Home Makers' Conference. 341 



greatest cares, then, should be to allow none of these to be wasted, 

 and we can avoid such waste easily with those vegetables having mild 

 and agreeable flavors. 



Where the flavor is not objectionable, as in cauliflower, peas, and 

 the tough stalks of celery, which, by the way, are more palatable cooked 

 and creamed than raw, the vegetables should be cooked in as little 

 water as possible and all of it saved to serve in some way, this water 

 contains much of the mineral matters and other soluble nutrients. It 

 may be used as flavoring material for a soup, or as the liquid part oi 

 a sauce to serve over the vegetables as peas and asparagus are ofteni 

 served. 



In cooking cabbage, onions, or turnips, all of which have strong- 

 flavors, much water should be used instead of little, for it is desirous: 

 to lose some of the flavor. It will be found that such vegetables will 



Fig. 2.— Cells of cooked potato, starch 

 paste stained blue-black with iodin. 

 Fig. 1.— Oells of uncooked potato, starch «.— Cell wall, 



grains stained blue black witli iodin. 6.— Starch paste. 



a. — Cell wall. 



ft.— Intercellular material, 

 c— Starch grain. 



be more delicately flavored when cooked in an uncovered vessel and in 

 much actively boiling water. The disagreeable odors and flavors seem 

 to come from the decomposition of the protein substance in the cells,. 

 and that they do not form so readily when the proteid is killed quickly^ 

 as is done when plunged into boiling water. The vessel should not be 

 covered, for then the odorous gases given off are reabsorbed by the vege- 

 tables, changing the color, taste and digestibility. 



Over-cooking, also, by further decomposition of the protein makes 

 the flavor strong and the color dark. "When cabbage or turnips are sent 

 to the table red and strong, we may be sure that one or all of three 

 things have been done: They have been cooked in too little water, 

 have been cooked in a covered vessel or have been cooked for too long 

 a time. In any of these cases the dish is unsightly and is found by most 

 people to be indigestible. Most of the prejudice against boiled cabbage 



