Reference > Food Descriptions > V > Vegetable > Vegetables


Vegetables should be used when in season, as they are always best and cheapest then. They are better kept in a cold, dry, and dark place.

If the vegetables contain starch or tough cellulose, they will require cooking; as raw starch is indigestible, and the harsh cellulose may be too irritating to the digestive tract.

In old or exceedingly large vegetables the cellulose may be very tough; hence a long period of cooking is necessary. They should be cooked only until they are tender. Longer cooking may destroy the flavour, render the vegetables difficult of digestion, and cause the colour to change. In very young vegetables the cellulose is delicate and, if young vegetables do not contain much starch, they may be eaten raw.

When cooked vegetables are served, they are usually seasoned and dressed with butter (for one cup of vegetables use 1/2 teaspoonful of salt, 1/8 teaspoonful of pepper, and 1/2 tablespoonful of fat), or a sauce is prepared to serve with them.


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Household Science in Rural Schools (1918).

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