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 FOR 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 
ealls 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 an 
dried. : 
Pe 
> 73a 
ws 
