The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-03
Cooking Summer Vegetables.


vegetables are best In their own sea-
son. just as nature develops them, not as
man forces them.
care and attention to the cooking and
dressing of vegetables as she devotes to
terrain the mistaken idea that very little
skill is required. And to the negligent
them is due a very prevalent indifference
and frequent distaste for many of our
HE HE F S5o' vALuE OF f''s11I56
On account of the large percentage Of
vegetables, especially the green and fresh
grown they do not rank high for their
liable dietetically, for the reason that
they furnish a large quantity of organic
fluids which must accompany the food
supply to meet the requirements of the
vital economy. The potato, which does
not properly belong. to summer vegeta~
bles, is remarkable for the large amount
of starch it contains and for this rea-
son must be cooked with utmost care in
order to render it digestible- Some other
vegetables contain starch but the chief
constituents, aside from water, of the
vegetables which belong more properly to
the summer season are sugar, mineral ele-
ments and matter that supplied bulk to
~ SELECTING VEGETABLES.
tain their green vegetables direct from
the garden, and while there are certain
lose their sweetness Nv 81 if they stand long
before cooking, most buyers can get vege-
lecting such as we have mentioned, It is
wise to pay. if necessary, a little more for
the freshest vegetable.
Select green Vegetables that are crisp
and juicy and have not been from field
or garden over a day.
Roots and tubers should be plump with
discussirg vegetables that have been kept
through the winter it is well to warn all
inexperienced housewives against the use
Of Vegetables that have begun to germin-
ate, especially potatoes. The sprout of
these vegetables contain q. poison similar
to belladonna, the plant belonging 70 the
uurr IA rx4i1F a G q dPadlX nlRnfSfAdR
THE THE CARE OF FRESH VEGETABLES.
men eegfta ,G csn sbo,,l u he ent n
2 cool dark place; the outer leaves or
to be cooked. Lettuce. cress and spinach
may be washed quickly and carefully in
cold water, put IN a cold dark pace; GOV
for some time. Asparagus, corn in husk
and celery may. be kept fresh by cutting
end only stood in cold water
Medium sized and not overgrown vege-
tables are as a rule. the best to select
Most vegetables that do not contain
starch are best if not quite mature, es-
woody fiber. These grow tough and
ils1u- TO PREPARE AND COOK
Nearly all vegetables should be thor
oughly washed before they are cooked;
a small brush kept for the purpose, be-
fore they are pared; and all shoots. stems
lowed to remain in water for any length
of time if they are fresh The best plan
basket and let cold water run over them
Remember that to preserve the color,
firmnesS and juices of young, green veg
etables they should be cooked in boiling
salted water as the solvent power of
soft water will destroy their color and
firmness and draw out the nutrient juices
and salts into the water. and If this IS
drained off and thrown away We lose al
most all the value as well as the flavor
of the vegetables, and they are inslpid
AS a rule young. green vegetables are
cooked too long They should be cooked
rapidly. without cover, except spinach,
and only until they are tender. no longer,
using as little water as possible II they
are cooked after they become tender
they grow dark colored and unslghtly,
strong in flavor ana therefore unpalata-
Bile Grains and legumes ipeas, beans
and 1entils9 require more water IN cook
in the ripening process Wilted yegeta-
bles also require more water, but If these
can not be freshened before cooking they
should not be used Have the water
freshly boiled for the vegetables; since
water. as soon as it begins to boil, parts
with its gases and becomes fiat and in
sfpid. put in the vegetables as soon as
the boiling begins and keep 1t cooking
continuously. but not too rapidly, for the
temperature can not be increased, ataeh
water reaches the boiling point, by vio~
lent bubblinG
All vegetables belonging to the tubers
are better steamed or baked and many
others are much finer notably asparagus
Onions and cabbage. on account Of the