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



CARROTS, TURNIPS. 



(1) Cook one large old carrot whole in the skin. 



(2) Cook one large old carrot whole with skin scraped off. 



(3) Cook one large old carrot in slices. 



(4) Cook one large old carrot cut into cubes. 



If necessary, these may all be boiled in one kettle, and thus variation in time 

 of cooking shown ; but the difference in loss of substance can be shown only 

 by cooking each form by itself. Compare, if possible, with young carrots as to 

 time of cooking, texture, and sweetness. 



The carrots cooked as above may be served: (1) Plain with butter, (2) with 

 cream or white sauce, (3) buttered and combined with half as many green 

 peas, or (4) buttered and blended with a little chopped parsley or chives. 



Prepare turnips in the same way. 



For further experiments grated carrots may be made into marmalade with 

 sugar and lemon juice or added to a suet pudding. Grated carrot or that which 

 has been put through the meat chopper makes an effective garnish for salad 

 and may be used without cooking. It may be added to soups with little more . 

 cooking than is needed to heat it through. 



WHITE SAUCE TOR VEGETABLES. 



If white sauce (see Lesson III, p. 18) has been studied in a previous lesson, 

 it should be reviewed. If not, it should be taken up now. Let each student 

 also make a sauce in the same way, using in place of half the milk the recipe 

 calls for water in which carrot, celeriac, etc., were boiled. 



REVIEW QUESTIONS, LESSON VI. 



1. Describe the structure of roots. 



2. Tell of the methods of growth and preparation for the table of five common 

 root vegetables. 



3. Define succulence. 



4. What are the principal food substances obtained from roots? 



5. Suggest combinations of vegetables of this type with others of a different 

 nature. 



6. To increase the food value of this class of plants, what additions are 

 desirable? 



7. Mention some of the most helpful utensils for the preparation of these 

 vegetables. 



8. What are the advantages and disadvantages of paring before and after 

 cooking? 



9. Are there any vegetables of this class with which you are not familiar or 

 have not learned to eat? 



10. What substances extracted from roots have commercial value? 



LESSON VII. FLOWERS AND FRUITS. 



FLOWERS AND PRODUCTS MADE FROM THEM. 



Most flowers are too delicate in structure to be of much value as 

 foods, yet some are cooked occasionally, for instance, dandelion or 

 marsh marigold buds in " greens." Cloves furnish another example. 

 They are buds of a tropical tree and are picked before expansion and 

 dried. 



