Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1897-04-12
THE TIME FOR VEGETABLES.
Mrs. Hudders Advocates Less Use of Meats
in the Springtime.

Ah Tile CpAAAS
Mrs Hudders lectured upon "Vege-
table Food in the Brooklyn Arts build
ing 'Vegetarianism, so called, said
Mrs. Hudders, Il cannot advocate with
our present deficient knowledge of the
right balance of vegetable foods. But
at this season of the year, and as the
weather becomes warmer, less animal
and more vegetable 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 IF these foods during the
spring and summer are produced by the
indigestibility of the vegetable fiber which
incases 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 sub
seQuent cooking.
"Wilting 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 substitutes. Pota-
toes should be thoroughly cleansed with
a brush, and allowed to stand IN cold
water before neeling-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 foods should
be cooked in boiling sailed 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 tx
tensive use of paris green by the farm
ers.
"Some vegetables are ruined by wash
Tho on1c of ShOnIH
be washed, and the peas put on to cook
without washing, as the flavor is de-
stroyed by so doing. There is no reason
why sugar should be added to peas in
boiling. if properly cooked. unless they
are old and have lost their sweetness;
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
pot tight and let cook slowly for fifteen
minutes. They can be served with the
lettuce or without.
''Many of the nutritious elements Of
vegetables are lost by boiling; and GER
tain acids and salts which. if used, would
prevent much prevalent rheumatism and
govt. If, however, vegetables 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. Vegetables have
beneficial effect upon the complexion,
especially green vegetables.
"String beans are better shredded
lengthwise than cut in chunks. They
are especially palatable if, when so
shredded, butter, salt and pepper are add
ed, and no water, except what adheres
through the washing; allow them to stew
slowly.
cabbage is much more digestible if
cooked without water, as the water
draws out certain acids and salts intend
ed to aid in it's digestion. Caulifower,
called by Mark Twain cabbage with
college education,' is much more delicate
much improved by steaming. New
York Tribune.