Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-05-13
DOMESTIC SCIENCE


VII HliNhi' 10 wv PV"N''"' S'"No ''"s
In plants, herbs. stones and their true
qualities.
-Friar Lawrence in Romeo and Juliet.
MENU SUNDAY.
cereal.
Stewed RHibart
Cereal
Broiled Salt Mackercl. Dreamed Potatoes
water Cress
Graham Gems.
Coffee
DINNER
Young Onions Radishes
Roast Beef Drowned Potatoes
Scalloped onions
Tomato Jelly Salad on Lettuce Leaves
Cheese Straws
Lemon Merinsue Pie
Coffee
SUPPER
Dreamed Mushrooms in ChaAnr Dish
Salmon Salad
Bread and Butter
Baked Rhubarh with Raisins
Chocolate Cake
without being hard and fast vege-
tarians. everyone realizes that fruit and
vegetables are not only wholesome but
absolutely essential to man. half cen
fury ago no one. broadly speaking
knew of just what elements our bodies
and foods were composed nor could ex-
plain how the different nutritive ingre-
dents Of foods served their purposes in
| nutrition intuition cleaned from
experience taught those wise women
our grandnothers-how TO CLEAN from
, the garden, the woodland. the meadows
and orchards the eeasonable foods and
medicaments that enabled them to SLAM
the door on the doctors nose" for years
/. az time. The onion. they regarded as
one Of the most benehcent Of all vege-
tables fitted TO cope with nearly all tho
Ills that flesh Is heir to. They deemed
it is as a great beautifier. clearing the
skin. stimulating the liver, Frightening
the eyes and sweetening the breath.
For coughs. colds Group and influenza,
for diphthera and pneumonia ear ache,
!ns omna and membranous Group nerv-
, business and debility the onion stood and
stands uneXcelled, with this further
, point in Its favor that the onion treat
ment leaves none Of the injurious after
effect. of drugs.
. In cases Of aenem!a cabbage. ca hnow-
er and spinach proved distinctiveiy bene-
fetal Love apples" our modern toma-
to, stimulated the healthy action OF the
liver. Asparagus was beneficial In kidney
, troubles Celery was cure cure for
rheumatism and neuralgia The carrot
formed blood and added to the v"lvety
suoothness Of the skin. Beets and turn
. ips kept the blood pure and improved
the appetite. Water cress, like aspar-
neus was good for the kidneys. and
Furthermore was a stimulant to the men,
tai faculties Fat cress and learn
, wit" said the ancient Greeks. Lettuce
was extremely beneficial for tired nerves
and the lassitude peculiar to spring.
Parsley was an excellent tonic and
cleared the complexion. while the whole
, array Of greens" mustard. cowslip.
dock. horseradish. sorrel dandeiion,
young beet tops. rhubarb leaves, and
even the stalks Of the milk weed were
added with assurance to the springtime
dietary, for the clearing OF the blood.
= the regulating of the system and the
removal OF that tired feeling so close
~ associated with the vernal season.
1 Now that to our grandmothers intut-
| tive use OF these products Of nature 5
Y Ia DOTatOTN we nave dOuSu HuoiN uehh-
tie scientific Information as to the chem
icai constituents there Ia small excuse
for continual dosing with drugs when
the same remedial effects may be found
In the much more attractive and paJat-
able form presented 10 Ms In the vegs-
tables and fruits. Does tho system de-
mand sulphur? We md 1t IN turnips
e onions. cabbage caulihcwer, watercress
{ and horseradish
The potato Is rich In salts Of potash
= French beans. lentils and rhubarb give
iron. Watercress contains a sulpho-ni'
I trogenous essential oil. iodine. iron
t phosphate. and other salts, and spinach
n iron and salts Of potassium In such
!, qua ntities that it deserves its French
r designation. Broom Of the stomach
!, POINTS TO REMEMBER IN THE
d, COOKING OF VEGETABLES
= The legumes such as peas, beans and
{ lentils should be- cooked in water ethe,
= softened by boiling or by the addition Of
a a little bi-carbonate Of soda, in tho pro-
$ portion OF teaspoonful Of soda &c
+ every gallon Of water. The harder thu
s water In which legumes are cooked. thu
d more protein Is lost In the cooking and
= the more unpalatabie and indigestibi'
e other hand-beets carrots. onions. turn
d FPS. potatoes satisfy. parsnips and alst
cabbage and caulinower. retain their
= Juices better when cooked in ilard water
I In cooking Brussels sprouts or onions
+ the water should be changed two or three
S times in order 10 carry of some OF thu
= strong favor.
j. Tubers should he cooked long time
o while green vegetables deteriorate will
over-much cooking This is especial,
o true In the case OF asparagus and corn
POTATOES IN THEIR JACKETS.
The Irishmans way Of cooking pota
n toes in their Jackets. " correct. be
= cause in this way all the salts of thu
B, | potato are retained. The best method
r is to bake them the next TO steam
l. them II boiled there should be ar
@ abundance OF boiling .altcd water Il
It burst the starch Rranuos and make thu
n potatoes ''mealy." If the skins of po
= tatoes intended to be baked are wipec
r. over first with little lard or drippings
J. they can be peeled after cooking, with
70 as little loss as boiled potatoes
II STRONG SMELLING VEGETABLES
= In connection with the home econom
&c ics work at the ontario Agriculture
c College a test was undertaken to learr
/ the best met hods Of cooking Al 'onl
n smelling vegetables so as to secure