Ottumwa tri-weekly courier., 1910-02-05

Third.-some vegetables, such as DO.
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 tho 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 yeyy
/ cold water until it again becomes
plump and crisp. All vegetables should
be thoroughly cleaned before cooking.
Cabbages, cauhhower and brussels
sprouts should be soaked, heads turned
down. in cold, salted 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 cosked 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 potntoes, which are better
If saited just before draining. 1t is
always better to cook vegetables I'M
covered, as this allows the escape of
gases formed In the cooking. II 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 indigestibae 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 1t to the individual
tastes and appetftes The quickest
and simplest methods OF cooking 1t are
the best. 1t requires plenty of boiling
water, hot fire to keep the water
bubblfng 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
VIII require at least forty minutes.
OVercooked cabbage is dark colored,
has strong flavor and is 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. one teaspoon
ful of salt, one-eighth teaspoonful of
pepper, one tablespoonful of flour. one
tablespoonful of butter. one egg yolk
and four tablespoonfuis of cheese.
Melt butter. blend with dry ingre-
dents; add cream. Cook untfl mixture
thickens and pour gradually over egg,
yolks. Add grated cheese and allow to
melt
Sauce No. g
Serve with one-uuarter cupfui Of
melted butter, one tablespoonful OF
lemon juice or vinegar. three teaspoon
fuls OF worcestershire sauce ana 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 unit to
eat. When kept in closely covered
vessel or allowed to cook in unbrosen
skins they will become soggy and dark
and have a rank flavor. II put on in
cold water or allowed to cook slowly
80 as to become water soaked the pota-
toes Will be most unpalatable Few
vegetables are more popular or more
delicious than potato properly baked,
while one that is heavy. watery or
baked until the skin is thickened and
toughened is sufficient to cause dissen-
sion in the family circle.
For baking select medium sized DO
tatoes, scrub well and dry them. Bake
In shallow pan in moderately hot
oven until soft-about forty-fige min
utes. When soft press between the
fingers to break the skin and allow the
steam to escape.
creamed 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
butter, add -four and seasoning and
when blended pour on milk gradually,
stirring constantly until boiling.
Potato Salad.
Three cupfuls of cold boiled pota.
toes. four tablespoonfuis Of oil. two
tablespoonfllls Of chopped parsley, two
tablespoonfuls Of vinegar. one table,
spoonful of onion, one-half teaspoonfus
OF salt, one-fourth teaspoonful Of pep.
per and two hard cooked eggs. Blend
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