Five Mile Beach weekly journal., 1910-02-18


when eaten with the protein foods.
balance the diet.
Preparing Vegetables For the Table.
All green vegetables should be fresh
and crisp when put on to cook. Ii for
any reason a vegetable has become soft
or withered 1t should be soaked In very
cold water until 1t again becomes
plump and crisp. All vegetables should
be thoroughly cleaned before cooking.
Cabbages, caulifower and brussels
sprouts should be soaked. heads turned
down, in Gold. sailed water to which a
few spoonfuls of vinegar may be add
ed. II there are worms or bugs In
the vegetable they will crawl out In
half an hour or a little longer.
To be cooked properly vegetables
require rapid cooking until tender.
Salt is usually added to the water be-
fore the vegetable is put in. except in
the ease Of potatoes, which are better
II sailed just before draining. 1t Is
always better to cook vegetables un-
covered, as this allows the escape of
gases formed In the cooking. If these
are retained they give the vegetable a
strong odor and flavor and are some
times found to be Injurious. We all
know that cooked cabbage seems to
be more difficult to digest than when
eaten raw. This Is because the kettle
is generally kept closely covered and
the gases do not escape. Cabbage con-
tains a relatively large amount Of sui
phur, which makes 1t indigestible and
will cause ~fatulence when improperly
cooked. It Is one of the most useful
vegetables, being available almost any
season of the year, when other green
vegetables are difficult to procure. 1t
is therefore worthy of care in its
preparation to suit 1t to the Individual
tastes and appetites. The quickest
and simplest methods of cooking 1t are
the best. 1t requires plenty of boiling
water, a hot fire to keep the water
bubbling all the time and thorough
ventilation. that the strong smelling
gases may be carried Off in the steam.
Young cabbage will cook in twenty
five minutes. Late In the season 1t
will require at least forty minutes.
Overlooked cabbage Is dark colored,
has a strong flavor and Is a cause of
digestive disturbances. When the cab
bage has been cooked until tender 1t
may be served with only butter and a
seasoning of pepper, or either OF the
following sauces:
Sauce No. I.
One cupful of cream, n teaspoon
full Of salt, one-eighth teaspoonful OF
pepper. one tablespoonful of -four. one
tablespoonful of butter. n egg yolk
and four tablespoonfuls of cheese.
Melt butter. blend with dry ingre-
dents: add cream. Cook until mixture
thickens and pour gradually owe egg
yolks. Add grated cheese and allow to
melt.
Sauce No. 2.
Serve with o~ne-quarter cupfuT OF
melted butter, n tablespoonful OF
fuls of worcestershire sauce and n
tablespoonful of chopped pimento or
red pepper.
Universally as potatoes are served.
there Is no vegetable which is more Of
ten sent to the table absolutely unfit to
eat. When kept In a closely covered
vessel or allowed to cook in unbroken
skins they will become soggy and dark
and have a rank favor. II put on in
cold water or allowed to cook slowly
SO as to become water soaked the pota-
toes will be most unpalatable. Few
vegetables are more popular or more
delicious than a potato properly baked.
while one that is heavy, watery OF
baked until the skin is %thickened and
toughened is sufficient to cause dissen-
sion in the family circle.
For baking select medium sized po-
tatoes, scrub well and dry them. Bake
in a shallow pan In a moderately hot
oven until ~soft-about forty-five min
utes. When soft press between the
fingers to break the skin and allow the
steam to escape.
Dreamed Potatoes.
Wash. peel and cut In dice of uni
form size two cupfuls of raw potatoes.
Cook In boiling water until tender,
adding salt just before draining.
Drain. return uncovered to fire to dry
off; then add one cupful of white
sauce. Cold boiled potatoes may be
used cut In dice and reheated in milk.
White Sauce.
Two tablespoonfuls of butter. two
tab%lespoonfuls of flour. one-half tea
spoonful of salt, one-eighth t%easpoonful
of pepper. one cupful of milk, one
fourth cupful Of cheese. grated. and
one tablespoonful of parsley. Melt
butter. add flour and seasoning and
when blended pour on milk gradually.
stirring constantly until boiling.
Potato Salad.
Three cupfuls of cold boiled pota-
toes, four ta~blespoonfuls of oil. two
tablespoonfuls of chopped parsley, two
tableSpoonfulS Of vinegar, one table