nd what they wish it to
accomplish.

* * * * *

There are only two substances in vegetable food which will require
cooking, and these are:

1. Cellulose, if it be hard or tough

2. Starch, if it be present.

The pupils have found in their experiment with the potato water, that
starch cooks quickly, hence the time of cooking will depend altogether
on the texture of the cellulose. When the cellulose is softened at the
centre, the last part which the heat reaches, the vegetable or fruit
will be cooked.

If the food is cooked in water by boiling or simmering, much of the
substance will pass into the cooking water. As the cell walls become
softened, they allow the cell contents to partially pass out and the
cooking water to pass in to fill the space. If the food is long in
cooking, the water may have more value than the vegetable, and it should
not be thrown away. It may be used in two ways--as a basis for a sauce
or a soup.

GENERAL RULES FOR COOKING VEGETABLES

NOTE.--As the principles in the general rules
have been taught, these rules may be dictated
to the class.

PREPARATION

1. Wash, pare, peel, or scrape the vegetable, and cut it into convenient
sizes.

2. Unless green vegetables are freshly gathered, soak them in cold water
for an hour before cooking.

3. Soak dried vegetables at least twelve hours.

COOKING

1. Put all vegetables on to cook in boiling water, except dried
vegetables, which should be put on in cold water.

2. Strong-smelling vegetables should be cooked at simmering point, the
others may boil gently.

3. For vegetables that grow above ground (including onions), salt the
water (one tsp. to a quart).

4. For underground vegetables, do not salt the water.

VEGETABLE RECIPE

Prepare and cook the vegetables until tender, according to the rules
given above. Drain off and measure the vegetable water. For each 1/2 cup
of vegetable, take 1/4 cup of the water and make into a sauce. Re-heat
the vegetable in the sauce and serve in a hot dish.

NOTE 1.--For potatoes and tomatoes do not
follow this recipe.

NOTE 2.--The sauce is made by thickening each
cup of vegetable water with two tablespoonfuls
of flour, and seasoning as desired with salt,
pepper, and butter.

NOTE 3.--Another method of saving and using the
valuable vegetable water is to make it into a