The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-03-30
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ed of these are in the starch and
in the odor, color and flavor of the
vegetable. Starch will not dissolve
in cold water, but pure starch gela-
tinizes readily in hot water, and II
the temperature is high enough will
b come gummy and opaque. II
starch is cooked in just moisture
enough to swell and burst its
glanules and Is then kept hot, but
without additional moisture, a
change will continue to take place,
tho the starch will remain dry and
glistening. The flavor grows sweeter
and more nutty the longer the
starchy food cooks in dry heat. 1t
Is only vegetables that are composed
largely of starch that can be kept
hot in this manner without acquir-
ing strong taste and poor color.
Potatoes, If kept in a closely covered
vessel or with the unbroken skines
on, will become soggy and dark and
have a rank flavor. This Is owing
to the retention Of moisture, which
changes some of the starch to a
sticky gummy mass, and very prob
ably to the noxious volatile bodies
which are generated by heat and
should be allowed to pas away. II
the skins are broken and the vessel
ventilated, potatoes may be kept
warm long time without spelling.
During the cooking of all kinds
of foods gases are developed which,
if retained in the food, give it a
strong flavor and odor, and which,
there is reason to believe, are in
furious What all these gases are
and just how they act is not yet
known, because very little research
has been made along these lines.
1t has been found. however, that, in
addition to water vapor, carbon diox-
id Is of common Occurance, as Is
also hydrogen sulphid, mercaptan
(sulphur alcohol, or some other
volatile sulphur compound.
The carbonic-acid gas is liberated
from practically all foods and sui
phureted hydrogen or other volatile
sulphur compound from practically
all except the starchy vegetables. II
the food be thoroughly ventilated
while cooking, the gases will pass
off in the steam. Many experiments
which the writer has made have
shown that foods which are we'll
ventilated during cooking are better
favored than those which are closely
covered. Experiments have also con-
vinced the writer that thoroly ven
tilated foods are more wholesome
than those that are not. Hence the
urgent necessity for thoroly ventila-
ton while cooking vegetables or any
other foods.
overlooking changes and tough
ems the texture of vegetable foods
and destroys the chlorophyll and
other coloring matters and volatilizes
or Injuries the bodies which contri-
butte to the flavor. Overlooked vege-
tables are inferior in appearance and
flavor and often indigestible( that
is, promotive of digestive disturb
ance) as we'll as unpalatable.
Cabbage
Because of the relatively large
amount of sulphur which cabbage
contains it is apt to be ind1gest1ble
and cause flatulence when it is i'm
properly cooked. On the other hand,
it can be cooked so that it will be
delicate and digestible. 1t is one
of our most useful vegetables, being
available during the late fall, winter,
and spring months, when other
green vegetables are difficult to pro-
cure. The quickest and simplest
methods of cooking cabbage are the
best. The essentials for the proper
cooking of this vegetable are plenty
Of boiling water, a hot fire to Keep
the water boiling all the time, and
thoro ventilation, that the strong
smelling gases, liberated by the high
may be carried or IN
the steam.
Young cabbage will cook in 25 or
30 mintes; late in the winter 1t may
require As minutes. The vegetable |
when done should be crisp and tend
er, any green portion should retain
the color, and the white portion
should be white and not yellow or
brown. Overlooked cabbage or
cauliflower is more or less yellow,
has a strong flavor, and Is very IN
ferior to the same dish properly
cooked. In addition, overlooking Is
a cause of digestive disturbance.
To Boil Cabbage
Cut q small head of cabbage into
four parts, cutting down thru the
stock. Soak for half an hour In a
pan of cold water to which has been
added a tablespoonful of salt; this is
10 draw out any insects that may be
hidden in the leaves. Take from the
water and cut into slices. Have a
large stewpan half full of boiling
water; put in the cabbage, pushing
t under the water with a spoon:
Add one tablespoonful of salt and
cook from rs to As minutes, depend
ne upon the age of the cabbage.
lurn into a colander and drain for
about two minutes. Put in chop
ling bowl and mince. Season with
)utter, pepper, and more salt II II
.aouires it. lAlow a tablespoonful
If butter to a generous pint of the
cooked vegetable. Cabbage cooked
n this manner will be of delicate
favor and may be generally eatn
without distress. Have the kitchen
windows open at the top while the
cabbage is boiling, and there Will be
title If any odor of cabbage in the
louse.
cabbage Cooked With Pork
For a small head Of cabbage use