The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1912-01-12
. COOK vE I /: FAB !;
SUGGESTIONS THAT MAY BE
HELPFUL TO HOUSEWIFE.
Properly Cooked and 0'shed Up vege-
tables Should Take More Promi-
nent Place on Tahle-Few
Do the Work Right.

one OF the greatest uraWDackS &c
the success of vegetarianism is that
10 few people know how to cook vege
tables. Sodden boiling Is not in any
sense of the word right cooking even
II the vegetables are half-strained
afterwards and sent to table with
streaks Of well-watered butter through
them, masquerading as sauce. When
vegetables are boiled the water should
be saved for stock, for it has nourish.
ing qualities that have been given out
in the process of cooking; to prevent
this cooking by steam is the best
method that can be recommended
Properly cooked and dished up vege.
tables might be promoted to a much
more important position st our tables
on occasion they might very we'll take
the place Of meat even among those
who do not profess vegetarian prin'
ciples.
When steaming is resorted to, the
steam should be brought directly into
contact with the green food that is
being cooked, if possible. "A home.
made steamer may, of course, be con
trived, and a milk cas- may be made
to serve this purpose Il muslin cloth
is tied across the top. Carrots, peas,
sprouts, caulifower &c spinach may be
set in this inner can and steamed
while potatoes are boiling in the wa.
ter outside. Place little butter in
the improvised balm marie if cabbage,
spinach, sprouts, French beans OF
caulif1ower should be the vegetable
course, and add little water Tor in
some cases milk, then allow the veg.
etables to steam slowly, the water in
the outside vessel being kept boiling,
but not too fast.
While boiling the pan should be
we'll filed with water, which should
always be kept boiling, and the lid
Of the pan should not be quite closed.
Here it may be said that the method
of pouring off the water preparatory
to adding little butter is barbarous
one; the vegetables should be thor
ough1y drained and then returned into
q pan in which the butter Is already
melted.
Potatoes are best cooked by steam
and new potatoes are particularly
nice when prepared in this fashion,
quite dry with little butter added
before they are sent to table.
It Is because vegetables that have
been cooked by steam have not SO
good color as when boiled that oh.
lection is sometimes taken to this
method and the perforated steamer
preferred. When, however, boiling is
the method chosen the vegetables
should be carefully prepared and out.
side green leaves should all be re-
moved while sleeping in salt gives
f1rmness and will destroy and remove
any lurking insects. If the vegetable
1s then put for five minutes into boil.
ing water and afterwards again into
cold the color will be improved, and a
little sugar in the cooking water also
helps the color.
Caulidower is vegetable which an.
peals to all tastes, and it Is also one
Of the most nourishing of our vege.
tables, and in price practically within
the reach of all. Like all vegetables
for boiling, it requires care in cook.
ing. First soak the cauliflower in
sailed water for an hour, drain and
leave it whole or break it into sprige
If preferred, removing the outer
leaves. Then put it into large pan
full of boiling sailed water and boil
till the green parts are soft.
Root vegetables, among which are
included sea kale, celery, artichokes,
turrips and carrots, are best boiled
In unsalted water and the heat must
not be too fast and furious, or the veg.
etable will become tough. Parsnip
Is one Of the many vegetables which
are unappreciated, because it is rare.
ly cooked in a fashion which makes
the most of it's flavor It should not
be watery when served, but sent to
table thoroughly dry with butter
sauce.