t has be5 greas$ or 9 a slightly greas$ fry+ pan4 ,br[n !m on "o side1 !n turn !m & br[n !m on ! o!r side4 ,remove to a platt]1 dot ) butt]1 season ) salt & pepp]1 & s]ve4 #cd4 ,,/ew$ ,,mu%rooms4--,ano!r v simple way 9 :i* to cook mu%rooms is to /ew !m & !n s]ve !m on toa/4 ,:5 prep>$ by ?is me?od1 bo? ! /ems & ! caps are utiliz$4 ,clean ! mu%rooms & cut bo? ! caps & ! /ems into small pieces4 ,cook until t5d] 9 suffici5t wat]1 /ock1 or milk to cov] !m well1 & !n season ) salt & pepp]4 ,to ! liquid t rema9s1 add en\gh fl\r to ?ick5 x slightly4 ,s]ve on toa/4 #ce4 ,,saut$ ,,mu%rooms4--,:5 mu%rooms are saut$1 !y are (t5 us$ ) o!r di%es1 p>ticul>ly broil$ /eak1 to improve ! flavor & give v>iety4 ,9 fact1 /eak smo!r$ ) mu%rooms is consid]$ a luxury4 ,h[ev]1 saut$ mu%rooms are v frequ5tly s]v$ alone or1 toge!r ) a sauce made f ! fat 9 :i* !y are cook$1 !y are s]v$ on toa/4 ,clean ! mu%rooms1 remove ! /ems1 & dr$ge bo? /ems & caps ) fl\r4 ,melt fat 9 ! fry+ pan & place ! dr$g$ mu%rooms 9 x4 ,saute until br[n on bo? sides & season ) salt1 pepp]1 & *opp$ p>sley4 ,s]ve 9 any desir$ mann]4 ,if sauce is desir$1 add wat] or /ock to ! fl\r & fat t rema9 9 ! fry+ pan1 & all[ ?is to cook = a few m9utes4 #cf4 ,,cream$ ,,mu%rooms ,,& ,,*e/nuts4--,no m delightful comb9ation c be imag9$ ?an mu%rooms & *e/nuts4 ,:5 comb9$ ) a cream sauce & s]v$ 9 patty %ells or timbale cases1 a di% suitable = ! da9tie/ meal is ! result4 ,ano!r v attractive way 9 :i* to s]ve ?is comb9ation is to place x 9 a bak+ di%1 or1 z %[n 9 ,fig4 #h1 9 individual bak+ di%es1 cov] x ) a lay] ( biscuit or pa/ry cru/1 bake1 & s]ve x z a pie4 ,,cream$ ,,mu%rooms ,,& ,,*e/nuts 7,suffici5t to ,s]ve ,eight7 #a-a_/b c4 /ew$ *e/nuts #a-a_/b c4 /ew$ mu%rooms #c ,tb4 butt] #c ,tb4 fl\r #a-a_/b tsp4 salt #a_/h tsp4 pepp] #a-a_/b c4 milk ,remove ! %ells f ! requir$ numb] ( ,italian *e/nuts & cook ! nut meats 9 boil+ wat] until t5d]4 ,peel (f ! sk9s & break ! *e/nuts into pieces4 ,if fre% mu%rooms are us$1 /ew !m 9 boil+ wat] until t5d]4 ,cut ! /ew$ or cann$ mu%rooms into pieces ( ! same size z ! *e/nuts1 & mix ! two toge!r4 ,make a cream sauce by melt+ ! butt]1 add+ ! fl\r1 salt1 & pepp]1 & /irr+ 9 ! hot milk4 ,cook until ! mixture ?ick5s1 p\r x ov] ! *e/nuts & mu%rooms1 & s]ve 9 any ( ! ways sugge/$4 ,,okra ,,& ,,its ,,prep>ation ,illu/ration3 ,,fig4 #i #cg4 ,,okra is a fruit vegetable consi/+ ( a gre5 pod t is sev]al in*es long1 po9t$ at "o end1 & fill$ ) se$s4 ,fig4 #i %[s okra pods atta*$ to ! h]b ( :i* !y are a "p4 ,al?\gh okra orig9at$ 9 ,africa1 x is = ! mo/ "p gr[n 9 ! s\!rn section ( ! ,unit$ ,/ates4 ,h[ev]1 cann$ okra may be obta9$ almo/ any:]e4 ,okra is l[ 9 food value1 be+ only slightly high] ?an cabbage & mo/ ( ! gre5s2 nev]!less1 x is lik$ by _m p]sons4 ,x is ( a mucilag9\s1 or gummy1 consi/5cy1 & if x is n prop]ly cook$ x becomes v slimy & is !n decid$ly unpleasant4 ,because ( its gummy nature1 x helps to ?ick5 any di% to :i* x is add$4 ,probably its *ief use is z an +r$i5t 9 s\ps1 :5 x is kn[n z gumbo4 ,*ick5 gumbo s\p is "o ( ! mo/ popul> di%es ( ?is k9d4 ,! prelim9>y prep>ation ( okra is ! same z t ( mo/ o!r vegetables2 t is1 ! pods %\ld be wa%$1 ! /ems remov$1 & ! clean$ pods !n cook$ 9 suffici5t boil+ salt$ wat] to cov] !m well4 #ch4 ,,/ew$ ,,okra4--,! simple/ way 9 :i* to prep>e okra is to /ew x4 ,:5 season$ well ) salt1 pepp]1 & butt]1 /ew$ okra f9ds mu* favor ) ^? :o c>e = ?is vegetable4 ,select ! requir$ numb] ( okra pods & put !m on to cook 9 en\gh boil+ salt$ wat] to cov] !m well4 ,cook until ! pods are s(t en\gh to be easily pi]c$ ) a =k4 ,season ) pepp] &1 if necess>y1 additional salt1 & add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$4 #ci4 ,,okra ,,) ,,tomatoes4--,if "o does n desire a di% made entirely ( okra1 x may be comb9$ ) tomatoes4 ,su* a comb9ation1 season$ well & flavor$ ) ham or bacon fat1 makes a v ta/y di%4 ,,okra ,,) ,,tomatoes 7,suffici5t to ,s]ve ,six7 #a-a_/b c4 /ew$ or cann$ okra #a-a_/b c4 /ew$ or cann$ tomatoes #a-a_/b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 ham or bacon fat ,heat ! okra & tomatoes toge!r 9 a saucepan & add ! salt1 pepp]1 & ham or bacon fat4 ,cook = #e or #aj m9utes or until well bl5d$4 ,s]ve hot4 ,,onions ,,& ,,_! ,,prep>ation ,,v>ieties ,,( ,,! ,,onion ,,family #dj4 ,,onions are ! *ief comm]cial vegetable ( ! bulb crops4 ,!y h be5 cultivat$ f ! e>lie/ times1 _! native c\ntry be+ ,c5tral ,asia4 ,closely alli$ to ! onion are sev]al o!r bulb vegetables1 includ+ g>lic1 %allots1 leeks1 & *ives1 all ( :i* are us$ m ext5sively = flavor+ di%es ?an = any o!r purpose4 ,fig4 #aj %[s sev]al v>ieties ( ?is family1 ! gr\p ( ?ree 9 ! upp] "r corn] be+ g>lic2 ! bun* 9 ! l[] "r corn]1 leeks2 ! bun* 9 ! l[] left corn]1 gre5 onions2 & ! rema9d] ( ^? %[n 9 ! illu/ration1 diff]5t v>ieties ( dri$ onions1 t is1 onions t h be5 all[$ to mature4 #da4 ,?is entire class ( food is *>act]iz$ by a typical1 volatile oil1 :i* 9 mo/ cases is s /rong z to be some:at irritat+ & :i* causes ! vegetable to disagree ) _m p]sons4 ,?is flavor1 h[ev]1 c be almo/ entirely dissipat$ by cook+1 s t _m p]sons :o _c eat ! v>i\s memb]s ( ! onion family raw c tol]ate !m cook$4 ,9 food value1 :i* is f\nd pr9cipally z c>bohydrate 9 ! =m ( sug>1 ?is class ( foods is n v high1 be+ ab\t ! same z c>rots1 beets1 & o!r root vegetables4 ,"s p]sons believe t onions h wond]ful m$ic9al value 9 cur+ colds & prev5t+ !m1 b !re is really no f\ndation = su* a belief4 ,illu/ration3 ,fig4 #aj #db4 ,,onions4--,z has be5 po9t$ out1 onions are ( two g5]al v>ieties1 dri$ & gre54 ,dri$ onions1 z %[n 9 ,fig4 #aj1 are ^? :i* h be5 all[$ to gr[ to maturity & h !n be5 cur$1 or dri$1 to a c]ta9 ext5t4 ,su* onions are 9 dem& at all seasons4 ,gre5 onions1 also %[n 9 ,fig4 #aj1 are ^? :i* are pull$1 or tak5 out ( ! gr\nd1 be=e !y h matur$ & are eat5 :ile fre%4 ,!y are especially popul> 9 ! spr+1 al?\gh !y h a r long season4 ,ea* ( ^! classes has _m v>ieties1 :i* v>y 9 flavor & 9 color1 "s ( ! dri$ ones be+ yell[1 "s r$1 & o!rs :ite4 ,all dri$ onions h excell5t keep+ qualities1 s1 aft] pur*as+1 no special c>e ne$ be giv5 to !m except to /ore !m 9 a comp>atively cool1 dry place4 ,det]ioration is due *iefly to spr\t+1 = z soon z ! new plant beg9s to gr[ f ! c5t] ( ! onion1 ! rema9d] becomes s(t & loses mu* ( its flavor4 ,! gre51 immature onions1 h[ev]1 w n keep = any l5g? ( "t1 & 9 ord] to keep !m fre% until !y are us$1 !y mu/ be /or$ 9 a cool1 damp place4 ,illu/ration3 ,,fig4 #aa #dc4 ,,g>lic4--,! v>iety ( onion kn[n z g>lic is v mu* desir$ by ! p ( s\!rn ,europe1 :]e x orig9at$4 ,z ,fig4 #aj %[s1 x resembles ! onion 9 appe>ance1 b x consi/s ( sev]al p>ts1 or small bulbs1 call$ cloves1 :i* are encas$ 9 a cov]+ ( ?9 :ite sk94 ,g>lic has a v /rong p5etrat+ odor & a bit+ ta/e t resemble ! odor & ta/e ( onion1 b t are mu* rank]4 ,x is little us$ by ,am]icans except z a flavor+ = salads & v>i\s k9ds ( highly season$ meats4 ,9 reality1 a v small am\nt ( g>lic is suffici5t to l5d en\gh flavor1 & s ! b[l 9 :i* a salad is s]v$ is (t5 m]ely rubb$ ) g>lic be=e ! salad is put into x4 ,no difficulty w be exp]i5c$ 9 recogniz+ g>lic 9 ! m>kets1 = "h x is f\nd 9 long /r+s t are made by braid+ ! dry /ems toge!r4 #dd4 ,,%allots4--,closely alli$ to g>lic are %allots1 :i* are native to ,syria1 :]e !y /ill gr[ wild4 ,!y are said to h be5 br\ght into ,europe by ! ,crusad]s4 ,! bulbs ( ?is vegetable are simil> to ^? ( g>lic1 be+ comp\nd 9 =m1 b in/ead ( be+ enclos$ 9 a ?9 cov]+1 !y are sep>ate :5 mature1 z ,fig4 #aa %[s4 ,%allots h a /rong flavor1 b x is n s rank z t ( g>lic1 nor does ! odor rema9 9 ! m\? s long z t ( onion4 ,_m p]sons l %allots = flavor+ /ews1 s\ps1 salads1 & pickles4 #de4 ,,leeks4--,ano!r memb] ( ! onion family t is m highly priz$ & m ext5sively rais$ 9 ,europe ?an 9 ! ,unit$ ,/ates is leeks4 ,z ,fig4 #aj %[s1 leeks d n produce a bulb z d onions4 ,9 ?is vegetable1 ! l[] p>ts ( ! leaves gr[ close toge!r & =m a bulb-l /em1 or neck1 :i* is fairly solid & :i* con/itutes ! edible "p4 ,! odor & flavor ( leeks are simil> to ^? ( onions1 b !y are some:at weak]4 ,! fle%y /em may be blea*$ by bank+ x ) e>?1 & :5 ?is is done1 ! flavor becomes m mild & ! texture m t5d] ?an 9 ! onion bulb4 ,l %allots1 leeks are us$ to flavor /ews1 s\ps1 & simil> foods4 #df4 ,,*ives4--,! memb] ( ! onion family kn[n z *ives is a small plant ^: roots rema9 9 ! gr\nd = _m ye>s & produce ye> aft] ye> d5se tufts ( sl5d]1 holl[ leaves4 ,^! leaves gr[ to a height ( ab\t #f or #h in*es & resemble ! tops ( onions except t !y are mu* small]4 ,*ives1 :i* h a m delicate flavor ?an onions1 are mu* us$ = flavor+ s\p1 /ews1 salads1 meats1 & o!r vegetables & z a g>ni% = salads4 ,:5 us$ = any ( ^! purposes1 !y are cut into t9y pieces4 ,,prep>ation ,,( ,,onions #dg4 ,,onions ,,= ,,flavor+4--,:5 only ! flavor ( onions is desir$ 9 a salad or a cook$ di% ( "s sort1 su* z a dress+ = f[l1 ha%1 or any simil> comb9ation ( food +r$i5ts1 ! onion %\ld be add$ 9 ! =m ( juice & pulp r ?an 9 pieces4 ,!n x w n be possible to obs]ve ! onion :5 x is mix$ ) ! food nor to come across small pieces ( x :5 ! food is eat54 ,to prep>e an onion 9 ?is way1 peel x1 cut (f a crosswise slice1 & !n grate ! onion on a grat] ov] a %all[ di%4 ,add ! juice & pulp ?us obta9$ to any food t calls = onion z a flavor+4 #dh4 ,,onions ,,= ,,! ,,table4--,:5 onions are to be us$ z a vegetable = ! table1 !y require cook+1 b fir/ ( all !y mu/ be peel$4 ,?is is at be/ a r unpleasant task1 because ! fumes f ! /rong volatile oil are irritat+ to bo? ! eyes & ! no/rils4 ,h[ev]1 x may be done m com=tably by keep+ ! onions imm]s$ 9 cold wat] dur+ ! peel+4 ,remove only ! dry outside %ells1 &1 if ! onions are l>ge1 cut !m 9 halves or qu>t]s4 ,h[ev]1 z ! v>i\s lay]s are likely to fall ap>t :5 ! onion is cut1 x is advisable to select m$ium-siz$ or small onions1 = ^! may be cook$ :ole4 ,aft] ! onions h be5 peel$1 !y may be cook$ 9 a v>iety ( ways4 #di4 ,,boil$ ,,onions4--,p]haps ! simple/ me?od ( cook+ onions is to boil !m4 ,to all[ ! /rong volatile oil to escape in/ead ( be+ reabsorb$ by ! onions1 & ?us improve ! flavor ( ! onions1 ! cov] %\ld be kept (f ! vessel :ile !y are cook+4 ,! wat] 9 :i* ?is vegetable is cook$ has n a v agreeable flavor1 s no use %\ld be made ( x4 ,peel ! desir$ numb] ( onions & if necess>y cut !m into halves or qu>t]s4 ,place !m 9 suffici5t boil+ wat] to cov] well4 ,cook 9 an uncov]$ vessel until t5d] en\gh to be easily pi]c$ ) a =k1 b n s s(t z to fall ap>t4 ,!n p\r (f ! wat]1 season ) m salt1 if necess>y1 & a little pepp]1 & add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$4 ,s]ve hot4 #ej4 ,,cream$ ,,onions4--,a cream sauce add$ to onions makes a v appetiz+ di%4 ,9 fact1 mo/ p]sons pref] cream$ onions to any o!r me?od ( prep>ation4 ,,cream$ ,,onions 7,suffici5t to ,s]ve ,six7 #a pt4 /ew$ onions #c ,tb4 butt] #c ,tb4 fl\r #a tsp4 salt ,da% ( pepp] #a-a_/b c4 hot milk ,prep>e ! onions accord+ to ! directions giv5 9 ,art4 #di4 ,:5 !y are t5d] en\gh to be easily pi]c$ ) a =k1 dra94 ,melt ! butt]1 & add ! fl\r1 salt1 pepp]1 & hot milk4 ,cook until ! sauce ?ick5s1 p\r ov] ! /ew$ onions1 heat toge!r = a few m9utes1 & s]ve4 #ea4 ,,bak$ ,,onions4--,if v>iety 9 ! prep>ation ( onions is desir$1 bak$ onions %\ld be tri$4 ,select m$ium-siz$ onions1 peel !m1 & !n boil !m :ole 9 boil+ salt$ wat] until !y are almo/ t5d]4 ,dra9 (f ! wat]1 place ! onions 9 a %all[ di%1 bru% ) butt]1 & spr9kle ) salt & pepp]4 ,place 9 a hot ov5 & bake until br[n on "o side2 !n turn !m & br[n on ! o!r side4 ,s]ve hot4 ,illu/ration3 ,,fig4 #ab #eb4 ,,/uff$ ,,onions4--,:5 l>ge onions c be secur$1 a v appetiz+ z well z attractive di% c be prep>$ by /uff+ !m & !n bak+ !m br[n4 ,onions cook$ 9 ?is way w appe> z %[n 9 ,fig4 #ab4 ,,/uff$ ,,onions 7,suffici5t to ,s]ve ,six7 #f l>ge onions #a c4 dri$ bread crumbs #b ,tb4 butt] #a_/b tsp4 salt #a_/h tsp4 pepp] #a_/b tsp4 cel]y salt #a_/d c4 milk ,peel ! onions & cook !m 9 boil+ salt$ wat] until almo/ t5d]4 ,remove f ! wat] & take out ! inn] portions ( ! onions1 leav+ ! outside lay]s 9 ! %ape ( a cup4 ,*op ! portions ( ! onions :i* h be5 remov$ & mix ) ! bread crumbs4 ,melt ! butt]1 add to x ! *opp$ onion1 bread crumbs1 salt1 pepp]1 & cel]y salt1 & /ir all toge!r = a few m9utes ov] ! flame4 ,add ! milk1 & if ! #a_/d cupful is n suffici5t to make ! /uff+ moi/1 add m4 ,fill ! onion %ells ) ! /uff+1 place 9 a hot ov51 & bake until br[n4 ,s]ve imm$iately4 ,,p>snips ,,& ,,_! ,,prep>ation #ec4 ,p>snips are an important root vegetable1 be+ closely alli$ to c>rots4 ,!y are us$ to a c]ta9 ext5t dur+ ! summ] :5 !y are immature1 b g5]ally !y are all[$ to mature s t !y may be /or$ = use z a w9t] vegetable4 ,p>snips h an advantage ov] _m vegetables 9 t !y h excell5t keep+ qualities & are p>ticul>ly h>dy1 be+ able to )/& consid]able freez+ & ?aw+ :5 !y are left 9 ! gr\nd dur+ ! w9t]4 ,h[ev]1 z !y gr[ old]1 !y develop a woody texture1 z d beets & turnips1 & s at ! end ( ! w9t] require long] cook+ ?an at ! beg9n+4 #ed4 ,9 food value1 p>snips are some:at high] ?an o!r root vegetables1 conta9+ a l>ge am\nt ( c>bohydrate1 :i* occurs 9 ! =m ( sug>4 ,al?\gh !y are :olesome & n\ri%+1 !y h a peculi>1 sweeti% flavor t is due to ! volatile oil !y conta9 & is objectionable to "s p]sons4 ,/ill1 ^? :o are fond ( ?is flavor f9d t p>snips af=d an excell5t opportunity to give v>iety to ! diet1 = !y may be prep>$ 9 a numb] ( ways1 mo/ ( :i* are simil> to ! ways 9 :i* c>rots are cook$4 #ee4 ,9 prep>+ p>snips = cook+1 scrape !m1 if possible1 in/ead ( peel+ !m1 s z n to wa/e any ( ! edible mat]ial4 ,!n1 too1 try to obta9 m$ium-siz$ p>snips1 = !y w be ( mu* bett] quality ?an ! l>g] ones4 ,if unev5 sizes mu/ be us$1 ! l>g] ones %\ld be cut be=e be+ cook$1 s t !y w be simil> 9 size to ! small] ones & !re=e cook 9 ! same l5g? ( "t4 #ef4 ,,ma%$ ,,p>snips4--,a v simple way 9 :i* to prep>e p>snips is to ma% !m4 ,clean & scrape ! desir$ numb] ( p>snips & put !m to cook 9 suffici5t boil+ salt$ wat] to cov]4 ,cook until t5d] en\gh to be pi]c$ ) a =k1 ! l5g? ( "t requir$ to d ?is dep5d+ entirely on ! age ( ! p>snips4 ,:5 t5d]1 dra9 (f ! wat] & =ce ! p>snips ?r\gh a col&] or a sieve4 ,season ) butt]1 salt1 & pepp]1 & s]ve hot4 #eg4 ,,cream$ ,,p>snips4--,p>snips are sometimes cut into dice & !n s]v$ ) a cream1 sauce4 ,:5 x is desir$ to prep>e !m 9 ?is way1 ! accompany+ directions %\ld be c>efully foll[$4 ,,cream$ ,,p>snips 7,suffici5t to ,s]ve ,six7 #b c4 dic$ p>snips #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #a c4 milk ,clean & scrape ! p>snips & cut !m into dice #a_/b in* 9 size4 ,put ^! to cook 9 suffici5t boil+ salt$ wat] to cov]1 cook until !y may be easily pi]c$ ) a =k1 & !n dra94 ,melt ! butt] 9 a d\ble boil]1 & add ! fl\r1 salt1 & pepp]4 ,/ir 9 ! hot milk1 & cook until ! mixture ?ick5s4 ,p\r ?is sauce ov] ! p>snips1 heat toge!r = a few m9utes1 & s]ve4 #eh4 ,,br[n$ ,,p>snips4--,p>snips t are br[n$ & sweet5$ ) sug> seem to meet ) great] favor ?an ^? prep>$ by o!r me?ods4 ,to prep>e !m 9 ?is way1 clean & scrape ! desir$ numb] ( p>snips1 & slice !m 9 ?ick slices1 or1 if !y are small1 cut !m 9 halves l5g?wise4 ,put !m to cook 9 boil+ salt$ wat] & cook until !y may be easily pi]c$ ) a =k1 b are n t5d] en\gh to fall to pieces4 ,melt "s fat 9 a fry+ pan1 & place ! slices ( cook$ p>snips 9 x4 ,br[n on "o side1 turn1 & !n br[n on ! o!r4 ,spr9kle ) a little sug> &1 if necess>y1 additional salt4 ,s]ve4 ,,peas ,,& ,,_! ,,prep>ation #ei4 ,9 addition to beans & l5tils1 ! class ( vegetables call$ legumes includes ,,peas1 :i*1 bo? gre5 & dri$1 are us$ = food4 ,9 composition1 !re is a decid$ diff]5ce betwe5 ! two v>ieties ( peas1 ! gre5 ones be+ ab\t equal to gre5 corn 9 food value1 & ! dri$ ones hav+ a food value ne>ly f\r times z great4 ,9 ea* case1 ! food sub/ance 9 ! greate/ am\nt is 9 ! =m ( c>bohydrate4 ,9 gre5 peas1 ?is is 9 ! =m ( sug>1 :ile 9 dri$ ones x is *ang$ into />*4 ,peas also conta9 prote9 9 ! =m ( legum91 !re be+ ?ree times z mu* ( ?is sub/ance 9 dri$ peas z 9 gre5 ones4 ,! am\nt f\nd 9 gre5 peas is suffici5t to be ( importance 9 ! diet1 b ! p]c5tage ( ?is sub/ance is s great 9 dri$ peas t !y may be us$ v satisfactorily z a meat sub/itute4 #fj4 ,,gre5 ,,peas4--,num]\s v>ieties ( gre5 peas are f\nd on ! m>ket4 ,a few ( !m are cook$ 9 ! pods1 especially :5 ! peas are v "y1 & are eat5 pods & all1 j z are /r+ beans4 ,mo/ ( !m1 h[ev]1 are all[$ to mature fur!r & only ! peas are eat51 ! %ell be+ disc>d$4 ,:5 gre5 peas are pur*as$1 !y are always f\nd 9 ! pods4 ,= ! peas to be mo/ satisfactory1 ! pods %\ld be fre% & gre5 & %\ld appe> to be well fill$4 ,flat-look+ pods mean t ! peas h n matur$ suffici5tly4 ,aft] be+ pur*as$1 ! peas %\ld n be remov$ f ! pods until !y are to be cook$4 ,h[ev]1 if x is necess>y t !y /& = any l5g? ( "t aft] !y are %ell$1 !y %\ld be kept 9 a cool place 9 ord] to prev5t !m f %rivel+4 ,_! cook+ is simil> to t ( any o!r fre% vegetable2 t is1 !y %\ld be cook$ 9 boil+ salt$ wat] 9 a cov]$ vessel until !y are t5d] en\gh to be easily cru%$ betwe5 ! f+]s or pi]c$ ) a =k4 ,) ?is prelim9>y prep>ation1 !y may be dress$ 9 any desirable mann]4 #fa4 ,,dri$ ,,peas4--,dri$ peas1 because ( _! nature1 require a diff]5t k9d ( prep>ation f gre5 peas4 ,9 fact1 _! cook+ is simil> to t ( dri$ beans4 ,!y require long sl[ cook+ & are improv$ if !y are fir/ p>boil$ 9 wat] to :i* a p9* ( soda has be5 add$4 ,!y are n us$ ext5sively except 9 ! mak+ ( s\ps or occasionally = a puree or a s\ffle1 b z !y are v high 9 food value & c be us$ z a meat sub/itute1 !y %\ld h a prom95t place 9 ! diet>y ( mo/ families4 ,_m ( ! ways 9 :i* dri$ beans & l5tils are prep>$ are fully z applicable 9 ! case ( dri$ peas4 #fb4 ,,gre5 ,,peas ,,) ,,butt]4--,:5 peas are "y & t5d]1 no m appetiz+ way to prep>e !m c be f\nd ?an to boil !m & !n s]ve !m ) butt]4 ,select fre% gre5 peas ) full pods1 wa% 9 cold wat]1 & remove ! peas f ! %ells4 ,put to cook 9 en\gh boil+ salt$ wat] to cov] well1 & cook until t5d]4 ,p\r (f all b a small am\nt ( ! wat]1 us+ ! "p p\r$ (f = mak+ s\p or sauce4 ,add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$1 & season ) additional salt if necess>y & a da% ( pepp]4 ,s]ve hot4 #fc4 ,,gre5 ,,peas ,,engli% ,,/yle4--,if ! flavor ( m9t is agreeable1 gre5 peas prep>$ ,engli% /yle w und\bt$ly f9d favor4 ,cook !m z = gre5 peas ) butt]1 b1 at ! "t ! butt] is add$1 add #a tablespoonful ( f9ely *opp$ fre% m9t4 ,season ) additional salt1 if necess>y1 & pepp]1 all[ all to simm] toge!r = a few m9utes1 & s]ve4 ,illu/ration3 ,,fig4 #ac #fd4 ,,cream$ ,,peas4--,a cream sauce adds consid]able food value & flavor to gre5 peas4 ,peas prep>$ 9 ?is way may be s]v$ pla91 b !y c be made v attractive by s]v+ !m 9 cr\/ades1 z %[n 9 ,fig4 #ac4 ,z already le>n$1 cr\/ades are cases made f l>ge pieces ( bread t are cut any desir$ %ape1 holl[$ out1 & !n toa/$ 9 a hot ov5 or on a broil] or fri$ 9 deep fat until crisp4 ,,cream$ ,,peas 7,suffici5t to ,s]ve ,six7 #b c4 %ell$ gre5 peas #b ,tb4 butt] #b ,tb4 fl\r #a_/b tsp4 salt ,da% ( pepp] #a_/b c4 wat] f peas #a_/b c4 milk ,cook ! peas 9 boil+ salt$ wat] until t5d]1 & !n dra9 ! wat] f !m1 reta9+ #a_/b cupful = ! sauce4 ,melt ! butt]1 add ! fl\r1 salt1 & pepp]1 & /ir 9 ! hot liquids4 ,cook until ! fl\r has ?ick5$ & !n p\r ov] ! peas4 ,s]ve hot1 ei!r pla9 or 9 cr\/ades4 #fe4 ,,peas ,,9 ,,turnip ,,cups4--,a some:at unusual di% c be prep>$ by mak+ cups out ( turnips1 fill+ !m ) peas1 & !n p\r+ a cream sauce ov] ! peas4 ,besides be+ attractive1 ?is comb9ation makes a v palatable vegetable di%4 ,select a suffici5t numb] ( m$ium-siz$ :ite turnips4 ,wa% !m ?or\ghly1 & !n holl[ out ! inside ( ea*1 leav+ cup-%ap$ %ells ab\t #a_/d in* ?ick4 ,cook ^! %ells 9 boil+ salt$ wat] until t5d]1 b n t5d] en\gh to break into pieces1 & remove f ! wat]4 ,!n1 accord+ to ! directions giv5 9 ,art4 #fj1 cook en\gh gre5 peas to fill ! cups4 ,:5 t5d]1 fill ! cups ) ! peas & ov] !m p\r a m$ium :ite sauce4 ,s]ve hot4 #ff4 ,,peas ,,puree4--,_m p]sons :o _c eat peas because ( ! co>se outside sk9s are able to dige/ !m 9 ! =m ( a puree4 ,to prep>e !m 9 ?is way1 boil fre% peas 9 ! mann] expla9$ 9 ,art4 #fj4 ,:5 !y are t5d]1 =ce !m ?r\gh a puree sieve or a f9e-me% wire sieve4 ,! pulp w pass ?r\gh ! sieve1 b ! co>se sk9s w rema94 ,! puree ?us made may be us$ = s\p or 9 ! mak+ ( a s\ffle4 #fg4 ,,peas ,,s\ffle4--,no?+ 9 ! way ( peas is m appetiz+ & at ! same "t m easily dige/$ ?an peas s\ffle4 ,?is may be bak$ 9 a l>ge bak+ di%1 or x may be divid$ & bak$ 9 individual bak+ di%es4 ,,peas ,,s\ffle 7,suffici5t to ,s]ve ,six7 #b ,tb4 butt] #b ,tb4 fl\r #a_/b c4 milk #a c4 peas puree #a_/b tsp4 salt ,da% ( pepp] #b eggs ,melt ! butt]1 /ir 9 ! fl\r1 & add ! heat$ milk4 ,cook until ! mixture ?ick5s & !n add ! peas puree1 salt1 & pepp]4 ,sep>ate ! eggs1 beat ! yolks & add !m to ! mixture1 & !n fold 9 ! /iffly beat5 :ites4 ,p\r into a well-greas$ bak+ di% or individual bak+ di%es1 place 9 a pan ( hot wat]1 & bake 9 a sl[ ov5 until set1 or = #cj or #dj m9utes4 ,s]ve at once4 ,,pepp]s ,,& ,,_! ,,prep>ation #fh4 ,,pepp]s are "o ( ! fruit vegetables4 ,"s v>ieties ( !m are dri$ & us$ z a condim5t1 t is1 to season or give reli% to food1 b z !y are nev] us$ z a vegetable1 !y are n includ$ "h4 ,x is ! sweet v>ieties ( pepp]s :i* are us$ z vegetables & to :i* ref]5ce is made 9 ^! discussions4 ,!y are valuable *iefly = two reasons3 to flavor v>i\s k9ds ( di%es1 su* z entrees1 salads1 etc41 & to make a di% m attractive 9 appe>ance because ( ! contra/ 9 color !y af=d4 ,9 food value1 !y are ab\t equal to ! v>i\s gre5s1 b z a rule su* small quantities ( !m are eat5 t !y _c be reg>d$ z a food4 #fi4 ,,/uff$ ,,pepp]s4--,! usual way ( prep>+ pepp]s z a vegetable is to /uff !m & !n bake !m1 :5 !y w appe> z 9 ,fig4 #ad4 ,! /uff+ may be made ( v>i\s k9ds ( mat]ial1 su* z pieces ( meat1 vegetables1 c]eals1 etc41 & s af=ds an excell5t way to utilize left-ov]s ( any ( ^! foods4 ,two recipes = /uff+ are "h giv51 & ei!r "o may be us$ ) equally good results4 ,illu/ration3 ,,fig4 #ad ,to prep>e pepp]s = /uff+1 wa% !m 9 cold wat] & remove ! tops by cutt+ ar\nd ! pepp]s a %ort di/ance f ! /em4 ,remove ! pulp & se$s f ! inside1 & wa% ! pepp]s ?or\ghly to make sure t no loose se$s rema94 ,fill ) ! desir$ /uff+1 place 9 a %all[ pan ) a small am\nt ( wat]1 & bake until ! pepp]s are s(t en\gh to be pi]c$ ) a =k4 ,! wat] p]mits ! pepp]s to /eam dur+ ! fir/ "p ( ! cook+4 ,s]ve hot4 ,,/uff+ ,,no4 #a 7,suffici5t = ,six ,pepp]s7 #b ,tb4 ham fat #a small *opp$ onion #a_/b tsp4 salt ,da% ( pepp] #a-a_/b c4 /eam$ rice #a_/b c4 bread crumbs #a_/b c4 f9ely *opp$ boil$ ham ,milk ,melt ! fat 9 a fry+ pan1 add ! onion1 salt1 & pepp]1 & heat toge!r = sev]al m9utes4 ,add ! rice1 bread crumbs1 & ham1 & moi/5 ) milk until ! mixture is ( ! "r consi/5cy4 ,use to fill ! pepp]s4 ,,/uff+ ,,no4 #b 7,suffici5t = ,six ,pepp]s7 #b ,tb4 butt] #a onion1 *opp$ #a_/b tsp4 salt ,da% ( pepp] #b c4 /ale bread crumbs #b ,tb4 *opp$ p>sley #a tsp4 cel]y salt ,milk ,melt ! butt] 9 a fry+ pan1 add ! *opp$ onion1 salt1 & pepp]1 & heat toge!r4 ,to ?is add ! bread crumbs1 *opp$ p>sley1 & cel]y salt1 & moi/5 ) en\gh milk to make ! /uff+ ( ! "r consi/5cy4 ,use to /uff pepp]s4 ,,potatoes ,,& ,,_! ,,prep>ation ,,:ite ,,potatoes #gj4 ,,:ite ,,potatoes1 popul>ly call$ ,iri% potatoes because !y are a /aple food 9 ,irel&1 belong to ! class ( tub] vegetables4 ,!y =m su* an ext5sive "p ( ! diets ( ! majority ( p t !y are g5]ally consid]$ ! mo/ important vegetable us$ by civiliz$ man4 ,!y are usually r\ndi% or oblong 9 %ape & h a :iti% int]ior & a d>k] color$ sk94 #ga4 ,,food ,,value ,,( ,,potatoes4--,9 food value1 ,iri% potatoes are comp>atively high1 be+ 9 ?is respect ab\t two & "o-half times z great z an equal weight ( cabbage1 b n q twice z great z ! v>i\s root vegetables1 su* z c>rots1 p>snips1 etc4 ,! l>ge/ am\nt ( ?is food value occurs z c>bohydrate 9 ! =m ( />*1 !re be+ almo/ no fat & v little prote9 9 potatoes4 ,! />* granules ( potatoes are l>g] ?an ! />* granules ( any ( ! c]eals1 ! class ( foods highe/ 9 ?is food sub/ance1 & x is ! prop] cook+ ( ?is />* t makes potatoes dry & mealy4 ,potatoes also conta9 a l>ge am\nt ( m9]al salts1 mu* ( :i* lies directly "u ! sk94 ,!re=e1 ! mo/ economical way 9 :i* to prep>e potatoes is to cook !m ) ! sk9s on1 = !n all ( ! m9]al salts are reta9$ & none ( ! mat]ial is wa/$4 #gb4 ,,selection ,,( ,,potatoes4--,! new potato crop beg9s to come into ! m>ket dur+ ! summ]1 :5 potatoes are especially appetiz+4 ,h[ev]1 z potatoes c be easily /or$ & kept v well = a consid]able "t1 !y =m a l>ge "p ( ! w9t] food supply4 ,if !re is suffici5t /orage space1 x is a wise plan to buy a l>ge en\gh supply ( potatoes 9 ! fall to la/ = sev]al mon?s & !n to /ore !m = ! w9t]4 ,h[ev]1 :5 ?is is done1 c>e %\ld be tak5 9 ! selection4 ,9 ! fir/ place1 ! outside sk9 %\ld be smoo? & n scaly4 ,!n1 if possible1 potatoes ( m$ium size %\ld be select$1 r ?an small ones or l>ge ones4 ,! small ones are n s satisfactory1 because ( ! great] proportion ( wa/e 9 peel+1 :ile ! v l>ge ones are apt to h a holl[ space 9 ! c5t]4 ,to judge ! quality ( potatoes1 a few ( ^? to be pur*as$ %\ld be secur$ & cook$ be=e a l>ge numb] ( !m are b\ght4 ,! soil & climatic conditions affect ! quality ( potatoes to su* an ext5t t a p>ticul> k9d ( potato :i* may h be5 excell5t la/ ye> may be entirely diff]5t 9 quality ?is ye>4 ,a h\sewife _c1 !re=e1 be guid$ entirely by h] previ\s k ( a c]ta9 k9d ( potato4 #gc4 ,,c>e ,,( ,,potatoes4--,potatoes b\ght 9 quantity %\ld be kept 9 a cool place & %\ld be exclud$ f ! light4 ,su* c>e w usually prev5t !m f discolor+ & spr\t+4 ,9 case !y %\ld spr\t1 ! spr\ts %\ld be remov$ at once1 = ! potatoes w det]iorate rapidly ) su* a gr[?4 ,if ! potatoes freeze1 !y may be ?aw$ by putt+ !m 9 cold wat]4 ,su* potatoes1 :i* are *>act]iz$ by a peculi> sweeti% ta/e1 %\ld be us$ z soon z possible aft] be+ ?aw$4 #gd4 ,,prep>ation ,,( ,,potatoes4--,z has already be5 expla9$1 ! mo/ economical way 9 :i* to cook potatoes is ) ! sk9s on4 ,h[ev]1 :5 x is desir$ to remove ! sk9s1 !y %\ld be tak5 (f z ?9ly z possible4 ,new potatoes may be scrap$1 b completely matur$ potatoes t h be5 out ( ! gr\nd = "s "t d n scrape easily & s %\ld be p>$ ?9ly4 ,potatoes l5d !mselves to v>i\s me?ods ( cook]y1 & ?is is well1 = al?\gh ?is is a food ( :i* mo/ p]sons d n tire easily1 v>iety 9 ! prep>ation ( a vegetable s commonly us$ z ! ,iri% potato is v mu* to be desir$4 ,:5 cook$ 9 ! sk9s1 potatoes may be boil$1 bak$1 or /eam$4 ,:5 ! sk9s are remov$1 potatoes may be cook$ 9 ^! ways1 z well z fri$1 saut$1 scallop$1 cream$1 etc4 #ge4 ,,boil$ ,,potatoes4--,)\t d\bt1 potatoes are cook$ m (t5 by boil+ ?an by any o!r me?od1 = besides be+ eat5 9 ?is way a great deal1 !y mu/ fir/ be boil$ = _m ( ! m elaborate me?ods ( prep>ation4 ,if ! sk9s are remov$ be=e boil+1 ! wat] 9 :i* ! potatoes are cook$ conta9s a quantity ( />* & a great deal ( soluble m9]al matt] t are lo/ f ! potatoes4 ,use %\ld !re=e be made ( ?is liquid1 x be+ v satisfactory = s\ps1 sauces1 & ! liquid requir$ 9 bread mak+4 ,:5 potatoes are to be boil$1 select ! desir$ numb] ( m$ium-siz$ potatoes1 & wa% !m 9 cold wat]4 ,if desir$1 remove ! peel+s ) a %>p p>+ knife1 b if ! potatoes are to be cook$ ) ! sk9s on1 scrub !m ?or\ghly ) a vegetable bru% 9 ord] to remove all dirt4 ,put to cook 9 a suffici5t am\nt ( boil+ salt$ wat] to cov] well1 & cook until ! potatoes are t5d] en\gh to be easily pi]c$ ) a =k4 ,usually ! kettle 9 :i* potatoes are cook$ is cov]$1 b if desir$ !y may be cook$ 9 an uncov]$ vessel4 ,:5 done1 dra9 ! wat] f ! potatoes & s]ve at once or use = "s ( ! o!r me?ods ( prep>ation4 ,illu/ration3 ,,fig4 #ae #gf4 ,,ma%$ ,,potatoes4--,if ma%$ potatoes are prep>$ prop]ly1 !y are mu* reli%$ by ! majority ( p]sons4 ,h[ev]1 to be mo/ satisfactory1 !y %\ld be cook$ long en\gh n to be lumpy & !n1 aft] be+ ma%$ & s(t5$ ) milk1 !y %\ld be beat5 until !y are light & creamy4 ,peel ! desir$ numb] ( potatoes & boil !m accord+ to ! directions giv5 9 ,art4 #ge4 ,:5 !y are t5d]1 remove !m f ! fire & dra9 (f ! wat]4 ,ma% ! potatoes ) a wood5 or a wire potato ma%]1 be+ c>eful to r$uce all ! p>ticles to a pulpy mass 9 ord] to prev5t lumps4 ,h[ev]1 ! pref]able way to ma% !m is to =ce !m ?r\gh a ric]1 :5 !y w appe> z %[n 9 ,fig4 #ae1 = !n1 if !y are ?or\ghly cook$1 !re w be no dang] ( lumps4 ,:5 !y are suffici5tly ma%$1 season ) additional salt1 a da% ( pepp]1 & a small piece ( butt]1 & add hot milk until !y are ?9n$ to a mu%y consi/5cy1 b n too s(t to /& up well :5 dropp$ f a spoon4 ,!n beat ! potatoes vigor\sly ) a l>ge spoon until !y become light & fluffy4 ,s]ve at once4 #gg4 ,,bak$ ,,potatoes4--,a v nutriti\s vegetable di% results :5 potatoes are bak$4 ,= ?is me?od ( cook+ potatoes1 ^? ( m$ium size are bett] ?an l>ge ones2 also1 if ! potatoes are uni=m 9 size1 all ( !m w bake 9 ! same l5g? ( "t4 ,x is well to *oose = bak+1 potatoes t are smoo? & unblemi%$1 9 ord] t !y may be prep>$ )\t cutt+ ! sk9s4 ,z ! />*y p>ticles ( ! potato are cook$ by ! heat$ wat] inside ! potato1 ! cook+ _c be done s successfully :5 ! sk9 is cut or m>r$1 = !n ! wat] w evaporate4 ,prep>e ! potatoes by scrubb+ !m ?or\ghly2 !n place !m on a %all[ pan & set !m 9 ! ov5 or place !m directly on ! ov5 grate4 ,! temp]ature ( ! ov5 is important 9 bak+ potatoes4 ,if x is too hot1 ! sk9s ( ! potatoes w become *>r$1 & if x is n hot en\gh1 too long a "t w be requir$ = ! bak+4 ,! temp]ature f\nd to produce ! be/ results is ab\t #djj degrees ,fahr5heit1 or ! same z t = ! bak+ ( bread4 ,turn ! potatoes once or twice dur+ ! bak+1 s t !y w bake ev5ly4 ,all[ !m to bake until x is possible to pi]ce !m to ! c5t] ) a =k or !y are s(t en\gh to d5t easily :5 p9*$ ) ! tips ( ! f+]s4 ,! latt] is ! pref]able te/1 = :5 ! potato is pi]c$1 s mu* ( ! moi/ure is lo/ t x is n likely to be ( ! be/ quality :5 s]v$4 ,^u remov+ f ! ov51 s]ve at once4 ,bak$ potatoes become soggy ^u /&+4 ,if desir$1 !y may be roll$ to s(t5 ! cont5ts ( ! %ell & !n cut op5 on "o side1 & pepp]1 salt1 & paprika put into ! potato4 ,! l5g? ( "t requir$ = bak+ potatoes is usually #aj to #ae m9utes long] ?an is necess>y to cook potatoes ( ! same size 9 wat]4 ,h[ev]1 ! "t = bak+ may be decreas$ by boil+ ! potatoes = ab\t #e m9utes be=e !y are put 9 ! ov54 ,9 su* an ev5t1 ! boil+ & ! bak+ %\ld be accompli%$ 9 ab\t #ce m9utes4 #gh4 ,,/uff$ ,,potatoes4--,an attractive way 9 :i* to s]ve bak$ potatoes is %[n 9 ,fig4 #af4 ,aft] ! potatoes are ?or\ghly bak$1 ! cont5ts are remov$1 treat$ z ma%$ potatoes1 & !n /uff$ into ! %ells & set 9 ! ov5 to br[n = a few m9utes4 ,:5 some?+ diff]5t 9 ! way ( potatoes is desir$1 /uff$ potatoes %\ld be tri$4 ,bake ! desir$ numb] ( potatoes until t5d]4 ,remove f ! ov51 cut ?r\gh ! sk9 ( ea* f end to end ) a %>p knife1 & scrape out ! cont5ts ( ! %ell4 ,ma% ! pulp accord+ to ! directions giv5 9 ,art4 #gf4 ,!n fill ! %ells ) ! ma%$ potatoes1 all[+ ! surface to /& up r\ghly1 z %[n1 in/ead ( smoo?+ x d[n4 ,dot ea* ) butt]1 spr9kle a little paprika ov] ! tops1 & replace 9 ! ov54 ,bake until ! surface is nicely br[n$ & !n s]ve at once4 ,illu/ration3 ,,fig4 #af #gi4 ,,br[n$ ,,potatoes4--,:ile n s easy to dige/ z boil$ or bak$ potatoes1 br[n$ potatoes (f] an opportunity = a *ange f ! usual ways ( prep>+ ?is vegetable4 ,!y may be prep>$ on ! /ove or 9 ! ov51 b :5 br[n$ 9 ! ov5 ! surface is m likely to be t\gh4 ,boil ! desir$ numb] ( potatoes1 & :5 !y are suffici5tly t5d]1 dra9 (f ! wat]4 ,if !y are to be saut$ on ! /ove1 melt a small am\nt ( fat 9 a fry+ pan1 & place ! cook$ potatoes 9 x4 ,saute until br[n on "o side1 !n turn & br[n on ! o!r4 ,season ) additional salt1 if necess>y1 & s]ve4 ,9 case x is desir$ to br[n !m 9 ! ov51 put ! boil$ potatoes 9 a %all[ pan & bru% !m ov] ) butt]4 ,set !m 9 a hot ov51 all[ !m to br[n on "o side1 !n turn & br[n !m on ! o!r4 ,season ) salt1 if necess>y1 & s]ve at once ^u remov+ f ! ov54 #hj4 ,,raw ,,saut$ ,,potatoes4--,if a potato di% suitable = supp] or lun*eon is desir$1 raw potatoes may be slic$ ?91 z at a1 ,fig4 #ag1 & !n saut$4 ,= ?is purpose1 small potatoes t are n suitable = o!r me?ods ( prep>ation may be us$4 ,peel ! potatoes & slice !m into ?9 slices4 ,melt a small am\nt ( fat 9 a fry+ pan1 place ! potatoes 9 ! hot fat1 & cov] ! pan4 ,all[ !m to /eam 9 ?is way = #aj to #ae m9utes & !n remove ! cov]4 ,br[n on "o side2 !n turn & br[n on ! o!r4 ,season ) salt & pepp]4 ,illu/ration3 ,,fig4 #ag #ha4 ,,ha%-,,br[n$ ,,potatoes4--,a v good way 9 :i* to use up boil$ potatoes is to ha%-br[n !m 9 ! ov54 ,,ha%-,,br[n$ ,,potatoes 7,suffici5t to ,s]ve ,six7 #f m$ium-siz$ cook$ potatoes #a-a_/b tsp4 salt #b ,tb4 butt] #c ,tb4 milk #a_/d tsp4 pepp] ,slice or *op ! cold potatoes1 place 9 a butt]$ pan1 add ! salt & pepp]1 melt ! butt]1 & p\r x ov] !m4 ,place 9 a hot ov5 until nicely br[n$4 ,/ir1 add ! milk1 & br[n aga94 ,/ir aga91 br[n ! ?ird "t1 & s]ve4 #hb4 ,,potato ,,patties4--,ma%$ potatoes1 :e!r left ov] or boil$ & ma%$ especially = ! purpose1 may be made up into patties & !n saut$ until br[n on bo? sides4 ,,potato ,,patties 7,suffici5t to ,s]ve ,six7 #b c4 ma%$ potato #a egg ,f9e bread crumbs ,to ! ma%$ potatoes t h be5 well season$1 add ! egg & mix ?or\ghly4 ,%ape into flat1 r\nd patties & roll 9 ! bread crumbs4 ,melt fat 9 a fry+ pan1 place ! patties 9 x1 saute on "o side until br[n1 & !n turn & br[n on ! o!r side4 ,s]ve hot4 #hc4 ,,fr5* ,,fri$ ,,potatoes4--,_m families are depriv$ ( ,fr5* fri$ potatoes because ! majority ( h\sewives ?9k !y are difficult to prep>e4 ,?is1 h[ev]1 is n ! case1 = :5 ! proc$ure is und]/ood no?+ is easi]4 ,peel ! requir$ numb] ( potatoes & cut !m into ! desir$ %ape4 ,great v>iety exi/s 9 ! me?od ( cutt+ potatoes = ?is purpose4 ,h[ev]1 ! =m t is usually ?\ght ( :5 ,fr5* fri$ potatoes are m5tion$ is ! "o obta9$ by cutt+ ! potatoes into pieces l ! sections ( an orange & !n cutt+ ^! sections l5g?wise into small] pieces1 l ^? %[n at b1 ,fig4 #ag4 ,pieces l ^? %[n at c1 call$ %oe/r+ potatoes1 are also popul>4 ,z soon z cut1 9 no matt] :at %ape1 drop ! pieces into cold wat]1 b :5 ready to fry1 remove !m f ! wat] & dry on a clean dry t[el4 ,place 9 a wire basket & l[] ! basket into a pan ( hot fat4 ,fry until ! potatoes are nicely br[n$1 remove f ! fat1 dra91 & spr9kle ) salt & pepp]4 ,s]ve at once4 #hd4 ,,potatoes ,,au ,,grat94--,some?+ a little unusual 9 ! way ( a potato di% is produc$ :5 potatoes are comb9$ ) *eese1 bread crumbs1 & a cream sauce to make potatoes au grat94 ,9 addition to supply+ flavor1 ^! +r$i5ts increase ! food value ( ! potatoes s t a highly nutriti\s di% is ! result4 ,,potatoes ,,au ,,grat9 7,suffici5t to ,s]ve ,six7 #c c4 dic$ cook$ potatoes #a_/b c4 grat$ *eese #a_/b c4 bread crumbs #a-a_/b c4 ?9 :ite sauce ,grease a bak+ di%1 place #a_/b ( ! potatoes 9 ! bottom ( ! di%1 & spr9kle ov] !m #a_/b ( ! crumbs & !n #a_/b ( ! *eese4 ,put ! rema9d] ( ! potatoes 9 ! di%1 spr9kle ) ! re/ ( ! *eese1 p\r ! hot :ite sauce ov] all1 & place ! rema9+ crumbs on top4 ,set ! di% 9 a hot ov5 & bake until well heat$ ?r\gh & br[n on top4 #he4 ,,lyonnaise ,,potatoes4--,:5 saut$ potatoes are flavor$ ) onion & p>sley1 !y are kn[n z ,lyonnaise potatoes4 ,z !y are v appetiz+1 potatoes prep>$ 9 ?is way are reli%$ by mo/ p]sons4 ,,lyonnaise ,,potatoes 7,suffici5t to ,s]ve ,six7 #b ,tb4 butt] or ham or bacon fat #a_/b tsp4 salt #a m$ium-siz$ onion1 *opp$ ,da% ( pepp] #b ,tb4 p>sley #c c4 dic$ cook$ potatoes ,melt ! fat 9 a fry+ pan1 & add ! onion1 p>sley1 salt1 & pepp]4 ,:5 ! fat is hot1 add ! potatoes1 :i* %\ld be dic$1 l ^? %[n at d1 ,fig4 #ag1 & all[ !m to saute until slightly br[n4 ,/ir frequ5tly to avoid burn+4 ,s]ve hot4 #hf4 ,,scallop$ ,,potatoes4--,_m vegetables may be scallop$1 b potatoes seem to l5d !mselves to ?is =m ( prep>ation to good advantage4 ,potatoes prep>$ 9 ?is way are suitable = lun*eon1 supp]1 or a home d9n]4 ,wa% & peel ! desir$ numb] ( potatoes & slice !m ?94 ,place a lay] 9 ! bottom ( a well-greas$ bak+ di%1 spr9kle lightly ) fl\r1 salt1 & pepp]1 & dot ) butt]4 ,add ano!r lay] ( potatoes1 spr9kle aga9 ) fl\r1 salt1 & pepp]1 & dot ) butt]4 ,cont9ue 9 ?is way until ! di% is fill$4 ,p\r a suffici5t quantity ( milk ov] ! :ole to cov] well4 ,place a cov] ov] ! di%1 set 9 a hot ov51 & bake = ab\t #a_/b h\r4 ,!n remove ! cov] & all[ ! potatoes to cont9ue bak+ until !y c be easily pi]c$ ) a =k & ! surface is slightly br[n4 ,s]ve hot f ! bak+ di%4 #hg4 ,,cream$ ,,potatoes4--,a v good way 9 :i* to utilize left-ov] boil$ potatoes is to dice !m & !n s]ve !m ) a cream sauce4 ,if no cook$ potatoes are on h& & cream$ potatoes are desir$1 potatoes may1 ( c\rse1 be boil$ especially = ?is purpose4 ,:5 ?is is done1 x is well to cook ! potatoes 9 ! sk9s1 = !y rema9 intact bett] & h a bett] flavor4 ,cut up potatoes t are to be cream$ into half-in* dice1 l ^? %[n at d1 ,fig4 #ag4 ,make a ?9 :ite sauce1 p\r x ov] ! potatoes until !y are well moi/5$1 & all[ ! potatoes to simm] 9 ?is sauce = a few m9utes4 ,if desir$1 *opp$ p>sley may be add$ to ! sauce to improve ! flavor4 ,s]ve hot4 #hh4 ,,potato ,,balls4--,if a potato di% is desir$ = a meal t is to be da9ty 9 e respect1 potato balls %\ld be tri$4 ,^! are small balls ( uni=m size1 l ^? %[n at e1 ,fig4 #ag1 cut f raw potatoes by means ( a ,fr5* cutt]1 z %[n 9 ,fig4 #ah1 cook$ until t5d]1 & !n dress$ ) a cream sauce or 9 any o!r way4 ,z w be obs]v$1 mu* ( ! potato rema9s aft] all ! balls t c be cut f x are obta9$4 ,?is %\ld n be wa/$1 b %\ld be boil$ & !n ma%$ or prep>$ 9 any o!r desirable way4 ,illu/ration3 ,,fig4 #ah ,wa% & peel ! potatoes t are to be us$1 & !n f ea* potato cut ) a ,fr5* cutt] all ! balls possible4 ,:5 a suffici5t numb] h be5 obta9$1 boil !m until t5d] 9 boil+ salt$ wat] & !n dra94 ,make a ?9 cream sauce1 add ! potatoes to ?is1 & heat toge!r ?or\ghly4 ,s]ve hot4 #hi4 ,,potato ,,croquettes4--,left-ov] ma%$ potatoes c be utiliz$ 9 no bett] way ?an to make croquettes4 ,( c\rse1 if potato croquettes are desir$ & no potatoes are on h&1 x w be necess>y to cook potatoes & ma% !m especially = ?is purpose4 ,croquettes made accord+ to ! accompany+ recipe w be f\nd a delightful addition to ! m5u4 ,!y are (t5 s]v$ pla91 b are mu* improv$ by a m$ium :ite sauce or a gravy4 ,,potato ,,croquettes 7,suffici5t to ,s]ve ,six7 #b c4 ma%$ potatoes #b ,tb4 *opp$ p>sley #a ,tb4 onion juice #a tsp4 cel]y salt #b eggs ,dry bread crumbs ,to ! ma%$ potatoes1 add ! p>sley1 onion juice1 & cel]y salt & mix ?or\ghly4 ,beat ! eggs slightly1 res]ve a small am\nt to be dilut$ ) wat] or milk = dipp+ ! croquettes1 & add ! re/ to ! potatoes4 ,%ape ! mixture into oblong croquettes ( uni=m size & %ape4 ,roll ea* 9 ! crumbs1 !n 9 ! dilut$ egg1 & aga9 9 ! crumbs4 ,fry 9 deep hot fat until an ev5 br[n 9 color4 ,remove f ! fat1 dra91 & s]ve4 #ij4 ,,potato ,,puff4--,ma%$ potato comb9$ ) egg1 season$ well1 & bak$ 9 ! ov5 makes a v appetiz+ di% kn[n z potato puff4 ,?is is suitable = any meal at :i* potatoes w\ld be s]v$4 ,,potato ,,puff 7,suffici5t to ,s]ve ,six7 #b c4 ma%$ potato #a_/b tsp4 cel]y salt #a egg ,to ! ma%$ potato1 add ! cel]y salt4 ,sep>ate ! egg1 beat ! yolk1 & mix x ) ! potato4 ,beat ! :ite /iff & fold x into ! potato la/4 ,pile into a butt]$ bak+ di%1 set 9 a hot ov51 & bake until ! potato is ?or\ghly heat$ ?r\gh & ! surface is br[n4 ,s]ve at once4 ,,sweet ,,potatoes #ia4 ,,sweet ,,potatoes are us$ = practically ! same purposes z :ite potatoes1 & :ile ^! vegetables resemble ea* o!r 9 _m respects !y are n relat$ botanically1 sweet potatoes be+ root r ?an tub] vegetables4 ,sweet potatoes are ( a tropical nature & h be5 cultivat$ = hundr$s ( ye>s 9 ! ,we/ ,indies & ,c5tral ,am]ica4 ,!y =m a /aple article ( diet 9 ! s\!rn "p ( ! ,unit$ ,/ates1 :]e1 on acc\nt ( ! w>m climate1 !y are rais$ abundantly4 ,!y are n rais$ 9 ! ,nor?2 /ill !y are consum$ !re 9 l>ge quantities4 ,aft] matur+1 sweet potatoes are collect$ & dri$ 9 kilns be=e %ipp+4 ,:ile ?is makes x possible = !m to keep long] ?an if !y 7 n dri$1 !y d n keep s well z :ite potatoes & !re=e _c be /or$ 9 su* l>ge numb]s4 ,if !y are to be kept = a consid]able p]iod ( "t1 !y %\ld be wrapp$ sep>ately 9 pap] & /or$ 9 a cool1 dry place4 #ib4 ,sweet potatoes v>y consid]ably 9 size1 %ape1 & quality4 ,"s are %ort & blunt at ! tips1 o!rs are long & cyl9drical1 ei!r crook$ or /raight1 :ile o!rs are m$ium 9 size & sp9dle-%ap$4 ,"s v>ieties1 :i* are kn[n z yams1 cook moi/ & sug>y1 :ile o!rs1 :i* are simply call$ sweet potatoes1 cook dry & mealy4 ,! k9d to select dep5ds entirely on ! individual ta/e1 = 9 composition & food value all ! v>ieties are simil>4 ,9 composition1 sweet potatoes resemble :ite ones1 except t a "p ( _! c>bohydrate is 9 ! =m ( sug>1 :i* gives !m _! *>act]i/ic sweet ta/e1 b 9 food value !y are almo/ twice z great z :ite potatoes4 #ic4 ,! prep>ation ( sweet potatoes is simil> to t ( :ite potatoes1 = !y may be boil$1 /eam$1 bak$1 ma%$1 cream$1 fri$1 etc4 ,9 fact1 !y may be us$ at any "t to take ! place ( :ite potatoes 9 ! diet4 ,a few recipes are "h giv5 = ?is vegetable1 b any ( ^? giv5 "u ,:ite ,potatoes may also be us$ by m]ely sub/itut+ sweet potatoes = ! :ite potatoes specifi$4 #id4 ,,boil$ ,,sweet ,,potatoes4--,x is a v simple proc$ure to boil sweet potatoes4 ,:5 !y are to be prep>$ 9 ?is way1 select potatoes ( uni=m size & ei!r remove _! sk9s or cook !m ) ! sk9s on4 ,if !y are n peel$1 scrub !m p]fectly clean4 ,put !m to cook 9 boil+ salt$ wat] & all[ !m to boil until !y may be easily pi]c$ ) a =k4 ,dra9 ! wat] f !m1 peel if cook$ ) _! sk9s on1 & s]ve hot ) butt] or gravy4 #ie4 ,,bak$ ,,sweet ,,potatoes4--,p]sons :o are fond ( sweet potatoes pref] !m bak$ to any o!r me?od ( prep>ation4 ,select m$ium-siz$ potatoes = ?is purpose1 scrub ?or\ghly1 & put 9 a hot ov5 to bake4 ,bake until !y are s(t en\gh to d5t :5 p9*$ betwe5 ! f+]s4 ,remove f ! ov5 & s]ve at once4 #if4 ,,glaz$ ,,sweet ,,potatoes4--,to increase ! sweet ta/e *>act]i/ic ( sweet potatoes & favor$ by _m p]sons1 a sweet sirup is sometimes add$4 ,:5 ?is is done1 ! potatoes are fir/ boil$ & !n cut 9 half l5g?wise & saut$4 ,sweet potatoes s prep>$ af=d a pleas+ v>iety 9 ! diet4 ,clean & peel ! desir$ numb] ( potatoes & boil !m z already expla9$4 ,cut !m 9 half l5g?wise1 s t ea* piece has a flat side4 ,melt fat 9 a fry+ pan1 add ! halves ( sweet potato1 & fry until slightly br[n4 ,!n turn & fry on ! rev]se side4 ,ab\t #aj or #ae m9utes be=e remov+ f ! pan1 p\r a small quantity ( molasses or a mixture ( sug> & wat] ov] ! potatoes1 & all[ !m to cook 9 ?is sirup until !y are well cov]$ ) ! sweet sub/ance4 ,remove f ! pan & s]ve at once4 #ig4 ,,ma%$ ,,sweet ,,potatoes4--,us$ alone )\t fur!r prep>ation1 ma%$ sweet potatoes make a v palatable di%4 ,h[ev]1 z 9 ! case ( ma%$ :ite potatoes1 num]\s appetiz+ di%es1 su* z croquettes1 patties1 etc41 c be made ( ma%$ sweet potatoes1 :e!r left f a previ\s meal or cook$ = ?is purpose4 ,9 ! prep>ation ( all su* di%es1 ! recipes giv5 "u ,:ite ,potatoes may be foll[$4 ,peel ! desir$ numb] ( potatoes & cook !m 9 boil+ salt$ wat] until !y may be readily pi]c$ ) a =k4 ,dra91 =ce ?r\gh a sieve or a ric]1 & season ) salt1 pepp]1 & a small am\nt ( butt]4 ,?9 ! mixture ) suffici5t hot milk to make x ( a /iff1 mu%-l consi/5cy4 ,!n beat vigor\sly until ! potato is light & creamy4 ,s]ve hot4 ,,radi%es ,,& ,,_! ,,prep>ation #ih4 ,,radi%es are a root vegetable us$ almo/ exclusively z a reli% or to l5d flavor to a vegetable-salad mixture4 ,!y are easily & successfully gr[n & are pl5tiful & *eap1 except :5 !y are out ( season & mu/ be rais$ 9 ho?\ses4 ,num]\s v>ieties ( radi%es diff]+ f "o ano!r 9 size1 %ape1 & color are rais$4 ,! r$ ones are g5]ally pref]r$1 because !y l5d color to a di% or a meal1 b ! :ite & br[n v>ieties are j z desirable s f> z flavor is conc]n$4 #ii4 ,radi%es conta9 v little food value1 be+ ab\t equal to cel]y & cucumb]s 9 ?is respect4 ,!y d n supply any?+ valuable to a meal except m9]al salts4 ,al?\gh "s p]sons consid] radi%es difficult to dige/1 !y conta9 almo/ no?+ t has to be dige/$1 = !y are compos$ l>gely ( cellulose1 :i* does n dige/1 & wat]4 ,radi%es disagree ) "s p]sons because1 l onions & cabbage1 !y conta9 a /rong volatile oil t gives !m _! flavor4 #ajj4 ,s9ce radi%es are always eat5 raw1 !y require v little 9 ! way ( prep>ation4 ,! pr9cipal ?+ is to see t !y are p]fectly clean & z crisp z possible4 ,to make !m crisp1 all[ !m to /& 9 cold wat] = "s "t be=e us+ !m4 ,!n remove ! tops & ! roots & scrub ?or\ghly ) a vegetable bru%4 ,! small r$ radi%es c be made v attractive by cutt+ ! sk9 9 sections to resemble ! petals ( a rose4 ,:5 prep>$ 9 ?is way1 a small portion ( ! gre5 top is all[$ to rema94 ,,salsify ,,& ,,its ,,prep>ation #aja4 ,,salsify is a root vegetable resembl+ 9 food value su* o!r root vegetables z c>rots & p>snips4 ,because x has a flavor simil> to t ( oy/]s1 especially :5 x is us$ = s\p1 x has receiv$ ! "n ( vegetable oy/]4 ,x consi/s ( long sl5d] roots t are cov]$ ) t9y roots4 ,x is some:at difficult to clean & prep>e1 b z x may be /or$ ?r\gh ! entire w9t] & is p>ticul>ly desirable = ! mak+ ( s\p1 x is a valuable vegetable4 #ajb4 ,9 prep>+ salsify = cook+1 scrape ! roots r ?an peel !m4 ,!n put !m 9 a solution ( cold salt wat] made by us+ #a teaspoonful ( salt to ea* qu>t ( wat] & keep !m !re until ready to cook !m4 ,?is precaution w1 to a c]ta9 ext5t1 prev5t ! discoloration t always takes place 9 salsify z soon z ! sk9 is remov$4 ,:5 ?us prep>$1 salsify l5ds itself to ! same =ms ( prep>ation z d ! o!r root vegetables4 #ajc4 ,,butt]$ ,,salsify4--,! simple/ way 9 :i* to cook salsify is to cut x 9 ?9 slices1 boil x until t5d]1 & !n s]ve x ) butt]4 ,wa% & scrape ! desir$ quantity ( salsify & slice 9 ?9 slices4 ,put to cook 9 boil+ salt$ wat]1 & cook until x c be easily pi]c$ ) a =k4 ,dra9 (f ! wat]1 season ) pepp] &1 if necess>y1 additional salt1 & add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$4 ,all[ ! butt] to melt & s]ve ! salsify hot4 #ajd4 ,,cream$ ,,vegetable ,,oy/]s4--,if cream$ vegetables are favor$1 vegetable oy/]s s]v$ ) a cream sauce w be v mu* reli%$4 ,clean & scrape ! salsify & cut x into #a_/d-;in* slices4 ,put to cook 9 boil+ salt$ wat]1 cook until t5d]1 & !n dra94 ,make a m$ium :ite sauce & p\r ?is ov] ! cook$ vegetable4 ,heat toge!r & s]ve4 #aje4 ,,scallop$ ,,vegetable ,,oy/]s4--,a v appetiz+ scallop$ di% c be made ( salsify by foll[+ ! directions giv5 9 ! accompany+ recipe4 ,,scallop$ ,,vegetable ,,oy/]s 7,suffici5t to ,s]ve ,six7 #b c4 cook$ vegetable oy/]s #a c4 bread crumbs ,salt & pepp] #a-a_/b c4 ?9 :ite sauce ,cook ! vegetable oy/]s z expla9$ 9 ,art4 #ajc4 ,spr9kle a lay] ( crumbs 9 ! bottom ( a well-greas$ bak+ di%1 place a lay] ( ! cook$ vegetable oy/]s on top ( ?is1 & season ) salt & pepp]4 ,place a second lay] ( crumbs & ! rema9d] ( ! vegetable oy/]s 9 ! di%1 & spr9kle aga9 ) salt & pepp]4 ,p\r ! :ite sauce ov] ?is1 & put ! rema9d] ( ! crumbs on top4 ,place 9 a hot ov5 & bake until well heat$ ?r\gh & ! top is br[n4 ,s]ve f ! bak+ di%4 ,,squa% ,,& ,,its ,,prep>ation ,,summ] ,,squa% #ajf4 ,,summ] ,,squa% is a fruit vegetable belong+ to ! same class z eggplant1 pepp]s1 etc4 & occurr+ 9 _m v>ieties4 ,! diff]5t k9ds ( ?is vegetable v>y greatly 9 size1 %ape1 & color1 b all ( !m may be prep>$ 9 practically ! same way & us$ = ! same purposes4 ,!y get _! "n f ! fact t !y are gr[n & us$ dur+ ! summ] season2 9 fact1 !y mu/ be us$ at ?is "t1 = !y d n p]mit ( /orage4 ,summ] squa% conta9s a great deal ( wat]1 & = ?is reason its food value is v l[1 be+ ab\t equal to t ( lettuce1 cel]y1 etc4 ,because ( ! l>ge p]c5tage ( wat] 9 its composition1 z little wat] z possible %\ld be add$ 9 its cook+1 or ! result w be a vegetable s wat]y z to be unattractive & unpalatable4 ,ano!r precaution t %\ld be tak5 9 its prep>ation is to remove ! se$s & ! sk9s4 ,_m h\sewives ?9k x unnecess>y to d ?is1 = bo? ! sk9s & ! se$s c be eat5 aft] cook+2 b mo/ p]sons pref] to h !m remov$1 z ! di% appe>s m appetiz+4 ,vegetable m>r[ is a type ( summ] squa% & may be prep>$ = ! table by any ( ! recipes = summ] squa%4 #ajg4 ,,/ew$ ,,summ] ,,squa%4--,! usual way 9 :i* to cook summ] squa% is to /ew x4 ,if prop]ly cook$ & well season$1 /ew$ squa% makes a v ta/y di%4 ,wa% & peel ! desir$ numb] ( summ] squa%es1 remove ! se$s1 & cut into small pieces4 ,put ov] ! flame 9 j en\gh wat] to />t ! cook+ & add suffici5t salt to season well4 ,cook until t5d] en\gh to be pi]c$ ) a =k & mo/ ( ! wat] is boil$ away1 be+ c>eful n to scor*4 ,remove f ! fire1 season ) pepp]1 & add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$4 ,ma% until ! squa% is z f9e z desir$ & s]ve at once4 #ajh4 ,,saut$ ,,summ] ,,squa%4--,= v>iety1 summ] squa% is sometimes slic$1 coat$ ) egg & crumbs1 & !n saut$ until well br[n$4 ,to prep>e x 9 ?is way1 wa% & peel ! squa% & cut x into slices ab\t #a_/d in* ?ick4 ,roll fir/ 9 beat5 egg dilut$ ) milk or wat] & !n 9 f9e crumbs4 ,saute 9 a small am\nt ( fat 9 a fry+ pan until well br[n$1 & !n turn & br[n on ! o!r side4 ,s]ve hot4 ,,w9t] ,,squa% #aji4 ,,w9t] ,,squa% is ! k9d ( squa% t may be remov$ f ! v9e 9 ! fall & /or$ = w9t] use4 ,al?\gh bo? summ] & w9t] squa%es are closely relat$1 !y diff] consid]ably 9 appe>ance1 flavor1 texture1 & composition4 ,! diff]5t v>ieties ( w9t] squa% are usually l>g] ?an summ] squa%es & h a v h>d outside cov]+2 also1 !y conta9 less wat] & m c>bohydrate &1 consequ5tly1 h a high] food value4 ,w9t] squa%es are usually tak5 f ! v9es 9 ! fall be=e ! fro/ sets 91 & be=e !y are plac$ 9 /orage !y are all[$ to lie 9 ! sun%9e = a few days until ! sk9 h>d5s & becomes fl9ty4 ,if ! outside cov]+ is unm>r$ :5 ! squa%es are /or$1 !y w rema9 9 good condition almo/ ! entire w9t] season1 provid$ ! /orage place is cool & dry4 #aaj4 ,to prep>e w9t] squa% = cook+1 cut x op51 remove ! se$s1 & peel (f ! outside sk94 ,because ( ! h>dness ( ! cov]+1 a cleav] or a hat*et is g5]ally requir$ to op5 ! squa% & cut x into pieces4 ,) ?is done1 scrape out ! se$s &1 ) a v %>p l>ge knife1 peel (f ! sk94 ,! squa% may !n be cook$ 9 any suitable mann]4 #aaa4 ,,ma%$ ,,squa%4--,if w9t] squa% is desir$ z a vegetable1 x is v (t5 boil$ & !n ma%$4 ,squa% prep>$ 9 ?is way1 ) ! exception ( ! season+1 is also us$ = pie t is simil> to pumpk92 9 fact1 _m p]sons pref] ! flavor ( squa% pie to t ( pumpk9 pie4 ,cut pieces ( peel$ w9t] squa% into cubes ab\t #a in* 9 size4 ,put ^! to cook 9 a small am\nt ( boil+ wat]1 add en\gh salt to season1 & cook until t5d] & q dry4 ,season ! cook$ squa% ) pepp]1 add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$1 &1 if desir$ to increase ! sweet ta/e1 add a small am\nt ( sug>4 ,ma% until smoo? & s]ve hot4 #aab4 ,,bak$ ,,squa%4--,w9t] squa%1 because ( its h>d cov]+1 is v satisfactory :5 bak$ 9 ! %ell1 z %[n 9 ,fig4 #ai4 ,if x is n desir$ to cook x 9 a :ole piece1 ! squa% may be cut into pieces ab\t #c in*es squ>e or into triangul> pieces4 ,illu/ration3 ,,fig4 #ai ,remove ! se$s f ! squa%1 spr9kle ea* ) salt & pepp]1 & dot ) butt]1 z %[n4 ,place 9 a hot ov5 directly on ! grate or 9 a %all[ pan1 & bake until ! cont5ts ( ! %ells are t5d]4 ,remove f ! ov51 & s]ve f ! %ells4 ,if desir$1 ! squa% may be scoop$ f ! %ells aft] bak+1 season$ at t "t in/ead ( :5 put 9 ! ov51 & !n s]v$ 9 a vegetable di%4 ,,tomatoes ,,& ,,_! ,,prep>ation #aac4 ,,tomatoes are a fruit vegetable t may be ei!r cook$ or prep>$ raw 9 _m diff]5t ways4 ,!y are usually r$ :5 ripe1 & because ( ?is color !y are p>ticul>ly attractive on ! table4 ,gre5 or p>tly ripe tomatoes are also us$ 9 ! prep>ation ( _m di%es4 ,tomatoes are compos$ l>gely ( wat]1 & = ?is reason _! food value is l[1 be+ ab\t ! same z t ( gre5s4 ,?is l>ge proportion ( wat] is also responsible = ! fact t !y d n keep = a great l5g? ( "t4 ,tomatoes1 h[ev]1 h a long season4 ,!y beg9 to appe> 9 ! m>ket e>ly 9 ! spr+ & !y may be obta9$ f ?is "t until ! fro/ kills ! v9es 9 ! fall4 #aad4 ,:ile tomatoes appeal to ! majority ( p]sons1 !y disagree ) "s on acc\nt ( ! acid !y conta94 ,?is acid is simil> to t f\nd 9 "s fruits1 & x is pres5t 9 great] quantity 9 cook$ tomatoes ?an 9 raw ones1 ! heat+ ( ! vegetable app>5tly increas+ ! acidity4 ,?is acidity ( tomatoes may be r$uc$ by ! addition ( soda1 & :ile soda produces a m>k$ *ange 9 ! flavor1 x is necess>y 9 ! prep>ation ( "s di%es4 ,= in/ance1 9 ! case ( cream-(-tomato s\p1 soda mu/ be add$ to r$uce ! acidity & ?us keep ! milk or cream us$ 9 prep>+ ?is di% f curdl+4 #aae4 ,! sk9 ( tomatoes1 :e!r !y are to be eat5 raw or cook$1 is usually undesirable4 ,!re=e1 9 prep>+ tomatoes = ! table1 ! sk9s are g5]ally remov$4 ,9 ord] to d ?is1 fir/ dip ! tomatoes into boil+ wat] = sev]al seconds & !n imm$iately into cold wat]4 ,?is w loos5 ! sk9s1 :i* may !n be peel$ (f v ?9ly1 & v little ( ! tomato w be wa/$4 #aaf4 ,,/ew$ ,,tomatoes4--,! usual way ( prep>+ tomatoes is to /ew !m4 ,/ew$ tomatoes may be s]v$ pla91 b !y c be improv$ v decid$ly by toa/+ cubes ( bread & add+ ^! to ! tomatoes j be=e s]v+4 ,remove ! sk9s & /em ends f ! desir$ numb] ( tomatoes1 & ei!r cut ! tomatoes into pieces or all[ !m to rema9 :ole4 ,put to cook ) little or no wat]1 z ! tomatoes !mselves usually provide suffici5t wat]4 ,season ) salt1 & cook until ! tomatoes are r$uc$ to a mu%y consi/5cy4 ,j be=e remov+ f ! /ove1 add a da% ( pepp] & a small am\nt ( butt]4 #aag4 ,,scallop$ ,,tomatoes4--,a v appetiz+ way 9 :i* to cook tomatoes is to scallop !m accord+ to ! accompany+ recipe4 ,,scallop$ ,,tomatoes 7,suffici5t to ,s]ve ,six7 #a c4 crumbs1 butt]$ #b c4 /ew$ tomatoes #a tsp4 salt ,da% ( pepp] #a ,tb4 butt] ,grease a bak+ di% & place a lay] ( ! crumbs 9 ! bottom4 ,place a lay] ( tomatoes ov] !m1 spr9kle ) salt & pepp]1 & dot ) ! butt]4 ,add ano!r lay] ( crumbs & ! rema9d] ( ! tomatoes1 spr9kle ) salt & pepp]1 & aga9 dot ) butt]4 ,place ! rema9d] ( ! crumbs on top4 ,bake 9 a hot ov5 until well heat$ ?r\gh & ! crumbs on top are br[n4 ,s]ve hot f ! bak+ di%4 #aah4 ,,/uff$ ,,tomatoes4--,tomatoes prove to be v satisfactory :5 /uff$ ) a well-season$ /uff+ & !n bak$4 ,m$ium-siz$ tomatoes t are firm & unblemi%$ %\ld be select$ = /uff+4 ,,/uff$ ,,tomatoes 7,suffici5t to ,s]ve ,six7 #f tomatoes #a-a_/b c4 crumbs #b ,tb4 butt] #a small onion1 *opp$ #a tsp4 cel]y salt #a_/b tsp4 salt ,da% ( pepp] ,remove ! /em end f ea* tomato & scoop out ! inside s t a holl[ %ell rema9s4 ,*op ! pulp ( ! tomatoes into small pieces & add ! crumbs1 melt$ butt]1 onion1 cel]y salt1 salt1 & pepp]4 ,mix toge!r ?or\ghly4 ,if ! tomatoes d n furni% en\gh liquid to moi/5 ! crumbs1 add a little wat]4 ,pack ! /uff+ into ! tomatoes1 all[+ x to heap up on top1 & place ! tomatoes side by side 9 a %all[ pan4 ,set 9 a hot ov5 & bake until ! tomato %ells are t5d] en\gh to be pi]c$ ) a =k & ! /uff+ is well heat$ ?r\gh4 ,s]ve at once4 ,illu/ration3 ,,fig4 #bj #aai4 ,,/uff$ ,,tomatoes ,,) ,,*eese ,,c>rots4--,an attractive way 9 :i* to s]ve /uff$ tomatoes is %[n 9 ,fig4 #bj4 ,! tomatoes are fill$ ) a ta/y /uff+ & !n bak$4 ,yell[ cream *eese is made to resemble t9y c>rots1 & ^!1 toge!r ) p>sley1 are us$ to g>ni% ! platt] 9 :i* ! tomatoes are plac$4 ,,/uff$ ,,tomatoes ,,) ,,*eese ,,c>rots 7,suffici5t to ,s]ve ,six7 #f m$ium-siz$ tomatoes #d ,tb4 bacon or ham fat #b ,tb4 *opp$ onion #a_/b c4 *opp$ ham #a-a_/b c4 /ale bread crumbs #a_/b tsp4 salt #a_/h tsp4 pepp] #b ,tb4 *opp$ p>sley ,yell[ cream *eese ,p>sley ,cut ! tops f ! tomatoes & remove ! pulp4 ,melt ! fat 9 a fry+ pan1 add ! *opp$ onion1 ham1 tomato pulp1 bread crumbs1 salt1 pepp]1 & p>sley4 ,heat ?or\ghly & mix well4 ,fill ! tomatoes ) ! /uff+1 :i* %\ld be q moi/1 put !m 9 a %all[ pan1 & bake !m until ! tomato %ell may be easily pi]c$ ) a =k4 ,ma% yell[ cream *eese &1 if necess>y1 moi/5 x slightly ) cream4 ,%ape x into t9y c>rots ) ! f+]s1 & put a piece ( p>sley 9 "o end = leaves4 ,place ! bak$ tomatoes on a platt] & g>ni% ) ! c>rots & sprigs ( p>sley4 ,s]ve4 #abj4 ,,saut$ ,,tomatoes4--,half rip5$ tomatoes are delici\s :5 saut$4 ,cut ! desir$ numb] ( su* tomatoes into slices ab\t #a_/d in* ?ick1 & roll fir/ 9 beat5 egg & !n 9 /ale bread crumbs or crack] crumbs4 ,saute 9 a small am\nt ( fat until !y are br[n on "o side2 !n turn & br[n on ! o!r side4 ,remove f ! pan & s]ve at once4 #aba4 ,,cream$ ,,tomatoes4--,a r unusual1 b nev]!less v appetiz+1 way ( prep>+ tomatoes consi/s 9 saute+ !m 9 fat & !n s]v+ !m ) a cream sauce on fre%ly toa/$ bread4 ,:5 x is desir$ to prep>e tomatoes 9 ?is mann]1 select m$ium-siz$ ones & cut !m into slices #a_/b in* ?ick4 ,roll ! slices fir/ 9 egg & !n 9 /ale bread crumbs or crack] crumbs4 ,saute 9 a g5]\s am\nt ( fat until br[n1 dra9 c>efully1 & br[n on ! o!r side4 ,:5 done1 remove f ! pan4 ,add #b tablespoonfuls ( fl\r to ! fat t rema9s 9 ! pan1 & /ir until ! fl\r becomes light br[n4 ,add #a-a_/b cupfuls ( milk & /ir until ?ick4 ,place ! slices ( tomato on fre%ly toa/$ bread & p\r ! sauce ov] !m4 ,,turnips ,,& ,,_! ,,prep>ation #abb4 ,,turnips1 :i* are a root vegetable1 occur 9 two v>ieties1 :ite & yell[4 ,! :ite ones are commonly kn[n z turnips & ! yell[ ones are call$ rutabagas4 ,al?\gh diff]+ 9 color1 bo? v>ieties h mu* ! same flavor & may be prep>$ 9 ! same ways4 ,!re=e1 :5ev] a recipe calls = turnips1 rutabagas may be us$ z well4 #abc4 ,9 food value1 turnips are simil> to beets1 c>rots1 & p>snips4 ,!y h a /rong flavor1 :i* is dislik$ by _m p]sons & disagrees ) "s4 ,h[ev]1 mu* ( ?is c be dissipat$ by cook+ !m ) ! cov] ( ! kettle remov$1 s t :5 prop]ly prep>$ !y furni% a pleasant v>iety to ! w9t] m5u4 ,!y h good /or+ qualities & c be kept v easily ?r\gh ! w9t]4 ,t[>d spr+ x is m difficult to cook !m s(t1 z ! cellulose 9 !m becomes h>d] & !y are likely to develop woody fib]4 #abd4 ,9 prep>+ turnips = cook+1 scrub !m until ?or\ghly clean & !n peel1 wa/+ no m ( ! vegetable ?an is necess>y4 ,!y may !n be cut up z desir$ = ! recipe to be prep>$4 #abe4 ,,/ew$ ,,turnips4--,:5 turnips are /ew$ until t5d] & !n season$ ) salt & pepp] & flavor$ ) butt] !y =m a v palatable di%4 ,to prep>e !m 9 ?is way1 select ! desir$ numb]1 scrub !m until clean1 & !n peel !m4 ,cut !m into dice ab\t #a_/b in* 9 size1 & put ^! to cook 9 boil+ salt$ wat]1 all[+ ! cov] to rema9 (f ! kettle dur+ ! cook+4 ,cook until !y may be easily pi]c$ ) a =k & dra9 ! wat] f !m4 ,season ) additional salt1 if necess>y1 & ) pepp]1 & add #a tablespoonful ( butt] = ea* f\r p]sons to be s]v$4 ,all[ ! butt] to melt & s]ve hot4 #abf4 ,,ma%$ ,,turnips4--,turnips1 l potatoes1 are a v good vegetable to ma%4 ,prep>e ! desir$ numb] 9 ! mann] expla9$ 9 ,art4 #abe4 ,cook 9 boil+ salt$ wat] ) ! kettle cov] remov$4 ,:5 t5d] en\gh to be ma%$ easily1 dra9 ! wat] f !m1 ma% ) a potato ma%]1 & season ) additional salt if necess>y & ) pepp] & butt]4 ,all[ ! butt] to melt & s]ve hot4 #abg4 ,,cream$ ,,turnips4--,turnips1 bo? yell[ & :ite1 make an excell5t di% :5 dress$ ) a cream sauce4 ,prep>e ! desir$ numb] ( turnips by clean+ & peel+ !m & cutt+ !m into dice ab\t #a_/b in* 9 size4 ,cook until t5d] 9 boil+ salt$ wat] & dra94 ,prep>e a m$ium :ite sauce & p\r ov] ! turnips4 ,s]ve hot4 ,,vegetable ,,comb9ations #abh4 ,! recipes giv5 = ! v>i\s k9ds ( vegetables p]ta9 9 mo/ cases to m]ely "o vegetable1 & ?is is ! way 9 :i* ?is food is usually prep>$4 ,h[ev]1 !re are times :5 x is an advantage to comb9e two or m vegetables4 ,= in/ance1 x is sometimes desir$ to give additional v>iety to ! m5u or to utilize small quantities ( vegetable t alone w\ld n be suffici5t to s]ve ! family4 ,!n1 aga91 two vegetables are (t5 prep>$ toge!r 9 ord] to obta9 an attractive color comb9ation4 ,9 view ( ^! facts1 sev]al recipes = ! mo/ usual comb9ations ( vegetables are "h giv51 s t ! h\sewife may n be at a loss :5 %e wi%es to comb9e two or m vegetables4 ,x mu/ n be ?\ght t ^! are ! only comb9ations t c be prep>$1 = (t5 vegetables c be comb9$ to suit ! h\sewife's ta/e & ne$s4 #abi4 ,,c>rots ,,& ,,peas4--,if an attractive comb9ation1 z well z an appetiz+ di%1 is desir$1 c>rots & peas %\ld be prep>$ toge!r & s]v$ ) butt] or a vegetable or a cream sauce4 ,?is comb9ation may be s]v$ pla91 b if !re are any ma%$ potatoes on h& & an attractive di% is desir$1 x may be s]v$ 9 potato rosettes1 z %[n 9 ,fig4 #ba4 ,clean & scrape ! desir$ numb] ( "y1 t5d] c>rots1 & cut !m into dice ab\t ! size ( ! peas t are to be us$4 ,%ell an equal quantity ( gre5 peas4 ,put ! two vegetables toge!r 9 boil+ salt$ wat] & cook until t5d]4 ,if !re is any possibility t ! c>rots w n cook 9 z %ort a p]iod ( "t z ! peas1 cook !m = "s "t be=e add+ ! peas4 ,:5 t5d]1 p\r (f ! wat]1 add additional salt1 if necess>y1 & pepp]1 & dress ) butt] or1 if pref]r$1 ) a vegetable or a :ite sauce4 ,heat ?r\gh ?or\ghly & s]ve4 ,illu/ration3 ,,fig4 #ba ,if x is desir$ to s]ve ! c>rots & peas 9 ! rosettes m5tion$1 =ce hot ma%$ potato ?r\gh a pa/ry tube & =m ! requir$ numb] ( rosettes on a platt]1 z %[n4 ,9 ! c5t] ( ea* rosette put a spoonful or two ( ! c>rots & peas4 ,9 case fre% peas _c be secur$1 cann$ peas may be sub/itut$4 ,:5 ?is is done1 ! c>rots %\ld be cook$ until t5d] & ! peas add$ j be=e ! sauce is p\r$ ov] ! vegetables4 #acj4 ,,succota%4--,a comb9ation ( fre% %ell$ beans & sweet corn is kn[n z succota%4 ,to prep>e ?is di%1 %ell ! beans & put !m to cook 9 boil+ salt$ wat]4 ,cook until !y are t5d] & ! wat] has boil$ d[n until x is greatly r$uc$ 9 quantity4 ,!n cut an equal am\nt ( corn f ! cob & add to ! beans4 ,cook = a few m9utes long] or until ! wat] is suffici5tly r$uc$1 s t ! comb9ation may be s]v$ )\t p\r+ any wat] (f4 ,dress ) butt] & season ) pepp] &1 if necess>y1 additional salt4 ,dur+ ! w9t]1 :5 gre5 corn & fre% beans _c be secur$1 succota% c be made by us+ dri$ or cann$ corn & dri$ beans4 #aca4 ,,corn ,,& ,,tomatoes4--,a some:at unusual vegetable comb9ation is made by cook+ tomatoes & gre5 corn toge!r4 ,prep>e ! desir$ numb] ( tomatoes 9 ! usual way = /ew+ & cut an equal am\nt ( sweet corn f ! cob4 ,put ! two vegetables toge!r 9 a saucepan & cook until ! tomatoes are well /ew$4 ,season ) salt1 pepp]1 & sug>1 if desir$1 & add a small piece ( butt]4 ,s]ve hot4 #acb4 ,,corn1 ,,/r+ ,,beans1 ,,& ,,tomatoes4--,^? :o c>e = ! comb9ation ( corn & tomatoes w f9d beans a v agreeable addition to ?is di%4 ,prep>e ! corn & tomatoes z expla9$ 9 ,art4 #aca1 & to !m add "y1 t5d] /r+ beans t h be5 previ\sly cook$ 9 boil+ salt$ wat]4 ,add ! desir$ season+ & a small am\nt ( butt]4 ,:5 ?or\ghly heat$1 s]ve4 #acc4 ,,peas ,,& ,,potatoes4--,z a rule1 ! fir/ gre5 peas & ! fir/ new potatoes come into ! m>ket at ab\t ! same "t4 ,if a delici\s comb9ation is desir$1 ^! two vegetables %\ld be cook$ toge!r & !n dress$ 9 any desirable way4 ,select small potatoes1 scrape !m1 & put !m to cook 9 boil+ salt$ wat]4 ,%ell an equal am\nt ( gre5 peas1 & add !m to ! potatoes ab\t #bj m9utes be=e ! potatoes become t5d]4 ,cook until bo? vegetables are t5d]1 & !n dra9 ! wat] f !m4 ,dress ) butt]1 vegetable sauce1 cream sauce1 or ?9 cream & s]ve4 #acd4 ,,turnips ,,& ,,potatoes4--,p]sons :o are likely to f9d ! flavor ( turnips disagreeable c usually eat !m :5 !y are comb9$ ) potatoes4 ,p>e an equal numb] ( ,iri% potatoes & turnips & cut !m into ?ick slices4 ,put !m to cook 9 boil+ salt$ wat] & cook ) ! cov] (f ! kettle until bo? are t5d]4 ,dra9 & dress ) butt] or add butt] & ma% toge!r4 ,s]ve hot4 #ace4 ,,new ,,engl& ,,boil$ ,,d9n]4--,a comb9ation ( food t is mu* us$ by ! p ( ! ,new ,engl& ,/ates & has become fam\s ?r\gh\t ! ,unit$ ,/ates1 consi/s ( corn$ beef1 potatoes1 turnips1 & cabbage4 ,z may well be imag9$1 su* a comb9ation =ms practically all t is necess>y = a home d9n]4 ,select a good piece ( corn$ beef & put x to cook 9 boil+ wat]4 ,ab\t #cj m9utes be=e ! beef has f9i%$ cook+1 add additional wat]1 if necess>y1 & into ?is place an equal quantity ( ,iri% potatoes1 turnips1 & cabbage prep>$ 9 ! requir$ way & cut into ?ick slices or *unks4 ,cook until ! vegetables are t5d]4 ,!n remove ! beef to a platt]1 surr\nd ) vegetables1 & s]ve4 ,,s]v+ ,,vegetables #acf4 ,! way 9 :i* vegetables are s]v$ dep5ds l>gely on ! me?od ( prep>ation4 ,h[ev]1 a po9t t %\ld nev] be neglect$1 s f> z cook$ vegetables are conc]n$1 no matt] :at plan ( s]v+ is foll[$1 is to see t !y are always s]v$ hot4 ,to make ?is possible1 ! di%es 9 :i* !y are s]v$ %\ld be heat$ be=e ! vegetables are put into !m & %\ld be kept hot until put on ! table4 ,:5 a vegetable di% has a cov]1 ! cov] %\ld be kept on until ! vegetable is s]v$ & %\ld be replac$ aft] ! fir/ s]v+1 s z to keep ! rema9d] hot4 #acg4 ,because ( ! possible v>iety 9 ! prep>ation ( ?is class ( foods1 num]\s ways ( s]v+ !m are 9 practice4 ,:5 a vegetable is bak$ 9 a l>ge bak+ di%1 ! di% %\ld be plac$ on ! table & ! vegetable s]v$ f x ei!r on ! plate or 9 individual di%es4 ,if individual bak+ di%es are us$1 ^! %\ld be set on small plates & "o put at ea* p]son's place4 ,boil$ or cream$ vegetables may be s]v$ at ! table f a vegetable di%1 be+ put on ! plate or 9 small di%es1 or !y may be s]v$ 9 individual di%es 9 ! kit*51 & a di% plac$ at ! left ( ea* p]son's place4 ,:5 ! l>ge di% or ! bak+ di% is plac$ on ! table1 x %\ld be plac$ :]e ! vegetable may be conv5i5tly s]v$ by ! ho/ if x is to be put on ! d9n] plate or by ! ho/ess 9 case x is to be s]v$ 9 individual di%es at ! table4 #ach4 ,9 addition to be+ s]v$ 9 ^! ways1 vegetables also l5d !mselves to v>i\s attractive me?ods ( s]v+4 ,= in/ance1 a vegetable prep>$ ) a sauce is frequ5tly s]v$ 9 patty %ells1 timbale cases1 or cr\/ades4 ,:5 ?is is done1 ! case 9 :i* ! vegetable is s]v$ is1 z a rule1 plac$ directly on ! d9n] plate4 ,potatoes t h be5 ma%$ are (t5 =c$ ?r\gh a pa/ry tube ei!r to g>ni% ano!r di% or to make a di% ( potatoes m attractive4 ,= in/ance1 :5 ma%$ potatoes are to be s]v$1 a solid f\ndation ( ! potato may be arrang$ 9 ! c5t] ( a di% & a little ( ! ma%$ potato !n =c$ ?r\gh ! tube to make a design ov] ! top4 ,be=e be+ s]v$1 ! di% %\ld be plac$ 9 ! ov5 & ! potato br[n$ on top4 ,a little ?\ght on ! "p ( ! h\sewife w enable h] to "w out _m o!r attractive me?ods 9 ! s]v+ ( ?is food4 ,,vegetables 7,,"p #b7 ,,exam9ation ,,que/ions 7#a7 7a7 ,h[ d wild & cultivat$ gre5s diff]8 7b7 ,:at is ! *ief use ( gre5s 9 ! diet8 7#b7 7a7 ,:at precaution %\ld be obs]v$ 9 wa%+ gre5s8 7b7 ,m5tion ! proc$ure 9 cook+ gre5s hav+ a /rong flavor4 7#c7 7a7 ,if gre5s1 su* z endive1 appe> to be )]$1 h[ may !y be fre%5$8 7b7 ,expla9 ! use ( lettuce z a g>ni%4 7c7 ,:at are ! uses ( p>sley8 7#d7 7a7 ,h[ are ,j]usalem arti*okes prep>$ = ! table8 7b7 ,:at "p ( kohlrabi is us$ = food8 7c7 ,h[ is kohlrabi g5]ally prep>$ = cook+8 7#e7 7a7 ,to :at class ( vegetables d l5tils belong8 7b7 ,is ! food value ( l5tils l[ or high8 ,discuss4 7#f7 7a7 ,h[ may ! food value ( mu%rooms be increas$8 7b7 ,h[ %\ld mu%rooms be prep>$ = cook+8 7c7 ,m5tion ! ways 9 :i* mu%rooms may be cook$4 7#g7 7a7 ,:at causes onions1 especially raw ones1 to disagree ) _m p]sons8 7b7 ,m5tion ! two g5]al v>ieties ( onions4 7c7 ,h[ are *ives prep>$ :5 !y are to be us$ = flavor+ s\ps1 etc48 7#h7 7a7 ,h[ %\ld onion be add$ to o!r foods :5 x is desir$ simply z a flavor+8 7b7 ,h[ may onions be peel$ s z to keep (f ! fumes ( _! volatile oil8 7#i7 7a7 ,h[ %\ld p>snips be prep>$ = cook+8 7b7 ,tell h[ to prep>e br[n$ p>snips4 7#aj7 ,9 :at way d gre5 & dri$ peas diff] 9 food value8 ,expla9 fully4 7#aa7 ,tell h[ to cook3 7a7 gre5 peas2 7b7 dri$ peas4 7#ab7 7a7 ,:at v>ieties ( pepp]s are g5]ally us$ z a vegetable8 7b7 ,( :at value are pepp]s8 7#ac7 7a7 ,to :at may ! high food value ( potatoes be attribut$8 7b7 ,h[ may ! quality ( potatoes be judg$8 7c7 ,m5tion ! mo/ economical way 9 :i* to cook potatoes4 7#ad7 ,tell h[ to prep>e3 7a7 ma%$ potatoes2 7b7 bak$ potatoes4 7c7 ,h[ may ! bak+ ( potatoes be ha/5$8 7d7 ,m5tion sev]al ways 9 :i* to utilize left-ov] potatoes4 7#ae7 7a7 ,h[ may sweet potatoes be prep>$ = ! table8 7b7 ,tell h[ to prep>e glaz$ sweet potatoes4 7#af7 7a7 ,h[ are radi%es usually eat58 7b7 ,:at may be said ( ! food value ( radi%es8 7#ag7 7a7 ,9 :at way d summ] & w9t] squa%es diff]8 7b7 ,:y %\ld ! se$s & sk9s ( summ] squa% be remov$ 9 prep>+ ?is vegetable = ! table8 7#ah7 7a7 ,:y is salsify call$ vegetable oy/]8 7b7 ,h[ is salsify prep>$ = cook+8 7#ai7 7a7 ,:at may be said ( ! food value ( tomatoes8 7b7 ,h[ may ! acidity ( tomatoes be decreas$8 7c7 ,h[ may ! sk9s ( tomatoes be remov$ easily8 7#bj7 7a7 ,po9t out ! diff]5ce betwe5 turnips & rutabagas4 7b7 ,:5 is x advisable to make comb9ation vegetable di%es8 7c7 ,m5tion sev]al good comb9ations4 99 99 99 99 99 ,,index ,a ,acid1 ,butyric1 ,lactic1 ,adult]ation ( milk1 ,album9 9 milk1 ,vegetable1 ,alp9e eggs1 ,am]ican ,*$d> *eese1 cream *eese1 home-made *eese1 ,apples1 ,bak$1 ,arti*okes1 ,butt]$1 ,composition & food value ( ,fr5*1 ,cream$1 ,fr5*1 ,j]usalem1 ) ,holl&aise sauce1 ,artificial butt]milk1 ,a%1 or m9]al matt]1 9 vegetables1 ,asp>agus1 & its prep>ation1 ,composition & food value (1 = cook+1 ,prep>ation (1 ,scallop$1 ) butt] dress+1 ,b ,bak$ apples1 beans1 beets1 eggplant1 eggs 9 cream1 onions1 potatoes1 sau]kraut1 squa%1 sweet potatoes1 ,bak+ di%es = egg recipes1 ,individual1 ,balls1 ,potato1 ,bean croquettes1 loaf1 ,lima1 puree1 s\ffle1 ,beans & _! prep>ation1 ,bak$1 ,composition & food value ( dri$1 ,composition & food value ( lima1 ,composition & food value ( %ell1 ,composition & food value ( /r+1 ,%ell1 ,/r+1 ,v>ieties (1 ,wax1 ,beat+ ( eggs1 ,beet tops1 ,beets & _! prep>ation1 ,bak$1 ,butt]$1 ,composition & food value (1 ,pickl$1 ,prep>ation & cook+ (1 ,selection & c>e (1 ) cream dress+1 ) s\r dress+1 ,belgian *eese1 ,black-butt] sauce1 tea1 ,boil$ cabbage1 d9n]1 ,new ,engl&1 kohlrabi1 onions1 potatoes1 sweet potatoes1 ,bonbons1 ,*eese1 ,breakfa/ m5u1 ,break+ ( eggs1 ,brick *eese1 ,brie *eese1 ,broil$ mu%rooms1 ,br[n$ c>rots1 p>snips1 potatoes1 ,brussels spr\ts & _! prep>ation1 spr\ts1 ,butt]$1 spr\ts1 ,composition & food value (1 spr\ts1 ,cook+ (1 spr\ts1 ,cream$1 spr\ts1 ,scallop$1 ,bulb1 root1 & tub] vegetables1 ,butt]1 ,c>e (1 ,cook+ )1 dress+1 ,asp>agus )1 ,economical use (1 ,flavor & composition (1 ,pur*as+1 ,r5ovat$1 ,s]v+1 sub/itutes1 sub/itutes1 ,me?od ( te/+1 ,butt]$ arti*okes1 beets1 ,brussels spr\ts1 c>rots1 salsify1 ,butt]9e1 ,butt]milk1 ,artificial1 ,composition & food value (1 cream *eese1 ,butyric acid1 ,c ,cabbage1 & its prep>ation1 ,boil$1 ,composition & food value (1 ,cream$1 ,prep>ation & cook+ (1 ,purple1 ,savoy1 ,scallop$1 ,selection & c>e (1 ,turnip1 ,:ite1 ,camemb]t *eese1 ,c&l+ eggs1 ,caps1 ,sanit>y milk1 ,c>amel junket1 ,c>bohydrate 9 milk1 ,c>bohydrates 9 vegetables1 ,c>e & selection ( /r+ beans1 ( butt]1 ( cel]y1 ( *eese1 ( milk1 ( milk 9 ! home1 ,necessity =1 ( potatoes1 ( vegetables1 ,c>rots1 & peas1 & _! prep>ation1 ,br[n$1 ,butt]$1 ,composition & food value (1 ,selection & prep>ation (1 ) p>sley1 ,case9 9 milk1 ,caulifl[]1 & its prep>ation1 ,composition & food value (1 ,cream$1 ,scallop$1 ,selection & cook+ (1 ) tomato sauce1 ,cel]y1 au grat91 ,c>e (1 ,composition & food value (1 ,cream$1 ,prep>ation (1 ,cellulose 9 vegetables1 ,c]tifi$ milk1 ,*>act]i/ics & c>e ( *eese1 ( :olesome milk1 ,*$d> *eese1 *eese1 ,am]ican1 ,*eese1 ,am]ican ,*$d>1 ,am]ican cream1 ,am]ican home-made1 -&-mac>oni loaf1 ,belgian1 bonbons1 ,brick1 ,brie1 ,butt]milk1 ,butt]milk cream1 ,camemb]t1 ,c>e (1 ,*>act]i/ics (1 ,*$d>1 ,*e%ire1 ,composition (1 ,cottage1 di%es1 ,recipes =1 di%es1 ,v>iety (1 ,dome/ic1 dreams1 ,edam1 ,effect ( cook+ on1 ,emm5?al1 ,engli%1 ,engli% dairy1 fondue1 ,=eign1 ,gorgonzola1 ,gruy]e1 ,holl&1 ,import$1 ,junket cottage1 ,limburg]1 or limburg1 ,neuf*atel1 omelet1 ,orig91 use1 & production (1 ,p>mesan1 ,quality (1 ,roque=t1 s&wi*es1 ,sapsago1 sauce1 ,s]v+1 s\ffle1 ,/ilton1 /raws1 /uff+1 ,tomatoes )1 ,swiss1 ,switz]1 toa/1 ,v>ieties (1 waf]s1 ,*eeses1 ,fr5*1 ,italian1 ,swiss1 ,*e%ire *eese1 ,*e/nuts1 ,cream$ mu%rooms &1 ,*ives1 ,*ocolate junket1 ,clabb]1 or curd1 ,classification ( vegetables1 ,clean milk1 ,grades (1 ,cleanl9ess ( milk1 ,clipp$ eggs1 ,comb9ations1 ,vegetable1 ,comm]cial pres]vation ( eggs1 ,composition & flavor ( butt]1 & food value ( asp>agus1 & food value ( beets1 & food value ( ,brussels spr\ts1 & food value ( butt]milk1 & food value ( cabbage1 & food value ( c>rots1 & food value ( caulifl[]1 & food value ( cel]y1 & food value ( corn1 & food value ( cream1 & food value ( cucumb]s1 & food value ( d&elion gre5s1 & food value ( dri$ beans1 & food value ( dri$ l5tils1 & food value ( dri$ peas1 & food value ( eggplant1 & food value ( endive1 & food value ( ,fr5* arti*okes1 & food value ( gre5 peas1 & food value ( gre5s1 & food value ( ,j]usalem arti*okes1 & food value ( kohlrabi1 & food value ( lettuce1 & food value ( lima beans1 & food value ( mu%rooms1 & food value ( okra1 & food value ( onions1 & food value ( p>snips1 & food value ( pepp]s1 & food value ( potatoes1 & food value ( radi%es1 & food value ( salsify1 & food value ( %ell beans1 & food value ( skimm$ milk1 & food value ( sp9a*1 & food value ( /r+ beans1 & food value ( summ] squa%1 & food value ( sweet potatoes1 & food value ( ,swiss *>d1 & food value ( tomatoes1 & food value ( turnips1 & food value ( vegetables1 ,table %[+1 & food value ( wat]cress1 & food value ( :ey1 & food value ( w9t] squa%1 ( *eese1 ( milk1 ( :ole milk1 ,/&>d ( milk1 /ructure1 & food value ( vegetables1 ,cond5s$ milk1 ,cook$ saut$ potatoes1 ,cook+ eggs1 milk1 ( ,brussels spr\ts1 ( caulifl[]1 ( dri$ %ell beans1 ( eggs1 ( l5tils1 ( vegetables1 ,g5]al me?ods ( prep>ation &1 on *eese1 ,effect (1 on vegetables1 ,effect (1 ,prep>+ mu%rooms =1 ,prep>+ vegetables =1 ,v>iety ( ways to use milk 91 ) butt]1 ,corn & its prep>ation1 & tomatoes1 ,composition & food value (1 cook$ 9 milk1 fritt]s1 on ! cob1 ,corn oy/]s1 pulp1 s\ffle1 /r+ beans1 & tomatoes1 ,sweet1 ,cottage *eese1 -*eese1 ,junket1 ,c['s milk1 ,cream1 *eese1 ,am]ican1 ,composition & food value (1 -(-corn s\p1 ,/&>d grad+ ( milk &1 ,:ipp+1 ,cream$ arti*okes1 asp>agus on toa/1 ,brussels spr\ts1 cabbage1 caulifl[]1 cel]y1 eggs1 kohlrabi1 mu%rooms & *e/nuts1 onions1 p>snips1 peas1 potatoes1 sp9a*1 /r+ beans1 tomatoes1 turnips1 vegetable oy/]s1 ,cress1 ,upl&1 ,croquettes1 ,bean1 ,potato1 ,cucumb]s & _! prep>ation1 ,composition & food value (1 ,/uff$1 ,curd1 or clabb]1 ,d ,dairy *eese1 ,engli%1 ,d&elion1 gre5s1 ,composition & food value (1 ) s\r sauce1 ,desiccat$ eggs1 ,det]ioration ( eggs1 ,causes & prev5tion (1 ,diet1 ,milk 9 !1 ,dige/ibility ( eggs1 ( vegetables1 ,d9n]1 ,new ,engl& boil$1 ,dome/ic *eese1 ,drawn-butt] sauce1 ,dreams1 ,*eese1 ,dress+1 ,s\r1 ,s\r-cream1 ,dri$ beans1 ,composition & food value (1 ,dri$ l5tils1 ,composition & food value (1 onions1 peas1 peas1 ,composition & food value (1 %ell beans1 ,cook+ (1 ,e ,edam *eese1 ,egg beat]4 ,rot>y1 or ,dov]1 recipes1 recipes1 ,individual bak+ di%es =1 s\ffle1 ,eggplant1 ,bak$1 ,food value & composition (1 ,prep>ation (1 ,saut$1 ,scallop$1 ,eggs1 a la gold5rod1 ,alp9e1 & place 9 ! diet1 ,description (1 z food1 ,value (1 ,beat+ (1 ,break+ (1 ,c&l+1 ,clipp$1 ,comm]cial pres]vation (1 ,cook+1 ,cook+ (1 ,cream$1 ,desiccat$1 ,det]ioration (1 ,dige/ibility (1 ,extra fancy1 ,fancy1 ,fat 91 = cook+1 ,prelim9>y prep>ation (1 ,fri$1 ,h>d-cook$1 ,home pres]vation (1 9 cream1 ,bak$1 9 ! home1 ,judg+ ! quality (1 9 ! m>ket1 ,judg+ ! quality (1 ,left-ov]1 ,m>ket+ (1 ,m9]als 91 ,nutritive value (1 on toa/1 ,poa*$1 on toa/1 ,scrambl$1 ,poa*$1 ,po9ts to obs]ve 9 cook+1 ,p[d]$1 ,eggs1 ,pres]vation (1 ,prote9 91 ,quality (1 ,scallop$1 ,scrambl$1 ,selection (1 ,sep>at+ (1 ,s]v+ (1 ,s(t-cook$1 or jelli$1 ,/rictly fre%1 ,/uff$1 ) ham1 ,scrambl$1 ) ham1 ,%irr$1 ) limewat]1 ,pres]vation (1 ) tomato1 ,scrambl$1 ) wat] glass1 ,pres]vation (1 ,emm5?al *eese1 ,emulsion1 ,endive1 ,composition & food value (1 ,engli% *eese1 dairy *eese1 monkey1 ,evaporat$ & cond5s$ milk1 milk1 ,extra fancy eggs1 ,f ,fancy eggs1 ,fat 9 eggs1 9 milk1 9 vegetables1 ,figs /uff$ ) *eese1 ,flavor & composition ( butt]1 ,flavor+1 ,onions =1 ,fl[] & fruit vegetables1 ,fondue1 ,*eese1 ,food1 ,importance ( vegetables z1 value & composition ( asp>agus1 value & composition ( beets1 value & composition ( ,brussels spr\ts1 value & composition ( butt]milk1 value & composition ( cabbage1 value & composition ( c>rots1 value & composition ( caulifl[]1 value & composition ( cel]y1 value & composition ( corn1 value & composition ( cream1 value & composition ( cucumb]s1 value & composition ( d&elion gre5s1 value & composition ( dri$ beans1 value & composition ( dri$ l5tils1 value & composition ( dri$ peas1 value & composition ( eggplant1 value & composition ( endive1 value & composition ( ,fr5* arti*okes1 value & composition ( gre5 peas1 value & composition ( gre5s1 value & composition ( ,j]usalem arti*okes1 value & composition ( kohlrabi1 value & composition ( lettuce1 value & composition ( lima beans1 value & composition ( mu%rooms1 value & composition ( okra1 value & composition ( onions1 value & composition ( p>snips1 value & composition ( pepp]s1 value & composition ( potatoes1 value & composition ( radi%es1 value & composition ( salsify1 value & composition ( %ell beans1 value & composition ( sp9a*1 value & composition ( /r+ beans1 value & composition ( summ] squa%1 value & composition ( sweet potatoes1 value & composition ( ,swiss *>d1 value & composition ( tomatoes1 value & composition ( turnips1 value & composition ( vegetables1 ,table %[+1 value & composition ( wat]cress1 value & composition ( :ey1 value & composition ( w9t] squa%1 value & v>ieties ( gre5s1 value ( potatoes1 value ( vegetables1 ,/ructure1 composition &1 value ( :ole milk1 values ( milk products1 ,comp>ison (1 ,foods conta9+ milk1 ,=eign *eese1 ,fr5* arti*okes1 arti*okes1 ,prep>ation (1 *eese1 fri$ potatoes1 ,fre% %ell beans1 ,prep>ation & cook+ (1 ,fre%ness ( milk1 ,fri$ eggs1 ,fritt]s1 ,corn1 ,fruit & fl[] vegetables1 ,junket )1 ,g ,g>lic1 ,glaz$ sweet potatoes1 ,gorgonzola *eese1 ,grades ( clean milk1 ,gre5 onions1 peas1 peas1 ,engli% /yle1 peas ) butt]1 ,gre5s & _! prep>ation1 ,food value (1 ,g5]al directions = cook+1 ,v>ieties (1 ,gruy]e *eese1 ,gumbo1 ,h ,h>d-cook$ eggs1 ,ha%-br[n$ potatoes1 ,holl& *eese1 ,holl&aise sauce1 sauce1 ,arti*okes )1 ,home1 ,keep+ milk clean 9 !1 ,keep+ milk cool 9 !1 -made *eese1 ,am]ican1 ,milk 9 !1 pres]vation ( eggs1 ,hot slaw1 ,i ,import$ *eese1 ,individual bak+ di%es = egg recipes1 ,iri% potatoes1 ,italian *eeses1 ,j ,jelli$1 or s(t-cook$1 eggs1 ,j]usalem arti*okes1 arti*okes1 ,composition & food value (1 arti*okes1 ,prep>ation (1 ,judg+ ! quality ( eggs 9 ! home1 ! quality ( eggs 9 ! m>ket1 ,junket ,c>amel1 ,*ocolate1 cottage *eese1 ,pla91 ,recipes =1 ) fruit1 ,k ,k9ds ( *eese1 ,kohlrabi1 ,boil$1 ,composition & food value1 ,cream$1 ,ma%$1 ,prep>ation (1 ,l ,lactic acid1 ,lactose1 ,leeks1 ,left-ov] eggs1 ,legumes1 ,legum91 ,l5til puff1 ,l5tils1 ,cook+ (1 ,prep>ation (1 ,lettuce1 ,composition & food value (1 ,lima-bean loaf1 beans1 ,composition & food value (1 beans en cass]ole1 beans 9 cream1 ,limburg *eese1 ,limburg] *eese1 ,lime 9 milk1 ,limewat]1 ,pres]vation ( eggs )1 ,loaf1 ,*eese-& mac>oni1 ,lima ,bean1 ,lun*eon m5u1 ,lyonnaise potatoes1 ,m ,maitre d'hotel sauce1 ,m>g>9e1 ,m>ket+ ( eggs1 ,m>r[1 ,vegetable1 ,ma%$ kohlrabi1 p>snips1 potatoes1 squa%1 sweet potatoes1 turnips1 ,m$ium :ite sauce1 :ite sauce = vegetables1 ,m5u1 ,breakfa/1 ,lun*eon1 ,me?ods ( cook+ appli$ to vegetables1 ,milk1 ,adult]ation (1 ,album9 91 & cream1 ,/&>d grad+ (1 caps1 ,sanit>y1 ,c>bohydrate 91 ,c>e (1 ,case9 91 ,c]tifi$1 ,milk1 ,*>act]i/ics ( :olesome1 ,cleanl9ess (1 ,composition & food value ( skim1 ,composition (1 ,composition ( :ole1 composition1 ,/&>d (1 ,cond5s$1 ,cook+1 ,c['s1 di%es & sauces1 ,recipes =1 ,evaporat$1 ,fat 91 ,foods conta9+1 ,fre%ness (1 ,grades ( clean1 9 cook+1 ,ways ( us+1 9 ! diet1 9 ! home1 9 ! home1 ,necessity = c>e (1 ,m9]al matt] 91 ,modifi$1 ,pa/euriz$1 ,po9ts to be obs]v$ 9 cook+1 ,p[d]$1 ,pres]v$1 products1 ,comp>ison ( food value (1 ,products obta9$ f1 ,prote9 91 ,pur*ase (1 ,skim1 ,s\r1 ,/]iliz$1 ,wat] 91 ,:ole1 ,m9]al matt] 9 milk1 matt]1 or a%1 9 vegetables1 ,m9]als 9 eggs1 ,modifi$ milk1 ,monkey1 ,engli%1 ,mu%rooms1 & *e/nuts1 ,cream$1 & _! prep>ation1 ,broil$1 ,composition & food value (1 = cook+1 ,prep>+1 ,saut$1 ,/ew$1 ,n ,navy beans1 ,/ew$1 ,neuf*atel *eese1 ,new ,engl& boil$ d9n]1 ,nutritive value ( eggs1 ,o ,okra1 ,composition & food value (1 ,prep>ation (1 ,/ew$1 ) tomatoes1 ,oleom>g>9e1 ,omelet1 ,*eese1 ,pla91 ,puff1 ,tomato1 ,omelets1 ,v>iety 91 ,onion family1 ,v>ieties ( !1 ,onions1 ,bak$1 ,boil$1 ,composition & food value (1 ,cream$1 ,dri$1 = flavor+1 = ! table1 ,gre51 ,prep>ation (1 ,/uff$1 ,oy/]1 ,vegetable1 ,oy/]s1 ,corn1 ,cream$ vegetable1 ,scallop$ vegetable1 ,p ,p>mesan *eese1 ,p>sley1 ,p>snips1 ,br[n$1 ,composition & food value (1 ,cream$1 ,ma%$1 ,prep>ation (1 ,pa/euriz$ milk1 ,patties1 ,potato1 ,peas1 & c>rots1 & potatoes1 & _! prep>ation1 ,composition & food value ( dri$1 ,cream$1 ,dri$1 ,food value & composition ( gre51 ,gre51 9 turnip cups1 puree1 s\ffle1 ,pepp]cress1 ,pepp]s1 ,composition & food value (1 ,prep>ation (1 ,/uff$1 ,p]i%able vegetables1 ,phosphates1 ,pickl$ beets1 ,pla9 junket1 omelet1 ,poa*$ eggs1 eggs on toa/1 ,pota%1 ,potato balls1 croquettes1 patties1 puff1 ,potatoes1 & peas1 & turnips1 au grat91 ,bak$1 ,bak$ sweet1 ,boil$1 ,boil$ sweet1 ,br[n$1 ,c>e (1 ,composition & food value (1 ,composition & food value ( sweet1 ,cook$ saut$1 ,cream$1 ,fr5* fri$1 ,glaz$ sweet1 ,ha%-br[n$1 ,lyonnaise1 ,ma%$1 ,ma%$ sweet1 ,prep>ation (1 ,raw saut$1 ,scallop$1 ,selection (1 ,/uff$1 ,sweet1 ,:ite1 ,p[d]$ eggs1 milk1 ,prep>ation & cook+ ( beets1 & cook+ ( cabbage1 & cook+ ( fre% %ell beans1 & cook+ ( /r+ beans1 & cook+ ( vegetables1 ,g5]al me?ods (1 ( asp>agus = cook+1 ( beans1 ( beets1 ( ,brussels spr\ts1 ( cabbage1 ( c>rots1 ( caulifl[]1 ( cel]y1 ( corn1 ( cucumb]s1 ( eggplant1 ( eggs = cook+1 ,prelim9>y1 ( ,fr5* arti*okes1 ( gre5s1 ( kohlrabi1 ( ,j]usalem arti*okes1 ,prep>ation ( l5tils1 ( mu%rooms1 ( mu%rooms = cook+1 ( okra1 ( onions1 ( p>snips1 ( peas1 ( pepp]s1 ( potatoes1 ( radi%es1 ( salsify1 ( squa%1 ( tomatoes1 ( turnips1 ,prep>+ vegetables = cook+1 ,pres]vation ( eggs1 ( eggs ) limewat]1 ( eggs ) wat] glass1 ,pres]v$ milk1 ,production1 orig91 & use ( *eese1 ,products1 ,comp>ison ( food value ( milk1 obta9$ f milk1 ,prote9 9 eggs1 9 milk1 9 vegetables1 ,puff1 ,l5til1 omelet1 ,potato1 ,pulp1 ,corn1 ,pur*ase ( milk1 ( vegetables1 ,pur*as+ butt]1 ,puree1 ,bean1 ,peas1 ,purple cabbage1 ,q ,quality ( *eese1 ( eggs1 ( eggs 9 ! home1 ,judg+ !1 ( eggs 9 ! m>ket1 ,judg+ !1 ,r ,radi%es1 ,food value & composition (1 ,prep>ation (1 ,r>ebit1 ,wel%1 ,raw saut$ potatoes1 ,recipes1 ,egg1 = *eese di%es1 = junket1 = milk di%es & sauces1 = :ite sauce1 ,r5ovat$ butt]1 ,root1 tub]1 & bulb vegetables1 ,roque=t *eese1 ,rot>y1 or ,dov]1 egg beat]1 ,rutabagas1 ,s ,salsify1 ,butt]$1 ,composition & food value (1 ,prep>ation (1 ,sapsago *eese1 ,s&wi*es1 ,*eese1 ,sanit>y milk caps1 ,sauce1 ,black-butt]1 ,*eese1 ,drawn-butt]1 = cream$ /r+ beans1 = vegetables1 ,m$ium :ite1 ,holl&aise1 ,maitre d'hotel1 ,m$ium :ite1 ,recipes = :ite1 ,?ick :ite1 ,?9 :ite1 ,tomato1 ,vegetable1 ,sauces & milk di%es1 ,recipes =1 = vegetables1 ,sau]kraut1 ,bak$1 ,mak+1 ,saut$1 ) sp>]ibs1 ,saut$ eggplant1 mu%rooms1 sau]kraut1 summ] squa%1 tomatoes1 ,savoy cabbage1 ,scallop$ asp>agus1 ,brussels spr\ts1 cabbage1 caulifl[]1 eggplant1 eggs1 potatoes1 tomatoes1 vegetable oy/]s1 ,scrambl$ eggs1 eggs on toa/1 eggs ) ham1 eggs ) tomato1 ,selection & c>e ( beets1 & c>e ( cabbage1 & c>e ( /r+ beans1 & cook+ ( caulifl[]1 & prep>ation ( c>rots1 ( eggs1 ( potatoes1 ,sep>at+ ( eggs1 ,s]v+ butt]1 *eese1 ( eggs1 vegetables1 ,%allots1 ,%ell beans1 ,%ell beans dress$ ) butt]1 beans 9 cream1 beans1 ,prep>ation & cook+ ( fre%1 beans1 ,v>ieties & food value (1 ,%irr$ eggs ) ham1 ,skim milk1 ,milk1 ,composition & food value (1 ,slaw1 ,hot1 ,s(t-cook$1 or jelli$1 eggs1 ,s\ffle1 ,bean1 ,*eese1 ,corn1 ,egg1 ,peas1 ,sp9a*1 ,s\p1 ,cream-(-corn1 ,s\r-cream dress+1 dress+1 milk1 ,sp9a*1 ,composition & food value (1 ,cream$1 ,royal1 ,s\ffle1 ,squa% & its prep>ation1 ,bak$1 ,composition & food value ( summ]1 ,composition & food value ( w9t]1 ,ma%$1 ,saut$ summ]1 ,/ew$ summ]1 ,summ]1 ,w9t]1 ,/&>d grad+ ( milk & cream1 ( milk composition1 ,/]iliz$ milk1 ,/ew$ mu%rooms1 navy beans1 okra1 summ] squa%1 tomatoes1 turnips1 ,/ilton *eese1 ,/raws1 ,*eese1 ,/rictly fre% eggs ,/r+ beans1 beans1 corn1 & tomatoes1 beans1 ,cream$1 beans 9 butt] beans1 ,prep>ation & cook+ (1 beans1 ,selection & c>e (1 beans1 ,v>ieties (1 beans ) salt pork1 beans ) s\r dress+1 ,/ructure1 composition1 & food value ( vegetables1 ,/uff$ cucumb]s1 eggs1 onions1 pepp]s1 potatoes1 tomatoes1 tomatoes ) *eese c>rots1 ,sub/itutes1 ,butt]1 ,me?od ( te/+ butt]1 ,succota%1 ,succul5t vegetables1 ,summ] squa%1 squa%1 ,saut$1 squa%1 ,/ew$1 ,sweet corn1 potatoes1 potatoes1 ,bak$1 potatoes1 ,boil$1 potatoes1 ,glaz$1 potatoes1 ,ma%$1 ,swiss *>d1 ,composition & food value (1 *eeses1 ,switz] *eese1 ,t ,table %[+ composition & food value ( vegetables1 ,tea1 ,black1 ,te/+ butt] sub/itutes1 ,me?od (1 ,?ick :ite sauce1 ,?9 :ite sauce1 ,toa/1 ,*eese1 ,tomato omelet1 sauce1 ,tomatoes1 & corn1 ,composition & food value (1 corn1 & /r+ beans1 ,cream$1 ,prep>ation (1 ,saut$1 ,scallop$1 ,/ew$1 ,/uff$1 ) *eese c>rots1 ,/uff$1 ) *eese /uff+1 ,tub]1 root1 & bulb vegetables1 ,turnip cabbage1 ,turnips1 & potatoes1 ,composition & food value (1 ,cream$1 ,ma%$1 ,prep>ation (1 ,/ew$1 ,u ,upl& cress1 ,use ( butt]1 ,economical1 ,use1 orig91 & production ( *eese1 ,v ,value ( eggs z food1 ,v>ieties & food value ( gre5s1 & food value ( %ell beans1 ( beans1 ( *eese1 ,classification (1 ( gre5s1 ( /r+ beans1 ( ! onion family1 ( vegetables1 ,v>iety 9 omelets1 9 vegetables1 ( *eese di%es1 ( ways to use milk 9 cook+1 ,vegetable album91 comb9ations1 m>r[1 oy/]1 oy/]s1 ,cream$1 oy/]s1 ,scallop$1 sauce1 ,vegetables1 z food1 ,importance (1 z food1 ,prep>ation (1 ,c>bohydrates 91 ,c>e (1 ,cellulose 91 ,classification (1 ,composition (1 ,dige/ibility (1 ,effect ( cook+ on1 ,fat 91 ,food value (1 = cook+1 ,prep>+1 ,fruit & fl[]1 ,m$ium :ite sauce =1 ,me?ods ( cook+ appli$ to1 ,m9]al matt]1 or a%1 91 ,p]i%able1 ,prep>ation (1 ,prote9 91 ,pur*ase (1 ,root1 tub]1 & bulb1 ,sauces =1 ,s]v+1 ,/ructure (1 ,succul5t1 ,v>ieties (1 ,v>iety 91 ,wat] 91 ,w9t]1 ,w ,waf]s1 ,*eese1 ,wat] glass1 ,pres]vation ( eggs )1 9 milk1 ,wat] 9 vegetables ,wat]cress ,composition & food value ( ,wax beans ,wel% r>ebit ,:ey ,composition & food value ( ,:ipp+ cream ,:ite cabbage potatoes ,:ite sauce = vegetables1 ,m$ium sauce1 ,m$ium sauce1 ,recipes = sauce1 ,?ick sauce1 ,?9 ,:ole milk milk1 ,food value ( ,:olesome milk1 ,*>act]i/ics ( ,w9t] squa% vegetables