56 BULLETIN 123, TJ. S. DEPAETMENT OF AGEICULTUEE. 



Beef suet, bacon fat, cream, butter, and olive and other vegetable 

 oils are all used. Better results often are obtained by combining 

 cream with, vegetables than by using butter and milk costing quite as 

 much. There is little difference in expense between the best olive 

 oil and thick cream. The oil keeps better and hence always may be 

 available. A taste for salad oils is desirable and should be acquired. 



Whenever a vegetable dish, other than beans, etc., is to be the prin- 

 cipal part of a meal, it is easily possible, as well as reasonable, to in- 

 crease its food value by the addition of milk, cheese, or eggs. Skim 

 milk may be heated uncovered until considerable water has evap- 

 orated, then little or no thickening is needed. 



For composition of cereals, rice, etc., which are used as vegetables, 

 see reference No. 9. 



Although almost any vegetable may appear as soup or puree, 

 scalloped, in salad, or as the basis of croquettes, fritters, or souffles, 

 the simplest way of preparing each is usually the best to develop its 

 natural advantages, and a fair sample of any vegetable is not im- 

 proved by overmanipulation or additions that disguise its own flavor. 

 Intricate dishes have their place for emergency or variety. If the 

 supply of any given vegetable is limited, combinations with other 

 materials are in order. When there is an abundance of one kind, and 

 it must be the main dependence for weeks, the form of serving it 

 must be varied or it becomes tiresome. 



Just as one kind of starch may be used in place of another, so the 

 pulp and fiber of one kind of vegetable may be substituted for those 

 of another in such dishes as " cream " vegetable soups. Similarly 

 any two or more vegetables whose flavors combine well may be used 

 in the place of one, as for example, beans and squash or potato and 

 turnip. 



COMBINATIONS OF VEGETABLES. 



There are many combinations of vegetables which have proved 

 satisfactory, and no one need hesitate to experiment with others. In 

 general it is safe to combine a starchy vegetable with a succulent one, 

 or one lacking in flavor with another that will give relish. 



Cooked celery is agreeable with creamed potato. It may be added 

 to Brussels sprouts or cabbage. 



Contrasts in color often add to the value of a compound by mak- 

 ing it attractive to the eye, as in carrots and green peas. Since 

 some combinations of color are not considered pleasing, on this basis 

 it is well to beware of serving tomato and red beets together, etc. 



Green corn with potatoes and onion, with the addition of milk, 

 etc., makes as good a chowder as fish in the opinion of many. 



Potatoes boiled and cut into slices or cubes may be used to extend 

 expensive, highly flavored vegetables in salads, etc. 



