Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-07-27

furious after effects Of drugs.
In cases Of anaemia, cabbage. caulihower
and spinach proved distinctly beneficial s.,sa
lated the healthy action Of the liver. As
paragus was beneficial in kidney troubles.
Celery was sure cure for rheumatism
and added to the beauty of the skin. Beets
and turnips kept the blood pure and Inn
proved the appetite.
Watercress, like asparagus, was good for
the Kidneys and was q stimulant to mind
and body.
Lettuce was extremely beneficial for tired
nerves and the lassitude peculiar to
Parsley proved an excellent tonic and
also cleared the complexion, while the
whole array Of greens" mustard, cowslip,
horse radish. dock, dandelions, young beet
tops. and even stalks of the milk weed,
were religiously added to the springtime
bill OF fare, to clear the blood, regulate
the system and remove that tired feeling,
SO closely associated with the vernal sea-
son.
Now that to our grandmothers' intuitive
use or these products of natures labora-
tory we have added the definite informa-
ton as to their chemical constituents, as
anorded by the research Of scientists, there
is small excuse for continual dosing with
drugs when the same remedial effects are
to beh found in the more palatable form of
demand sulphur? We find it in turnips,
onions, cabbage, caulifiower, watercress
and horseradish. The much-maligned po-
tato is rich in salts Of potash. French
contains salpho-nitrogenous essential oil,
iodine, iron, phosphate and other salts,
and spinach salts of potassium and iron
In such quantities that the French term
specialists rate 1t as the most precious of
vegetables.
A point to remember In the cooking Of
G hof ho 1npr cl1nh q
peas, beans and lentils, should be cooked in
soft water, to make the skin tender, while
root vegetables, beets, carrots, onions, tur-
nips, satisfy, cabbage, ETC., are insipid I'M
less the water is hard enough to cause
them to retain their Juices. In cooking
the leguminous vegetables a pea-sized bali
of soda should be added to the water in
which they are cooked to supply the de-
fcfency of potash and enable the things
to boil tender. Salt, on the other hand
must be added to the water in which root
vegetables are cooked.
Green vegetables should be left uncov-
cred while cooking, In order to retain their
color. In cooking Brussels sprouts or on
ions the water should be changed two or
three times, in order to carry off some of
the strong flavor. Tubers should be cooked
long time, while green vegetables deteri-
crate with overmuch cooking. The latter
Is especially true of asparagus and corn.
The Irishman's way Of cooking the pota-
to in it's jacket is correct because In this
way the salts are retained. The best meth
cd is to bake Them the next to steam them
1t boiled, there should be an abundance Of
boiling, sailed water in order to burst the
starch .granules. and make the potato
'mealy'
novel and dainty way of cooking little
new onions is to boil them and serve them
on toast, similar to asparagus.
An English method of cooking beets is
to bake them covered with little hot
water in the pan. When steamed tender,
they are peeled, sliced and served with a
little oil and trifie of lemon juice.
Boiled sweet corn is one of the greatest
gustatorial delights of the summer, yet
there Is no vegetable more frequently
spoiled in the cooking. Most persons cook
green corn too long. and the longer it is
cooked the harder it becomes
The best and easiest way of cooking it is
to select evergreen corn, thick ears with
tender green nusks, dark silk and slender
stems. Strip off the outside husks. turn
back the inner and remove every fragment
of the silk. Cut out any imperfectfons,
turn back the inner husks and fasten in
place with one of the outside husks. Pack
in the kettle and cover with thick layer
of the outside husks. Fill the kettle with
cold water. set over a quick fire and cover
closely. Watch carefully, and when the
water has boiled just five minutes after
rea aching the boiling point, remove at once
from the fire. Serve, well wrapped in a
servette. Cooked in this way, and eaten
as corn should be, from the cob, 1t will be
found delicious.
A sprig Of parsley with a dash Of salt
taken after one has eaten onions will re-
move the disagreeabIe odor from the
breath.
scallop of potatoes with Parmesan
cheese makes an excellent luncheon or sup
per dish. Cover the bottom of a buttered
pudding dish with cold sliced boiled pota-
toes; salt and pepper; add little cream
Sauce and then a liberal scattering Of the
cheese. Add another layer of potatoes and
sauce and a second of cheese for the top.
Cover with bits of butter and bake.