Masher Ricer Puree

The Preparation Of Jerusalem Artichokes

JERUSALEM ARTICHOKES are tubers belonging to the sunflower family. In appearance they resemble potatoes to some extent, but, as a rule, they are neither so large nor so smooth. The inside texture of this vegetable is more moist and not so mealy as that of the Irish potato. Jerusalem artichokes are easy to grow and are very prolific, so that if any one is fond of them they will be found to be a profitable crop. For table use, they are prepared in much the same way as potatoes. A common method of preparing Jerusalem artichokes is to cream them. Wash and peel the desired number of artichokes and cut them into 1/2-inch dice. Put these to cook in boiling salted water and cook until tender enough to be pierced with a fork. Drain off the water and dress with hot medium white sauce. Serve hot.

Another satisfactory way in which to prepare Jerusalem artichokes is to dress them with butter. Wash and peel the required number of artichokes and cut them into slices. Put these to cook in boiling salted water and cook until tender enough to be pierced with a fork. Drain off the water and dress with melted butter to which has been added a little chopped parsley. Serve hot. KOHLRABI is a variety of cabbage having a turnip-shaped stem. On account of its shape it is often called turnip cabbage. The edible part of kohlrabi is the enlarged stem, which has the flavor of both turnip and cabbage. The stems of the leaves are attached to the enlarged portion that is used for food, and these must be removed in the preparation of the vegetable. Kohlrabi is not a perishable vegetable and therefore stands storage very well. For market, it is usually placed in bunches and tied as are beets and carrots. In food value,this vegetable, like cabbage, is somewhat low. The food value it does have is carbohydrate in the form of sugar.

After the stems of the leaves have been cut off, the kohlrabi should be washed and then pared to remove the outer skin. It is usually diced or sliced thin,and then cooked and dressed in any desirable way. This vegetable, like cabbage, cauliflower, etc., should be cooked with the cover removed from the kettle, in order to allow some of the flavor to escape in the steam. Kohlrabi that is old or that has been in storage for some time develops woody portions as do turnips, beets, and other winter vegetables, and must therefore be cooked sufficiently long to make it palatable.

Persons fond of kohlrabi as a vegetable will undoubtedly prefer it merely boiled and flavored with butter, pepper, and salt. When it is to be cooked in this way, prepare it in the manner just explained. Then put it on to cook in sufficient boiling salted water to cover it well, and allow it to cook with the cover removed until it can be easily pierced with a fork. When sufficiently cooked, pour off the water, season to taste with salt and pepper, and add 1 tablespoonful of butter for each pint of kohlrabi cooked. Serve hot.

As turnips and potatoes are often boiled and then mashed, so kohlrabi makes a very appetizing dish when prepared in this way. Prepare the kohlrabi and cook it by boiling. When it has cooked soft, drain off the water and mash with a wooden or a wire potato masher. Season with salt and pepper, and add 1 tablespoonful of butter for each pint of cooked vegetable. Serve hot.

The preparation of kohlrabi can be varied by serving it with a cream sauce. Such a sauce also increases the food value of this vegetable by supplying the substances in which it is low. Cook the kohlrabi in boiling salted water until tender and then drain the water from it. Melt the butter in a saucepan, add the flour, salt, and pepper, and into this stir the hot milk. Cook until the sauce has thickened. Then pour it over the kohlrabi and reheat. Serve hot.

LENTILS are the flattish, circular, dried seeds of an annual vine grown chiefly in Europe and Asia. They belong to the class of vegetables known as legumes, and are therefore high in protein in the form of legumin. They also contain a large amount of carbohydrate in the form of starch and are high in mineral salts. Because of their high food value, which is somewhat over 1,600 calories to the pound, they are a valuable food in the diet, particularly as a meat substitute. Consequently, when lentils can be obtained at a reasonable price, it is wise to make considerable use of them. There are three varieties of lentils, yellow, red, and black, and they  resemble split  peas in appearance, as will be observed from Fig. 6, shows a panful of dried lentils.They have a distinctive flavor that is agreeable to most persons. However, like other dried legumes, long cooking is required to make them tender and palatable.

In general, the preparation of lentils is similar to that of dried  beans,  the  cooking  of  which is  now thoroughly understood. They may be put on to cook immediately after they are washed, but, as in the case of dried beans, their cooking may be hastened if they are first softened by soaking them in cold water for 8 to 12 hours. At the end of this time, it is advisable to parboil the lentils for about 10 or 15 minutes, or until their outer skins begin to crack, in water to which a pinch of soda has been added. This water being poured off, the lentils should be washed and then put to cook in fresh water to which 1 teaspoonful of salt is added for each quart of water used. Like beans, the lentils should be cooked slowly until they are soft enough tocrush between the fingers. With these principles for the cooking of lentils well in mind, the housewife will have no difficulty in preparing this vegetable, for almost any of the recipes given for dried beans may be used with lentils substituted for the beans.

A decided change from the usual ways of preparing lentils can be had by making lentil puff. Black lentils are used for this preparation, and they are made into a purée before being used in the puff. If the accompanying recipe is carefully followed, a most appetizing, as well as nutritious, dish will be the result. the lentils overnight in water that contains a pinch of soda, parboil them for about 10 minutes, and pour off the water. Put them to cook in cold water and cook until they are tender, allowing the water to evaporate completely, if possible, so that the purée made from them will be dry. However, if anywater remains when the lentils are done, pour it off and use it for soup or sauce. Make the purée by forcing the cooked lentils through a colander. If it is found to be too wet, less milk can be used than the recipe calls for. Cook several potatoes and rice them by forcing them through a colander or a ricer.Combine the lentils and potatoes, and to this mixture add the butter, milk, salt, and pepper. Separate the eggs, and beat the yolks slightly and the whites until stiff. Stir the yolks into the mixture and, just before putting the puff into the oven, fold in the whites. Pour into a buttered baking dish, set in the oven, and bake until the puff is set and the surface is brown. Serve hot.

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