. Bulletin of the Department of Agriculture. Agriculture; Agriculture -- United States. 10 BULLETIN 503, U. S. DEPAETMENT OF AGRICULTURE. compound known as carotin, which has been extracted with the juice and used for coloring butter. The water in which carrots have been boiled is yellow in color and has a sweet taste, plainly showing that some of the nutrients have been removed in the process of cooking. Experiments have shown that whether the water is hot or cold at the start makes less difference than in the case of potatoes, but the more water used, the greater are the amounts of food
. Bulletin of the Department of Agriculture. Agriculture; Agriculture -- United States. 10 BULLETIN 503, U. S. DEPAETMENT OF AGRICULTURE. compound known as carotin, which has been extracted with the juice and used for coloring butter. The water in which carrots have been boiled is yellow in color and has a sweet taste, plainly showing that some of the nutrients have been removed in the process of cooking. Experiments have shown that whether the water is hot or cold at the start makes less difference than in the case of potatoes, but the more water used, the greater are the amounts of food materials extracted. On the other hand, the more rapidly the carrots are boiled, the smaller is the amount extracted. This means that quick cooking in a small quantity of water is an economical pro- cedure. Figure 3 represents in graphic form ^'*' the composition of the carrot and the loss of nutrients when boiled. Much less material is lost when the carrots are cooked by steaming. '/^/pors//^ The materials extracted from the carrots in cooking consist principally of sugar or similar -c^/pocwya^rr carbohydrates. If the water in which they or other such vegetables are cooked is saved and ^^^cd in soup making or in a similar way, any loss (shaded portion) real loss Can be avoided. boiii^g'^cai^oL'"''^ '"^ Carrots are cooked in many ways and quite generally liked. They are also much used as a seasoning vegetable. Less commonly than was once the case, they are used with orange, lemon, or other flavoring in domestic jam making,, carrot marmalade being an old favorite. Dried or dessiccated carrots are on the market and are used to some extent where small bulk and good keeping qualities are important considerations. These goods resemble the fresh carrots in composi- tion, except that they have been concentrated by the evaporation of water. PARSNIPS. Parsnips belong to the same botanical order as carrots and re- semble them in form and general habit of
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculture, bookyear
