Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-27
Table and Kitchen.
The Lore of Green Things Growing.

to be valued chiefly for the amount OF
proteids, fats and carbohydrates obtain
ed from them, for these are small They
are more digestible when eaten tender ana
green than are the older vegetables IN
which the cellulose becomes incrusted and
fntergrown with a substance of a mineral
nature-hard and woody-which reslsts the
action of the digestive juices and makes IL
impossible for to separate ana appro-
pirate to our needs the proteids, sugars
and starches. The well-informed cook will
treat this substance in such manner tnat
1t is softened, broken up and. If necessary,
completely separated from the useful eie-
ments.
Green vegetables generally speaking, are
composed of large per cent OF water
and the chief value they possess as 1000
depends on the amount OF minerai maj
ter they contain-which is relatively large.
In cooking green vegetables, however, they
lose much of their mineral substance as
well as the greater part OF their already
poor stock of nutrients. On the other mana,
they gain water. They require the most
careful treatment therefore. In order TO
retain the small amount of valuable con-
stituents they hold. Vegetable leaves,
shoots, stalks, even cabbage, are too often
cooked without much thought in regard to
why the new vegetables cook tender SO
much sooner than the older ones, and to
this lack of knowledge Is due the loss OF a
very large per cent of the whole amount
of nutritive value. Green vegetables,
whether served raw or cooked. may be
made the means of conveying fat into the
body in form of butter, oil or cream. and
with many, cooked green vegetables can
be served a sauce that will greatly enrich
and increase their food worth.
From reliable authority we learn the
amount of fat that may be added to
some vegetables without an Over-balance.
One hundred parts potato puree will take
up fifty parts fat; same amount OF boil
ed and baked potatoes from forty to fifty
red cabbage, forty parts; savoy cab
bage, thirty-two; cabbage lettuce, twenty
four; potato souffie. twenty. and frled go
tatoes, fifteen parts fat. With this table
one can readily adjust the proportion to
other vegetables.
The bulk eaten and the cellulose con-
tained-especially If the vegetables are well
grown and right-makes them difficult for
the intestine to work with. Flatulence ana
fermentation will arise from the gases pro-
duced by the action of organisms on the
cellulose, and when the vegetables are not
as fresh as possible. Stale vegetables are
quite unwholesome. Summed up as whole
the merits of green vegetables do not lie IN
their usefulness as available foods SO much
as in their use in regulating the digestive
process and correcting some disorders OF
the system. They supply ballast to the In
testine, while the indigestible residue slim
ulates the intestinal movements, making
their use most beneficial in constfpa ton.
They are also a valuable source from which
to obtain mineral constituents which are
numerous and important; of these, potash
is more abundant than soda. From this
fact has been deducted the reason why
herbivoroUs animals show such craving ana
fondness for common salt-sodium chloride
Vegetable feeders are less apt to suffer
urinary disorders than meat eaters, as the
mineral ingredients forming a large pro-
portion of the basis of vegetable foods are
united with organic acids and these. when
do
body yield alkaline salts and the effect of
these does not cause serious results, which
fact is taken into consideration in the treat
ment of all diseases traceable to the action
of uric acid in the system.
The presence of green vegetables in our
diet is necessity of life; the amount and
kind to be eaten must be determined by the
individual. Generally their free use Is TO
eases of the skim minor forms of scurvy
and for patients suffering from gravel.
Rhubarb, containing considerable
amount of oxalc acid should, however, be
avoided by those so afflicted, as oXaltc acid
in food may cause the production of oxalic
calculus. This acid may also produce ACID
dyspepsia. The sour taste of the tomato Is
supposed to be due to the presence, In large
amount, of oxalic acid While 1t Is existent
in the tomato, the sour taste is said to be
due to citric acid.
Green vegetables do not contain much
iron: this element If present varies greatly
with amount OF iron III the sui, dHo ID
found in traces in the green coloring mat
ter spinach perhaps being the richest in Its
amount. In an ordinary mixed diet of the
well-fed individual there should be suf1l-
cient quantity OF this mineral constltue ZEN
to satisfy all physiological demands The
amount of sodium chloride, or common SAT-,
necessary for our needs should be sup
piled in natural form in green vegetables.
but when much of this Is lost In process OF
cooking the craving for a moderate amount
of an extra addition of artificial salt to
these foods should be satisfied. as it has
favorable influence in the absorption of the
food.
Spring Onions on Toast.
The following recipe is suggested for
those who object to onions because of their
strong odor and taste.
Wash a bunch of young onions and slice
rather fine: cover with cold sailed water
and let heat to boiling point, then drain
and cover with fresh cold sailed water.
Let boil for ten minutes uncovered then
drain again, season with white pepper; add
a tablespoonful of butter; dredge over them
tablespoonful of flour, add cup of milk
and shake the pan well over the fire to
mix the contents, when they boil up we'll
turn over nicely toasted slices of bread.
garnish the edge of the dish with points
of toast and parsley and serve very hot.
stewed Watercress.
Trim off the coarse ends of the cress.
wash it well through several waters and
then throw into a saucepan of boiling
sailed water, cook until just tender, but
not too long. Drain and press out all the
water Melt two ounces of butter in a
saucepan, add cress. sprinkle with a
little flour, stir carefully over the fire for
ten minutes; then pour in a cup of good
broth. season with little grated nutmeg.
salt and pepper; boil ten minutes longer,
stirring constantly. Turn into a hot dish.
garnish with croutons of fried bread and
hard boiled eggs sliced or cut in halves.
Spinach, French Style.
Cut off the stalks and wash thoroughly
a peck of summer spinach. Chop fine and
put into a saucepan with an ounce of but
ter and a grating of nutmeg. Stir with a
wooden paddle and let it cook for five
minutes. Cream ounce of butter with
two tablespoonfuls of flour and two table,
spoonfuls of powdered sugar, stir into the
spinach with a cup of milk. Stir and cook
for ten minutes then serve with a garnish
of fried bread croutons.
sauted Okras, Creole Style.
Wash a pint of green young okra, cut
in pieces crosswise and place in. porce-
lain-lined stewpan, cover with boiling. salt