garden. General rules for preparing and cooking vegetables" (1914)">
Title: The vegetable garden. General rules for preparing and cooking vegetables
Year: 1914 (1910s)
Authors: Kelley, Elizabeth B., comp Powell, Ola, b. 1889., joint comp Tiebout, George L., joint comp Louisiana. Dept. of Education
Subjects: Vegetable gardening Cookery (Vegetables) cbk
Publisher: [Baton Rouge
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
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Text Appearing Before Image:
BULLETIN LOUISIANA STATE UNIVERSITY Published by the Louisiana State University and Agricultural and MechanicalCollege at Baton Rouge. Issued monthly except November and December. Entered December 22, 1909, at Baton Rouge, La., as second-class matter, underAct of Congress of July 16, 1S94. VOL. V—N. S. JULY, 1914 No. 7 The Vegetable garden General Rules for Preparing and Cooking Vegetables. | * i o ooo o COMPILED BYMiss Elizabeth B. Kelley, Miss Ola Powell, Extension Department, LouisianaState University Geo. L. Tiebout, Experiment Station, Louisiana^State University APPROVED BYT. H. Harris,State Superintendent of Education o ooo o Agricultural Extension Department,Louisiana State University E. S. Richardson, Director. W. H. Balis, Assistant Director; in charge of Hog Clubs. Miss R. M. Billings, State Supervisor Schools of Home hlw*-nomics. Miss Ola Powell, Assistant in Canning Clubs. J. A. Redhead, Assistant in Charge of Corn Clubs. M. Q. Osboen, Secretarj. ^2* garden PLOT. 3 feet
Text Appearing After Image:
Plot may be 66 feet square. 1. Select a well drained plot. 2. Plan the garden carefully. 3. Measure the length and width of the garden. See planttable on last page. 4. Mark a line for each row of vegetables and name the rows. 5. Plan a succession of crops. 6. Draw a working plan. 7. Put on the lines in the plan in brackets [ ] the names ofplants which follow the first planting. 8. Study catalog of garden tools. 9. Plan for a hotbed and cold frame. GENERAL RULES FOR PREPARING ANDCOOKING VEGETABLES. 1. Clean carefully, removing outer covering and bad spots. 2. If not ready to cook immediately allow to stand in fresh,cold water not longer than half hour. 3. Cook until tender in freshly boiling water, add salt whenvegetables begin to soften. 4. Drain immediately they are cooked, otherwise they becomesoggy and water soaked. 5. Important: Hot food is served in hot dishes, cold food incold dishes. 6. To keep vegetables warm put them in pan over hot water. Special directions for special vegetvegetablegardeng00kell
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Tagged: , bookid:vegetablegardeng00kell , bookyear:1914 , bookdecade:1910 , bookcentury:1900 , bookauthor:Kelley__Elizabeth_B___comp , bookauthor:Powell__Ola__b__1889___joint_comp , bookauthor:Tiebout__George_L___joint_comp , bookauthor:Louisiana__Dept__of_Education , booksubject:Vegetable_gardening , booksubject:Cookery__Vegetables_ , booksubject:cbk , bookpublisher:_Baton_Rouge , bookcontributor:The_Library_of_Congress , booksponsor:Sloan_Foundation , bookleafnumber:4 , bookcollection:library_of_congress , bookcollection:americana , BHL Collection