Preparation of Vegetables in Small Town Families of Mississippi

BULLETIN 449 JULY 1947

I Preparation of Vegetables In Small Town Families Of Mississippi

By DOROTHY DICKINS

MISSISSIPPI STATE COLLEGE AGRICULTURAL EXPERIMENT STATION RUSSELL COLEMAN, Director STATE COLLEGE MISSISSIPPI CONTENTS Page Methods and Scope of Study 3

Description of Families - 4

Who Prepared Vegetables and Source of Methods Used. - 4

Methods of Preparing Vegetables 5

Cooked vegetable dishes —- — 5 Fresh leafy vegetables 5 Fresh legumes 8 Roots and tubers - 10 All other fresh vegetables 13 Canned vegetables — 15 Dried vegetables 18 Frozen vegetables 19

Raw vegetable dishes 21

Storage From One Meal to the Next 21

Method of Preparing Vegetables Compared with Recommended Procedures 22

Cooked vegetable dishes 22 Fresh leafy vegetables 22 Fresh legumes „ 24 Roots and tubers 25 All other fresh vegetables 27 Canned vegetables 15

Dried vegetables . 29 Frozen vegetables „ X 30

Raw vegetable dishes - 31

Storage of Vegetables Compared with Recommended Procedures 31

Summary ' 31

Improving Vegetable Preparation 33

Appendix 34 Preparation of Vegetables in Small Town Families of Mississippi By DOROTHY DICKINS r This study reports methods used in sample, has the further advantage of be- preparation of 9,246 cooked vegetables ing less expensive. A large coverage of and vegetable salads by 844 families in families is important in securing infor- six small towns of Mississippi. Methods mation about preparation of particular used in preparation of vegetables are im- vegetables, since there are many vege- portant, since vegetables are an excellent tables used by only a few famihes. source of vitamins and minerals. Vita- The information of this study was se- mins can easily be destroyed by poor cured from three sources: (1) from rec- methods of preparation and storage. Min- ords kept one week by homemakers in erals can be lost by draining during 80 white and 80 Negro families in Acker- cooking or after cooking is complete. man, Eupora, and Marks. The families Methods of preparation in use will be were representative of the main groups compared with methods recommended by in which families in the survey study food and/or nutrition specialists. Sug- from which they were drawn had been gestions for improving vegetable prepara- classified.-^ (2) From schedules filled tion will be given. out by personal interview with homemak- Methods and Scope of Study ers in 145 white and 121 Negro families in Ackerman, Eupora, Marks, and Two methods of securing information Tunica. The families included consti- concerning vegetable preparation were tuted a random sample of families in the used in this study (1) the record method, survey towns not in the record study. whereby detailed day-by-day records of (3) From schedules filled out by per- steps in preparation of particular vege- sonal interview with homemakers in all tables served during the report week were eligible families (295 white and 123 kept by homemakers; (2) the schedule Negro) in Calhoun City and Friars method, whereby homemakers were in- Point. To be eligible for all of these terviewed with the use of schedules con- studies, the family must have been a cerning preparation of vegetables. housekeeping family with a female home- Both record and schedule methods maker and no more than one boarder. were used in securing preparation information since somewhat more accurate The two schedule studies were limited information concerning preparation can in the main to preparation of vegetables be obtained by the record method, but for which no preparation records, or only families willing to keep detailed day-by- a few preparation records, had been kept day preparation records have superior in the record study. There were a few

practices.^ The schedule method, in ad- exceptions, since it seemed desirable to dition to giving a more representative compare preparation practices when the two methods of getting information were i/See "Some Factors Related to Food Prep- used. Information concerning prepara- aration," Dorothy Dickins, Miss. Agr. Exp. Sta. tion of new string beans, cabbage, and Bui. No. 433, p. 6. Irish potatoes, as well as preparation of -^For a discussion of the survey study, see string beans, cabbage, and Irish potatoes, "Changing Pattern of Food Preparation of Small was asked for, since in the survey men- Town Families of Mississippi," and "Tradition- tioned above, a number of homemakers al Food Preparation Rules," Bulletins 415 and 418 of Miss. Agr. Exp. Sta., by Dorothy Dickins. reported preparation rules concerning —

4 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

"new" vegetables (the first mess or mes- al values of $20.01 to $40.00, and 36 in ses), especially new Irish potatoes. In- houses of over $40.00. All Negro fam- formation secured was limited to vege- ilies resided in houses with a monthly tables ordinarily served by the family rent or rental value of $20.00 and under. when in season. Families in the record and schedule Forms used in the record and schedule samples differed in certain respects. The studies are shown in the Appendix. main occupation of families in the record sample was somewhat more likely Description of Families to be professional work or business own- Median size of families in this study ership, somewhat less likely to be v/age was three members. It was the same for work (table 1 in Appendix). Home- Negro as for white families. Home- makers in the record sample in famiHes makers in white families had completed with rent or rental value the same, were a median of 12 grades; in Negro families, younger than those in the schedule sam- a median of 6 grades. (By median is ple. Record-keeping Negro homemak- meant that there v^ere as many families ers had completed a median of 8 grades with more than three members as with as compared with 5 grades for non-rec- less than three members; as many white ord keepers. There was no difference in homemakers with less than 12 grades of the median grade completed by vv^hite schooling as with more than 12 grades homemakers in the record and schedule of schooling. The median is the mid- samples. point.) Who Prepared and Source of The main occupation of 374 of the Methods Used 844 families included was unskilled, semi- Information as to skilled, and skilled wage work in non- who prepared and source of the in use se- agricultural pursuits. In 145 families, methods were in record the main occupation was white collar cured from homemakers the work; in 130 famiHes, professional work study. Eighty-nine percent of the vege- or operation of independent businesses. table dishes for which preparation rec- One hundred and eight families were ords were kept were prepared by the farmers (owners, renters, croppers or homemaker. per- wage workers). Eighty-seven families Methods used in preparation of 70 had no occupation, but were living from cent of the cooked vegetable dishes were mother. dependency allotments, pensions, relief reported as those taught by The and/or investments. source of the method used in about 10 The main occupation of relatively two percent of the cooked vegetables was times more Negro than white families stated as unknown. In about 5 percent was wage work and farming. The oc- it was said to be original. cupation of white famiHes was much In a previous study of this series in more often white collar work, profes- which 1,158 homemakers had been ques- sional work, and business ownership. tioned about new vegetable dishes tried Only 17 of the 324 Negro families in- during the past year and source of recipe, cluded had these as main occupations. friends were the source most often men- study, About the same proportion of Negro as tioned.-/ However, in the record of white families had no occupation homemakers were asked to keep records 11 percent as compared with 9 percent. of dishes ordinarily prepared, when the Five hundred and fifty-four of the 844 food was in season, and most of the pre- families resided in houses with monthly -^-/"Changing Pattern of Food Preparation of rent or rental values of $20.00 or less, Small Town Families of Mississippi," Dorothy 254 in houses with monthly rent or rent- Dickins, Miss. Agr. Exp. Sta. Bui. 415, p. 10. PREPARATION OF VEGETABLES IN SMALL l^OWN FAMILIES IN MISSISSIPPI 5

paration records were of boiled ;,triiig The majority of leafy vegetables used beans, butter beans, field peas, and Irish by the families were reported as usually potatoes or vegetable dishes prepared in home produced. One exception was cab' homes of parents and grandparents of bage. About 50 percent in both the rec- these homemakers. The fact that cook- ord and schedule groups reported that ed vegetable dishes for which records they purchased cabbage. were kept were traditional dishes would The usual procedure followed was to account for the large number being re- wash leafy vegetables several times in ported as learned from mother. cold water. However, collard, turnip, Source of the recipes for raw vege- and mustard greens were rather frequent- table dishes (vegetable salads) most oft- ly washed in soda water by Negro women mentioned was original (or made it en. About one-third of the Negro wom- up). Mother was not so often the source en interviewed in the schedule study of information as for cooked vegetables. reported that they washed collard greens in soda water; one-seventh reported they Methods of Preparing washed turnip greens in soda water, and Vegetables one-tenth that they washed mustard Ninety-three percent of the reports with greens in soda water. which this bulletin is concerned are re- Homemakers in both schedule studies ports of cooked vegetable dishes. Seven were questioned about practices concern- percent are reports of raw vegetable ing use of stems and midribs of greens. dishes. (See table 2 in Appendix). Seventy-six percent said they discarded Three-fourths of the reports of cooked all stems. Forty-eight percent of the vegetable dishes are reports of cooked homemakers said they stripped the cen- fresh vegetables. The majority of fam< ter (removed the midrib) when greens ilies in the six towns included in this were old and tough, and 4 percent that study produced of their most vegetable they stripped the center always. supply in the summer and some of it in About 10 percent of the leafy vegetables winter. The fact that a number of fam- were soaked before cooking, usually in ilies produce their vegetables would ac- cool water. This practice was much count for the large number of fresh more common in case of collard and cab- vegetable reports secured. bage than other greens. Soda was added Cooked Vegetable Dishes to the soaking water by a few—more oft- Fresh Leafy Vegetables en by Negro than white women and in Preparation reports of 11 different preparation of collards than in othei leafy vegetables were secured: beet tops, greens. Nearly 10 percent of the Negro cabbage, Swiss chard, collards, kale, leaf homemakers in the schedule study added lettuce, mustard greens, rape, spinach, soda to the water when soaking collard tender greens, and turnip greens. (See greens, in only one of the collard pre- table 2 in Appendix.) In all, 1,932 re- paration records kept by a Negro wom- ports were obtained. Only 94 of these an, the greens were soaked in soda wa- were from the record study. The rec- ter before cooking. ord study was made in summer when Greens were more often started to cook fresh leafy vegetables were not usually in a kettle with boiling water and partly available in home gardens, or if available, cooked salt pork than by any other meth were not at their best eating stage. Fifty od. About two-thirds reported that col- of the 94 records were of cooked cab- lards, turnip greens, tender greens, and bage, 23 of cooked turnip greens, and 14 kale were thus started; about one-half of cooked collards. cabbage, mustard and rape; one-third, 6 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449 beet tops and Swiss chard; and one fifth, soda to collards during cooking were spinach. white women; only one of the 29 adding The typical method of preparing spin- soda to turnip greens was a white woman. ach was to start in a small amount of Parboiling leafy vegetables, that is, boiling water, cook until tender and cooking a few minutes, then draining, drain. This was also the method follow- adding more water and continuing cooked by the majority reporting preparation ing, was most common for spinach. of beet tops and Swiss chard. Families About 14 percent reported parboiling. using salt pork in cooking these three Cabbage, turnip greens, and mustard leafy vegetables as well as in cooking kale, greens were other vegetables usually par- rape, and mustard, often mixed and cook- boiled by a few homemakers. Parboil- ed along with turnip greens. Collards ing was a practice more common in the and turnip greens were the leafy vege- white than in the Negro group. tables most often started in cold water In the two schedule studies homemak with raw salt pork. About 20 percent ers were asked whether they cooked vege reporting on those two vegetables stated tables with lid off or on, and cabbage that this was the usual method. was the only vegetable mentioned as be ing cooked with lid off. Butter or oleo was used by the most In both schedule studies homemakers families in seasoning spinach and b^ were asked if they started vegetables in the fewest families in seasoning collards no water, a Httle water, one-half cover In fact, no homemaker reported butter ed, covered, or more than covered. The or oleo as the usual seasoning added to col- majority replied in a little water for all lard greens. Only two or three reported vegetables about which questioned, ex- these fats ordinarily used in seasoning cept new Irish potatoes, beets, and col turnip, mustard, and tender greens. Sah lards. The first two were most often pork or bacon grease and lard were used reported as started as covered; collards as by a number of homemakers. Some- started one-half covered. The practice times these fats were used along with was to add water during cooking, rather ?alt pork "to make the pork go further.'" than to begin with large amounts. About one-half of the women report- Record keeping homemakers also used ed that they tore up or stripped largf only a little water in starting vegetables. leaves before cooking. Small leaves were Data concerning total amounts used by generally cooked whole. About one this group were not satisfactory, since third quartered cabbage, and the remain many forgot to record amounts added der cut it in small pieces before cooking. during cooking. For this reason, these Five or more homemakers reported or- data were not summarized. dinarily adding soda in cooking of cab- A few homemakers added sugar to all bage, collards, kale, mustard, rape, ten- vegetables which they prepared. A num- der greens, and turnip greens. Seven- ber added it in preparation of particular teen percent reported adding soda dur- vegetables only. From 30 to 40 percent ing cooking of collarrl greens, 10 percent added sugar to turnip greens, rape, col- during cooking of turnip greens, and 8 lards, mustard greens, and kale (40 per- percent during cooking of cabbage. Only cent to turnip greens and 30 percent to 3 percent reporting on tender greens said kale.) Nineteen percent added sugar in they usually added soda during cook- preparation of cabbage, 15 percent in ing. The practice of adding soda dur- preparation of chard, and 11 percent in ing cooking was much more common in preparation of tender greens. Less than the Negro than in the white household. 10 percent used sugar in preparation of For example, only two of the 36 adding spinach and beet tops. PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 7

Homemakers varied considerably as to most homemakers kept the vegetable on a time of adding salt. About one-third cooler part of the stove, or in the warm-

added salt at the time of putting the ing oven. However, a few dished it up vegetable on to cook, a little less than one- and placed it on the dining table. Some third added it during the cooking process homemakers arranged cooking time so and a little more than one-third at the there was no interval between completing end of the cooking period. The propor- cooking and serving. In the record stu- tion following the various practices as dies in which a record was kept of time to adding salt was about the same for from putting on range to completing cook- all greens. ing and of time between completing In testing the forms to be used in cooking and serving, in about one-third

the schedule studies, it was found that of the records of leafy vegetables there homemakers seemed to give more accur- was no interval.

ate information concerning the usual hour As will be noted in table 1, collards of putting vegetables on the stove and turnip greens, kale, mustard, rape, ten- the usual hour of serving the mea!. der greens, and cabbage were the leafy Therefore, this information was asked for vegetables which had the longest cook- in the schedule studies rather than: How ing and standing periods. These were also long do you cook turnip greens, mustard the leafy vegetables most often seasoned greens? Time between cooking and with salt pork. Median time between serving the meal was worked out for putting on to cook and serving was less each vegetable when editing the schedule- for vegetables not seasoned with salt pork Median, minimum and maximum time than for vegetables seasoned with salt between putting on to pork. I cook and serving For example, the median interval

t reported for the different leafy vegetables for spinach when seasoned with salt pork by homemakers in the two schedule stu- was two hours; when not seasoned with

I dies is given in table 1. In the interval salt pork, 30 minutes. between completing cooking and serving There was wide variation in minimum

Table 1. Median, minimum, and maximum time between putting different leafy vegetables on the stove and serving as reported by homemakers in schedule studies. Median, minimum, and maximum cooking time and time between completed cooking and serving different leafy vegetables as recorded by homemakers in record study. Schedule studies Record study Time between puttmg on Time between putting on to cook and completing Time between completing to cook and serving cooking cooking and serving

Medi I Min. Min. | Median | Max. Median | Max. Min. Max. Vegetable I Minutes Minutes Minutes | | Minutes Minutes | Minutes | Minutes Minutes | Minutes | Beet tops 40 15 160 0 0 0 0 0 0 Cabbage 75 30 210 40 15 130 20 0 90 New cabbage 60 30 180 0 0 0 0 0 0 Chard, Swiss 45 20 160 30* 15* 45* 25* 20* 30* Collards 120 60 210 90 60 170 30 0 110 Kale 90 30 180 0 0 0 0 0 0 Mustard 90 30 210 60 ** ** 25 ** ** ** Lettuce 30 ** 0 0 0 0 0 0 Rape 90 30 210 0 0 0 0 0 0 Spinach 45 15 150 20* 15* 30* 20* 0* 60* Tender greens 90 30 180 0 0 0 0 0 0 Turnip greens 120 60 210 80 45 135 30 0 105 *Two to nine records. **One record. MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449 and maximum time between putting the Negro women in the schedule study vegetable on the range to cook and serv- reported an interval of one and one-half ing (table 1). The variation was less hours (median time) from the time of in case of coUards and turnip greens, the putting cabbage on the stove to serving two vegetables in which minimum time it. Cabbage preparation records kept by was greatest. Negro women showed a median time of Most homemakers reported that they 45 minutes from putting on the range to completing cooking. In 70 percent either had no pot liquor or that the of these records, there was interval liquor they had was consumed by the an of 30 minutes (median time) from time family. Only 10 percent of the leafy of completing serving. vegetable records showed pot liquor not cooking to consumed. Pot liquor from beet tops, The leafy vegetable reports also per- mit comparison of preparation of cabbage kale, rape, and spinach was the kind of and cabbage. There was little if any pot hquor most frequently reported not new difference in preparation methods used eaten; while pot liquor from cabbage, in preparing mature young cabbage. turnip greens, and mustard greens was and Whatever difference there was could be the pot liquor least frequently reported attributed to more white families, fewer as not eaten. Pot liquor is the Uquid Negro families in the cabbage group; seasoned with fat on the vegetable at the new families, fewer white families time of serving. more Negro in the cabbage group. Negro homemakers in the record study Fresh Legumes kept records, with the help of a Negro reports supervisor, of 43 cookings or lots of cab- Preparation of four different bage cooked. Information concerning fresh legumes were secured: butter beans, (lima beans) string beans (shelled), the usual method of cooking cabbage was Eng- obtained from 110 Negro homemakers lish peas, field peas (cow peas) and mixtures in the in the schedule study. Data are, there- of the same. (See table 2 sixty- fore, available for comparing the prac- Appendix.) Five hundred and seven reports obtained; tices of the record and schedule groups. were 275 were In 10 percent of the preparation rec- from the record study. The record study ords of Negro homemakers, cabbage was was made in the summer when butter soaked in cold water before cooking; in beans, string beans, and field peas were in season. 2 percent it was soaked in cold soda water. Twenty-one percent of the Negro In both schedule studies, all 684 home- homemakers in the schedule group re- makers were asked three questions (based ported that cabbage was soaked before it on findings of record studies) about shell- was cooked; 6 percent reported it soaked ing green butter beans and field peas in cold soda water. ahead: (1) Are green butter beans and In none of the cabbage preparation peas shelled more than one-half hour records of Negro homemakers was the before cooking: often sometimes cabbage parboiled, but 8 percent of the never ? (2) Are green butter beans Negro homemakers in the schedule group and peas purchased shelled: often reported parboiling cabbage one time. sometimes never ? (3) If pur-

About 10 percent of the cabbage prepara- chased shelled or if shelled ahead, where i tion records kept by Negro homemakers are they kept before cooking: refriger- showed soda added during cooking. ator table in kitchen window About one-fourth of the Negro home- back porch in pan of cool water ? makers in the schedule study reported Forty-five percent stated that they nev- using soda in cooking cabbage. er shelled beans and peas more than one- PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 9

Table 2. Median, minimum, and maximum time between putting different fresh legumes on the stove and serving, as reported by homemakers in schedule studies. Median, minimum, and maximum cooking time and time between completed cooking and serving different fresh legumes, as recorded by homemakers in record study.

Schedule studies Record study Time between putting on Time between putting on to cook and completing Time between completing to cook and serving cooking cooking and serving

Median [ | | | Max. Min. Max. Median | Min. Max. Median Min. Vegetable | Minutes Minutes Minutes Minutes Minutes ] Minutes | Minutes ( Minutes | Minutes f I Beans, butter 0 0 0 70 15 135 30 0 120 Beans, string. shelled 0 0 0 *105 *90 *120 »30 *20 *40 Beans, butter, and string beans mixed 0 0 0 *95 *70 120 *25 *20 *30 Peas, English 60 30 180 0 0 0 0 0 0 Peas, field 0 0 0 90 30 150 30 0 100 Field peas and butter beans, mixed 0 0 0 *85 *60 *110 *20 *10 •30

•Two to nine records. •*One record. half hour before cooking, 28 percent stat- soaking was reported. It was reported ed that they seldom did, and 27 percent three times more frequently by Negro that they often did. Seventy-six percent than white women. No homemaker said stated that they never purchased beans that fresh legumes were soaked in soda and peas already shelled. Tw^enty per- water. cent said they did sometimes, and 4 per- In about three-fourths of the preparation cent that they did often. Seventy percent reports for English peas, butter beans, and of those shelling beans and peas ahead field peas the vegetable was started in or purchasing them shelled kept these cold water. In the preparation of butter vegetables in the refrigerator until cook- beans and field peas, one or more thin ing time, 22 percent kept them on the slices of salt pork or bacon were usually table in the kitchen, and the remainder added at the beginning. However, but- in a windov^, on the back porch, or in a ter or oleo was the most common season- pan of cool water. Only two homemak- ing used for English peas. About one- ers reported using a pan of cool water. half of the homemakers reported season- The typical pattern followed by home- ing English peas with butter or oleo. makers in the record study was to shell One-fourth of the lots of butter beans for beans and peas shortly before cooking. which records were kept were seasoned However, about 8 percent of the cookings with butter or oleo. Only four of the 124 lots of field or lots for which preparation records were peas were seasoned with kept were shelled ahead. This practice butter or oleo. In 114 of the 292 reports was more common in the group of fam- on English peas and in 2 of the 145 rec- iUes in which there were young children. ords on butter beans, milk, white sauce The supply of fresh legumes used by or cream was used. most homemakers was home produced. Only five homemakers reported addi- Soaking shelled peas and beans in wa- tion of soda during cooking of fresh legumes. ter before cooking was somewhat less None reported parboiling them. common in the case of legumes than of About one-third of the homemakers re- leafy vegetables. In a little less than one- ported addition of sugar to English peas. tenth of the legume preparation records, In about one-fifth of the butter bean 10 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449 records and one-tenth of the field pea women kept three preparation records.-*^ records it was added. In about one-half One lot of beans was rarely prepared just of the legume reports salt was not added exactly as another, but there was much until the beans or peas were tender. One- more variation in usual methods used by third reported salt added at the time of different women than in methods used putting the legume on the range. in these different cookings by any one woman. homemaker started but- In table 2 is given median, minimum, A who and maximum time between putting on ter beans in cold water one morning usually started in cold another to cook and serving, time between put- them water ting on the range and completing cook- morning. One who completed cooking ing, and time between completing cook- butter beans well before serving time on ing and serving of the fresh legumes for Tuesday usually completed cooking them which preparation information was se- well before serving time on Friday. cured. As will be noted median interval Roots and Tubers | between putting on range and serving Preparation reports of seven different was greater for field peas than for but- roots and tubers were obtained: beets, car- ter beans and English peas. Field peas rots, onions, Irish potatoes, sweet pota- was the legume most often seasoned with toes, rutabagas, and turnips. (See table salt pork; English peas, the least often 2 in the Appendix.) seasoned with salt pork. As in the case In all of the 2,032 reports obtained, of leafy vegetables, there was great varia- only 175 were from the record study. tion in cooking time. Seventy-eight percent of the 175 were Two-thirds of the lots of butter beans records of Irish potatoes. At the time and field peas for which records were of the study, Irish potatoes were in sea- kept had an interval between completing son, but not sweet potatoes. The supply cooking and serving. About 80 percent of sweet potatoes from the previous sea- of each of these lots of vegetables were son had been used up and the new supply held on the back of the stove; about 17 was not available, except in very limited percent, on the dining table; and the re- amounts. mainder, in the warmer of the range. Most of the homemakers giving re- Very few homemakers reported pot ports on preparation of beets, onions, liquor from legumes not eaten. About turnips, new Irish potatoes, and carrots one in ten of the butter bean and field stated that the supply was home produc- pea records showed pot liquor not eaten. ed. Forty-seven percent of the lots of Only 5 percent of the homemakers re- Irish potatoes from the record study were porting on preparation of English peas home produced. The study was made stated that there was generally pot liquor after the home producedi supply of many which family members did not consume. families was exhausted. Bliss Triumph

In relatively more of the white record- is the most common variety of Irish po- keeping families residing in houses of tato grown in Mississippi. It is popular

higher rent or rental value, there was no because it is an early potato and because interval between completing cooking and gardeners are accustomed to growing a serving beans and peas. Negro home- red variety. However, it does not keep makers more often cooked beans and so well. For this reason, many garden- peas ahead than white families with the ers produce only a limited supply. About same rent or rental value. one-third of the homemakers reported Ninety-four women kept one prepara- •^Cooperators were asked not to turn in any tion record of butter beans. Eighteen more than three preparation records for any one kept two preparation records and five food served during the report week. PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 11 producing most of their supply of sweet percent were of fried Irish potatoes. Four potatoes. Only two homemakers report- percent were of baked Irish potatoes. ed rutabagas were home produced. Ruta- Fifty-seven percent of the women inter- bagas are less suitable for Mississippi viewed about preparation of sweet pota- climatic conditions than are many other toes stated that baking was the most vegetables and are, hence, seldom pro- common method of preparation. Boiling duced. was the method of cooking beets, car- Roots and tubers were generally scrap- rots, new Irish potatoes, rutabagas, and ed, peeled, or skinned before cooking, ex- turnips. cept for beets and sweet potatoes. Bak- In about 90 percent of the boiled beets, ing was the method of preparation re- new Irish potato, and onion reports, in ported by 60 percent of the homemakers 80 percent of the Irish potato reports, giving preparation information about in nearly 70 percent of the carrot and sweet potatoes. Soaking of roots and tub- sweet potato reports, and in 45 percent ers before cooking was not a common of the rutabaga and turnip reports, the practice except for Irish potatoes. About vegetables were started in cold water. one-fifth of the homemakers interviewed Beets were always drained. New Irish about Irish new potatoes reported soaking potatoes were almost without exception them in water before cooking. In 14 drained. In about 60 percent of the boil- percent of the Irish potato records turned ed mature Irish potato reports and 33 in, the potatoes were soaked before cook- percent of the boiled sweet potato reports, ing. the potatoes were drained. Nearly 20 Homemakers varied considerably as to percent reported drainage of boiled onions the practice of cooking roots and tubers before seasoning. Sixteen percent of the whole or in pieces. Beets were always homemakers reporting on carrots said cooked whole, and all homemakers except they drained the liquor. Turnips and 4 percent reported new Irish potatoes rutabagas were rarely drained. cooked whole. Carrots, turnips and ruta- Boiled beets were most frequently sea- bagas were almost always cut up before soned with sugar and vinegar; onions, cooking. About three-fourths of the lots carrots, and new Irish potatoes with but- of mature Irish potatoes of which pre- ter or oleo (about 40 percent of the home- paration records were kept were sliced makers reported that milk was added to or cut up before cooking. About one- new Irish potatoes). Boiled sweet pota- third of the homemakers reporting on toes were most frequently candied. Tur- onions and sweet potatoes said these two nips and rutabagas were generally cook- vegetables were usually cut up before ed with salt pork. About one-fourth cooking. of the lots of boiled mature potatoes for Boiling was the method of cooking which records were kept were served as used in preparation of leafy vegetables salad, one-fourth as stewed or boiled po- and legumes, but other methods of cook- tatoes, and one-half as mashed potatoes. ing were most frequently used by a num- Mature potatoes were more often sea- ber of homemakers in cooking certain soned with grease than were new pota- of the roots and tubers. Twenty-seven toes. However, the majority used but- percent of the homemakers reported that ter or oleo for seasoning mature Irish frying was the most frequent meth- potatoes. In 24 of the 53 lots of mashed od of cooking onions. Ten percent re- potatoes, milk was added. ported that sweet potatoes were most The practice of parboiling roots and frequently fried. Of the records of Irish tubers was rarely reported, except in the potatoes kept during the record study, 18 case of new Irish potatoes. Two hun- 1

12 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449 dred and fifty-two of the 400 families hundred and forty-nine of the 349 re-l parboiled new Irish potatoes; 212 par- porting on preparation of beets stated that boiled one time, 29 parboiled two times, they did not use salt. These were wom- and 11 parboiled more than two times. en giving a record of preparation fori Only 72 of the 252 women parboiling pickled beets. new potatoes were Negro women. Nine Ninety percent of the homemakers re- white women and four Negro women ported using sugar in preparation of' added soda during parboiling. Ten of beets; 40 percent in preparation of sweet the 93 women reporting on preparation potatoes; 20 percent in preparation of of rutabagas and three of the 315 re- carrots; 15 percent in preparation of porting on preparation of turnips men- turnips; and 14 percent in preparation of tioned adding soda during cooking. Young rutabagas. It was used by less than 10 turnips are usually cooked with turnip percent of the women in preparation of greens. It is only the more mature turn- onions and Irish potatoes. ips that are cooked alone. As will be noted in table 3, time be- Salt was most often added to roots tween putting roots and tubers on the and tubers when tender or done, and range and serving, between putting on least often during cooking. Thirty-five to cook and completing cooking and be- of the 183 women reporting on prepara- tween completing cooking and serving tion of fried and boiled sweet potatoes varied greatly for any particular vege- stated that they did not use salt. One table.

Table 3. Median, minimum, and maximum time between putting different roots and tubers on the stove and serving as reported by homemakers in schedule studies. Median, minimum, and maximum preparation time and time between completed preparation and serving different roots and tubers as recorded by homemakers in record study. Sched ule studies Recorc study Time between putting on Time between putting on to cook and completing Time between completing to cook and serving preparation preparation and serving

Median Min. Median Min. Max. Median Min. 1 Max. 1 Max. Vegetables | 1 Minutes Minutes Minutes Minutes 1 | Minutes Minutes Minutes Minutes Minutes [ ] Beets 150 60 245 65 45 90 70 0 120 Carrots _ 60 30 150 30 15 90 30 0 45 Onions: ** Fried 30 20 60 20 ** #* 10 ** Boiled .... 60 25 12G 40* 20* 55* 20* 0* 45* Potatoes: Baked 0 0 0 60* 45* 75* 15* 0* 30* Fried ... 0 0 0 20 10 30 20 0 60 Boiled 0 0 0 45 20 75 30 0 75 Potatoes, Irish and ** «• butter beans 0 0 0 70 *# #* 20 Potatoes, Irish and ** ** string beans 0 0 0 90 ** 0 #* Potatoes, Irish new„ 90 60 150 0 0 0 0 0 0 Potatoes, sweet: Baked 75 45 120 0 0 0 0 0 0 ** #* ** •« Fried ... 45 30 90 20 10 Boiled*** - 75 45 100 45 30 80 30 0 80 ** ** ** ** Rutabagas _ 120 30 210 30 i) Turnips 100 30 180 30 ** ** *# •« *Two to ni ne records. **Onc recorc ***Including a few candied in the oven. PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI L3

The period between putting on to cook those using it. Cauliflower is not gen- and serving was greatest for beets, but erally grown in Mississippi. most of the beets were served cold, as In preparation for cooking, string beans pickled beets. They were prepared well were broken into small pieces (no home- in advance of the time to serve. Fam- maker reported shredding string beans. ilies reporting on buttered beets (38 so Only 11 reported cooking them whole, reported) had a shorter interval between and 10 of these were reports of "new" beginning cooking and serving. Median string beans). Thirteen of the 24 rec- time was IK hours. ords on cauliflower stated that cauliflow-

Median cooking time (time from put- er was cooked whole; 11, that it was ting on stove to completing cooking) was broken into flowerets. Seventeen percent 35 minutes for cut up potatoes; 50 min- of the corn reports showed it cooked utes for whole Irish potatoes. About two- on the cob, 83 percent cut and scraped thirds of the Irish potato records showed from the cob. Eggplant, squash, tomato vegetable slic- a holding period; that is, an interval be- and mixture were cut up or tween completing preparation and served before cooking. Okra was usually ing. boiled whole.

At the time of making this study, the Soaking in water before cooking was pressure sauce pan was not available. A a practice rarely followed, except in pre- number of families owned steam pressure paring cauliflower and eggplant. One- canners, but these were not ordinarily fourth of those reporting on cauliflower used for cooking vegetables. and nearly one half of those reporting on Discarding pot liquor from roots and eggplant said they soaked the vegetable tubers was uncommon. In about 6 per- before cooking. Eggplant to be fried cent of the onion and carrot preparation was generally sliced and soaked in cool records, pot liquor not consumed was re- water, usually salt water, before cook- ported. In the other vegetables of this ing. group, less than 1 percent reported pot As in the case of roots and tubers, fry- liquor left. Draining of roots and tubers ing was the method of cooking most oft- before adding seasoning was common, en used by some of the homemakers for especially in certain of the vegetables, and certain of these other vegetables. Eighty- for this reason, there would be in many four percent of those reporting on egg- cases no liquor to consume. plant stated that frying was the most Other Fresh Vegetables common method. Proportions reporting Preparation reports of nine other fresh frying as the usual method of prepara- vegetables were obtained: string beans, tion of other vegetables in this group cauliflower, corn, eggplant, okra, green were: 33 percent okra, 7 percent tom- pepper, summer squash, tomato, and veg- atoes (green tomatoes), and 7 percent etable mixture (three or more fresh vege- corn. Homemakers cooking corn with tables). In all, 1,849 reports were se- lard or bacon or salt pork grease and add- cured. Two hundred and eighty-one of ing no liquid were classified as frying these were from the record study; the re- corn. mainder from the two schedule stu- The sliced eggplant was dipped in dies. flour, cornmeal, or a batter of flour, eggs, From 66 to 88 percent of the home- and milk, before frying. Twenty-seven makers reporting on eight of the nine of the 132 homemakers reported tliat vegetables stated that the supply was usu- eggplant was usually first boiled, then ally heme produced. The ninth vege- drained, mashed, salt and flour added, table—cauliflower —was purchased by and the eggplant batter resulting fried. 14 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

Okra was generally dipped in cornmeai; okra, eggplant, and squash. Corn cooked green tomatoes in either flour or corn- on the cob was, of course, drained. meal before frying. The practices of parboiling vegetables soda during cooking were String beans, cauliflower, corn, squash, and of adding tomato, and vegetable mixture were gen- limited in this group of other vegetables to preparation of string beans. 1 erally started in a litde cold water. In About about one-half of the reports, okra was percent of those reporting on string beans string re- started in cold water; in the other half, and 4 percent on new beans in boiling water. In this latter group, ported parboiling. Six percent showed there were a number in which the okra the use of soda in cooking string beans, i had been cooked on the top of boiling and 9 percent in cooking new string field peas. beans. Salt was more often added after the String beans was the only vegetable in vegetable was tender in the preparation of this group usually seasoned with salt

string beans, cauliflower, and squash. In i pork. In about 85 percent of the string one-fifth of the string bean records, in bean records, it was the fat used. Stew- one-third of the new string bean records, ing was the usual method of preparation

in about four-tenths of the corn records, 1 by 75 percent of those reporting on corn. and in one-third of the squash records, Stewed corn was generally seasoned with a little sugar was added. Sugar was also bacon or salt pork grease. Only about found in most of the preparation records 33 percent reported butter or oleo and of fresh tomatoes and of vegetable mix- 16 percent milk used. Squash was like- tures. wise usually seasoned with grease. As will be noted in table 4, median Cauliflower was seasoned with butter interval between putting on the range or oleo by one-half of the group and and serving, for string beans, was greater with white sauce by the other half. Okra, than for the other vegetables listed. Cook- tomatoes, and vegetable mixture were ing time was as great for scalloped egg- seasoned with butter or oleo the ma- by plant as for new string beans, but the jority. In the 19 records of vegetable eggplant must be boiled first on the top mixture and in 10 of the 21 records of of the stove and then baked in an oven fresh tomatoes, soup was made. This soup after other ingredients, such as eggs,

| was generally prepared adding a lit- by bread crumbs, onions, milk, were added. tle water to the tomato or to the vege- There was great variation in time of table mixture, boiling, adding fat (gen- preparing vegetables by different home- erally butter or oleo), salt, pepper and makers. For example, in the record oftentimes a little sugar. Spaghetti was study, one homemaker cooked string j reported as being added in several of the

beans 20 minutes; another, 2 hours and ! lots of tomato soup. In all of the vege- 35 minutes. One homemaker cooked okra table mixtures except one, fresh tomatoes 15 minutes; another, V/z hours. were used (canned tomatoes was used in In this study, 50 reports of string beans this lot). In 13, butter beans were used; were obtained by the record method and in 12, okra; in corn; in onion; in 10, 10, 259 by the schedule method. Only one of 9, potato. Other fresh vegetables found the lots in the record study (2 percent) in not more than four of the records were showed the use of soda in cooking string carrots, peppers, and field peas. beans, while 7 percent of the reports in The majority reporting on cauliflower the schedule study showed the use of drained it before adding butter, oleo, or soda. Intervals between putting on the

j white sauce. Other vegetables which were range and serving in the two groups I drained by about one-third reporting were were similar. : -

PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 15

Table 4. Median, minimum, and maximum time between putting all other fresh vegetables on the stove and serving, as reported by homemakers in the schedule studies. Median, minimum, and maximum preparation time, and time between completed cooking and serving all other fresh vegetables, as recorded by homemakers in the record study.

Schedule studies Record study Time between putting on Time between putting on to cook and completing Time between completing to cook and serving cooking cooking and serving

***stewed & fried _ 60 30 120 45 15 105 30 0 60 Eggplant: Fried 60 30 90 30* 10* 45* 15* 0* 45* Scalloped 120 90 180 60* 45* 75* 15* 0* 30* Okra: Fried 0 0 0 30 15 60 15 0 45 Boiled 0 0 0 30 15 90 30 0 90 Peppers: Baked 0 0 0 45 30 90 30 0 60 Squash 45 30 100 40 25 75 25 0 50 Tomato Fried 0 0 0 20 15 30 15 0 30 Boiled**** 0 0 0 45 30 120 20 0 50 Vegetable mixture 0 0 0 75 40 135 30 0 75 *Two to nine records. **One record. ***Includes one corn pudding. '***Includes one baked tomato.

Practices in preparation of new string As will be noted in table 5, the supply beans differed very litde from practices of canned asparagus, pork and beans, in preparation of string beans. corn, English peas, sweet potatoes, and Canned Vegetables spinach was purchased by the majority of Preparation reports of 22 different can- homemakers reporting for these v ege- ned vegetables were secured: butter beans, tables. Those giving reports on canJied pork and beans, string beans, beets string beans, beets, cabbage, carrots, kraut, (roots), cabbage, carrots, Swiss chard, mustard, field peas, squash, and vege- corn, eggplant, kraut, mustard, okra, table mixture usually canned their sup- English peas, field peas, sweet potatoes, ply at home (table 5). spinach, squash, tomatoes, turnip greens, Cabbage, kraut, and tomatoes were the pumpkin, and vegetable mixtures (table vegetables in which one-third or more 2 in Appendix). In all, 1,712 reports of the women reported ordinarily using were obtained; only 60 of these were se- the open kettle method. The water bath cured from the record study. The rec- method was most frequently used by ord study, as has been stated before, was 50 percent or more of those reporting on made at a time when a plentiful supply home canning of string beans, cabbage, of fresh vegetables was available in many and vegetable mixtures; the steam pres- of the home gardens. Twenty-four of sure method by 50 percent or more of the 60 records were preparation records those reporting on home canning of of canned English peas. corn, mustard, okra, squash, and turnip —

16 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

Table 5. Proportion of canned vegetable preparation reports in which it was stated that canned vegetable usually purchased and proportion in which it was stated that canned vegetable home canned. Proportion of home canned vegetable ordinarily canned by various methods. Supply usually Home canned vegetables usually canned by: Number Open Water Steam of Home kettle bath pressure Vegetable records Purchased canned method metnod canner Oven Percent Percent Percent Percent Percent Percent Asparagus 26 inn 0 0 0 0 0 Beans, butter .— — 172 55 0/ 9 40 46 5

1 Oft ft Beans, pork and - 23 lUU U 0 0 0 0

Beans, string - 237 Zj /J 23 55 22 0 «; Beets, roots ... 19 J 33 45 22 0 11 0 inn 36 54 10 0 31 1 o 23 31 46 0 cnara, owiss 1 — — — — 243 Oi 38 12 23 57 8 Eggplant** — 8 — — — Kraut 80 15 85 47 30 23 0 Mustard 15 Q 100 Oft OU/cft u Okra 71 4 96 12 37 51 0 Peas, English - 238 86 14 10 42 48 0 Peas, field 106 12 88 12 38 46 0 Potatoes, sweet***—- — 12 92 8 Spinach**** 22 68 32 46 2 98 3 43 50 3 252 30 70 45 45 10 0 Turnip greens — 58 37 63 6 36 58 0 Pumpkin***** 1 Vegetable mixtures .. 40 16 84 9 56 35 0 *Home canned, steam pressure canner. **Home canned, 1 by open kettle, 3 by water bath, 3 by pressure cooker, 1 by oven. ***One home canned, steam pressure canner. ****Seven home canned, 4 by pressure canner, 2 by water bath, and 1 by open ketde. *****Home canned, pressure cooker. greens. Oven canning was seldom re- beans, mustard, English peas, and squash ported as the usual method of canning either drained or partly drained before a particular vegetable. heating, or drained after heating before adding seasoning. asparagus, Findings of this study in regard to Canned beets, cabbage, carrots, eggplant, kraut, method of canning used were not out of okra, spinach, and greens re- line with those of the study made by the turnip were ported Bureau of Agricultural Economics in by from 55 to 100 percent of the 1945. In this study, 38 percent of farm homemakers as usually drained or partly homemakers reported using the open ket- drained before heating, or drained after de method for canning tomatoes, 12 per- heating and before adding the seasoning. cent for other vegetables. Thirty-one Pork and beans, tomatoes, and vege- percent reported using the water bath table mixture were the only canned vege- method for canning tomatoes; 43 per- tables of which there were several rec- cent in canning other vegetables. Eleven ords, where draining was not reported. percent reported using the pressure can- Twenty-three of the 59 women report- ner for canning tomatoes; 35 percent for ing on canned kraut stated that they not canning other vegetables. only drained, but also washed before

From one-third to one-half of the heating. Seven reported soaking it in homemakers reported canned string cold water before cooking. Other can- —

PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 17

ned vegetables in which washing and makers reported its use in connection with soaking were reported by several were: preparing canned tomato dishes. Its use string beans, cabbage, okra, and turnip was not mentioned in connection with greens. preparation of the other 20 canned vege-

Draining was more common in case tables. , of canned leafy vegetables than of canned Sugar was about as frequently used legumes. However, the practice of drain- in preparation of canned vegetables as ing varied among the different leafy and it was in preparation of fresh vegetables. legume vegetables. For example, 81 per- It was most often used in the prepara- cent of the homemakers stated that they tion of canned beets, tomatoes, sweet po- drained kraut; 47 percent that they drain- tatoes, English peas, mustard, and turnip ed mustard greens. Thirty-seven per- greens. Salt was not always added, since cent reported draining English peas; 15 vegetables are salted in canning, and percent, field peas. since they were often seasoned with sal- Salt pork was used much less often in ty grease or pork. However, when salt seasoning canned vegetables than in sea- was used, the time of adding was very soning fresh vegetables. In only two of likely to be at the beginning of the the 22 canned vegetables for which there preparation process. were records, turnip greens and string In scheduling preparation of canned beans, pork was used more often than vegetables, homemakers seem to allow grease. Butter beans, squash, and spin- about one-half less time interval between ach were most often seasoned with bacon starting to cook and serving than in the or salt pork grease. case of fresh vegetables (table 6). Hold- Favorite seasoning or ways of cooking ing period, as well as cooking period, A fresh vegetables were, however, impor- canned vegetables was less than of fresh tant in canned vegetables. For example, vegetables. Thus median time between butter or oleo was an important seasoning putting on to cook and serving fresh for fresh carrots, English peas, and okra. string beans was 135 minutes; of canned It was often used also in seasoning can- string beans, 60 minutes, for families in ned carrots, canned English peas, and the schedule studies. For those in the canned okra. Frying was an important record studies, median time between put- method of preparing fresh eggplant and ting on to cook and completing cooking fresh okra. It was also frequently used was, for fresh beans, 90 minutes; for in preparing canned eggplant and okra. canned beans, 45 minutes. Median time Pickled beets was the favorite vegetable between completing cooking and serving dish made from fresh beets. It was also was 30 minutes for the former, and 15 the favorite from canned beets. minutes for the latter. Canned tomatoes and vegetable mixtures As in the case of fresh vegetables, there were most frequently served in soup was great variation in cooking time used usually a soup with water, fat and season- by different homemakers. ings added. Meat or meat stock was used, It is interesting here to note that the but by about one-third of those report- fresh vegetables which received longest ing. cooking period were usually the canned Some practices used with fresh vege- vegetables which also received longest tables, such as adding soda during cook- cooking. Vegetables which received short- ing, were rarely reported in connection est cooking period when fresh, usually re- with preparation of canned vegetables. ceived it when canned. Thus, both Only seven women giving information fresh and canned string beans, field peas, about preparing string beans stated that and turnip greens received the longer soda was added in cooking. Seven home- cooking periods; both fresh and canned 18 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

Table 6. Median, minimum, and maximum time between putting canned vegetables on the stove and serving as reported by homemakers in the schedule studies; median, minimum, and maximum preparation time and time between completed cooking and serving canned vegetables, as recorded by homemakers in the record study.

Schedule studies Record study Time between putting on Time between putting on to cook and COmpleting Time between completing to cook and serving cooking cooking and serving

Median Min iviax. Min. Median IVllIl. Max. Median 1 Max. Vegetable 1 Minutes Mmutes Minutes Minutes Mmutes Mmutes Minutes Mmutes | \ Mmutes »* Asparagus 30 15 60 15 ** ** 10 ** Beans, butter 30 20 80 28* 25* 30* 10* 0* 20* Beans, pork and^ 30 10 30 15* 5* 0* 0* 15* Beans, string 60 15 120 45 15 90 15 0 50 Beets, roots 60 15 90 — — — — Cabbage 60 15 90 — — — — Carrots 30 15 60 — — Chard, Swiss 30 ** 25 Corn 30 15 60 10* 5* 15* 15* 0* 30* Eggplant 45* 30* 60* Kraut 60 15 90 40* 20* 90* 15* 0* 30* Mustard 60 15 90 Okra 30 15 60 Peas, English 30 15 90 20 5 90 15 0 60 Peas, field 60 15 120 53* 45* 60* 0* 0* 0* Potatoes, sweet 30 15 60 ## #* Spinach 30 15 60 20 10 ** «* Squash 30 15 60 Tomatoes 30 5 120 20* 2* 60* 10* 0* 30* ** Turnip greens 60 30 90 60 15 *# ** Pumpkin 60 #* ** Vegetable mixtures 30 15 90 30* 15* 45* 0* 0* 0*

*Two to nine records. **One record.

English peas, okra, and spinach, the remainder by personal interview with shorter cooking periods. the homemaker. The practice of not consuming pot Most homemakers stated that the dried Hquor was less common in canned than peas and beans used by the family were fresh vegetables, no doubt because so purchased. As has already been pointed many homemakers drained canning out, home canning or fresh butier beans liquid before seasoning. Fifteen women and field peas was quite common. Evi- reported canned butter bean pot liquor: dendy, these small-town women prefer- seven canned string bean pot liquor; red to store the legumes they produced three canned spinach and canned turnip canned in the green state rather than green pot liquor, not consumed by the dried.

family. Pot liquor is seasoned liquid in Practices in soaking field peas and but- vegetable at time of serving. ter beans before cooking were similar Dried Vegetables (table 7). In both, overnight soaking Preparation reports of three dried vege- was most common. Those not soaking tables (all legumes) were secured—but- overnight usually soaked 3 hours or less. ter) (lima) beans, navy beans, and field Differences in soaking practices of but- peas. (See table 2 in Appendix.) A ter beans and field peas and of navy total of 474 preparation reports was ob- beans may be accounted for by the fact tained, 29 in the record study and the diat there were only 10 preparation rec- PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 19

Table 7. Soaking time of dry legumes reported by homemakcrs in record and schedule studies. Percentage soaking legumes

Overnight or 1 to 3 Less than Not at Legume equivalent hours 1 hour all

Butter beans - 40 23 23 14

Navy beans - 10 60 20 10 Field peas 41 22 24 13

Table 8. Median, minimum, and maximum time between putting dried vegetables on the stove and serving, as reported by homemakers in the schedule studies. Median, minimum, and maximum preparation time and time between completed cooking and serving dried vegetables, as recorded by homemakers in the record study.

Schedule studies Record study Time between putting on Time between putting on to cook and completing Time between completing to cook and serving cooking • cooking and serving

Median | Min. [ Max. Median Min. | Max. | | Median Min. Max, Vegetables | Minutes Minutes Minutes | Minutes Minutes | Minutes Minutes | | | Minutes Minutes ] Beans, butter 120 60 240 Beans, navy — — — 120 90 180 30 95 Peas, field 135 60 240 120 60 240 30 90 ords of navy beans, and 9 of these were schedule samples may account for long- furnished by Negro women. Seven er cooking periods used in the record homemakers reported adding soda to group. soaking water of butter beans; six, to Fourteen homemakers reported using soaking water of field peas. Fourteen soda in cooking dry peas and 13 in cook- women reported soaking butter beans ing dry butter beans. Although the prac- in and 21 soaking field peas hot water tice of adding soda was much more fre- rather than cold. quent than in the case of the fresh vege-

About one-fifth of those reporting on tables, it was followed by only one out preparation of dry legumes parboiled of 20 women reporting. them. parboiled rather Some women Less than 1 percent of the group re- than soaked them, though a number ported pot liquor not consumed by the reported both practices. family. The legumes were evidently usually started in Dried legumes were cooked low and there was little if any cold water with a piece of raw salt pork. pot liquor to consume. More than half of the women said they added the salt after the beans or peas were Frozen Vegetables tender. These practices correspond rath- Preparation reports of only six frozen er closely with practices in connection vegetables were secured: butter beans, with cooking the fresh beans and peas. mustard, okra, English peas, field peas, The principal differences in prepara- and turnip greens. Only 37 reports were tion of dry and fresh beans and peas were obtained (table 2 in Appendix). Most a longer cooking period for the dry beans of these reports were secured from wom- and peas (table 8), and more frequent en in Marks and Tunica, the two towns use of soda in cooking. Dry field peas with cold storage lockers. Use of frozen were cooked a little more than were dry vegetables was limited to the higher rent butter beans, and navy beans were cook- or rental value white groups. No Negro ed longest of all. The higher proportion family or white family with rent or rent- of preparation records from Negroes than al value of $20 and less reported on the whites in the record sample than in the preparation of frozen vegetables. 20 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

Table 9. Source of frozen vegetables used and time scheduling in harvesting, in preparing for blanching, in blanching, and packing, and in taking to locker. Number of frozen vegetables reported Butter English Field Turnip Item beans Mustard Okra peas peas greens

Number reporting 13 1 2 5 13 3 Source: Purchased _ 3 0 0 2 5 0 Own locker 10 1 2 3 8 3 Harvested: Morning of day to locker.— 9 1 2 3 1 3 Afternoon before 1 0 0 0 7 0 Prepare for blanching:

Morning - - 7 1 2 2 4 3

Morning and afternoon 2 0 0 1 3 0

Night and morning 0 0 0 1 0 Blanching and packing:

Done at locker . . — 3 0 0 2 2 0 Done in home 7 2 6 3 Morning 2 1 2 0 2 2

Afternoon - - 5 0 0 1 4 1 Take to locker: Morning - 4 1 2 2 3 2 Afternoon -— 6 0 0 1 5

About two-thirds of those reporting on tables, they were put on the range while preparation of frozen vegetables report- still frozen. Two reported partly thawed on vegetables which they had put in ing and nine completely thawing. In one report the community freezer locker plant. As it was stated that no set procedure was followed. will be noted from table 9, vegetables obtained from the locker plant with the Starting the frozen vegetable to cook exception of field peas, were usually har- in a little cold water seemed to be the vested the morning of the day sent to practice of the majority. Frozen vege- the locker plant. Field peas were most tables were seasoned very much as were frequently harvested the afternoon before. fresh vegetables, except butter or oleo Several women reported purchasing field was more frequently used in seasoning peas from farmers who gathered them in butter beans and English peas than in the late afternoon and delivered them seasoning these vegetables when fresh. early the next morning. This may have been because families using frozen butter beans and English Butter beans and field peas which took peas were in higher rent or rental value longer to prepare for blanching and groups or groups in which use of butter packing were less likely to get to the lock- or oleo for seasoning these legumes was er plant in the morning. However, the Salt pork was generally number of records of other vegetables more common. used in seasoning frozen field peas and is limited. About half of the vegetables for which reports were given reached the frozen greens, as it was in seasoning plant in the morning, the remainder in these vegetables when fresh. the afternoon. Median time from putting frozen vege- Blanching and packing of vegetables tables on the range to serving was about for the locker was done in the home, in half of that for fresh vegetables. Vege- three-fourth of the reports. It was done tables receiving longest cooking when at the locker plant in the other fourth. fresh, that is, field peas, and turnip In 25 of the 37 reports on frozen vege- greens, received longest cooking when PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 21

Tabic 10. Median, minimum and maximum time between putting frozen vegetables on the stove and serving, as reported by homemakers in schedule studies.

Time between putting on to cook and serving Median Minimum Maximum Vegetable Minutes Minutes Minutes Butter beans — 30 15 60 ** •* Mustard - — 45 Okra - 30* 15* 45* English peas 30* 10* 45* Field peas — 60 15 110

Turnip greens — - 60* 30* 90*

*Two to five records. **Onc record.

frozen (table 10). There was great varia- About 10 percent of the women re- tion in minimum and maximum interval porting on cole slaw said they generally between putting on to cook and serving used a dressing of vinegar and season- reported by different homemakers pre- ings. Most of the others used either salad parmg the same frozen vegetable. dressing or mayonnaise; less than 5 percent used French dressing. Salad dress- Practices such as parboiling and addi- ings or mayonnaise were also used by tion of soda were not reported in cook- the great majority on other mixed vege- ing frozen vegetables. table salads and congealed vegetable sal- The women reporting on preparation ads. of frozen vegetables were asked if they Vegetables most often reported used considered the frozen vegetable: as good, in other mixed vegetable salads and in not quite as good, not nearly as good, congealed vegetable salads were toma- as the fresh vegetable. In 19 of the 37 toes, celery, peppers, carrots, lettuce, reports, the homemaker stated as good, onions, radishes and cabbage. and not in 15 not quite as good, m 3 In table 11, time scheduling in con- nearly as good. woman reporting on One nection with raw vegetable dishes is giv- peas frozen okra and two on frozen field en. In the interval between completed good. reported them not nearly so preparation and serving, one-half of the Raw Vegetable Dishes lots of tomatoes in which there was an interval were kept in the refrigerator, the Preparation reports of four kinds of remainder on the dining table. Other raw vegetable dishes were secured: sliced raw vegetable dishes prepared ahead were tomatoes, cole slaw, orher mixed vege- as a rule kept in the refrigerator. How- table salads, and congealed vegetable salad ever, about one-fourth of the homemak- (see table 2 in Appendix). In all, 643 ers reporting on cole slaw stated that reports were obtained— 121 in the rec- they placed the slaw on the dining tabic ord study and 522 in one of the schedule as soon as preparation was complete. studies. Storage From One Meal In preparing cabbage for slaw, two- thirds of those reporting said they cut to the Next the cabbage with a knife. Fourteen per- One of the questions on the forms cent grated the cabbage and 3 percent used by homemakers keeping prepara- ground it in a meat chopper. The re- tion records concerned whether the vege- mainder (about 16 percent) shredded it table dish was eaten at another meal. in a shredder. If so, where it had been stored and how 22 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

Table 11. Median, minimum, and maximum time between starting to prepare and serving raw vegetables as reported by homemakers in the schedule studies. Median, minimum, and maximum preparation time and time between completed preparation and serving raw vegetables, as recorded by homemakers in the record study.

Schedule studies Record study Time between beginning Time between beginning preparation and complet- Time between completing preparation and serving ing preparation preparation and serving

Median [ Min. | Median | Min. [ Max. Median Min. | Vegetable Max. | Max.

vegetable salads - 20* 10* 30* 270* 180* 1380*

*Three records. 'Negligible. prepared. Forty-nine percent of the cook- Methods of Preparing Vege- ed vegetable dishes for which records tables Compared With were kept were served at another meal, usually at supper. In the interval, a Recommended Procedures little more than one-half (54 percent) Cooked Vegetable Dishes of the vegetables were stored in the refrigerator, about one-fourth on the din- Fresh Leafy Vegetables ing table or in a cabinet, and the re- Seventy-six percent of the homemakers mainder in the oven, the warming oven, questioned reported that all stems of or on the top of the stove. All except greens were discarded. Forty-eight per- 13 of the 160 families included in the cent reported stripping centers (remov- record study owned a refrigerator. ing the midrib) when greens were old and tough, and 4 percent reported strip- The practice of storing left-over vege- ping centers always. Since stems and tables on the table, in a cabinet, or on midribs have a lower mineral and vita- the stove was a practice carried over min content than do leaves, the practice from the time when there were no re- of discarding stems and midribs is frigerators. The factor responsible for sound. This is especially true for fam- continuation of this practice on the part ilies who produce their greens and have of some is preference for vegetables such a large supply to draw from, as did fam- as those that remain at room temperature. ilies of this study. Also, by discarding Then, too, space is often limited in re- tough stems and midribs, it is possible frigerators. About one-fifth (21 percent) of to reduce cooking time and hence, losses the left-over cooked vegetables were heat- in cooking. ed before serving. About one-half of the women report- In 11 percent of the tomato records, ed that they tore up or stripped large 45 percent of the cole slaw records, and leaves before cooking. Small leaves were 30 percent of the other mixed vegetable generally cooked whole. About two- salad records, there were left-overs for thirds reported that they cut cabbage in the next meal. However, in all cases, small pieces before cooking. These pro- these were stored in the refrigerator in cedures shorten the cooking period and the interval between the two meals in for this reason are desirable. However, which they were served. when vegetables are cut up, losses in nu- PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 23

trients arc greater if pot liquor is not sugar in preparation of spinach or beet consumed. tops. Adding a little sugar may improve Soaking leafy vegetables in water be- flavor, especially if the vegetable is drain-

fore cooking was reported for about 10 ed. Sugar is one of the flavoring sub- percent of the leafy vegetables. This stances that comes out in the cooking practice was much more common in case water. of collards and cabbage than other greens. Homemakers stated that vegetables According to recent investigations in nu- were cooked with lid on except cab- trition, the loss of vitamins during soak- bage. In cooking cabbage, a number re-

ing is small. Even though the loss is ported cooking without lid. Beginning

small, the practice is useless unless per- to cook with the lid reduces the time it haps in case of wilted vegetables. How takes the vegetable to come to the boil- much cooking time is reduced and flavor ing point. Cooking with the lid after

improved by soaking wilted vegetables is the boiling point is reached conserves vi- not known. However, it is known that tamin C and fuel. soaking wilted does not re- vegetables Practices such as soaking in soda wa- store the vitamin lost in wilting. C ter, adding soda during cooking, and Most leafy vegetables were started to parboiling were not reported for the cook in boiling water, usually with a lit- majority in cooking any of the leafy tle partly-cooked salt pork. Collards and vegetables. Use of soda in preparation or turnip greens were the leafy vegetables during cooking of leafy vegetables was

' most often started in cold water. About rare among white women, but fairly one-fifth of the homemakers reported I common among Negro women. It was starting these two vegetables in cold wa- more common in the schedule than in ter with raw salt pork. Nutrition special- the record study. Recent investigations ists recommend starting all vegetables in I have demonstrated that a small amount boiling to shorten and ! water cooking time of soda can be added provided cooking destroy oxidases. time is short. Approximately one-third of the home- Parboiling leafy vegetables was most makers reported adding salt at the be- common for spinach. About 14 percent ginning of the cooking process; another reported parboiling. Cabbage, turnip ' third, during cooking; and the remain- greens, and mustard greens were other der, when tender. The practice of not vegetables usually parboiled by a few adding salt until tender may have been I homemakers. Parboiling was more com- passed down from the period when large mon in the white than the Negro group. amounts of salt were used in curing pork Nutrients are lost in parboiling. and when most vegetables were seasoned According to the time table for cook-

1 with salt pork. Food specialists recom- ing vegetables in the of Food mend that salt be added at the beginning Handbook I of the cooking period, as adding then Preparation-/ boiling time for beet greens tends to preserve ascorbic acid. It also is 5 to 15 minutes; for green cabbage helps to retain color of the green vege- quartered, 10 to 15 minutes; for Swiss

[ table and improves flavor. chard, 10 to 20 minutes; for collards 10 From 30 to 40 percent of the women to 15 minutes; for kale, 10 to 20 minutes; added sugar to turnip greens, rape, col- and for spinach, 3 to 10 minutes. Time lards, mustard greens, and kale. Nine- for cooking mustard greens, rape, tender teen percent added sugar in preparation and turnip greens is not given. However, of cabbage, 15 percent in preparation of -^Handbook of Food Preparation, American chard, and 11 percent in preparation of Home Economics Association, Washington, 1946, tender greens. Less than 10 percent used p. 41. 24 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449 in School Lunch Recipes issued by the latter group, those least often seasoned Bureau of Human Nutrition and Home with salt pork. Intervals between put Economics, a boiling time of from 10 to ting on the range, completing cooking

20 minutes is given for mustard and and serving were somewhat greater for turnip greens. Tendergreens are a ten- Negro than for white families, somewhat der variety of turnip greens, and rape greater for families in the schedule stu- leaves are somewhat similar in texture dies than in the record study. This was to cabbage leaves, but the leaves are particularly true of Negro families in deeply lobed. They are not hairy like the record and schedule studies. Nutri- those of the turnip. tion specialists recommend short cook- Evidently, the cooking times for col- ing periods, to conserve vitamins. The lard, turnip, and mustard greens apply practice of allowing a sufficiently cook- to very young vegetables. The more ma- ed vegetable to remain on the back of ture vegetables would certainly not get the stove or in the warmer until served tender in time recommended. It re- is destructive of vitamins. quires a comparatively long time to ten- Only 10 percent of the leafy vegetable der fibrous mature leaves of these leafy records showed pot liquor not consumed vegetables. by family members. Families in this study cooked vegetables low, so Since information regarding cooking down that quite number of reported time obtained from cooperating home- a women that there was very little pot liquor to makers in this study included time of consume. Discardiing pot liquor is, of putting the vegetable on the range, time course, one method of losing valuable of completing cooking and time of serv- nutrients. ing, it is not possible to make exact com- Practices in preparing new cabbage and parisons with recommended boiling time. cabbage were similar. There is no rea- Ft is, however, possible to make some son these practices should differ. Be- rough comparisons. For example, recom- why liefs in the evilness of the first "messes" mended boiling time for turnip greens of leafy vegetables (on which traditional is 10 to 20 minutes. Median interval rules for preparing new vegetables are from putting turnip greens on the range based) have no scientific basis. to completing cooking in families in the record study was 80 minutes. Median Fresh Legumes interval from completing cooking turnip Forty-five percent of the homemakers greens to serving in families in the record in the schedule studies stated that they study was 30 minutes. Median interval never shelled beans and peas more than from putting turnip greens on the range one-half hour before cooking; 28 percent to serving by those in the schedule stu- >tated that they seldom did; and 27 per- dies was 120 minutes. It would thus •ent that they often did. Seventy-six per- seem that even though greens were ma- cent stated that they never purchased :ure that excessive cooking periods were beans and peas already shelled. Twenty jsed by a number reporting. percent said they did sometimes, and

Cabbage, collards, kale, mustard, rape, I percent that they often did. Seventy tender and turnip greens were the leafy ercent of those shelling beans and peas vegetables which seemed to be most oft- ahead or purchasing them shelled kept en overcooked. Spinach, Swiss chard, these vegetables in the refrigerator until and beet tops were the vegetables which cooking time. The typical pattern fol- seemed to be least often overcooked. The lowed by homemakers in the record study former group of vegetables were those was to shell beans and peas shortly be- most often seasoned with salt pork; the fore cooking. However, about 8 percent —

PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 25

of the lots for which preparation rec- holding period for both was the same ords were kept were shelled ahead. Re 30 minutes. Median interval between search studies show that beans and peas putting on the range and serving Eng- stored in pods lose less vitamin C than if lish peas was 60 minutes. It would thus stored shelled, that losses are less when seem that the majority of homemakers vegetables are stored in the refrigerator. overcooked legumes. The practice of holding already overcooked le- About three-fourths of the preparation warm gumes was also destructive of nutrients. records of the legumes reported that they In preparation of field peas there was a were started to cook in cold water. As greater interval between putting on the mentioned before, nutrition specialists range and serving than in case of the recommend starting all vegetables in boiling water. other 2 legumes. This was the legume most often seasoned with salt pork. Butter or oleo was the most common Practices such as soaking in water be- seasoning used for English peas; salt fore cooking, parboiling, adding soda pork, the most common seasoning for and discarding pot liquor were in field peas (cowpeas) and butter beans uncommon connection with preparation of legumes. (lima beans). About one-fourth of the White homemakers in higher rent or rent- cookings or lots of butter beans for al value groups less often cooked legumes which records were kept were seasoned ahead than did those in lower rent or with butter or oleo. Only 4 of the 124 rental value groups. Negro home- lots of field peas were seasoned with makers more often cooked beans and peas butter or oleo. ahead than white homemakers in the Tn about one-half of the legumes rec- same rent or rental value group. ords, it was reported that salt was not Roots and Tubers added until the vegetable was tender. The practice was as common in cooking Roots and tubers (except beets and English peas as in cooking field peas. sweet potatoes) were generally scraped, In other words, salting after tender wns peeled or skinned before cooking. Bak- not limited to legumes generally seasoned ing was the method of preparation report- with salt pork. ed by 60 percent of the homemakers giv- About one-third of the homemakers ing preparation information about sweet reported addition of sugar to English potatoes. Boiling or baking in jackets is peas. In about one-fifth of the butter a rule usually given by nutrition spe- bean records and one-tenth of the field cialists.

pea records, it was added. Addition of Beets were always cooked whole, and sugar has no effect on nutritive value ex- all homemakers except 4 percent re- cept in calorics. It may improve flavor. ported new Irish potatoes cooked whole. Boiling time given for green limas Carrots, turnips and rutabagas were Abutter beans) and for English peas in almost always cut up before cooking. the Handbook of Food Preparation was About three-fourths of the lots of ma- 20 to 30 minutes for the former and 8 ture Irish potatoes of which preparation to 20 minutes for the latter. Boiling time records were kept were sliced or cut up was not given in Handbook for field before boiling. About one-third of the peas (cow peas). However, fresh young homemakers reported onions and sweet neas should cook tender in 30 minutes. potatoes cut up before boiling. When Median time between putting on the vegetables are cut across fiber, cooking range to cook and completing cooking losses are greater unless liquor is used. recorded was, for butter beans, 70 min- Soaking of roots and tubers before utes; for field peas, 90 minutes. Median cooking was not a common practice ex- 26 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449 cept for Irish potatoes. One-fifth of the potatoes and 33 percent of the boiled homemakers interviewed about new Irish sweet potatoes were drained. About 20 potatoes reported soaking them in water percent of those reporting on boiled before cooking. In 14 percent of the onion and 16 percent on carrots reported mature boiled Irish potato records turned draining. Nutrients are lost when the in, potatoes were soaked before cooking. vegetable is drained, unless the vegetable

Soaking potatoes for a short time is prob- is cooked with skin or peeling on. ably not very destructive of vitamins. Turnips and rutabagas were the only Boiling was the method of preparing roots and tubers seasoned with salt pork. beets, carrots, new Irish potatoes, ruta- Butter or oleo was used in seasoning most bagas, and turnips. It was also the meth- of other roots and tubers except beets, od most frequently used in preparation which were not ordinarily seasoned with of onions and mature Irish potatoes. How- fat. ever, 27 percent reporting on onions and The practice of parboiling roots and 18 percent on mature Irish potatoes gave tubers was rarely mentioned except for preparation for fried onions and pota- new Irish potatoes. Two hundred and toes. Baking was the method most oft- fifty-two of the 400 families parboiled en reported for sweet potatoes. Only 4 new Irish potatoes; 212 parboiled one percent of the preparation records of ma- time, 29 parboiled two times, and 11 par- ture Irish potatoes were of baked Irish boiled more than two times. Only 72 of potatoes. Fried vegetables are not as easy the 252 women parboiling new potatoes to digest as are baked and boiled vege- were Negro women. The rule, "Par- tables. boil new Irish potatoes," as has been About 90 percent of the reports on shown in a previous publication, result- boiled beets, new Irish potatoes, and ed from the fact that there have been onions, 80 percent of the reports on the persons made ill from eating new pota- mature Irish potatoes, nearly 70 percent toes.-/ Most of the cases of illness re- of the reports on carrots and sweet ported are said to be due to bacterial potatoes, and 45 percent of the reports infection. New potatoes, because of their on rutabagas and turnips stated that higher content of water, decompose much vegetable was started to cook in cold more readily than old ones. water. The practice of starting roots and In preparing boiled or fried roots and tubers in cold water may be related to the tubers, salt (if added; it was not used preparation rule, "Always put vegetables by some homemakers in preparing beets that grow under the ground on in cold and sweet potatoes) was most often add- water, and above the ground in hot ed when the vegetable was tender or water," which had been reported by sev- about done. As mentioned before, food eral homemakers as taught by their moth- specialists usually suggest addition of ers or someone else in the parental salt at the beginning of cooking. home.-/ This rule has no scientific basis. Use of soda in cooking roots and tub- The practice of draining before season- ers was rare. Pot liquor, when available, ing varied considerably among the dif- was generally consumed. ferent roots and tubers. Beets were al- According to the time table for cook- ways drained. New Irish potatoes were ing vegetables in the Handbook for Food almost without exception drained. About Preparation, boiling time for beets was 60 percent of the boiled mature Irish 30 to 90 minutes, for sliced carrots 10 to -^Traditional Food Preparation Rules, Dorothy 20 minutes, for onions 15 to 35 minutes, Dickins, Miss. Agr. Exp. Sta. Bui. 418, June 1945, p. 29. 7/ibid, p. 25. PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 27 for medium whole Irish potatoes 25 to 40 erence to soaking vegetables is found in minutes, for quartered Irish potatoes 15 old cook books.^ to 25 minutes, for whole sweet potatoes String beans, cauliflower, corn, squash, 25 to 35 minutes, for quartered sweet tomato, and vegetable mixture were usu- potatoes 15 to 25 minutes, for sliced ruta- ally started in a little cold water. Okra bagas 20 to 30 minutes, and for sliced was as often started in boiling as in cold turnips 15 to 20 minutes. Baking time water. Other methods than boiling were given for Irish potatoes was 45 to 60 used more often in cooking eggplant minutes, for sweet potatoes 30 to 45 and peppers. Eggplant was usually fried, minutes.-^ peppers stuffed and baked. seasoned As will be noted, when comparing String beans were most often with these boiling times with times listed 'n with salt pork; corn and squash salt pork or bacon grease; okra, tomatoes table 3, over-cooking of roots and tubers and vegetable mixture butter or was less on the whole than overcooking with or oleo, of leafy vegetables and legumes. How- oleo; and cauliflower with butter sauce. ever, roots and tubers were overcooked, or white majority of report- or at least kept warm, for excessive pe- The homemakers riods between completing cooking and ed cauliflower drained before adding sea- serving. Longer cooking of turnips than soning. About one-third of the home- okra, squash, of carrots may have been due to the fact makers reported draining nutrients that tuinips were often cooked with salt and eggplant. As before stated, pork. Another factor may be that car- are lost in draining. in rots have been introduced into menus of Boiling time given the Handbook of Food Preparation was, for string beans many families fairly recently; that is, since the development of the science of 15 to 30 minutes; for cauliflower whole nutrition. 20 to 30 minutes; in flowerets 8 to 15 minutes; for corn on the cob 5 to 15 All Other Fresh Vegetables minutes; for eggplant sliced 10 to 20

Before putting on to cook, eggplant, minutes; for okra sliced 10 to 20 min- squash, tomato, and vegetable mixture utes; for summer squash sliced 10 to were cut up or sliced. Corn was cut 20 minutes; and for tomatoes 7 to 15 from the cob by 83 percent of those re- minutes. Vegetable mixture with but- porting. String beans were almost with ter beans would take no more than 30 out exception broken up before cooking. minutes.--/ Nearly 50 percent reported cauliflower As will be noted, in comparing these broken into flowerets before boiling. Okra recommended boiling times with inter- was usually cooked whole, except for fry- vals between putting on the range, com- ing. When breaking or cutting up before pleting cooking and serving found in table of these other vegetables cooking reduces cooking time, it is de- 4, most were overcooked, or kept for ex- sirable, especially if pot liquor is con- warm sumed. cessive periods after sufficient cooking. This seems to be especially true of string before Soaking in water cooking was beans and tomatoes. A boiling time of rarely followed with these oth- a practice from 15 to 30 minutes is given for string er vegetables, except in preparing cauli- beans. Median interval from putting flower and eggplant. Soaking vegetables on the range to serving reported by home- before cooking is probably a traditional makers in the schedule study was 135 practice, as evidenced by the fact that ref-

^/Op. cit., Dickins, p. 20. sVOp. cit. A.H.E.A., p. 41. i-O/Op. cit. A.H.E.A., p. 41. 28 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449 minutes. Time between putting on the vegetable. Food specialists recommend range and completing cooking of those that tomatoes be canned by the water in die record study was 90 minutes. bath method and that all other vegetables canned in the steam pressure The most common traditional rule re- be ported by homemakers in the survey canner. Scientific research has shown that these are the best suited study, previously referred to, was one thai methods implied that long cooked string beans for making harmless the organisms which are found on the vegetables. were more tasteful.^-^ It would seem that these traditional rules concerning Twenty-three of the 59 women report- cooking time of string beans were being ing on canned kraut stated that they followed at the present time to a large washed it before heating. Seven re- extent. Some of the rules were: "Cook ported soaking it in cold water before string beans until they shrivel," "The cooking. Other canned vegetables in longer you cook string beans, the better which washing and soaking were re- they are," "String beans have to be ported by several were: string beans, cooked a long time to be good." cabbage, okra, and turnip greens. It is Tomatoes in soup with meat were possible these practices had been passed cooked considerably longer than tomatoes down from the period when excessive in soup without meat. Since fresh toma- amount of salt had been used in making toes require only a short cooking period, kraut, when canning acid or vinegar was it seems desirable when using them in a used in canning nonacid vegetables. mixture with other vegetables requiring Washing and soaking canned vegetables longer cooking, to cook other vegetables are undesirable practices, both from the and then add the tomatoes. Such sche- standpoint of palatability and nutrition. duling will conserve vitamin C tor which They are unnecessary when good canning tomato is so valuable. Then, too, acid practices are used. in the tomato delays other vegetables in From one-third to one-half of the getting tender. Preparation pracdces homemakers reported canned string used in cooking string beans and new 6eans, mustard, English peas, and squash string beans differed little. either drained or pardy drained before Canned Vegetables heating, or drained after heating before adding seasoning. Canned asparagus, In the majority of canned vegetables beets, cabbage, carrots, eggplant, kraut, for which preparation reports were se- okra, spinach, and turnip greens were cured, the supply was stated as home reported by from 55 to 100 percent of the canned. One-third or more of the wom- homemakers as usually drained or part- en said they ordinarily used the open ly drained before heating, or drained aft- kettle method in canning cabbage, kraut, er heating before adding seasoning. and tomatoes. The water bath method Many canned vegetables are palatable if was most frequently used by 50 percent more canning liquid is drained and quickly or more of those reporting on home can- evaporated and then added to the vege- ning of string beans, cabbage, and vegetable. Other uses for canning liquid are table mixtures; the steam pressure meth- in gravies, soups, and cocktails. Some od by 50 percent or more of those re- of the minerals, vitamins, and flavor are porting on home canned corn, mustard dissolved in the liquid. greens, okra, squash, and turnip greens. Oven canning was seldom reported as Canned vegetables were seasoned very the usual method of canning a particular much as were the vegetables when fresh. Salt pork was most often used in season-

-3-i/Op. cit., Dickins, pp. 28 and 29. ing string beans and turnip greens, but- PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 29

ter or oleo in seasoning carrots and okra. In scheduling preparation of canned vegetables, homemakers allowed about However, salt pork was used much less one-half less time between starting to frequently—bacon or salt pork grease much more frequently—in seasoning can- cook and serving than for fresh vege- ned vegetables than in seasoning fresh tables. Holding period as well as cooking period vegetables. of canned vegetables was also less than of fresh vegetables. There were Practices such as adding soda during some exceptions—canned cabbage, for in- cooking and not consuming pot liquor stance. Intervals from putting on the were uncommon. Salt was not always range to serving were about the same as used in preparing canned vegetables, for fresh cabbage. There were only 11 since it had been added during canning reports of canned cabbage. It is not a and since canned vegetables were often palatable product (the flavor, texture and seasoned with bacon or salt pork grease. color are undesirable). Homemakers who When used, however, it was generally can cabbage may be from families hav- added at the beginning of the prepara- ing low standards for cooked cabbage. tion process, The great variation in scheduling used i Sugar was used about as often in prep- in cooking canned tomatoes resulted from aration of canned vegetables as in prep- different uses to which the tomato was aration of fresh vegetables. Adding a puL Cooking and holding periods were little sugar would replace the sugar dis- greatest for tomatoes in soup made with solved from the vegetable during the can- beef. Long cooking periods of canned ning process and would improve the tomatoes is especially destructive of vi- flavor. tamin C. Canned vegetables are sufficiently cooked and, therefore, need to be heated Dried Vegetables and seasoned only. This is, however, not true of nonacid vegetables canned About 40 percent of the homemakers at home in the open kettle, water bath, interviewed stated that they soaked beans or in the oven. Such vegetables should and peas overnight, about 23 reported

be boiled 10 minutes with lid on to in- soaking 1 to 3 hours, about 23 percent

sure destruction of organisms and toxins less than 1 hour, and 14 percent not at that may be present because of unsafe all. Soaking before cooking shortens the

canning methods. Boiling 10 minutes cooking period and for this reason is

is not necessary for nonacid vegetables desirable. However, soaking to shorten canned by recommended methods; i.e., the cooking period must continue until in a steam pressure canner, and for vege- peas and beans have absorbed enougt tables commercially canned. water to weigh nearly double their dry From median intervals between put- weight. If soaked in cold water this ting on the range and completing cook- will take 7 or 8 hours; if put to soak in ing and between putting on the range boiling water, probably 4 or 5 hours is sufficient. and serving it would seem that most com- Negro homemakers much less mercially canned vegetables as well as often soaked peas and beans overnight home canned vegetables were boiled more than did white homemakers.

than 10 minutes. In fact, it is probably Seven homemakers reported adding due to the practice of cooking thoroughly soda to the soaking water of butter beans, that there have been so few persons six to the soaking water of field peas.

made ill from eating nonacid vegetables Snyder found that one-eighth of a tea- canned at home in the open kettle, wa- spoon of soda per pint of water was suf- ter bath, and oven. ficient for soaking to shorten the cooking 30 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

time except with very hard water.^ ing was, for dried butter beacis, 2 hours; Soaked beans are lighter in color and for dried field peas, 214 hours (table 8).

less strong in flavor than nonsoaked ones. One factor in longer cooking may have About one-fifth of those reporting on been failure to soak sufficiently before preparation of dried beans and peas par- cooking. Long cooking periods increase boiled them. Some parboiled rather loss of nutrients. Intervals between put- than soaked, though several reported both ting on the stove and completing cook- practices. Valuable nutrients are lost in ing, between completing cooking and serving, between putting on the stove parboiling. , and serving, were greater for Negro than Only a few homemakers reported using for white women. soaking water in cooking. Masters found that discarding the soaking water gave Pot hquor from dry peas and beans no greater loss than when the beans were was almost always consumed by family cooked in water in which soaked.—/ members. Dried legumes were usually started in Frozen Vegetables cold water with a piece of raw salt pork. As stated before, starting in cold water About two-thirds of those reporting lengthens cooking time and increases on preparation of frozen vegetables gave cooking losses. More than half of those information on vegetables which they interviewed reported adding salt after had put in the community freezer lock- beans or peas were tender. This prac- er plant. Vegetables sent to the plant

tice is contrary to recommendations of except field peas were usually harvested food and nutrition specialists. the morning of the day carried to the Adding soda during cooking was un- locker plant. Field peas were generally common (only 6 percent reported its harvested the afternoon before. Vege- use). Soda added to the cooking water tables were as a rule prepared for blanch-

is likely to make the beans mushy on the ing in the morning, or morning and aft-

outside, while the center is still hard. ernoon. Blanching and packing were re-

Addition of soda to the soaking water i^ ported as done at home for three-fourths

preferrable to the addition of soda to of the vegetables. In the remainder it the cooking water. Addition of soda is was done at the locker plant. About undesirable at any time, if the vegetable one-half reported that vegetables were

is overcooked or if used in excess. taken to the locker in the morning; the Dried legumes require a longer cooking other half that they were taken in the period than do fresh legumes. The time afternoon. One should aim at a max-

it takes to get tender differs somewhat imum time of two hours from garden

with variety. "Good cooking" varieties to freezer (and try to make it less), since of field peas and butter beans should get a short interval means better vegetables.

tender in a boiling period of one hour, Preparing vegetables for freezing is often provided the legumes have been soften- quite time consuming, and too large an ed by soaking. As will be noted, median amount should not be prepared on any

time from putting on to cook and serv- one day. It is desirable to do the blanching and packing of vegetables at home, J-?-/Some Factors Affecting the Cooking Qual- unless there is sufficient assistance at ity of the Pea and Great Northern types of the locker plant to take care of the vege- dry beans, E. B. Snyder, Neb. Agr. Exp. Sta. Research Bui. No 85 (1936). table soon after it is brought to the

i^/Masters, H., Dried Legumes (An investi- locker. gation of the methods employed for cooking In 25 of the 37 reports on frozen vege- vegetables with special reference to losses in- curred), Biochem. Jour. 12:231-247 (1918). tables, they were put on the range to cook PREPARATION OF VEGETABLES IN SMALL TOWN*FAMILIES IN MISSISSIPPI 31

frozen. Two reported partly thawing the cabbage with a knife. Fourteen per- and nine completely thawing. In one cent grated the cabbage and 3 percent

report it was stated that no set procedure ground it in a meat chopper. The re-

was followed. It is unnecessary and un- mainder (about 16 percent) shredded it desirable to thaw most frozen vegetables in a shredder. Grating, grinding, shred- prior to cooking. If they are thawed ding in a shredder are destructive of vi- completely, they lose a high percent of tamin C. Cabbage for slaw should be the vitamin C and some flavor. How- cut with a sharp knife. ever, corn on the cob must be thawed, Soaking vegetables in cool water be- or the cob may still be frozen when fore making into salad was no more kernels are cooked. common than was soaking leafy vege- Starting the frozen vegetable to cook tables to be boiled. in a little cold water was the usual prac- For the majority, there was a short tice. The recommended procedure is interval between completing preparation to put a small amount of lightly salted and serving; for a few quite a long in- water in the sauce pan to K cup terval. About one-half of those report- of liquid is enough). Bring the liquid ing on sliced tomatoes and one-fourth to boil, add frozen vegetable, and when on cole slaw stated that the salad was boiling starts again, cover the pan tight- placed on the dining table when prepara- ly. After 2 or 3 minutes, break the melt- tion was complete. Losses would be ing mass of food apart with a fork so greater if stored on the table rather than the heat will reach all parts evenly, then in the refrigerator. cover ^gain. Frozen vegetables were seasoned very Storage From One Meal much as were fresh vegetables, except to the Next butter or oleo was more frequently used in seasoning butter beans and English Forty-nine percent of the cooked vege- peas than in seasoning these two vegetable dishes for which records were kept tables when fresh. were served at another meal, usually at Practices such as parboiling and addi- supper. In the interval, a little more tion of soda were not reported in cook- than one-half (54 percent) of the vege- ing frozen vegetables. tables were stored in the refrigerator, about one-fourth on the dining table or Median time from putting frozen vege- in a cabinet, and the remainder in the tables on the range to serving was about oven, the warming: oven, or on the top half the time used for the fresh vege- of the stove. In 11 percent of the to- table. Cooking time for frozen vege- mato records, 45 percent of the cole slaw tables is just about half that for fresh records, and 30 percent of the other vegetables. It is less since frozen vege- mixed vegetables salad records, there were tables have been partially cooked in the left-overs for the next meal. These salads blanching process and since freezing soft- were in all cases kept in the refrigerator ens the tissues still further. Cooking in the interval between the two meals and/or holding periods for fresh vege- in which served. Losses in nutrients are tables were for the majority of families less when refrigerator storage is used. excessive. Therefore, cooking and/or holding periods for frozen vegetables were SUMMARY for the majority of families excessive. This studv reports methods used in Raw Vegetable Dishes preparation of 9,246 vegetable dishes by In preparing cabbage for slaw, two- 844 families in six small towns of Mis- thirds of those reporting said they cut sissippi. —

32 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

Two methods of securing the informa- Poor preparation practices reported by tion were used: (1) The record method, the majority were: whereby detailed day-by-day records of (1) Not adding salt to the vegetable steps in preparation of particular vege- until tender. tables served during the report week were kept by 80 white and 80 Negro home- (2) Excessive cooking of vegetables makers. (2) The schedule method, cooking longer than is needed to be ten- whereby 440 white and 244 Negro home- der. makers were interviewed with the use (3) Keeping vegetables warm for a of schedules concerning preparation of period before serving after* sufficiently vegetables. cooked.

Great variation was found in prepara- (4) Starting legumes, roots, and tubers tion practices used by different families. to cook in cold water. in did all In no one step preparation (5) Little use of baking as a method of homemakers report good practices (prac- preparing Irish potatoes. tices recommended by food and nutri- (6) Not making use of water drained tion specialists), nor did all homemakers from vegetables before seasoning, espe- report poor practices. However, in some cially canning liquid. steps in preparation, the majority used (7) Parboiling new Irish potatoes. good practices; in other steps in preparation, the majority used poor practices. (8) Canning tomatoes by methods other than water bath method. Canning Good preparation practices reported by other vegetables by methods other than the majority were: steam pressure canner. (1) Discarding stems and stripping old (9) N'o soaking or inadequate soaking and tough midribs of leafy vegetables. of dry legumes. (2) Starting leafy vegetables in boiUng (10) Too great an interval between water. harvesting vegetables for freezing and Cooking vegetables with lid on. (3) putting in quick freezer. (4) Shelling peas and beans shortly before cooking. Negro homemakers reported more poor practices in preparation of vegetables (5) Using baking as the principal method of preparing sweet potatoes. than did white homemakers. Greater number of poor practices in the Negro (6) Blanching and packing vegetables family is particularly serious, since Negro to be frozen, at home rather than taking families usually have low incomes. Low- to locker plant where facilities for prompt income families are more likely to have handling are not usually available, an inadequate supply of food than are (7) Starting frozen vegetables to cook higher-income families. frozen. (8) Cutting cabbage for slaw or salad The traditional preparation rule con- with a knife rather than grating, grind- cerning parboiling new vegetables (the ing, shredding in shredder. first "mess" or "messes" of a vegetable (9) Preparing raw vegetable dishes harvested) was not being followed to any just before using, or if ahead, placing in extent except in preparation of new Irish the refrigerator during the interval. potatoes. (10) Consuming vegetable pot liquor. Preparation practices seem associated. (11) Storing left-over cooked and raw For example, those who cook collard vegetable prepared dishes in the refrig- greens excessively are more likely to add erator. soda during cooking. PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 33

Improving Vegetable Preparation

In preparing vegetables not before One likes what one is used to. Since (3) served to the family, be sure to use good this is true, family members may like preparation practices. Establish good vegetables cooked by methods using poor habits for new vegetables. practices. Evidence that they did is that (4) Watch storage between completing only 50 persons were reported as not eat- cooking and serving. If, because of ing the cooked vegetable dishes; only 7 other duties, vegetables must be prepared as not eating the raw vegetable dishes for ahead, slightly undercook, if storage pe- which records were kept. riod is to be short; complete cooking, cool Herein is real challenge to the home- a quickly, put in the refrigerator, and heat maker: To teach members of her family just before serving, if storage period is to like vegetables prepared according to to be long. good practices. To do this job effec- (5) If in the habit of excessive cooking tively may mean first of all learning her- of vegetables, gradually reduce cooking self to like vegetables prepared by good time. Family members are less likely to practices. If the homemaker does not notice changes when gradually made. like vegetables prepared according to good (6) If accustomed to excessive cooking practices, family members usually know of vegetable with salt pork, reduction in it. Teaching members of the family to cooking time will be 'loticed less if sea- like well prepared vegetables will cer- soning is chancjedj as there may be ^an tainly mean knowing what good prepara- association in flavors from long cooking tion practices are. Good practices are and seasoning. For example, if turnips not the same today as they were yester- have been excessively cooked with salt day. They depend on research findings pork, try the following method: Peel, and developments in processing. If one slice, boil quickly in a little salted water, is using vegetable preparation rules learn- drain (the little cooking water is delicious ed when a child, one is not using prac- in vegetable soup), add a Httle milk, oleo tices recommended by food and/or nu- or butter, and black pepper. Heat and trition specialists. serve. Some pointers for Improving vegetable (7) Recommendations of food and nu- preparation: trition specialists concerning preparation In cooking mixtures with vege- (1) of vegetable change as research findings tables, start with the ingredient requir- and developments in processing are made ing most cooking and add later ingred- available. Homemakers must keep up- ients requiring less cooking. (For ex- to-date in vegetable cookery, if they want ample, in preparing vegetable soup with to use good practices. This means join- fresh vegetables, start with soup bone. ing clubs, attending demonstrations where Boil it until practically tender, add but- such information is given, reading, con- ter beans and other vegetables requiring sulting one's home demonstration agent, 20 to 30 minutes boiling, add tomatoes home economics teachei or Farmers about 10 minutes before serving.) Home Administration home supervisor. (2) Avoid the use of tough vegetables. Old cook books or methods learned when Follow rules of successive planting. a child cannot be relied upon. 34 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449 APPENDIX

1. Forms used in obtaining information concerning vegetable preparation.

A. In record Study Cooked vegetables SCHEDULE (d) Family No I. Housewife fills out

DATE SERVED

NAME OF VEGETABLE

If fresh veg. young, average maturity, very mature

Time started to prepare: washing, peeling, shelling, soaking, opening can

If canned, was water drained off? If dried, was veg. soaked? Was veg. cooked in water in which

soaked ? Recipes (measures or weights)

C^tainer in which cooked. If steam pressure, give pressure used Drained and more water added. Number times. Drained at end

Time vegetable put on stove

Time cooking complete

Time served

If interval, where kept until

served ?

Was all pot liquor eaten? If not, give total no. cupfuls in all and no. cupfuls not eaten

Used next meal? If so, where and how stored? How prepared for next meal? PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 35

II. Supervisor fills out

If home produced, when gathered and by whom?

If purchased, when? Where and how had vegetable been stored in interval between gathering or purchasing and preparing?

Parts discarded in preparation Was veg. soaked in water after being cut up before put on to boiL? If so, how long? Kind of water soaked? Was veg. cooked whole, cut in halves, in quarters, in smaller pieces, shredded?

Was veg. put on in boiling water or cold water, or in hot moderate oven, or in hot or moderate grease? Was vegetable cooked with or without cover?

When were seasonings added? Anything added to tender or to cook quicker?

Who prepared vegetables? From whom was method

learned ? Members of family not eating vegetable? 36 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

Food Preparation

SCHEDULE (e) FamUyNo. Vegetable salad I. Housewife fills out

DATE SERVED

NAME OF SALAD

If veg. raw: young, average maturity, very mature

Time started to prepare salad. Were veg. crisp or wilted? What use was made of water if canned veg. was used? Recipe (measure or weight)

Time preparation complete

If time between finished preparing and mealtime, how long; where was salad kept?

Was it used at next meal? If so, where and how stored between meals?

II. Supervisor fills out

If home produced, when gathered and by whom?

If purchased, when? Where and how had veg. been stored in interval between gathering or purchasing and preparing?

Parts discarded in preparation Were vegetables cut or shredded with knife, grated, cut in meat chopper, shredded in shredder? Were vegetables soaked in water after being cut up?

If potato salad, cooked with or

without peelings; if without, was water discarded?

Who prepared salad? ! From whom was method 1

learned ? 1 Members of family not eating salad PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 37

B. IN SCHEDULE STUDY

SCHEDULE I

Name Schooling of homemaker*

Address Schooling of man head*

Color.— Size of family* . . - Occupation of man head or family head*

Owns home* Does not own home* Monthly rent or rental

value* -

1. Is enough vegetable cooked at dinner: Reheated at supper Where stored

(a) for supper: In winter

In summer .

Reheated for dinner Where stored

(b) for dinner: In winter

In summer

II. What time is dinner usually started now What time in winter

What time in summer

III. (a) Are green butter beans and peas shelled more than hour before cooking:

often sometimes never

(b) Are they purchased shelled: often sometimes never

cooked

IV. When preparing greens in good condition, what parts are discarded: all stems

tough stems large center midribs — „

tough center midribs

V. Do you cook vegetables with lid off or on

VL Was yesterday's menu typical of a week day menu for this season of the year?

If not, how different?

VII. Was number of meals and time of serving yesterday typical of what you usu-

ally do: in winter? (If not, give number meals served and time)

•This information not asked of families included in the initial survey study, since it was obtained ar that time. MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

in summer? (If not, give number meals served and time)

VIIL List dishes served yesterday and time served:

Meal Time Meal Time j Meal Time

IX. Where do you get most of the fresh vegetables you use in summer: from

grocery from peddlers from neighbors

raise In winter: from grocery from peddlers

from neighbors raise

X. How often shop for food: once a week twice a week

every other day every day...

XT. If raise green vegetables, time usually gathered: day before morning

of day eaten: before breakfast after breakfast If gath-

ered day before oi before breakfast, where kept until prepared

XII. Kind of fuel used in cooking: winter summer

XIII. Do you have a mechanical refrigerator.. ice refrigerator

If ice refrigerator, number months with ice in refrigerator all time . XIV. If a Negro family, answer: Has anyone in present family ever cooked in the home of a white family.?

Has anyone in present family ever eaten regularly in home of a

white family.? Did parents of husband or wife ever cook in the

home of a white family? Did parents of husband or wife ever

eat regularly in home of a white family? .

XV. If a white family, answer: Does family ordinarily have a cook? If so, what does homemaker

do: cook along with cook closely supervise cooking, but cooks

little herself Turn cooking over to cook.. . PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 39

SCHEDULE 2 Fresh Vegetable—Cooked

* # • • « • Item 1

Where get most of what 1 is used 1 Temp, of water in which

washed; salt, soda, soap 1

i Soak; time; water temp.; salt, soda, vinegar. Cook in soaking water

Is veg. peel, scrape, broken, slice, quarter, shred.? If so, before or after soaking

1 Amt. water started: none, 1 litrie, Vi cov., cov., more than cov. Parboil or drain: number times; length each time; soda to render

Is veg. started: water cold, hot; grease hot, mod. oven hot, mod.

When salt added

Boiler: simmer, boil; frying pan; steamer; pressure cooker; oven

Fat and milk: oleo, partly cooked salt meat; raw salt meat; butter; lard; grease; milk; white sauce; when Other ingredients added, and when, including sugar

Anything ever added in cooking to make easier to digest, cook quicker, as soda, vinegar

Time usually start cooking

Is there pot liquor

If so, is it all eaten | 1

*Names of vegetables were inserted in these spaces. Ackerman, Eupora, Marks, and Tunica families questioned about preparation of turnip creens. mustard greens, collards, cauliflower, cabbage, spinach, carrots, rutabagas, string beans. Calhoun City and Friars Point families were questioned about new Irish potatoes, swcetpotatoes, new cabbage, English peas, onions, squash, beets, corn, eggplant, Swiss Chard, beet tops, tender greens, spinach, kale, rape, new string beans, leaf lettuce, turnips (roots). 40 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

SCHEDULE 3 Canned Vegetables

Item # * II •

Pur. or H.C. If H.C. open kettle, water bath, pressure cooker

Is liquid drained, partly drained, not drained

Is veg. washed or soaked before cooking? If soaked, cook in soaking water

Is veg. started water cold, hot; grease hot, moderate; oven hot, mod.; own liquor cold; own liquor hot

Fat and milk: oleo; P.C.S.

meat; r.s. meat; butter, lard, grease, milk, white sauce; when Other ingredients added, include salt; when

Method cooked: in boiler— 1 simmer, boil; frying pan;

steamer; pressure cooker; 1 oven 1

Is veg. drained after cooked

Time usually start cooking

Time usually eaten

Is there pot liquor 1

If so, is it all eaten

*Names of vegetables were inserted in these spaces. Ackerman, Eupora, Marks, and Tunica families questioned about preparation of canned asparagus, string beans, English peas, and tomatoes. Calhoun City and Friars Point families were questioned about canned vegetables other than string beans, English peas, and tomatoes.

SCHEDULE 4 DRIED VEGETABLES*

SAME AS SCHEDULE 2

*Information obtained on the two most common dried vegetables: dried cowpeas and dried lima beans. Only Ackerman, Eupora,. Marks, and Tunica families were questioned about preparation of dried vegetables. PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 41

SCHEDULE 5 Frozen Vegetables

Item * * * *

Source

FIflrvestt wHcn To locker: when Prepare for locker: who and when Blanch, pack: who and when

If interval bet. packing and to locker, where stored To cook frozen; partly frozen; thaw

Amount water started:

none, litde, Vi cov., cov., more than cov.

Is veg. started: water cold; grease hot, moderate

When salt added

Simmer; boil; steamer; pressure cooker; oven

Fat: oleo; partly cooked salt meat; raw salt meat; butter; lard; grease; when

Ingred. other than salt and fat added; when (including sugar) Parboiled; number times; length each time; soda to tender

Anything ever added to tender in cooking, cook quicker, as soda, vinegar

Time usually start cooking

Time usually eaten

Is there pot liquor? If so,

is it all eaten? If not, disposal made How compare in flavor

with fresh ?

*Names of vegetables were inserted in these spaces. Only Ackerman, Eupora, Marks, and Tunica families were questioned about preparation of frozen vegetables. 42 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

SCHEDULE 6 Vegetable Salads

Item • * 1 • 1 • 1

Vegetables used

Seasonings and/or dressing

Other ingredients

Time prep, of salad started

Time salad eaten Are veg. chop or cut with knife; grated; ground; shred in shredder

Is veg. soaked in water after cut up? If so, how long? Salt, soda, vinegar

Is there usually salad left from one meal to next? If so, where and how kept until next meal? *Names of salads inserted in these spaces. Only Calhoun City and Friars Point families were questioned about preparation of vegetable salads.

II. TABLES

Table 1. Occupational distribution of family heads of record and schedule families, classified by rental value and race. White families—rental value Negro families—rental value $20.00 & under S20.01-$40.00 Over $40 $7.50 & under $7.51 -$20.00 Occupation Record Schedule Schedule Schedule Record Schedule Schedule Record | of family Record 1 head Percent Percent Percent Percent Percent

Manager, clerk . 22.0 21.7 46.2 29.8 27.8 2.5 0 0 2.0 Professional and business 17.1 6.3 35.9 32.1 38.9 2.5 .7 17.1 4.9

Farmer* . _. . 7.3 5.3 10.3 9.8 22.3 10.3 22.4 14.6 19.8 Wage earner 46.3 53.4 5.0 19.5 5.5 82.1 63.6 61.0 59.4

No occupation** - 7.3 13.3 2.6 8.8 5.5 2.6 13.3 7.3 13.9 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 Number of families 41 189 39 215 36 39 143 41 101 *Includes plantation owners as well as farm wage hands. ••Includes families living from dependency allotments, pensions, relief, and investments. PREPARATION OF VEGETABLES IN SMALL TOWN FAMILIES IN MISSISSIPPI 43

Table 11. Number of vegetable preparation records secured in record and schedule studies. Schedule study XT« TT vso. 11 at Schedule study Calhoun City

No. 1 and Record study Survey towns Friars Point 1 otai

Vegetable dish (lot) lamiiies^ (zoo ramihes) (^lo lamilies; ( o^T tamiiies^ Cooked vegetables Fresh: Beets, greens 0 — 29 29 Beets, roots 3 — 346 349 Beans, butter 145 — — 145 Beans, butter and string mixed 2 — — 2 Beans, string 50 259 — 309 Beans, new string 0 — 412 412 Beans, string, shelled 2 — — 2 Cabbage 50 243 — 293 Cabbage, new „ 0 — 319 319

Carrots - 13 124 — 137 Cauliflower 1 Z3 — 24 Ckard, Swiss 2 "—r 14 16 Collards 14 192 — 206 Corn 87 — 408 495 Eggplant 5 — 155 160

Kale - . 0 — 38 38 Lettuce 0 — 1 1 Mustard greens 1 253 0 254 Okra .„ 82 — — 82 Onions 6 — 179 185 Peas, — English 0 - 292 292 Peas, field 124 — — 124 Peas, field and butter beans mixed 2 — — 2 Peppers 4 — — 4 Potatoes, Irish 137 — — 137 Potatoes, new Irish 0 — 400 400

Potatoes, Irish, and butter beans I — — 1

Potatoes, Irish, and string beans 1 — — 1 Potatoes, sweet 12 — 402 414 Rape 0 0 28 28 Rutabagas 1 92 — 93 Squash, summer 12 — 311 323 Spinach 4 101 208 313 Tomatoes 21 — — 21

Turnip roots 1 — 314 315 Turnip greens 23 265 — 288 Tender greens 0 — 147 147 Vegetable mixtures 19 — — 19 Canned:

Asparagus 1 9 16 26 Beans, butter 2 — 170 172 Beans, pork and 4 19 23 Beans, string _ 10 lU 151 Beets, roots _. 0 19 19 Cabbage 0 11 11

Carrots . 0 31 31

Chard, Swiss 1 0 1 Corn 3 240 243 Eggplant — 0 8 8 Kraut 3 77 80 44 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 449

Table II. (Continncd) Schedule study i>o.Mr* 11TT at•Jfr Schedule study i^ainoun L^ity

ISO. I and

Kecorcl study Survey towns l^ridl b i UlllL Total

f 1 f1mili<"c^ Vegetable oisn iDu lamiiics/ V z,oo lamuies^ T 1 o lamuicsy Mustard __ 0 — 15 15 Okra 0 — 71 71

Peas, English . . . 24 214 — 238 Peas, field 2 — 104 106 Potatoes, sweet 0 — 12 12

Spinach .... 1 — 21 22 Squash 0 — 46 46 Tomatoes 6 246 0 252

Turnip greens . 1 — 57 58 Pumpkin 0 — 1 1 Vegetable mixtures 2 38 40 Dried:

Beans, butter .. 0 215 — 215 Beans, navy 10 — — 10 Peas, field 19 230 — 249 Frozen:

...... — Beans, butter . .. 0 13 13 Mustard greens .— 0 1 — 1 Okra 0 2 — 2 Peas, English u 5

Peas, field . 0 13 13 Turnip greens _ 0 3 3 Raw vegetables

Tomatoes, sliced .. _.. 75 0 0 75

Slaw, cole .... 18 0 272 29G Other mixed vegetable salads 25 0 250 275

Congealed vegetable salads ._ 3 0 3