Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1909-06-03

! s322$2SSa&:&$%A some Oh Cne veg
| E##%#$s*$:$%S*S etableS containing
S$sSXS$;$ no starch but some
| sugar, are peas,
corn. beets and the carob bean or st.
Johns bread.
A group of green or succulent veg
etables composed largely of water and
mineral salts, artichokes, asparagus,
brussels sprouts, cabbage. carrots,
eaulitiower, celery collaids, cucumbers,
dandelions, egg plant, gherllns, horse
radlsh. kale, kohl rabbi okra, onions.
peppers, radishes, ruta-baga, savory,
spinach, summer squash, swiss chaid
| and tomatoes.
Some vegetables contain a little
starch and sugar, not enough, however.
to class them with potatoes and rice,
but sufficient to make them objection
able to diabetic persons. They have
| no particular value as nutrients and
are valuable only az containing min
| eral matter and bulk or ballast They
are the satisfy or vegetable oyster,
parsnips and string beans.
The vegetables of the highest nutri-
tive value, unfortunately contain
starch. as well as nitrogen. but in
many cases supply nutrition without a
lpreponderance of starch; They are
known as the lejumes, viz, old dried
peas and beans. lentils. check peas and
| peanuts.
MILK and eggs are without starch.
If G. w. M. will explain the particu-
lar reason for the elimination of starch
from the diet l can outline diet or
list of foods to fit the case and how
best to prepare them.
In reply to the request Of A. V. K,
LIE Sueur will submit the following reci-
pc.
Salmon Salad.
Remove the salmon from the can
some time before needed. This will
tend to relieve it of the "tinny' taste.
Chill and remove the skin and
bones. Flake with a fork. Cut Gu
cumbers into small dice after pairing
them Mnce fine a green pepper.
| Combine the ingredients with a cooked
or mayonnaise, dressing. The cooked
dressing given IN the morning Pioneer
Press of May would be appropriate
Boiled Salad Dressing.
(Request by M e. RI
Mix level teaspoon Of arrowroot or
a well-rounded teaspoon of cornstarch
with just enough cold water to dis
solv.
Put one cup Of water and one-fourtl,
cup OF vinegar into the double cooker
with q dash of salt and three level
tablespoons Of butter or olive oil and
the yolks of two eggs. Add a tea
spoon Of sugar and the arrowroot.
Just before removing from the fire
beat in with the rotary egg beater the
stift1y beaten white of one egg.
Set away to chill thoroughly and
f.! then, just before serving, beat in one
half cup of whipped cream or the 9TH
er egg, white stiffly beaten.
Apple Sauce Relish With Roast
Pork.
The question came up in the Friday
afternoon cooking class in regard to
dried apples great many do not
know that a well made sauce of dried
apples is often preferred to the sauce
OF. fresh apples as relish to roast
pork duck or goose, also that a heap
Ing tablespoon Of horseradish drained
from the vinegar and added to two
decided relish that is good.
Marmalade OneIet.
Separate the whites and yolks OF
three eggs, dropping the whites into
a deep soup bowl. Beat very stiff
with a rotary beaten, then add the
again, and add three tablespoons of
warm water. Have ready frying
pan with about level tablespoon Of
butter or oil, just sufficient to coat
it we'll Heat the pan and pour in tho
| mixture.
Watch it carefully to see that it
does not cook too rapidly and, where
well Get" around the edges, place in
an oven or under the broiler fire until
the top Is dry. Just a moment is all
that is necessary-if left too long 1t
| will settle back and fall
| Have ready two tablespoons Of Or
| ange marmalade.
Just the moment the omelet is ready,
put the marnalade on the half of the
omelet furthest from the handle of
the pan and turn the other half over
| 1t. Turn onto hot platter This
makes delicious sweet entree or an
| acceptable luncheon or supper dish.
! A diet elimina entiralv tho
starchy foods would be quite snonot-
| onous and thereby lose some of the
dietetic value Of a selected menu. If
the person interested in limited
menu menu Of Of this kind prepares their own
| meals 1t would not be so difficult, but
| where another's taste is to be catered
| to 1t might become tedious to both the
| consumer and the cook
In many cases where starch is to
be eliminated from the dietary, sugar
| is also to be discarded
Starches and sugars are carbo- hy-
drates, SO also, are the pectine bodies
| pectine may be described as that con-
stituent of fruits that holds the same
relation to fruits that starch does to
| the vegetables. 1t is found in the
nearly ripe fruit in a larger per cent
than in overripe. This is the reason
that nearly ripe fruits jelly more
readily than the overripe. Remember
this, as the fruit preserving season
draws neer, pay few cents more for
the fresh fruit rather than purchase
| at discount fruit that is overripe.
There is no economy in nearly
spoiled fruit for jellying.
| l did not mention cheese as one of
the foods not containing starch. as
cheese is such a concentrated food
that it is usually combined with
starchy foods. as an auxiliary.
| A concentrated diet is not good at
all, as the perista1tic action Of the
| intestines requires bulk of ballast to in
duce that action and keep it normal.
| The green or succulent vegetables,
viz: artichokes. asparagus, brussels
sprouts, cabbage. carrots. caulihower,
/ celery. collards, cucumbers. dandelions,
! egg plant gherkins, horseradish. kale,
kohl rabbi okra, onions, peppers,
radishes, rutabaga. savory, spinach,
summer squash, Swiss chard and to-
mato, possess little, if any, sustenance,
but are valuable adjuncts to the
dietary for the mineral salts they con-
| tain, and for their bulk, which aids the
peristaltic action of the intestines
/ Many CT these vegetables also con-
| tain materials suited to our needs and
! In much better form than furnished
I 4 ns~ks