18 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 



Some of the cabbage tribe may be used raw as salads when young 

 and tender. 



Rhubarb is another plant in which the leafstalks are the useful 

 portion, and may be described here, though it may from its use be 

 classed as a fruit rather than as a vegetable. Because of its mark- 

 edly acid flavor it is acceptable in the early spring, when it is at its 

 best. Later in the season, when the stalks are tough and fibrous, the 

 juice may be extracted for jelly making. Because it contains some 

 oxalic acid the use of rhubarb is frequently forbidden to persons of 

 gouty tendencies. 



SEAWEEDS. 



Several varieties of seaweeds are used as foods in different parts 

 of the world, sometimes for flavor or supposed medicinal value and 

 sometimes in place of gelatin. The commonest of these is Irish moss, 

 much used in making blanc mange. 



EXERCISES, LESSON III. 



Materials needed. — Different greens according to season, such as spinach, 

 cabbage, cauliflower, Brussels sprouts, asparagus, either fresh or canned ; also 

 butter, eggs, and salad dressing. A quart of Brussels sprouts and a peck of 

 spinach are convenient amounts. 



Utensils. — Saucepans for boiling vegetables, pans for washing, knives, colan- 

 der, chopping bowl, and chopping knife. 



The first step in the preparation of all these plants is thorough cleansing; 

 sand is particularly obnoxious in greens ; and though the boiling process might 

 render most of the invisible dirt harmless, it is safer to wash them carefully. 

 (See Lesson II.) 



PEEPAEATION AND COOKING OF POTHEBBS AND SIMILAB VEGETABLES. 



Exercise 1. — Let each member weigh, trim, and wash several roots of spinach ; 

 weigh refuse, estimate the percentage of loss. Cook in slightly salted water 

 till tender, or approximately 30 minutes. Drain, measure the leaves, and com- 

 pare with original bulk. 



Let each pupil prepare one of the following, and all results be compared : 



(1) Cook spinach in its own juice, in covered saucepan. 



(2) Cook in considerable water uncovered. 

 Serve 1 and 2 plain and compare their flavor. 



(3) Cook; then drain, chop, rub through sieve, reheat, and serve with a 

 little cream or white sauce made of 1 tablespoon butter, 1 tablespoon flour, and 

 one-half cup milk. Melt butter in saucepan, add flour, salt, and other season- 

 ing to taste, blend, stir until bubbling, but not brown. Gradually add milk, 

 cold or warm. Cook until it bubbles and thickens, stirring constantly. 



(4) Cook, drain, and chop; mold in cups, garnish with egg rubbed through 

 strainer. 



(5) Cream of spinach soup: Prepare spinach as in 3, then dilute to desired 

 consistency with milk. 



Exercise 2. — If possible, let each member prepare a different dish, one using 

 Brussels sprouts, one cauliflower, one cabbage to be boiled plain, one cabbage 

 with white sauce, etc. ; in this way small quantities will serve for the class and 

 all varieties may be cooked at the same time. 



