CAULIFLOWER AND ITS PREPARATION

[Illustration: FIG. 8]

104.CAULIFLOWER grows in heads as does cabbage, but only the flower or blossom of the plant is eaten. A head of cauliflower from which the leaves have not been removed is shown in Fig. 8. In flavor and composition this vegetable is similar to cabbage, but its flavor is a little more delicate. Still, cauliflower should always be cooked in an uncovered vessel, as are cabbage and Brussels sprouts, if a strong disagreeable flavor would be avoided.

105. SELECTION AND COOKING.--Very solid heads of cauliflower that are creamy white in color and free from the black specks or blemishes so common to this vegetable should be selected for cooking. The only care that cauliflower requires before cooking is to keep it in a cool place, for it does not wilt nor decay quickly.

To prepare this vegetable for cooking, the white head should be cut from the leaves, which are discarded. Then the head should be placed upside down in a pan of salt water and allowed to soak for an hour in order to drive out the small bugs or worms that are so frequently found in this vegetable. The cauliflower may then be cooked whole or broken apart, but in either case it should be cooked until tender in boiling salted water with the cover removed from the kettle.

106. CAULIFLOWER WITH TOMATO SAUCE.--Variety can be secured in the preparation of cauliflower by serving it with a tomato sauce. Besides being very palatable, this is an extremely attractive dish because of the contrast in colors. Chicken gravy may be used instead of tomato sauce, and a most delightful dish is the result.

CAULIFLOWER WITH TOMATO SAUCE

(

Sufficient to Serve Six

)

Soak the cauliflower in cold salted water, and then tie it carefully in a piece of cheesecloth and put it to cook in boiling salted water. Cook until tender, but not so long that it will fall to pieces. Take from the water, remove the cheesecloth carefully, and place the cauliflower in a vegetable dish. While the cauliflower is cooking, prepare the sauce by melting the butter in a double boiler, adding the flour, salt, and pepper, and stirring into this the heated strained tomato made by forcing canned or stewed tomatoes through a sieve. Cook until the sauce has thickened and then pour over the cauliflower in the vegetable dish. Serve hot.

[Illustration: FIG. 9]

107. SCALLOPED CAULIFLOWER.--Another opportunity to make a delicious scalloped dish is afforded by cauliflower. In fact, many persons prefer scalloped cauliflower to any of the dishes made from this vegetable. The ingredients used with the cauliflower increase its food value, which is somewhat low.

SCALLOPED CAULIFLOWER

(

Sufficient to Serve Six

)

Prepare and cook the cauliflower according to the directions given in Art. 105, breaking it into flowerets before pouring the boiling water on it. When it has cooked tender, drain the water from it. Prepare a sauce with the butter, flour, milk, water from the cauliflower, salt, and pepper. Butter the crumbs by pouring 1 tablespoonful of melted butter over them. Put 1/4 cupful of the crumbs on the bottom of a baking dish, add one-half of the cauliflower, and over this place another 1/4 cupful of crumbs. Then add the remainder of the cauliflower, and pour the white sauce over all. Sprinkle the remainder of the crumbs over the top. Place in a hot oven and bake until well heated through and brown on top. Serve from the dish.

108. CREAMED CAULIFLOWER.--A very attractive vegetable dish can be prepared from cauliflower by cooking the head whole and then serving a cream sauce over it, as shown in Fig. 9. In serving, a portion of the head should be broken off for each person and served with a little of the cream sauce.

CREAMED CAULIFLOWER

(

Sufficient to Serve Six

)

Soak a solid head of cauliflower in cold salted water for about 1 hour. Then wash thoroughly, wrap carefully in cheesecloth, and cook in boiling salted water until tender. When sufficiently cooked, drain, and make a sauce of the other ingredients. Place the cauliflower in a vegetable dish, pour the white sauce over it, and serve hot.

[Illustration: FIG. 10]109.CELERY is the stem of a plant that grows in stalks, as shown in Fig. 10. When the stalks are large, they are sold singly, but if they are very small, several of them are tied together and sold in a bunch. The season for celery begins in the fall and lasts until early spring. It may be obtained in the summer, but as the price is usually high and the quality not good, very little use should be made of it during that time.

The chief use of celery is as a relish, when it is eaten raw, but it is also valuable for flavoring soups and making salads, pickles, and various other dishes. It is probably used less frequently as a cooked vegetable than in any other way, but when it is in season and can be purchased at a reasonable price, it should be cooked to give variety to the diet.

The food value of celery is extremely low, being less than 100 calories to the pound or about equal to that of 1 ounce of meat. However, in spite of this fact, celery is valuable for its mineral salts and bulk, as well as for the appetizing quality that it lends to various foods and to the meals at which it is served.

110. CARE AND PREPARATION.--Well-bleached, firm stalks of celery should be selected for use. After it comes into the house, it may be kept in good condition for a long time if it is wrapped in a damp cloth and put where it will keep cool. A good plan is to serve the hearts and tender inside stems raw, as explained inSoup, and then to use the coarse outside stems for cooking, flavoring soups, or making salads. Celery must be cleaned carefully for dirt often clings to the ridges. After being scrubbed thoroughly, it will become crisp and tender if it is allowed to stand in cold water for some time before serving. When it is to be served as a cooked vegetable, it should be cooked in boiling salted water, as are other vegetables, and then seasoned or dressed in any desirable way. The water in which it is cooked should be utilized in the making of sauce or soup.

111. CREAMED CELERY.--The usual way of preparing celery when it is to be served as a cooked vegetable is to cream it. The cream sauce that is added to the celery increases its food value considerably and greatly improves its flavor. This sauce may be made entirely of milk or of half milk and half liquid from the celery.

CREAMED CELERY

(

Sufficient to Serve Six

)

Cook the celery in boiling salted water until tender, and then drain. When the celery has cooked, make a white sauce of the other ingredients. Pour this sauce over the cooked celery, heat together, and serve.

112. CELERY AU GRATIN.--The food value of celery may be still further increased by combining it with cheese and bread crumbs in addition to a cream sauce. Such a dish, which is known ascelery au gratin, is prepared according to the accompanying recipe.

CELERY AU GRATIN

(

Sufficient to Serve Six

)

Cook the celery in boiling salted water until tender and then drain. Prepare the cream sauce in the usual manner. Butter the crumbs by stirring them into 1 tablespoonful of melted butter. Put 1/4 cupful of the crumbs in the bottom of a baking dish and put one-half of the celery over them. Place another 1/4 cupful of the crumbs over the celery, and on top of this sprinkle 1/4 cupful of the grated cheese. Add the remainder of the celery and pour the sauce over this. Finally, add the other 1/4 cupful of cheese and the remainder of the crumbs. Place in a hot oven, and bake until well heated through and the crumbs are browned. Serve hot.

113.The seeds of the maize plant, or Indian corn, especially the variety known assweet corn, are eaten as a vegetable when they are immature. They grow on a woody cob, and when they are green they are soft and milky; but when they become ripe they are hard and are then ground as grain. Many varieties of sweet corn are used, but some are better in quality than others. In some varieties, the kernels, or seeds, are yellow, while in others they are white; also, some of them are suitable for use early in the summer, while others come later in the season. However, in spite of this difference in quality, color, and season, all kinds of corn used as a vegetable are calledgreen cornand may be prepared in exactly the same ways.

114.The food value of corn, which is very high, even exceeding that of Irish potatoes, is due principally to the carbohydrate it contains. This food substance is in the form of sugar in the green kernels, but as they mature it changes to starch. The food value of the dry grain is therefore higher, and the carbohydrate is in a different form.

When the contents of the kernels is still in the liquid form, the corn is said to be at themilk stage, and is generally considered to be too young for table use. On the other hand, when the liquid in the kernels has become thickened, the corn, which is then at thedough stage, is thought to be too old for use as a vegetable. To be ideal for culinary purposes, it should be just between the milk and dough stages. Then, if it is in good condition, a most satisfactory vegetable is the result.

115.The ear on which the corn kernels grow is entirely encased in several layers of husks. These are not removed until just before the corn is to be cooked; so when this vegetable is in the market the husks are allowed to remain on the ears. The condition of the ears can be determined by stripping the husks down a little and examining the kernels. If they are well filled, they may be considered to be in proper condition; otherwise, they will not be suitable for cooking. No special care need be given to green corn, provided it is not husked. However, when it has been husked, it should be cooked at once. In the husking of corn, all corn silk that is found inside of the husks should be carefully removed, for this is very annoying in the cooked vegetable and its presence indicates carelessness.

116. CORN ON THE COB.--The simplest way in which to prepare green corn is to cook it on the cob. When corn first comes into the market, it is usually very tender and makes a most satisfactory dish when prepared in this way.

To cook corn on the cob, husk the corn, remove the silk from the ears, and place them in a kettle. Pour enough boiling water over them to cover them well, and add 1 teaspoonful of salt for each quart of water. Boil 5 minutes, remove from the water, and serve at once. In eating corn on the cob, most persons dress it with butter, pepper, and salt.

[Illustration: FIG. 11][Illustration: FIG. 12]

117. CORN COOKED IN MILK.--Often it is not desired to eat corn on the cob. When this is the case, it may be cut off the ear and cooked in various ways. A simple way to prepare it is to cook it with milk and season it with salt, pepper, and butter, as explained in the accompanying recipe.

Select the desired number of ears of green corn, husk them, and remove the silk. Then, as shown in Fig. 11, cut the corn from the cob with a sharp knife, grasping the ear by the larger end and cutting upwards. After cutting off the kernels, scrape the ears so that nothing edible will be wasted, drawing the knife downwards. Put the corn into a saucepan, add milk until the corn is nearly covered, and season with salt, pepper, and a little butter. Allow the corn to simmer for about 10 minutes, stirring frequently to prevent the milk from sticking to the bottom of the pan and scorching. No difficulty will be experienced in the preparation of this dish if a double boiler is used, but longer cooking will be required. When the corn is sufficiently cooked, remove from the fire and serve hot.

118. CORN PULP.--Some persons are unable to digest the coarse hulls of green corn, but can eat the corn if the hulls are removed. Such persons need not be deprived of the delights of this vegetable, for it may be prepared in the form of pulp, which will not disagree with them.

To prepare corn pulp, first cut a slit down each row of kernels with a sharp knife as shown in Fig. 12; then, in the manner shown in Fig. 13, scrape out the contents of the kernels with the dull edge of the knife, drawing the knife downwards. When all the pulp has been removed, season it with salt, pepper, and butter, and heat it thoroughly in a double boiler. Serve hot.

[Illustration: FIG. 13]

If it is not desirable to serve the corn pulp in this manner, it may be used in various ways, as the following recipes indicate. A good substitute for corn pulp is canned corn, but this must be chopped in order to break up the hulls.

119. CORN SOUFFLÉ.--No more delightful corn dish can be prepared than corn soufflé, for in addition to its being appetizing and nutritious, it is extremely dainty. It may be cooked in a baking dish, but it is more attractive when baked in individual baking dishes. A point to remember about its preparation is that it should be served immediately upon being taken from the oven, for soufflé always shrinks as it cools.

CORN SOUFFLÉ

(

Sufficient to Serve Six

)

Mix the corn pulp, salt, pepper, and melted butter, stir in the flour, and add the milk. Separate the eggs, beat the yolks, and add them to the mixture. Then beat the whites stiff and fold them in. Pour into a buttered baking dish or into individual baking dishes, set in a pan of hot water, and bake until brown. Serve at once.

120. CORN OYSTERS.--Variety can be secured in the use of corn by making corn oysters. These get their name from the fact that they resemble oysters in both size and shape. They may be served as a garnish for a meat dish or as a vegetable dish.

CORN OYSTERS

(

Sufficient to Serve Six

)

Prepare the corn pulp according to the directions given in Art. 118. To this add the beaten egg, flour, salt, pepper, and baking powder. Drop in tablespoonfuls on a well-greased griddle. When brown on one side, turn and brown on the other side. Then fold through the center, doubling one side over the other. Serve hot.

[Illustration: FIG. 14]

121. CORN FRITTERS.--The popularity of corn fritters, which have corn pulp as their foundation, is undoubtedly due both to their flavor and to the variety they afford in the diet. After being fried, corn fritters should appear as shown in Fig. 14. They may be served plain, but most persons prefer them with a sauce of some kind or with maple sirup.

CORN FRITTERS

(

Sufficient to Serve Six

)

If canned corn is used, drain off the liquid before using it. To the corn, add the flour, baking powder, and salt. Separate the eggs and stir in the beaten yolks. Beat the whites stiff and fold them into the mixture. Drop with a spoon into deep fat, fry until brown, remove from the fat, and drain on paper. Serve plain, with a desired sauce, or with maple sirup.

122.The hard-rinded fruit of the cucumber plant has been used from time immemorial as a vegetable. In food value, cucumbers are very low, comparing closely with celery in this respect; however, as they contain a large amount of cellulose, or bulk, and mineral salts, they should not be disregarded in the diet. They have a rather strong flavor due to their volatile oils, which so frequently disagree with persons and which give cucumbers a reputation for being difficult to digest. However, when they are properly prepared, they can be eaten by most persons without harm.

[Illustration: FIG. 15]

123.Formerly it was the custom to soak slices of cucumber in salt water before serving them. This procedure, however, has been found to be poor policy, for nothing is gained by it and the salt toughens the cellulose and makes the cucumbers limp and rubbery in texture. A much more satisfactory way to prepare cucumbers is to slice them and then soak them for some time before serving in ice water or water as cold as can be obtained. They will then become crisp and delicious, and, besides being more appetizing and agreeable, they will be no less digestible.

After being sliced and chilled, cucumbers are often combined with sliced onions and eaten with vinegar, salt, and pepper, or they are eaten alone or on lettuce, dressed with mayonnaise dressing.

124. STUFFED CUCUMBERS.--Possibly the only recipe for cooked cucumbers that is used to any extent is the accompanying one for stuffed cucumbers. Cucumbers prepared in this way are very palatable, and because of the ingredients used are much higher in food value than when eaten alone. Such a dish is attractive, too, as Fig. 15 shows.

STUFFED CUCUMBERS

(

Sufficient to Serve Six

)

Select medium-sized cucumbers, wash and peel them, and cut them in half lengthwise. Hollow out the center so that the cucumbers will have the shape of boats. Then melt the butter in a frying pan, add the chopped onion, salt, and pepper, and heat together for a few minutes. Next add the rice, tomatoes, and sufficient bread crumbs to take up any excess of moisture. Fill the cucumbers with this mixture and bake until they are soft enough to be easily pierced with a fork. During the first part of the cooking, pour a small amount of hot water into the pan in which the cucumbers are baked. Serve hot.

125.EGGPLANT belongs to the class of fruit vegetables, and is closely related to the tomato in structure and composition. It grows rather large in size, is covered with a smooth brownish-purple skin, and is made up of material that is close and firm in texture and creamy white in color. Because of the nature of its structure, eggplant would seem to be high in food value, but, on the contrary, this vegetable has very little. In this respect, it is about equal to cabbage and cauliflower and slightly less than string beans.

[Illustration: FIG. 16]126.Eggplant is found in the market from early summer until the beginning of winter. Because it is protected by a heavy skin, it keeps well and needs no special care in storage. The strong flavor of the pulp is disagreeable to many persons. However, it has been found that much of this flavor may be removed by soaking the eggplant in strong salt water or by sprinkling it with salt after it has been sliced and then allowing it to stand for some time. It may be prepared in a variety of ways; so, if the members of the family care for it, the housewife will find it of great assistance in planning and preparing meals.

127. SAUTÉD EGGPLANT.--The usual way of preparing eggplant is to cut it into slices and then sauté it. As the slices are dipped into beaten egg and then into crumbs before sautéing, the food value of this vegetable is increased and its flavor improved.

Peel the eggplant and then cut it into 1/4-inch slices. Sprinkle salt over the slices and let them stand for 1 hour or more; then pour off the juice that has collected. Beat an egg slightly, and to it add a few tablespoonfuls of milk or water. Dip the slices of eggplant first into the beaten egg and then into crumbs. When sufficiently coated, sauté in shallow fat, browning first on one side and then on the other. Serve hot.

128. BAKED EGGPLANT.--An attractive dish can be made by removing the contents from an eggplant, filling the cavity with a well-seasoned stuffing, and then baking the stuffed eggplant. When an eggplant is prepared in this way, it will appear as in Fig. 16.

BAKED EGGPLANT

(

Sufficient to Serve Six

)

Wash the eggplant and cook in boiling water for about 10 minutes. Remove from the water, cut off the top, scoop out the contents, and chop it into small pieces. With this finely chopped pulp, mix the bread crumbs, milk, salt, pepper, onion, parsley, and melted butter. When the whole is thoroughly blended, pack it into the shell of the eggplant and place in the oven. Bake for about 30 minutes or until the stuffing is thoroughly cooked and the top is brown. Serve hot.

129. SCALLOPED EGGPLANT.--If it is desired to increase the food value of eggplant and improve its flavor too, this vegetable should be scalloped. The accompanying recipe carefully followed will produce a most appetizing dish.

SCALLOPED EGGPLANT

(

Sufficient to Serve Six

)

Peel the eggplant and cut it into 1/2-inch pieces. Put into a saucepan, cover with boiling salted water, cook until tender, and then drain. Grease a baking dish, spread 1/4 cupful of crumbs on the bottom, and add one-half of the eggplant. Dot with butter and then sprinkle with salt and pepper. Add another 1/4 cupful of crumbs and the remaining eggplant, dot again with butter, and sprinkle with salt and pepper. Pour the milk over the whole and sprinkle the remaining 1/2 cupful of crumbs on the top. Place in the oven and bake for 1/2 hour or more. Serve hot.

130.FRENCH ARTICHOKES, sometimes known asglobe artichokes, California artichokes, andcardoons, are related to the family of thistles. They are grown for the sake of their large flower-heads, or buds, which are shown in Fig. 17 and which are much used as a food. These plants stand storage and shipment very well and may be kept for long periods of time without spoiling. It is therefore possible to transport them considerable distances, a very gratifying fact, since most persons consider artichokes a great delicacy.

131.Not all of the artichoke plant is eaten. The portions of the flower that develop in the center of the base are removed before the base is eaten. After the artichokes are cooked, the scales, or leaves, are pulled from the cooked head with the fingers and the lower part of each one is dipped into sauce and eaten. The inner scales are much more tender and edible than the coarse outside ones. Although artichokes find favor with many and are considered somewhat of a delicacy, they are low in food value, being about equal to asparagus in this respect. To add food material, a dressing, such as drawn-butter sauce or mayonnaise dressing, is usually served.

[Illustration: FIG. 17]

132. ARTICHOKES WITH HOLLANDAISE SAUCE.--The usual method of preparing artichokes is to boil them and then serve them with melted butter or a sauce. Hollandaise dressing is used with the artichokes shown in Fig. 18. Boiled artichokes may also be cooled and then served with a salad dressing.

Secure the desired number of artichokes and prepare them for boiling by pulling off the coarse outside leaves, cutting off the top of the bud, and removing the stem close to the bud. Cover well with boiling water, add 1 teaspoonful of salt to each quart, and boil until tender, or for about 45 minutes. Remove from the water and serve hot with melted butter or Hollandaise sauce. If it is desired to use them for a salad, allow them to cool before adding the salad dressing.

[Illustration: FIG. 18]

VEGETABLES (PART 1)

EXAMINATION QUESTIONS

(1) (a) To what is the flavor of vegetables largely due? (b) How does cookery affect this?

(2) Describe the structure of vegetables.

(3) What food substances do vegetables as a class supply to the diet?

(4) (a) What are the legumes? (b) What food substance do they supply in quantity to the diet?

(5) Name the classes of vegetables and give examples of each class.

(6) (a) When is soaking vegetables in salt water necessary? (b) What proportions of salt and water are used?

(7) What effect has the application of heat on vegetables?

(8) Give an example of a method of cooking vegetables that: (a) wastes food material; (b) conserves food material.

(9) Give the reason for the use of soda in cooking vegetables.

(10) How should salt be used in the cooking of: (a) tender vegetables? (b) tough vegetables?

(11) Why should care be taken not to overcook cabbage, cauliflower, and Brussels sprouts?

(12) What is a good general rule to follow for the length of time necessary for cooking vegetables?

(13) Of what value are the sauces used to dress vegetables?

(14) Mention some methods of preparing vegetables that greatly increase their food value.

(15) What value has the addition of salt pork or bacon in the preparation of dried beans?

(16) (a) Why should the cover be left off the kettle during the cooking of cabbage? (b) What other vegetables are cooked in this way?

(17) Explain why old carrots and beets require longer cooking than young ones.

(18) (a) At what stage is green corn best for table use? (b) How may this be recognized?

(19) What value have corn pulp and bean purée?

(20) (a) How should cucumbers be prepared before serving raw? (b) How may the strong flavor of eggplant be improved?

VEGETABLES (PART 2)

VARIETIES AND FOOD VALUE

1. Varieties of Greens.--The leaves and stems of many young plants in either their wild or their cultivated form are used for food. All of them are similar in composition, but many of them differ in flavor and appearance. The cultivated ones include beet tops, endive, spinach, and kale, as well as lettuce, collards, Swiss chard, sorrel, mustard greens, turnip tops, parsley, and cultivated cress and dandelion. The four greens mentioned first are illustrated in Fig. 1, beet tops being shown in the lower right corner; endive, in the upper right corner; spinach, in the lower left corner; and kale, in the upper left corner. Commonest among the wild greens are dandelion, cress, wild mustard, dock, pokeweed sprouts, milkweed sprouts, and lamb's-quarters. Most of these wild varieties are excellent in the spring when they are young and tender, but it is not advisable to use them for food unless one is perfectly familiar with their appearance.

2. Food Value of Greens.--The food value of all greens with the exception of dandelion is very low, being just about equal to that of celery and cucumbers. This may be increased in their preparation by the addition of other food materials. However, the chief use of greens in the diet is not to supply food value, but mineral salts, the most important one being iron in a form that is necessary for building up the blood.

GENERAL DIRECTIONS FOR COOKING GREENS

3.The cooking of greens, both wild and cultivated, is not only simple but practically the same for all varieties. When they are not used as a salad vegetable, they are merely boiled until tender and then dressed in any desired way. Some kinds admit of special preparation, and wherever this is the case specific directions are given under the particular variety, but even in such an event the preliminary preparation is the same.

[Illustration: FIG. 1]

To prepare greens, look them over carefully, remove any decayed or withered parts, cut off the leaves, and wash in fresh cold water. Remove from the water and wash again, and do this as many times as seems necessary to remove all the sand and grit that the stalks contain. An important point to remember is that the greens should not be cleansed by pouring the water off, as the sand will then remain in the pan and is likely to mix with the greens again. When they are thoroughly washed, put them on to cook in a saucepan or a similar utensil. If they are young and tender, they should be cooked as much as possible in their own juice in order to retain all the valuable mineral salts they contain, only enough water being added to start the cooking without burning. In the case of greens that are very strong in flavor, it will be necessary to cook them in a larger quantity of water and then pour off what remains after cooking. When they have cooked until they are tender, season them if necessary, and add butter to give them flavor and increase their food value. Vinegar or a slice of lemon adds much to the flavor of greens.

BEET TOPS

4.The tops of beets include the leaves and the stems of this vegetable, as Fig. 1 shows. They are at their best when the beets are very young or before the beets themselves have developed. Beet tops are not used so extensively as some greens, but they will be found to have a more agreeable flavor than many greens that are more popular. Beets are raised for the purpose of supplying greens by planting the seeds closely enough together to form a thick bed of leaves and then thinning them out before the beets have developed. A few may be allowed to remain and develop for use as beets. Young beets that are purchased with the tops on also furnish a source of beet tops as well as beets.

When beet tops are to be cooked, cut the stems into inch lengths and use them with the leaves. Proceed to clean and cook the greens according to the directions given in Art. 3. Season with salt and pepper and flavor with butter. Serve with something tart, such as vinegar or lemon.

DANDELION

5.Dandelion, both wild and cultivated, is a plant whose leaves are much used for a vegetable green before the blossoms develop. The wild ones have the advantage of being cheap, so they should be used if they can be secured; the cultivated ones, on the other hand, cost as much as spinach and other greens. The season for dandelions is comparatively short, lasting only a few weeks in the early spring. Use should therefore be made of them when they can be procured in order to secure variety for the menu. When they are desired as cooked greens, prepare them in the manner explained in Art. 3.

6. Dandelion With Sour Sauce.--If a change in the cooking of dandelion is desired, it should be prepared with a sour sauce. This method of preparation is very popular, for besides increasing the food value of this variety of greens, it improves the flavor very much.

DANDELION WITH SOUR SAUCE

(

Sufficient to Serve Six

)

Clean and wash the dandelion. Cut the slices of bacon into small pieces and sauté until crisp. Stir the flour and salt into the bacon fat, add the vinegar and water, and stir until the flour thickens. Add the beaten egg last, and remove from the fire. Put the dandelion into the pan and mix well with the hot sauce. If the dandelion is preferred well wilted, set the pan over the flame, and stir until the dandelion appears as desired. Serve hot.

ENDIVE

7.ENDIVE is an herb that is used as a salad plant or is cooked and served with a hot dressing or as greens. The three common varieties of this green are escarole, chicory, and French endive, all of which have a slightly bitter taste and may be found in the market from late summer until early winter.Escaroleis a broad-leaved variety that is grown more or less in a head.Chicory, which is shown in Fig. 1, has a small feathery-edged leaf, and is often bleached by tying the leaves together at the top, so that the inside ones are very tender. Both of these varieties may be cooked, but they are also much used for salads.French endivebears very little resemblance to the other kinds, having straight, creamy-white leaves that are closely pressed together. It looks very much like sprouts of some kind, and is entirely bleached in the process of growth by banking the earth around it. It is never used for anything except salads and garnishes.

8.Endive is very low in food value, comparing very closely with celery and cucumbers in this respect. Still, as a salad vegetable, it is worthy of much more extensive use than is generally made of it. As a rule, its price is about the same as that of lettuce, so it should be substituted frequently for lettuce to give variety to the diet. To be most satisfactory, endive should be bought when it is fresh and unwithered and kept until used in a cool, damp place. A good plan is to wrap such vegetables in a damp cloth. If, upon using, endive appears to be withered, it may be freshened by placing it in a pan of cold water and allowing it to remain there for a short time.

When endive is used as a salad, it may be served merely with a salad dressing of some kind or it may be combined with other vegetables before applying the dressing. Escarole and chicory, which are much used as greens, should be prepared and cooked according to the directions given in Art. 3.

LETTUCES

9.Lettuce is a well-known herb that is much used as a salad vegetable. There are numerous varieties of lettuce, but these may be reduced to the two kinds shown in Fig. 2,leaf lettuceon the right andhead lettuceon the left. Leaf lettuce, which is more often used for garnishing than for any other purpose, has firm, crisp, green, upright leaves; on the other hand, head lettuce has round leaves forming a compact head, like cabbage. The outside leaves of head lettuce are green, but the inside ones are usually bleached by the exclusion of light, as are those of cabbage and endive. These inside leaves are more tender than the others, and hence more to be desired as a salad vegetable than the unbleached variety. In food value, lettuce compares closely with other varieties of greens and is high in the same mineral salts that they are. The bleached leaves do not contain so much iron as the green ones.

[Illustration: FIG. 2]

10.As has already been implied, lettuce finds its principal use in garnishing salads. When used for this purpose, it should be eaten along with the salad, for it is too valuable to be wasted. Since the coarse outside leaves of a stalk or a head of lettuce do not look so well as the tender bleached ones, they are often rejected, but this should not be done, for use can also be made of them. For instance, such leaves may be shredded into narrow strips and used as a foundation for salads that will be just as attractive as those having a single lettuce leaf for a garnish. When it is realized that the outside leaves are purchased at the same price as the more delicate parts of the lettuce, it can readily be understood why they also should be utilized as food.

Most of the garden varieties of lettuce, especially when they have grown very large, are frequently cooked as greens. When used in this way, lettuce is prepared, as are other greens, according to the directions given in Art. 3. This vegetable also makes an appetizing dish when it is prepared with a sauce and served hot in the same way as dandelion.

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