Cañon City record., 1907-11-07
DIRECTIONS FOR
COOKING VEGETABLES

1t may seem superfiuous to give di-
rections for cooking vegetables, but
as they are so often poorly cooked
and as they form the main diet Of so
many OF our think ing people, it sure
ly is not out of place to devote some
time to the methods of cooking them
so they will be nutritious.
Like so many of our foods, vege-
ables are composed mainly of water.
but all the elements needed by the
body can be found in the vegetable
kingdom. Here we secure our sup
plies OF starch and sugar, but we find
smaller amount of protein and fat
than in our animal foods. We find a
large amount OF woody fiber or cellu-
lose in vegetables. which is great
obstacle to overcome in their cook
ing. When plants grow rapidly with
plenty OF water and sunshine, there is
less of this woody fiber found in their
structure. but in a late season when
the vegetables grow slowly, and If
there is a small amount ofmoisture,
the plants are found to contain a
great deal OF this substance, and un-
less cooked until this substance is
soft, is irritates the intestines, SO that
all the food Is hurried through be-
fore digestion is completed. This fiber.
though OF very little food value, ha its
function In the body, as it gives the
necessary bulk which aids in the me-
chanicA processes
About the simplest way to cook
| vegetables is to boil or steam them,
and a great many cooks make a mis-
take in boiling them The woman
who understands science knows that
the vegetables do not boil, but that 1t
is the water which boils and the heat
which is conveyed by this medium
cooks the starch and softens the cell
lulose OF the vegetable. Physics has
taught our cook that under ordinary
pressure water becomes no warmer
after the boiling point is reached
| (212 degrees F. and $50 degrees c.
Therefore she allows the water to re-
main at the boiling temperature until
! the heat has penetrated and cooked
the potato. or, whatever vegetable she
Is cooking, and then she removes the
water at once and has a mealy. flaky
potato. or a properly cooked one.
Without this knowledge she might
continue the cooking until the starch
Is partly dextrinixed. and a gummy
sticky potato is the esult. The un-
scientific cook Is liely to endeavor to
hasten the process OF cooking by add
ing more fuel and keeping the water
boiling at a rapid pace during the
process. which is a waste Of fuel. and
the rapid motion of the water often
causes the vegetable to cook up into
small pieces, which, in many cases, Is
very undesirable. ....
The over-cookins OF vegetables
changes and toughens the texture oi
vegetable foods and destroys the
chlorphyll and other coloring ma
| terials. as well as volatilizes and in
jures the bopies which contribute to
the flavor. Over-cooked vegetables
are not 50 pleasing in appearance and
flavor and arc often indigestible and
unpalatable. F
Cabbage contAins . comparatively
large proportion OF sulphur. and u
Improperly cooked. II very indigesti-
BILE; while II It h properly cooked. n
is easily digestsd by most people and
10 very pAlatAhle. It b one Of our
most useful vegetables. % Il 10 avail
able dnring the autumn. wiAter and
spring moatAs. WAea other vsgstahlsa
are scarce AAA High IN price TN
simpleet and eAaeea1 Ways a. cooking
veeetahaes ere ~ hsst. CabAaos q
caulinoWoR UAncA - bseA ovuFl
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