The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1897-04-24
THE TINE FOR VEGETABLES.


Mrs. Hudders lectured on Monday
upon vegetable Food" in the Brook
Ign Arts building. "Vegetarianism. so
Called said Mrs. Hudders, I cannot
advocate with our present deficient
knowledge of the right balance of veg
etable foods. But at this season of the
year and as the weather becomes
warmer, less animal and more vege-
table food should be used. Nature
knew what she was doing when she
provided US with green vegetables at
this season. The troubles resulting
from the use of these foods during the
spring and summer are produced by
the indigestibility of the vegetable fibre
which encases and holds together the
rest of the vegetable. Much of this
difficulty can be done away with in the
selection of fresh. young vegetables and
in their subsequent cooking.
Whiting is the result of loss of water.
This can be partially restored in some
cases. No potato should be used after
it begins to sprOut A good potato
is solid and hard In the spring when
they have become soft and spOngy,
macaroni and rice are excellent substi-
tutes. Potatoes should be thoroughly
cleansed with q. brush and allowed to
stand in cold water before peeling-
never after, as cold water is one of
the greatest of solvents, and much OF
the nutriment of the potato is thus lost.
For the same reason all vegetables and
IOOQS SnOulQ De COOKED IN DOulDS salt
water, unless as in the case of sauces,
soups or stews, the object is to draw
out the juices. Baked potatoes are
the most wholesome, especially for
children and invalids; but if baked in
their skins great care should be taken
in cleansing, because of the extensive
use of paris green by the farmers.
Some vegetables are ruined by
washing. The pods of green peas
should be washed, and the peas put on
to cook without washing, as the flavor
is destroyed by so doing. There is no
reason why sugar should be added to
peas in boiling, if properly cooked, IN
less they are old and have lost their
sweetness; and in that case it is best
to use them only in pureeS and soups
Nothing is more difficult of digestion
than the outer covering of an old pea
To give peas a delicious flavor line a
porcelain kettle with the large leaves
of a head of lettuce, put in the peas,
with a little water, cover with lettuce
leaves. place cover on pot tight and let
cook slowly for fifteen minutes. They
can be served with the lettuce or with
out
Many of the nutritious elements of
vegetables are lost by boiling, and GER
tain acids and salts which, if used,
would prevent much prevalent rheuma-
tism and govt. If, however, vegeta-
bles are so cooked, the water can be
utilized for soups and sauces. A great
variety of steamers are made now,
which can be used to advantage. veg
etables have a beneficial effect upon
the complexion, especially green veg
etableS.
String beans are better shredded
lengthwise than cut in chunks. They
are especially palatable if, when so
shredded, butter, salt and pepper are
added, and no water except what ad-
heres through washing; allow them to
stew slowly.
Cabbage is much more digestble II
cooked without water. as water draws
out certain acids and salts intended to
aid it's digestion. Caulif1ower, called
by Mark Twain cabbage with a col
lege education, is much more delicate
than its near relative, and it is also
much improved by steaming."