The 1918 Fanny Farmer Cookbook

Fruit

Beans, corn, cucumbers, okra,

egg−plant, peas, lentils, squash,

and tomatoes.

Young tender vegetables,−as lettuce, radishes, cucumbers, water−cress, and

tomatoes,−eaten uncooked, served separately or combined in salads, help to stimulate a

flagging appetite, and when dressed with oil furnish considerable nutriment.

Beans, and peas when old, should be employed in making purées and soups; by so doing,

outer covering of cellulose, so irritating to the stomach, is removed.

the

Care of Vegetables

Summer vegetables should be cooked as soon after gathering as possible; in case they must be

kept, spread on bottom of cool, dry, well−ventilated cellar, or place in ice−box. Lettuce may

best kept by sprinkling with cold water and placing in a tin pail closely covered. Wilted

vegetables may be freshened by allowing to stand in cold water. Vegetables which contain

sugar lose some of their sweetness by standing; corn and peas are more quickly affected than

others. Winter vegetables should be kept in a cold, dry place. Beets, carrots, turnips, potatoes,

etc., should be put in barrels or piled in bins, to exclude as much air as possible. Squash

should

be spread, and needs careful watching; when dark sports appear, cook at once.

In using canned goods, empty contents from can as soon as opened, lest the acid therein act

on the tin to produce poisonous compounds, and let stand one hour, that it may become

reoxygenated. Beans, peas, asparagus, etc., should be emptied into a strainer, drained, and

cold water poured over them and allowed to run through. In using dried vegetables, soak in

cold water several hours before cooking. A few years ago native vegetables were alone sold;

but now our markets are largely supplied from the Southern States and California, thus

allowing

us fresh vegetables throughout the year.

Cooking of Vegetables

A small scrubbing−brush, which may be bought for five cents, and two small pointed knives

for

preparing vegetables should be found in every kitchen.

Vegetables should be washed in cold water, and cooked until soft in boiling salted water; if

cooked in an uncovered vessel, their color is better kept. For peas and beans add salt to water

last half hour of cooking. Time for cooking the same vegetable varies according to freshness

Chapter XIX − VEGETABLES

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