Vegetables cover a class of foods some of which are fruits, some roots, leaves, stalks, seeds, bulbs, and tubers. A classification of vegetables is given below. Like the fruits, the vegetables vary greatly in their general composition. Some, like the legumes, are characterized by high protein content; others, including the roots and tubers, by high carbohydrate content; still others, including most of the leaves, stalks, and bulbs, by high cellulose and water content. All vegetables, however, are rich in one or more of the ash constituents such as iron, calcium, and phosphorus, which are now known to play an important part in nutrition. (See Sherman's Food Products, pages 324-329, for percentage composition, and pages 347-349 for percentage of ash in the edible portion.)

Classification : a. According to the part of the plant used for food.

b. Character of juice - sweet, strong.

c. Character of plant - starchy, watery.

d. Fresh, dried, canned.

a. Part of the plant:

Leaves - lettuce, water cress, spinach, cabbage, dandelion, kale, Swiss chard, beet tops, turnip tops.

Stalks - asparagus, celery, rhubarb.

Bulbs - onion, - Bermuda, Spanish, Egyptian; garlic, leek, shallot, chives.

Seaweeds - Irish moss, agar or Ceylon moss.

Tubers - potatoes, Jerusalem artichokes, dasheen corms.

Tuberous roots - sweet potatoes, yams, cassava, arrowroot.

Succulent roots - turnips, beets, kohl-rabi, radishes, carrots, parsnips, oyster plant.

Flowers - cauliflower, French artichoke.

Fruits - tomatoes, cucumber, squash, pumpkins, okra, corn, peppers, eggplant.

Seeds - peas, beans, lentils.

b. Character of juice : sweet celery-carrots beets strong onions cabbage turnips c. Character of plant: starchy potatoes parsnips watery cabbage tomatoes cucumbers

Points to emphasize. Select medium-sized vegetables and wash carefully. Soak cauliflower in salt water before cooking. Soak wilted vegetables in cold water. Cook summer vegetables as soon after gathering as possible. If necessary to keep, place in refrigerator or in a cool cellar. Keep winter vegetables in barrels or bins in a dry, cold place. Empty canned vegetables as soon as opened, and let stand exposed to the air a few minutes to become aerated. Vegetables lack fat in any quantity, therefore it is well to combine them with butter, oil, or cream. It saves time to cook a double portion of a vegetable and reheat the next day in another form.

Reasons for cooking vegetables :

To sterilize any from doubtful sources.

To soften cellulose.

To make starch more easily digestible.

To develop or modify flavors.

To give a variety of attractive ways of serving.

Ways of serving vegetables:

Boiled with butter Creamed Croquettes Scalloped with cheese Fritters

Mashed

Puddings (Irish moss)

Salads

Souffles

Soups

General rules for cooking. Wash thoroughly, pare or scrape if skins must be removed. Let stand in cold water until cooked to keep crisp and prevent discoloration. Pare onions under cold water to absorb the odor. Cut tops of beets 1 inch from beet. Use one tsp. salt to 1 qt. boiling water. Add salt when vegetables are half cooked. The water in which vegetables are cooked is called vegetable stock and may be used with milk in the preparation of white sauce for vegetables with sweet juice. Cook strong-juiced vegetables uncovered in a large amount of water, sweet-juiced covered in a small amount of water. The color may be kept in green vegetables by pouring cold water through them after draining. Drain vegetables as soon as'tender. Cold vegetables may be used in salads, combined with white sauce as "creamed vegetables," or white sauce and buttered crumbs as "scalloped vegetables."