Woman's Institute Library of Cookery Volume II Part 28
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(16) (_a_) How are radishes usually eaten? (_b_) What may be said of the food value of radishes?
(17) (_a_) In what way do summer and winter squashes differ? (_b_) Why should the seeds and skins of summer squash be removed in preparing this vegetable for the table?
(18) (_a_) Why is salsify called vegetable oyster? (_b_) How is salsify prepared for cooking?
(19) (_a_) What may be said of the food value of tomatoes? (_b_) How may the acidity of tomatoes be decreased? (_c_) How may the skins of tomatoes be removed easily?
(20) (_a_) Point out the difference between turnips and rutabagas. (_b_) When is it advisable to make combination vegetable dishes? (_c_) Mention several good combinations.
Woman's Institute Library of Cookery Volume II Part 28
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Woman's Institute Library of Cookery Volume II Part 28 summary
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- Related chapter:
- Woman's Institute Library of Cookery Volume II Part 27
- Woman's Institute Library of Cookery Volume III Part 1
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