WOMAN'S INSTITUTE LIBRARY OF COOKERY. VOLUME 2: MILK, BUTTER AND CHEESE; EGGS; VEGETABLES TEXT

of butter. Place the baking dishes in a shallow pan of hot water and bake in a moderate oven until the eggs are set. Remove from the oven and serve at once. 74. Clipped Eggs.--The chief value of clipped eggs is their appearance, which, as will be observed in Fig. 17, is very attractive. This dish adds much to the breakfast tray of an invalid or will tempt the appetite of a child who does not feel like eating. But in addition to being attractive, this dish is high in food value, for in this respect it is exactly equivalent to a poached egg on toast or a plain egg served with a piece of toast to which is added a small amount of butter. CLIPPED EGGS (Sufficient to Serve Six) 6 pieces toast 3 Tb. butter 6 eggs 1/2 tsp. salt 1/8 tsp. pepper Butter the toast with some of the butter. Separate the whites and yolks of the eggs without breaking the yolks. Beat the whites stiff, and put a mound of the beaten white on top of each piece of buttered toast. Make a hole in the center of the mound of egg white and drop the unbroken yolk into it. Season each with salt and pepper and bits of the remaining butter. Place in a hot oven and bake until the yolk is set and the white slightly browned. Serve hot. 75. LEFT-OVER EGGS.--It is not a difficult matter to utilize eggs in any form in which they may be left over, for they combine readily with many other foods. For instance, left-over hard-cooked eggs may be sliced or chopped and used to garnish dishes of vegetables, meat, fish, or salads. Eggs cooked in this way may also be stuffed according to the recipe given in Art. 63, or they may be crushed and mixed with seasoning for sandwiches. If any soft-cooked eggs remain after a meal, they should be hard-cooked in order to be used to the best advantage. Left-over omelet or scrambled, poached, or fried eggs may be chopped and added to soups, sauces, or gravies, or combined with small pieces of meat or fish and used with crumbs and white sauce to make a scalloped dish. Even uncooked eggs that are taken from the shells, but that cannot be used at once, need not be wasted if proper care is given to them to prevent the formation of a hard crust over their surface. Such eggs should be put into a dish that will allow as little of the surface as possible to be exposed and should be covered with cold water and kept in a cool place. When they are desired for use, the water should be poured off carefully so as to prevent the loss of any of the egg. BREAKFAST MENU 76. So that a definite idea may be formed of the student's progress in cookery, there is here presented a breakfast menu that is to be prepared and reported on at the same time that the answers to the Examination Questions are sent. This menu is practical and it may be easily prepared, as all the dishes it contains have already been considered. MENU Sliced Bananas Cream of Wheat Graham Muffins Butter Puff Omelet Coffee In most homes, breakfast is a meal that is gathered together with as little thought and preparation as possible. The reason for this is that the housewife feels that she does not wish to rise early enough in the morning to prepare an elaborate menu. Breakfast, however, should be the most attractive meal in the day, because it is one that gives to each member of the family the right start for the day and sustains him until luncheon time. In most cases, a cup of coffee and a slice or two of toast do not start one with a cheerful attitude, nor do they contain sufficient food value to nourish the individual properly. With a little forethought and planning, certain foods may be partly prepared for breakfast the day before. If this is done, the time required for the actual preparation of the breakfast need not be greatly increased. For example, in the accompanying menu, the cream of wheat may be cooked the evening before, the materials for the graham muffins measured, and even the pan in which they are to be baked greased, and the materials for the omelet collected and measured. If all this is done, the preparation necessary in the morning will consist merely of slicing the bananas, reheating the cream of wheat, preparing the coffee, baking the muffins, and making the omelet. While the coffee and cream of wheat are heating or cooking, the oven will be heating, so that when the muffins are mixed it will be ready to bake them; and while these are baking the omelet may be prepared. When this is done, all will be ready to serve. EGGS EXAMINATION QUESTIONS (1) Give a brief description of the physical structure of an egg. (2) (_a_) Why are eggs an important article of diet? (_b_) For what foods may they be substituted? (3) (_a_) Mention the food substances that are found in an egg, and give the percentage of each one. (_b_) What food substance is lacking in eggs, and how may it be supplied? (4) What is the chief food substance in: (_a_) an egg white? (_b_) an egg yolk? (5) Discuss briefly the digestibility of eggs. (6) (_a_) Of what value is the grading of eggs? (_b_) What points are considered when eggs are graded? (7) (_a_) What conditions affect the quality of eggs? (6) Mention the agencies that render the quality of eggs inferior and explain how they work. (8) How can the quality of eggs be determined: (_a_) in the market? (_b_) in the home? (9) (_a_) What is the common commercial means of preserving eggs? (_b_) How is it beneficial to the housewife? (10) (_a_) Mention the various ways by which eggs may be preserved in the home. (_b_) Explain the preservation of eggs with water glass. (11) When may the shells of eggs be washed? (12) (_a_) What is the preferable method of breaking an egg? (_b_) Explain how the yolk and the white of an egg may be separated. (13) (_a_) For what purposes are eggs beaten? (_b_) With what kind of egg beater should egg yolks or whole eggs be beaten? (14) (_a_) With what kind of utensil should egg whites be beaten? (_b_) Why should egg whites not be allowed to stand after beating? (15) (_a_) What is the effect of heat upon an egg? (_b_) Why are eggs cooked in the shell better if they are cooked at a temperature lower than boiling point? (_c_) Cook an egg by boiling it rapidly for 20 minutes. Cook another egg according to the directions given in Art. 52. Remove the shells while the eggs are warm, compare the texture, and report the differences. (16) (_a_) When eggs are used in a mixture that is to be cooked for a long time, when should they be added? (_b_) What can be substituted for some of the eggs in a mixture that requires eggs for thickening? (17) (_a_) What point should never be overlooked in the serving of eggs that are intended to be served hot? (_b_) Why should spongy egg dishes be served immediately after cooking? (18) (_a_) How should dishes that have contained eggs be washed? (_b_) Why is such care necessary? (19) (_a_) What precautions should be taken in the making of a puff omelet? (_b_) Mention some of the things that may be used to give variety to omelets. (20) (_a_) What are the advantages of individual baking dishes? (_b_) State how these should be put in the oven and explain the object of this plan. REPORT ON MENU After trying out the menu given in the text, send with your answers to the Examination Questions a written report of your success in making it. On your report simply write the name of the food and describe its condition by means of the terms specified in the following list: Cream of Wheat: thin? thick? properly seasoned? smooth? lumpy? Graham Muffins: light? heavy? texture coarse? texture fine? even brown color on crust? well flavored? Puff Omelet: light? heavy? underdone? overdone? even brown on bottom? tough? tender? properly seasoned? * * * * * VEGETABLES (PART 1) * * * * * IMPORTANCE OF VEGETABLES AS FOOD VARIETY IN VEGETABLES 1. As understood in cookery, VEGETABLES refer to plants or parts of plants that are used as food. Vegetables may consist of the entire plant, as, for example, the beet; the stem, as asparagus and celery; the root, as carrot and turnip; the underground stem, or tuber, as the white potato and onion; the foliage, as cabbage and spinach; the flower of the plant, as cauliflower; the pods, which hold the seeds of the plant or the seeds themselves, as peas and beans; or that which in reality is fruit, although for table use always considered a vegetable, as the tomato and eggplant. 2. Because of this large assortment, vegetables afford the greatest possible variety in flavor, appearance, texture, quality, and food value. They therefore assume a place of very great importance in the diet of individuals and in the plans of the housewife who has all the meals to prepare for her family. In fact, there is scarcely a meal, except breakfast, at which vegetables are not served. For dinner, they form a part or all of each course in the meal, except, perhaps, the dessert, and occasionally they may be used for this. Although two or more vegetables are nearly always served in even a simple meal, the use of vegetables in most households is limited to those few varieties which are especially preferred by the family. As a rule, there are a number of other vegetables that would be very acceptable if prepared in certain appetizing ways. An effort should therefore be made to include all such vegetables in the dietary, for they may be used to decided advantage and at the same time they afford variety in the meals. The constant demand for variety in this food makes acceptable new recipes for the preparation of the vegetables already known and information for the use of the unfamiliar kinds. 3. Great variety also exists in the flavor of vegetables, which they derive from their volatile oils; that is, the oils that evaporate rapidly on exposure to the air. In some cases, the flavor is disagreeably strong and must be dissipated, or driven away, in order to make the vegetables agreeable to the taste and to prevent them from disagreeing with those who eat them. In others, the flavor is very mild, so that unless the vegetables are properly prepared the flavor may be almost lost. When the principles relating to the cooking of vegetables are thoroughly understood, little difficulty will be experienced in preparing them so that the flavor is dissipated or retained as the case may require. 4. The food value of vegetables varies as much as do their form and flavor, some of them having almost no food value, others having a great deal, and the remainder varying between these two extremes. The housewife who wishes to provide economically for her family and at the same time give them food that is best suited to their needs, should learn as much of the composition and food value of the various kinds of vegetables as possible. If, besides acquiring this knowledge, she learns a variety of ways in which to prepare each kind, she will find that it is possible to substitute vegetable dishes for the more expensive foods. For instance, it is often possible to substitute a vegetable dish for a meat dish several times a week, but the composition of the vegetable dish must be such that it will really take the place of the meat dish. 5. That it is possible for adults to live on vegetables alone has been proved by vegetarians; that is, persons who exclude meat from the diet. They have shown that all the elements necessary to build and maintain the human body are contained in vegetables, fruits, and cereals, and also that these elements are in such quantity that it is not necessary to supply them in any other way. Even if it is not desired to use such foods exclusively, as much use should be made of them as possible, for they average a lower cost than the high-protein foods, such as eggs, meat, and milk. The use of vegetables, however, need not be restricted to adults, for when properly prepared they may be included to advantage in the diet of very young children. In fact, children should be trained to eat vegetables of all kinds, for such training not only will enable each one to grow up with a correct appreciation for all edible things, but will make the preparation of meals easier for the housewife. 6. Vegetables should receive great care in their preparation, whether the method involved is simple or complicated. Any of the methods of cookery that call for the application of heat may be applied to them, and in many cases they are served without cooking, merely dressing or seasoning being added. Good vegetables may be ruined by improper preparation, while those which are in excellent condition may be improved by the application of the correct methods in their preparation. Vegetables that are inexpensive but highly nutritious should be used when it is necessary to practice economy, because, when they are properly prepared, they form a valuable addition to a meal. 7. All varieties of vegetables are grown almost universally. This fact, together with the facts that they mature at different times during the season, according to the climate in which they are grown, and that most varieties can be conveniently shipped, makes the season in which certain fresh vegetables can be obtained much longer than it formerly was. For instance, very early in the season, long before it is possible to have beans, peas, and other vegetables in the North, they are shipped from the extreme South, and as the season advances, they mature farther and farther north. Therefore, they may be constantly supplied to the northern markets until the time when they mature in that locality. 8. In order not to waste vegetables and to have them in the best possible condition when they are desired for preparation, every housewife should realize that the selection and care of vegetables are also important matters to consider. The selection must be learned by familiarity with them, as well as practice in buying, and the housewife must be guided by the suitability of the vegetables and the money she has to spend for them. The care that must be given to them is determined by the kinds that are purchased, some requiring one kind of care in storage and others entirely different attention. STRUCTURE, COMPOSITION, AND FOOD VALUE 9. STRUCTURE OF VEGETABLES.--Although vegetables vary greatly in composition and consequently in food value, they are similar so far as physical structure is concerned. In general, they consist of a skeleton framework that is made up of cellulose. Their digestible part is composed of tiny cells having thin walls that confine the actual food material in the form of a liquid or semiliquid. As the vegetables grow old, the cellulose material and the cell walls gradually toughen, with the result that old vegetables are less easily made tender than young ones and are not so agreeable to the taste as those which have not grown hard. The total food value of vegetables, as well as of cereals, meats, and, in fact, all foods, varies with the quantity of water and cellulose they contain. Therefore, the vegetables that contain the least coarse material are the ones that have the highest food value. 10. The green color that characterizes many vegetables is due to a substance called _chlorophyl_. This substance is essential to the normal growth of plants and is present in the correct amount in only those which are properly exposed to the sunlight. Sufficient proof of this is seen in the case of vegetables that form heads, as, for instance, cabbage and head lettuce. As is well known, the outside leaves are green, while the inside ones are practically white. Since it is exposure to the light that produces the green color, a vegetable or plant of any kind can be bleached by merely covering it in order to keep out the sunlight. This procedure also enables the plants to remain more tender than those which have been allowed to grow in the normal way and become green. For instance, the inside leaves of a head of lettuce are always very much more tender than the green outside leaves. In fact, the center of any kind of plant, that is, the leaves and the stem that appear last, are more tender, possess a lighter color, and have a more delicate flavor than the older ones. 11. PROTEIN IN VEGETABLES.--Taken as a whole, vegetables are not high in protein. Some of them contain practically none of this food substance and others contain a comparatively large amount, but the average is rather low. Vegetables that are high in water, such as lettuce, celery, tomatoes, and cucumbers, contain so little protein that the quantity is not appreciable. Such vegetables as potatoes, beets, carrots, etc. contain slightly larger quantities. Dried vegetables, such as beans, peas, and lentils, contain comparatively large amounts of this substance, and for this reason may be substituted for such high-protein foods as meat and fish. 12. The composition of vegetable protein is only slightly different from that of animal protein. In fact, the experiments of scientists show that animal protein may be readily replaced by vegetable protein. One of these proteins is sometimes called _vegetable albumin_, but the chief protein of vegetables containing the largest amount of this substance, namely, beans, peas, and lentils, is called _legumin_, from the term _legumes_, the name of this class of vegetables. It is generally agreed that vegetable protein is not so digestible as animal protein, but this disadvantage is offset by the fact that it does not bring about so much intestinal trouble as does the protein of animal foods and is less likely to cause disturbances that are usually attributed to foods high in this substance. Vegetable protein is affected by heat in much the same way as other protein. When any of the dry vegetables high in protein are served at a meal, meat should be eliminated, or the result will be an oversupply of protein. As this condition is not only harmful but wasteful, it is one that should receive proper consideration from the housewife. 13. FAT IN VEGETABLES.--As vegetables as a class are low in protein, so are they low in fat. In the case of some vegetables, the quantity of fat they contain is so small that it is never considered in discussing the food value of these vegetables, while in others slightly larger quantities are to be found. However, on the whole, vegetables are so nearly lacking in this food substance that it is necessary to supply fat in their preparation and in the serving of meals in which they are included. This is done in a variety of ways, depending on the nature of the vegetable. For instance, in order that baked beans may take the place of meat entirely, fat in the form of salt pork is usually added when they are prepared. The pork, of course, also supplies a very small amount of protein, but it is not used with the beans for this purpose. Practically all cooked vegetables are served with butter or with a sauce that contains fat. Green vegetables that require no cooking but are served as a salad, are supplied with fat by the salad dressing that is used with them. The fat varies greatly, depending on the kind of dressing used. 14. CARBOHYDRATES IN VEGETABLES.--When the composition of vegetables is considered chemically, the most striking thing about them is the carbohydrates they contain. It is this that distinguishes this class of foods from animal foods. The carbohydrate of vegetables is found in both its forms, starch and sugar. It is in the form of sugar in many of the vegetables when they are young or immature, but it turns into starch as they mature. This change can be easily observed in the case of peas. As is well known, young green peas are rather sweet because of the sugar they contain, while mature or dried peas have lost their sweetness and are starchy. The sugar that is found in large quantities in such vegetables as peas, carrots, turnips, etc. is largely cane sugar. The starch that vegetables contain occurs in tiny granules,