The Boston cooking-school cook book

string 2.2 .4 9.4 .7 87.3 Beets 1.6 .1 9.6 1.1 87.6 Brussels sprouts 4.7 1.1 4.3 1.7 88.2 Cabbage 2.1 .4 5.8 1.4 90.3 Carrots 1.1 .4 9.2 1.1 88.2 Cauliflower 1.6 .8 6. .8 90.8 Celery 1.4 .1 3. 1.1 94.4 Corn, green, sweet 2.8 1.1 14.1 .7 81.3 Cucumbers .8 .2 2.5 .5 96. Eggplant 1.2 .3 5.1 .5 92.9 Kohl-rabi 2. .1 5.5 1.3 91.1 Lettuce 1.3 .4 3.3 1. 94. Okra 2. .4 9.5 .7 87.4 Onions 4.4 .8 .5 1.2 93.5 Parsnips 1.7 .6 16.1 1.7 79.9 Peas, green 4.4 .5 16.1 .9 78.1 Potatoes, sweet 1.8 .7 27.1 1.1 69.3 Potatoes, white 2.1 .1 18. .9 78.9 Spinach 2.1 .5 3.1 1.9 92.4 Squash 1.6 .6 10.4 .9 86.5 Tomatoes .8 .4 3.9 .5 94.4 Turnips 1.4 .2 8.7 .8 88.9 _W. O. Atwater, Ph.D._ Vegetables include, commonly though not botanically speaking, all plants used for food except grains and fruits. With exception of beans, peas, and lentils, which contain a large amount of proteid, they are chiefly valuable for their potash salts, and should form a part of each day’s dietary. Many contain much cellulose, which gives needed bulk to the food. The legumes, peas, beans, and lentils may be used in place of flesh food. For the various vegetables different parts of the plant are used. Some are eaten in the natural state, others are cooked. Tubers White potatoes and Jerusalem artichokes Roots Beets, carrots, parsnips, radishes, sweet potatoes, salsify or oyster plant, and turnips Bulbs Garlic, onions, and shallots Stems Asparagus, celery, and chives Leaves Brussels sprouts, beet greens, cabbages, dandelions, lettuce, sorrel, spinach, and watercress Flowers Cauliflower Fruit Beans, corn, cucumbers, okra, eggplant, peas, lentils, squash, and tomatoes. Young, tender vegetables,—as lettuce, radishes, cucumbers, watercress, 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, the outer covering of cellulose, so irritating to the stomach, is removed. Care of Vegetables