50 ^ THIRTY CENT BREAD 



celery, etc. ) , sliced green string beans, tomatoes and 

 rhubarb were submitted for test. Quantities of 

 each of the above dehydrated products were placed 

 in tepid water and allowed to soak. At the end of 

 forty-five minutes they were found to be ready for 

 cooking with the exception of the string beans and 

 rhubarb which required one and one-half hours. 



§ 25 — CARROTS 



"The carrots after soaking were drained and 

 cooked in boiling water to which a small amount of 

 soda was added. At the end of thirty minutes they 

 were completely cooked and of excellent flavor and 

 appearance. The carrots are in §liced form and 

 can be served as mashed vegetables or added to 

 stews. 



§ 26 — TURNIPS 



"The turnips were cooked similarly to the carrots, 

 forty-five minutes being required. They were read- 

 ily mashed smooth and soft and were of good 

 flavor. Like the carrots the turnips are in sliced 

 form and may be tised as a vegetable or in com- 

 bination with dther articles of food. 



§ 27 — SOUP VEGETABLES 



"It was found necessary to boil the soup vege- 

 tables for an 'hour. One of the ingredients, string 

 beans, was still tough and hard at the end of forty- 

 five minutes. Very good results were obtained with 

 the use of the soup vegetables but it is thought that 

 they would give more satisfaction if the string beans 



