The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1910-01-29

"heh eaten Win the protein FOODS,
such as meat. fish and eggs. serve TO
balance the diet
Preparing Vegetables For she Table.
All green vegetables should be fresh
and crisp when put on to cook. IL for
any reason vegetable has become soft
or withorcd II should be soaked in very
cold water until II again becomes
plump and crisp, All vegetables should
be thoroughly cleaned before cooking.
Cabbages, caulihower and brussels
sprouts should be soaked. heads turned
down. in cold. sailed water 70 which
few spoonfuls OF vinegar may be add
cd. II there are worms or bugs In
the vegetable they viii crawl out In
half an hour ora little longeg.
To be cooked properly vegetables
require rapid cooking until tender.
Salt Is usually added 10 the water be-
fore the vegetable IS put In. except in
the case OF potatoes. which are better
II sailed just before draining. II IS
always better 10 cook vegetables un-
covered. as this allows the escape OF
gases formed In the cooking. If these
are retained they give the vegetable n
strong odor and flavor and are some
times found 10 be Injurious. We all
be more difficult 10 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 II indigestible and
viii cause flatuIence when improperly
cooked IL IS one Of the most useful
vegetables being available almost any
season OF the year, when other green
vegetables are difficult 10 procure. 1t
IS therefore worthy OF care I'm its
preparation 10 suit It TO the individual
tastes and appetites. The quickest
and simplest methods OF cooking II are
the best. II requires plenty Of boiling
water hot fire 10 keep the water
bubbllng all the time and thorough
ventilation, that the strong smelling
gases may be carried or IN the steam.
Young cabbage will cook In twenty
five minutes Late In the season Il
VIII require NJ lcast forty minutes.
Ovcrcoolod cabbage Is dark colored,
has a strong fayor and Is cause OF
digestive disturbances. When tho cab
bage has been cooked until tender It
mny be served with only butter and a
seasoning 81 pepper or either OF the
following sauces.
Sauce No. I.
One cupful OF cream. one teaspoon
full OF salt. one-eighth teaspoonful or
pepper. one tablespoonful OF -four, one
tablespoonful OF butter. one egg yolk
and four tablcspoonfuls OF cheese.
Melt butter, blend with dry ingrc-
dents: add cream Cook until mixture
thickens and pour gradually over egg
yolks. Add grated chcrsc and allow 20
melt
Sauce No. ?.
Serve with one-qrzrtcr cupful OF
melted butter one tablespoonful or
lemon juice or vinegar. three teaspoon
fuls Of worcestershire sauce and one
tablespoonful Of chopped plmento or
red pepper
Universally as potatoes are served,
there Is no vegetable which Is more Of
ten sent to the table absolutely unfit 60
eat When kept In closely covered
vessel or allowed TO cook In unbroken
skins they will become soggy ana dark
and have a rank flavor. II put on IN
cold water or allowed 20 cook slowly
so as % become water soaked the pota-
toes VIII be most unpalatable Few
vegetables are more popular or moro
delicious than a potato properly baked.
while one that IS heavy watory or
baked until the skin Is thickcned ana
toughcned Is sufficient 70 cause dissen-
sion IA the family circle.
For baking select medium sized po-
tatoes. scrub we'll and dry them. Bake
IN shallow pan IN n moderately hot
oven until soft-about forty.five min
utes. When soft press between the
fingers 90 break the skin and allow the
steam 70 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 10 IRE 20 dry
on; then add one cupful OF white
sauce. Cold boiled potatoes may be
used cut IN dice aud reheated In milk.
White Sauce.
Two tablespoonfuls of butter. two
OF -four. one-half tea
spoonful Of salt, one.eighth teaspoonful
of pepper. one cupful Of milk. one
fourth cupful OF cheese. grated. and
one tablespoonful OF parsley. Melt
butter. add -four and seasoning and
when blended pour on milk gradually.
stirring constantly mtil boiling
Potato Salad.
Three cupfuls Of cold boiled pota-
toes. four tablcspoonfuls Of oil. two
OF chopped parsley. two
OF vinegar. one table
spoonful Of onion. one-hali teaspoonful
Of salt. one-fourth teas9oonful OF pep
per and two hard cooked eggs BLEND