perfectly fresh will sink to the bottom and rest on their
sides, those that are stale will stand obliquely in the
water, while those that are positively bad will take an
upright position and float. Cold-storage eggs should
be avoided, as they usually have a sour, musty flavor
that renders them very undesirable for most culinary
purposes.
To Select Fish. — In selecting fish choose only those
with firm flesh, stifl" fins, lively red gills, and full, clear
eyes.
CHAPTER II.
HOW TO SELECT VEGETABLES.
Considerable care should be observed in the selec-
tion of vegetables, as most green vegetables are very
perishable, and lose their flavor and become unhealthful
when they wilt or grow stale. A few general rules are
given for the selection of such as are in most common
use.
To Select Potatoes. — Those that have the most per-
fect skin and are heaviest for their size are always the
best.
To Select Cabbage. — The firmest and heaviest heads
of cabbage are best.
To Select Cauliflower. — Select large, solid heads
that are creamy white. Wilted leaves and dark flowers
are indications of staleness.
To Select Squash. — Hubbard and other varieties of
fall and winter squash, and also pumpkins, should be se-
lected by weight. The heavier a squash or pumpkin
is in proportion to size the tenderer and richer flavored
it is apt to be.
To Select Turnips. — Medium-sized turnips are gen-
erally sweetest, provided they are firm, heavy, and free
from green spots.
To Select Carrots, Parsnips, and Salsify. — These
all belong in the same family of vegetables, and are best
when unwilted, solid, heavy, and free from side roots.
J5
i6 The Art of Cookery,
To Select Cucumbers. — Select those of medium size
that are dark green in color and very plump and firm.
To Select Spinach. — Spinach should be bright green
in color, unwilted, and crisp.
To Select Celery. — Dwarf is much finer flavored than
mammoth. But whatever variety is selected it should
be white, firm, and crisp.
To Select Lettuce. — Head lettuce is much superior
to that known as ' ' cut lettuce, ' ' and the more firm and
solid the heads are the more tender and delicate flavored
the lettuce will be.
To Select Egg Plant. — The large, oval-shaped pur-
ple is the best. If fresh the ^%^ will be firm and the
skin brilliant.
To Select Tomatoes. — Smooth, firm, heavy tomatoes
are the least watery and the finest flavored.
To Select Onions. — Thin-skinned, solid onions are
always the best. The mildest of any of the different
varieties is the large Spanish onion.
To Select Peas and Beans. — Green peas and string
beans should be young and freshly picked.
To Select Green Corn. — ^The cobs should be well
filled and the grains plump and milky.
To Select Berries and Fruits. — A dry surface is a
pretty sure indication of freshness in strawberries, rasp-
berries, and blackberries ; and plumpness, brightness of
skin, and freedom from spots of decay are the most
reliable indications of freshness in such fruits as apples,
peaches, plums, cherries, grapes, etc.
PART II.-FOOD MATERIALS.
INTRODUCTION.
Page 3
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
perfectly fresh will sink to the bottom and rest on their sides, those that are stale will stand obliquely in the water, while those that are positively bad will take an upright position and float. Cold-storage eggs should be avoided, as they usually have a sour, musty flavor that renders them very undesirable for most culinary purposes.
To Select Fish. — In selecting fish choose only those with firm flesh, stiff fins, lively red gills, and full, clear eyes.
CHAPTER II.
HOW TO SELECT VEGETABLES.
Considerable care should be observed in the selection of vegetables, as most green vegetables are very perishable, and lose their flavor and become unhealthful when they wilt or grow stale. A few general rules are given for the selection of such as are in most common use.
To Select Potatoes. — Those that have the most perfect skin and are heaviest for their size are always the best.
To Select Cabbage. — The firmest and heaviest heads of cabbage are best.
To Select Cauliflower. — Select large, solid heads that are creamy white. Wilted leaves and dark flowers are indications of staleness.
To Select Squash. — Hubbard and other varieties of fall and winter squash, and also pumpkins, should be selected by weight. The heavier a squash or pumpkin is in proportion to size the tenderer and richer flavored it is apt to be.
To Select Turnips. — Medium-sized turnips are generally sweetest, provided they are firm, heavy, and free from green spots.
To Select Carrots, Parsnips, and Salsify. — These all belong in the same family of vegetables, and are best when unwilted, solid, heavy, and free from side roots.
J5
i6 The Art of Cookery,
To Select Cucumbers. — Select those of medium size that are dark green in color and very plump and firm.
To Select Spinach. — Spinach should be bright green in color, unwilted, and crisp.
To Select Celery. — Dwarf is much finer flavored than mammoth. But whatever variety is selected it should be white, firm, and crisp.
To Select Lettuce. — Head lettuce is much superior to that known as ' ' cut lettuce, ' ' and the more firm and solid the heads are the more tender and delicate flavored the lettuce will be.
To Select Egg Plant. — The large, oval-shaped purple is the best. If fresh the egg-plant will be firm and the skin brilliant.
To Select Tomatoes. — Smooth, firm, heavy tomatoes are the least watery and the finest flavored.
To Select Onions. — Thin-skinned, solid onions are always the best. The mildest of any of the different varieties is the large Spanish onion.
To Select Peas and Beans. — Green peas and string beans should be young and freshly picked.
To Select Green Corn. — ^The cobs should be well filled and the grains plump and milky.
To Select Berries and Fruits. — A dry surface is a pretty sure indication of freshness in strawberries, raspberries, and blackberries ; and plumpness, brightness of skin, and freedom from spots of decay are the most reliable indications of freshness in such fruits as apples, peaches, plums, cherries, grapes, etc.
PART II.-FOOD MATERIALS.