Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1893-03-25
The Food We Eat.

We have spoken somewhat OF the
preparation OF meats, and now let us
talk little about the cooking Of vege-
tables. There is one important rule,
never to be neglected, never TO be
sighted, in the cooking OF any vegeia'
BILE. There Is one exception only to
this rule, and that makes II the more
rule. This rule Is. never pour anything
but boiling water over vegetables NO
matter what they are or how they are to
be prepared, when you put them on
put boiling water over them. Even IN
the patboiiing Of beans, It IS better to
put boiling water over them, and then
throw that of, for this practice keeps
the real flavor Of the vegetable IN Itself,
instead Of dissipating Il in the water. he
sure the water Is boiling, not merely hot,
nor warm; Il must be boiling. The ex.
cention TO this rule Is In the cooking OF
potatoes. either very old ones or very
new ones. II you put them on IN cold
water, so some cooks maintain, they
will be better in flavor and in mealiness.
However, our potatoes, even now this
late In the spring, are always put on in
boiling water, and they taste quite as
well as other peoples, and | think a
great deal better than most OF potatoes.
You can try this for yourself. There is
an accompanying rule TO this one have
given you, and II Is quite as important,
and must never be neglected. This Is,
TO drain the vegetable of the moment II
is done. There is nothing so tasteless
as water.soaked potatoe. or any sort
Of vegetables, and II they remain one
moment. might almost say one second,
too long in the water alter they are
done they become water-soaked, and
o amount Of seasoning will replace the
delicate and nutritious flavor which has
been thrown away. So look TO II that
your careless girl does not ruin every
vegetable by the breaking OF one or
both of these rules. Some cooks re.
commend the soaking OF some kinds OF
vegetables in cold water for some hours
before cooking, especially u the vege'
table be old, strong. or wilted. In the
latter case, II Is certainly better to soak
them in ice cold water for some time,
until they have freshened and lost their
witness.
The potato Is the most common and
the most useful vegetable we have. am
aware that some over critical people say
tndt tnc pOttto Hd5 hNNiN VI Nv hShi'oh-
ment, but II Is none the less useful for
that, as Il supplies the bulk required by
the stomach, without overcrowding
with heavy food material. Can you
boil potatoes with their skins or without,
so that they are succulent, firm and full
Of flavor1 If you can, shall say you
possess the elements Of good cook,
Tor care in this particular indicates care
In others, and feel sure you are on the
watchtowers Of your kitchen continu.
ally. After your potatoes are boiled and
the waiter turned off, cover them with a
clean folded dishcloth instead OF the tin
cover, and let them stand on the back
of the stove until wanted. II you mash
them, do be sure the Jumps are all
out, and that you put enough cream and
butter in them to make them soft and
moist. Then beat them with a big fork,
until thay are as light as foam; in dIshing
them, be little particular about smooth
ing them off with knife and make sue
cessive curves with the blade, and put a
bit Of butter on top, and pepper well;
and your potatoes will taste much better
for looking SO tempting.