New-York tribune., 1900-12-11
COOKING OF VEGETABLES.
THEIR VALUE IN THE DAILY MENU
WHEN PEAS WERE A CRAZE-AN
'AMBROSIAL SYMPHONY"

l.
THE daily average of food required by person
i'm normal health is three and one-haIf ounces of
proteid three ounces of fat. ten ounces of starch
one ounce of salt and five pnts OF water" said
Miss Helen Louise Johnson in a lecture on Veg
etabes" before the Domestic Science Department
OF the Brooklyn Institute recently. Not" she
said, that I expect any to weigh the food in
order 10 obtain this exact quantity But with it
and working knowledge of food properties in
mind housewife should be able prepare daily
menus in which nearly correct balance of nu-
tritive values appears
Starch is the most abundant property the veg
etabe world. Rice. of the cereals. is almost
pure starch The speaker stated that boiled rice
would be of the cooking demonstrations of the
afternoon, because so few people in this latitude
cook it properly. Carolina rice the best rice
the market 1t has long. slender. almost trans
parent kernel. The next best is the Italian and
the third the East Indian. Rice as it comes. is
not clean. and should be washed IN several
One quart of boiling water, with two teaspoonfuls
or salt, should be employed for one-quarter pound
(about one-half cupfuD. The rice should be
sprinked slowly the water in order not stop
the boiling. Boil il hard for twenty minutes with
out stirring Drain it thoroughly through col
ander or coarse sieve. and put it I'm the oven on
the back Of the stove to dry. Perfectly boiled rice
should have every kernel distinct and soft If rice
is TO he used a vegetable. II can be cooked in
stock. This will add nitrogenous proteid mat
ter Miss Johnson stated that she always added
tablespoonful of butter TO the water in which
rice is boiled. The water stock which is drained
OF should never be thrown away. II be used
In the stock kettle. and is especially adapted to
cream OF celery soup.
BOIL A POTATO IN ITS JACKET.
The Irishman's way of boiling the potato in its
Jacket is correct because in this way the salts
not absorbed. The best method is to bake them:
the next to steam them. II they are to be boiled
there should be plenty Of boiling salted water, and
soon as 1t bos hard, after the potatoes are in.
the kettle should be set back where it will only
simmer. For the average potato. from twenty to
| twenty-five minutes will be required Tubers and
vegetables that grow under the ground are usually
mitted TO too long cooking The latter is especial
Macaroni and spaghetti have played quite an i'm;
6a no part pe c0@1s a Pumas %
Rossni used TO prepare what he called an am
| the white meat Of chicken and fresh mushrooms.
The little hard dark grain Of the Italian wheat is
Italian macaroni is the best in the world. Maca-
geneous matter. should not be served with roast
beef with roast chicken and veal it is not so
Plenty of boiling salted water (about two quarts)
one-half pound and it should cook for about forty
minutes. When done every stick should be dis
SAUCE FOR POTATOES
| Creamed potatoes. Miss johnson asserted
seldom good except in hotels where they to
have a monopoly OF the art. For pint of pota-
|
sauce Of one cupful Of milk one cupfu OF flour. two
! tabespoonfuls OF butter. tablespoonful OF
! chopped parsley and salt and paprika to taste.
| frequent cause Of failure with creamed potatoes
| results from not cooking the flour OF the white
sauce sufficiently Melt the butter in the pan, add
| the flour and cook and stir until smooth and well
| cooked When il stops bubbling, and you
| afraid II will brown IL is done. Add the milk and
| when it is smooth, the cream As soon as the
| sauce begins 20 thicken add the potatoes. Do not
| stir them. When they are heated through add the
| seasoning and serve at All milk a smaller
| proportion of cream be used.
THE WHOLESOME CARROT.
The next item the bill of fare was carrots and
peas cooked together. Carrots, Miss Johnson said
| are not considered a stylish dish. but, because
| they are so wholesome. deserve higher regard
| Peas were first used in France in the reign OF
| said; The subject OF peas continues The impa-
tience 10 eat them. the pleasure to have eaten
| them and the delight to eat them again are the
three points our princes talk about 1t is fash
| ion. a craze" Peas belong the heterogeneous
foods. Six small carrots were boiled. scraped cut
into thin wheels and then into strips. One cupful
| with them, and one cTpful OF white sauce, made
| the same as IN the previous recipe was added to
| Spinach is peculiarly rich in potash and iron and
| just enough water TO prevent burning is used in
| cooking IT.
! In cooking onions or Brussels sprouts the water
should be changed two three times. in order to
carry off of the strong flavor. Onions should
be cooked until they are nearly ready to fall IN
pieces. Cabbage requires twenty or thirty minutes,
until tender.
Miss Johnson referred TO a time table for cook
ing vegetables which appears in an old cookbook,
and which, after giving the minutes required Tor
each vegetable closes with, And old beets, for
ever
Celery she said is a great nerve food and is the
II IS rich in mineral matter. Every part of il can
be utilized. including the leaves and the roots.