The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, 1910-04-01
three reasons:

First.-The mineral salts are needed
to keep the blood pure and for bone
formation in the young. People who
are denied fresh fruits and vegetables
for any length of time are likely to de-
velop certain skin diseases.
Second.-The woody fiber. just be.
cause of it's indigestibility. has value
In the diet. 1t furnishes waste matter
and ballast and assists the action Of
the intestines.
Third.-Some vegetables, such as po-
tatoes and corn, are rich in starch and
when eaten with the protein foods.
such as meat. fish and eggs, serve to
balance the diet.
Preparing Vegetables For the Table.
All green vegetables should be fresh
and crisp when put on to cook. If for
any reason vegetable has become soft
or withered it should be soaked in very
cold water until it again becomes
plump and crisp. All vegetables should
be thoroughly cleaned before cooking.
Cabbages. caulifower and brussels
sprouts should he soaked. heads turned
Il
few spoonfuls Of vinegar may be add
ed. If 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 case of potatoes, which are better
|, if salted 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
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 relatively large amount of sui
phur, which makes it indigestible and
| will cause flatulence when improperly
| cooked. 1t 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 it to the individual
tastes and appetites. The quickest
and simplest methods of cooking it 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 it
will require at least forty minutes.
| Overcooked cabbage is dark colored,
has a strong flavor and is cause Of
digestive disturbances. When the cab
| bage has been cooked until tender it
may be served with only butter and
seasoning Of pepper, or either Of the
following sauces:
Sauce No. I.
One cupful of cream, one teaspoon
full Of salt. one-eighth teaspoonful Of
pepper. one tablespoonful of -four. one
| tablespoonful Of butter, one egg yolk
and four tablespoonfuls of cheese
Melt butter. blend with dry ingre-
| dients; add cream. Cook until mixture
thickens and pour gradually over egg
yolks. Add grated cheese and allow to
melt Sauce No. 2.
Serve with one-quarter cupful of
| melted butter, one tablespoonful Of
lemon juice or vinegar. three teasp Don
fuls of worcestershire sauce and one
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 closely covered
vessel or allowed to cook in unbroken
skins they will become soggy and dark
and have a rank flavor. If 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. watcry or
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 we'll and dry them. Bake
in 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.
! Creaned 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
tablespoonfuls 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
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