Graham guardian., 1912-02-23
TO COOK VEGETABLES
SUGGESTIONS THAT MAY BE
HELPFUL TO HOUSEWIFE.
Properly Cooked and DIshed Up veae
tables Should Take More Promi-
nent Place on Table--Few
Do the Work Right.

one OF the greatest drawbacks tc
the success Of vegetarianism is that
80 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 much
more important position at our tables;
on occasion they might very well 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, II possible. A home
made steamer may, of course, be con-
trived. and milk can may be made
to serve this purpose II muslin cloth
Is tied across the top. Carrots. peas,
sprouts, cauliHower or spinach may be
set In this inner can and steamed
while potatoes are boiling in the wa
ter outside. Place q little butter In
the improvised balm marie II cabbage,
spinach. sprouts, French beans or
caulifower should be the vegetable
course, and add little water (or 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
well filled 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 on the water preparatory
to adding q little butter is barbarous
one; the vegetables should be thor
oughly 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.
1t Is because vegetables that have
been cooked by steam have not so
good color as when boiled that OBJ
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
firmness and will destroy and remove
any lurking insects. II the vegetable
ls then put for Eve minutes into boil
Ing water and afterwards again into
cold the color will be improved, and
little sugar in the cooking water also
helps the color.
Caulifiower is a vegetable which ap-
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
'or boiling, It requires care In cook
ng. First soak the caulifower In
'alted water for an hour. drain and
cave 1t whole or break It into sprigs
( preferred. removing the outer
caves. Then put 1t into a large pan
'ull OF boiling salted water and boil
Ill the green parts are soft.
Root vegetables, among which are
included sea kale. celery, artichokes,
urnips and carrots. are best boiled
n unsalted water and the heat must
lot be too fast and furious. or the veg
'table will become tough. Parsnip
. one Of the many vegetables which
lre unappreciated, because It is rare
= cooked In fashion which makes
he most Of its flavor. It should not
'e watery when served. but sent to |
able thoroughly dry with butter
auce.