Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-15
Vegetable Food

! or may not be healthful: and while all dan
] gerous or pathological germs killed by
! heat. we prefer to select foods that are
| free from disease. There may be. however,
| dangerous germs the surface of veg
etabIes either from the earth or water
| 1t always is a question whether not a
strictly vegetarian diet is best for the
| American people. One particularly disiikes
| ..isms;" one Is likely to go to extremes.
mixed common sense diet is without doubt
| the best We should use neither over
| cooked foods continually. care
| full study of the chemical constituents of
| common foods will enable every housewife
to decide for herself whether not she
shall eat raw, a cooked a restricted or
! a mixed diet.
| Stale and unhealthy sea food Is perhaps
| the most dangerous of all foods. Our work.
! ing animals. the beasts of burden repair
and build their muscular organization under
heavy labor vegetable materials. Their
| digestive apparatus is rather different from
that of mans but we must not think for a
| moment that man cannot live without flesh.
| Persons having a equity rheumatic dia-
| thesis should live on a vegetable diet Meat
| is more easily digested than many veg
| etableS; 1t is, however, rich In water anu
| contains far less tissue-building material
! than either old peas beans. lentis pea
nuts. Meat requires less digestive energy,
which induces the man of hustle and hustle
| to use it his main diet.
Experiments with yegeta BILE foods are lin
| tied to a narrow range. TO the mind of
! the average housewife vegetables mean po-
! tatoes, cabbage and onions. and these alone
| will not support life. They are practi-
/ cally waste food; they do not contain nitro
! gen, and the potato has but little starch
| in proportion to its bulk. Nuts, the hard
| fruits mixed with cereals fruits, and such
easily dIgested food as rice, give a sustain
! ing power not attainable by a meat diet
/ Take cabbage, for instance. one Of the most
| delicate delightful and slightly vegetables
| when properly cooked; it becomes indigest-
| ible, coarse and unsightly when cooked in
| the usual fashion.
| Vegetables may be divided into four
| classes: those containing nitrogen, muscle
and tissue-building foods; the carbo-hy-
| drates, starches and sugar: foods prOduc-
! ing heat, energy and fat; the oleaginous
| foods: those containing fat as nuts and
| olives, heat and energy producers; and the
! succulent vegetable largely water and hold
| ing in solution physiological salts and acids
To be quite perfect all vegetables should
| be put on to cook in boiling water. This
| does not mean water that has been boiled
| and cooled, but it must be boiling rapidly
| when the vegetables are dropped in. Do not
! pour boiling water over them, but put them
! into boiling water. To green vegetables
| add salt in proportion of teaspoonful to
I
| contain. from our standpoint true nour-
ishment. but they of equal value
| waste and should he taken at least
| day. Vegetables not containing starch may
be eaten raw, but such roots as turnips.
! carrots and beets must be scraped or
| grated The dense fiber renders them diff
| cult of digestion.
| Vegetables and fruits containing acids
| are summer foods. They have tendency
| to cool the blood. while the roots that
can easily be preserved take their place for
| the winter
| with a little forethought and study one
| may have dainty table and only such
vegetables and meats accessible In
| the locality and season.
Various Vegetables.
| Stuffed Eggplant.-Cut the eggplant in
| two; scrape out all the inside and put it in
| a saucepan with little minced ham; cover
| with water and boil with salt; drain off
| the water; add two tablespoonfuls of grated
| crumbs, tablespoonful Of butter. half a
| minced onion, salt and pepper stuff each
| half of the hull with the mixture: add a
! small lump of butter to each and bake fif-
| teen minutes.
Stewed celery Is an excellent winter dish
and is easily cooked. Wash the stalks thor
| oughly, and boil in well-salted water till
| tender, which will be in about twenty min
! utes. After it is ready as above drain it
! thoroughly, place 1t on toasted bread, and
| pour over II a quantity of sauce. A sauce
of cream seasoned with a little mace may
! be served over the celery. 1t may be served
| also with melted butter.
| Wined Sweet Potatoes.-BoH the potatoes
| and set them to cook. When cold peel and
| slice them. In a well-buttered baking dish
| spread layer of the potatoes, sprinkle
| with butter, sugar and a little salt Then
| another layer of potatoes, butter and the
| other ingredients, and so continue the lay
| ers until the dish Is full, having laid on top
| of
| water in the dish to prevent dryness invert
! over the baking dish another dish that will
| hold in the steam and set to bake in a
| moderate oven. After the potatoes are thor
| oughly heated take off the covering dish, let
| steam brown trife, and just before taking
| from the oven pour over them little wine
| of a flavor agreeing with the potatoes
German Potato Cakes.-Thfs well-known
German dish has been made part of the
cookery of our country. introduced by many
| OF German families. In making 1t
CRATE the potatoes raw. add butter to en-
| rich It, eggs and -four to hold the grated
| potato together, a little salt. and season
| with sugar and cinnamon TO taste. The
| cakes are fried in butter on griddle or in
fat saucepan till brown.
| Glazed Onions.-Peel twelve medium
sized white onions and soak them for one
| hour In cold water, changing the water
twice while they soaking. Drain them
on sieve. Put two ounces of butter in a
saucepan, add one teaspdonful of sugar and
/ half a cup of beef broth or stock. Arrange
| the onions in the pan so they DO not touch.
Cook over slow fire until they become
| tender and the outside is brown. Remove
| the cover from the saucepan. put a little
beef extract on top of each onion Then
place the pan in the over for five minutes.
| When the extract melts and nice glaze
| forms on the top of the onions they are
| ready to serve garnish vegetable.
/ If served as a vegetable the sauce they
were cooked in may be poured over them
| Spanish Tomatoes.-One can of tomatoes
| one can of Spanish peppers, two medium
| sized onions two tablespoons of butter
| Chop the onions fine and fry in butter until
! a light brown Then TO the Spanish pep
pers chopped fine. add the tomatoes. Mix
| all thoroughly and cook over medium fire
| FIVE minutes adding salt and white pep
per to taste. Pour in baking dish and bake
| in medium oven three-quarters of an hour
| Hints on Kitchen Work.
! Clean up you go.
| Don't scatter In the kitchen.
| Be sure to put scalding water in each
saucepan or stewpan you finish using it.
| Keep your spice box always replenished
and take care to let your mistress know If
! you are out of anything likely to be re-
! CURED, that its place may at once be sup
piled.