The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1892-04-08
VEGETABLES FOR FOOD.
- 49,.
Edward Atkinson Discusses Various
Kinds and Their Ways Of
@ Preparation. m.u..
A Strictly Vegetarian Diet Would
Be More Expensive Than
the Ordinary.
How to Preserve the Fine Flavor of the
= Vegetable or Graln-Heat
In Cooking.

The cost of a strictly vegetable diet, which
would include butter, milk and eggs, would
be greater in this country than the cost OF
an ordinary diet including meat. How far
this may be changed by the introduction of
cooked cheese in connection with a vege-
tartan diet one cannot yet state, and it il
not my purpose to deal with this question.
but rather to treat Of the preparation Of
grain. roots and other vegetables which
enter into the customary supply Of food.
Grains like oatmeal, oornnse al and cracked
wheat. which are eaten in the form of mush
or porridRe, may be dealt with in either one
of two ways: First, by long application of
heat below the boiling point.
When treated in this way the fine f1avors
of each SPECIFIC grain are retained and tho
cooked product is in very digsstibls oondi-
ton unless it is hastily swallow we'd. Starohy
foods should be eaten slowly. II swallowed
rapidly, or bolted in tho customary way.
they may not prove to be - diRestible or
nutritious as ono had q right to EXPECT.
Oatmeal may be cooked over a quick fire
in only water enough to swell the grain.
Rice may also be cooked very quickly in
boiling water for a short time; the proper
tion of water should be 80 great az to give
each grain room to swell separately. In
dealing with the grains it is a matter Of
taste or convenience which plan of cooking
Is employed.
The roots containing oelluloss. especially
potatoes, c%ustomarily require a higher de-
gee of heat than either meat or grain in
order to bake Thorn thoroughly.
The scientific writer's upon cookery give
preference to baked potatoes over boiled on
account Of the retention Of tho mineral
salts, which are dissolved in water.
In boiling potatoes should be subjected
to a quick heat so ms to rupture or break
the starch cells without giving time tn
change starch into dextrine.
Carrots, bests and parsnips may rightly
be boiled. even though the process depriyss
them of their very decided flavor. They
have 30 much flavor that they may even be-
improved i'll the process of boiling, as the
Norwe1ians. who live continually upon sal
mon. boil 1t in order to deprive it OF part of
its flavor, 30 that 1t may remain perfectly
palatRble; otherwise it clogs.
Boiling can DO more conveniently and
readily accomplished on a kerosene oil or
gas stovs than in any other kind Of oven.
But beetH, carrots, mud parsnips, NJ we'll as
other roots, may be cooked in the oven for
II long time very slowly in closed vessels.
subjected to the same degree of heat that 10
required In roasting meat. from 300 to
PEAS, beans and the like. are very de-
lioionsly cooked In this way. They re-
tain a very much finer flavor than when
subjected to ths customary heat OF the iron
stove III an open vessel or when boiled.
When the heat il properly regulated all
kinds OF fruit and vegetables may be
cooked in the oven. In vegetable dishes
china, porcelain or stonswsrs-open or
covered. Tho wststy kinds require very
little water. Tho drisr kinds may nave 9
little water added. The steam generated at
tho higher heat to which ths outside OF the
vessel II subjected rsisss the temperature