The Washington times., 1904-10-25
a TIMELY LITTLE TALK
ON GOOD WINTER VEGETABLES
Few Green Vegetables Contain Much NouriSh-
ment, But They Provide Very
Necessary Variety.
By CoRNELIA C. BEDFORD.

There are few green vegetables which
contain much nOurishment yet they
prove a needed adjunct TO our tables
because, by their aid, we can make "a
proper combination with more conceu-
JTateG foods and al the same time give
variety TO our dietaries. One of the most
important POINTS in household knowledge
Is to understand how TO combine foods
in such ways as TO afford the proper
1oUrishment for the daily needs of the
body; without such knowledge a mother
may set a seemingly good table. yet it
may be deficient in some one element
important 10 childish growth or mature
sustcuauCe.
Foods are divided into two classes
nitr0genous, OF those containing much
nitrogen 10 feed and repair muscles and
tissues, and nOn-uiJrOgenous. or those
wholly lacking lu this valuable element.
To the latter class belong those GODS
which usually contain fats or starches.
supplying heat and force Ii is in the
class or EOu-nitrOgenOus foods that
We place all vegetables except the
.egumes-peas. beans, leutils-which
from uuJriJiVe standpoint rank high
among foods taken from the soil.
Potatoes Occupy Prominent Place.
A product of the last few centuries.
potatoes today occupy a prominent place
among vegetables. They consist largely
Of starch and water and need careful
cooking because of their lack of proteid
matter They should not form meal in
themselves but be served as an adjunct
10 some heterogeneous food, thus giving a
combination which viii meet the needs
OF the body. AS with all starchy foods.
they are 10 be cooked in slightly sailed
boiling water In many households es-
peclally IN rural localities they appear
in some form at almost every meal and
therefore cd
They should De of uniform size and
smooth skinned. when buying in bulk 81
Is wei TO test them by cooking, as some
varieties break badly and boil TO "a
WaJery musn before they are cooked
through. To keep them i'm quantity use
bins which &~c slightly above the cellar
moor that they may be well ventilated
the cellar should never become so cold
as 20 admit OF their freezing. else they
VIII become WaLeTy and decay quickly
Sweet potatoes should be purchased fr
small quantities as they do not keen
wells choose those Of moderate size ana
blunt rather than tapering end.
Suggestions for Cooking Beets and
PaTsuips
Such root vegetables as parsnips. beets.
turnips, satisfy. radishcs, and carrots do
not contain "a great deal of nutriment.
being largely composed of cellular tissue
ana water; beets. uarsnips az carrots
contain variable amounts of sugar; car
rots are said 10 contain a large percent
age of iron, for which reason ihey are
frequently advocated as suitable for
cllldrens dietaTiGs. Parsuips con-
uaFy 10 the usual ruIe. require severe
frost 10 bring out their fulI flavor and
sweetness. Satisfy is frequently called
oyster plant because OF its res- nbiance
iH flavor 20 the wen known biValVe
in preparing 10 must be dropped into
water as soon as scraped as il quickly
becomes discolOre1 by the exposure OF
It's cut surface 10 the air Ii is usually
boiled until tender. then served in
cream sauce or mashed and made into
IrItteIs or cream soup. Carrots may
De- used ia many more ways than ara
generally known. Aside from the usual