Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-07-28

The good housekeeper will give as
much care and attention to the cooking
and dressing OF vegetables as che &C.
votes to other foods; while Indifferent
cooks entertain the mistaken idea that
very little skill is required. And to the
! neg igent and monotonoas manner OF
preparing them is due very prevalent
| indifference and frequent disJasta for
! many Of cur most valuable green, Eum-
mer vegetables.
On account of the large percent &c
OF water that enters into the compost
ton OF vegetables, especially the green
aud fresh grown, they do not rank
| high for their nutrient value, nut are
none the less valuable dietetcally. for
! the reason chat they furnish a large
quantity OF organic fluids whleh INST
accompany the food supply u meet
| the requirements Of the vital economy.
/ the potato, which does not properly
/ belong to summer vegetables, is re-
/ magksble for the large amount Of
/ starch it contains, and for this reason
must be cooked with utmost care IN
order to render It digestible. Some 9TH
er vegetables contain starch, but the
chief constituents, aside from water,
| properly to the summer season are SUI
gar, mineral elements and matter that
supplies bulk to the food.
Unfortunately all housewives cannot
obtain their green vegetables direct
from the garden, and while there are
certain kinds, such as corn and peas,
which soon lose their sweetness, If
they stand long before cooking, most
/ 10 toc
hours old; and when selecting such as
we have mentioned it is wise to pay, II
necessary, a little more for the fresh
est vegetables
Select green vegetables that are crisp
and juicy and have not been from fed
or garden over a day.
| Roots and tubers should be pump
with fresh, unshriveled skins. VII lie
we are not discussing vegetables that
| have been kept through the winter, it
! is well to warn all inexperienced hous-
wives against the use OF vegetables that
have begun to germnate, especially
potatoes The sprouts OF these veget-
ables contain poison similar to bella
donna, the plant belonging to the same
family as the deadly nightshade.
Nearly all vegetables should be thor
roots and tubers should be scrubbed
with small brush kept for the pur-
pose, before they are pared, and all
shoots, stems and leaves thoroughly
washed, but not allowed to remain III
water for any length of time if they
are fresh. The best plan is TO place
them in a colander or wire basket and
| let cold water run over them.
bpe q To
| frmness and juices or young, green
vegetables they should be cooked in
boiling, sailed water. as the solvent
power of soft water will destroy their
color and firmneas and draw out the
nutrien. juices and salts into the wat
er; and if this is drained off and
thrown away, we lose almost all the
value as well as the flavor Of the
vegetables, and they are insipid and
fiat.
AS a rule, young, green vegetables
are cooked too long They should be
cooked rapidly without cover. except
spinach, and only until they are tend
er no longer, using as little water as
is possible If they are cooked after
that they become tender they grow
dark colored and unsightly, strong in
/
| Grains and leguInes (peas, beans and
lentils) require more water in cooking,
as they lose most of their moisture in
the ripening process. Wilted vegeta-
| bles also require more water, but if
these cannot be ireshened before cook
! ing they should not pc used. Have
the water freshly boiled for the veget-
ables; since water, as soon as it be-
| gins to boil, parts with its gases and
| becomes fiat and insipld; so put In the
vegetables as soon as the boiling be-
gins and keep it cooking continuously,
but not too rapidly. for the tempera-
ture cannot be increased after water
reaches the boiling point by violent
| bubblng
All vegetables belonging to the tu-
bers cooked in plenty of water and the
water changed several times, accord
ing to the age and variety These veg
etables are more delicate if allowed to
soak in unsalted, cold water for an
hour before cooking. Never let veget-
ables remain in the water when once
| done.
Unless you can have your vegetables
fresh from the garden, you will find
! peas. corn. beats, squash. turnlps
! pumpkin and tomatoes are improved by
adding just enough sugar to restore
| nh