THIRTY CENT BREAD 51 



were eliminated as the other ingredients became soft 

 and ready for use sooner than the latter. 



§ 28 — SPINACH 



"The spinach was prepared in the same manner 

 as the other vegetables. During the soaking process 

 the odor of dry grass was noticeable. After twenty- 

 five minutes' cooking the spinach was seasoned with 

 butter, salt and pepper and found to be of very good 

 flavor; the odor of dry grass had almost entirely 

 disappeared. The spinach is in the form of whole 

 leaves and so has the appearance of the fresh article 

 when cooked. 



§ 29 — ^STRING BE^ANS 



"It was necessary to soak the string beans for an 

 hour and a half before they became soft. They were 

 soaked in boiling water with a little soda for an 

 hour and a half and were then found to be very 

 stringy and to have a flavor similar to that of 

 canned beans. 



§ 30 — ^TOMATOES 



"The tomatoes were soaked in sufficient tepid 

 water to just cover them f of forty-five minutes, more 

 water being added from time to time as it was ab- 

 sorbed. They were then placed on a range in the 

 same water and simmered until tender. After sea- 

 soning with salt, pepper and butter the flavor was 

 found to be excellent. The skins had not been re- 

 moved before dehydration. This* detracted both 

 from the appearance of the tomatoes when cooked 

 and from the pleasure of eating them. 



