The Miller press. [volume] (Miller, S.D.) 190?-current, 1909-06-03

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49, the mushrooms.
Some of the veg
etables containing
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, a~rtichOkes, asparagus
brussels sprouts, cabbage, carrots
caulifower, celery. collaids. Cucumbers
dandeliOns, egg plant, gherkins, horse
radish, kale, kohl rabbi, okra, onions
peppers, radishes, ruta-baga, savory
spinach, GUNNER squash, swiss chaio
and tomatoes.
Some vegetables contain a little
starch and sugar, not enough, however
to class them with potatoes n rice
but sufficient to make them objection
able TO diabetiC persons. They nave
no particular value as nutrients and
are valuable only as 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 we'll as nitrogen, but in
many cases supply nutrition without a
prepOnderance 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. NJ. will explain the particu-
lar reason for the elimination of starch
from the diet l a outline a diet or
list of foods to fit the case and how
best to prepare them.
In reply to the request of A. V. X,
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.
Chin and remove the skin and
bones. Flake with a fork. Cut Gu
Cumbers into small dice after pairing
them. Mince fine a green pepper.
Combine the ingredients with a cooked
or mayOnnaise, dressing. The cooked
dressing given in the morning Pioneer
Press Of May 4 would be appropriate.
Boiled Salad Dressing.
(Request by M. f. RI
Mix a level teaspoon Of arrowroot or
a w~ell-rOunded teaspoon of c~ornstarCh
with just enough cold water to dis
Lsoly,
Put one cup OF water and one-fourtlI
cup OF vinegar into the double cooke
with a dash Of salt and three level
tablespoons OF butter or olive oil and
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spoon Of sugar and the arrowroot.
Just before removing from the fire
beat in with the rotary egg heater the
stiffly beaten white of one egg.
Set away to chill thoroughly and
then. just before serving, beat in one
half cup of whipped cream or the 9TH
er egg white stiffly beaten.
Apple Sauce as a Relish With Roast
Pork.
The question came up in the Friday
afternoon cooking class in regard to
dried apples. A great many do not
know that a well-made sauce OF dried
apples is often preferred to the sauce
OF, fresh apples as a relish to roast
pork, duck or goose, also that a heap
ing tablespoon of horseradish drained
from the vinegar and added to two
cups of either kind apple will give a
decided relish that is good.
Marmalade Omelet.
Separate the whites and yolks OF
three eggs, dropping the whites into
with a rotary beater, then add the
volks and a pinch of salt and beat
again, and add three tablespoons of
warm water. Have ready a frying
pan with about a level tablespoon of
butter or oil, just sufficient to coat
it well, Heat the pan and pour in tho
mixture.
Watch it carefully to see that it
does not cook too rapidly and, where
we'll Set" around the edges, place in
an oven or under the broiler fire until
the top is dry. Just a moment Is all
that is necessarily 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 marmalade on the half of the
omelet furthest from the handle of
| the pan and turn the other half over
IT. Turn onto a hot platter, This
make a delicious sweet entree or ar
acceptable luncheon or supper dish.
A diet eliminating entirely the
starchy foods would be quite monot-
onous and thereby lose some. of the
dietetic value OF a selected menu. If
the person interested in a limited
menu of this kind prepares their w
meals it would not be~so difficult, but
where another's taste is to be catered
to it might become tedious to both the
consumer and the cook. ~ 8
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 on
stituent of fruits that holds the same
relation to fruits that starch does to
the Vegetables. H. Is 1Oun0 III 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
draws near, pay a few cents more for
the fresh fruit rather than purchase
at a discount fruit that is overripe.
There is no Onomy in nearly
spoiled fruit for jellying.
| did not Mention cheese as one of
the foods not containing starch. as
cheese is such a concentrated food
that II is usually combined with
starchy foods, as an auxiliary.
A concentrated diet is not good at
all, as the peristaltic action of the
intestines requires bulk of ballast to in
duce that action and keep 1t normal.
The green or s~uCculent vegetables.
viz: a"rtichokes. asparagus, brussels
sprouts, cabbage, carrots. caulilower,
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 of these vegetables also con-
tain materials suited to our needs and
in much better form than furnished
in doctors prescriptions.
Care must be exercised in the prep
aration of these vegetables that the
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