APPENDICES 

 A Plant Record 



NOTE 15, PAGE 199 

 COOKING NOTES 



Such brief recipes as the following may be given 

 children, especially those of foreign born parentage. 

 (Do not forget the limitations of your pupils' homes. 

 Give the simplest directions.) 



The One Constant Rule For Cooking Vegetables: All 

 fresh vegetables should be plunged in boiling water. 

 All dried vegetables should be placed in cold water 

 and brought to a boil. 



(0 Spinach: Wash leaves thoroughly. Boil water, 

 add salt, put in leaves; when tender, strain, eat with 

 vinegar; or chop the leaves fine and add sauce, heat- 

 ing the spinach in it. When ready, serve with slices 

 of hard boiled egg as a garnish. 



(2) Swiss chard: Boil leaves until tender and eat 

 with vinegar or add a sauce as for lettuce. 



(3) Beets: Boil the leaves when young and eat 

 with vinegar or sauce, or boil the root, skin, slice and 

 add vinegar. 



(4) Turnip: Wash the root thoroughly; cook in 



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