Lincoln County times. (Jerome, Idaho) 1911-1919, 1912-01-18
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
SO few people know how to cook vege'
tables. Sodden boiling is not in any
sense of the word right cooking even
il 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-
-ables might be promoted to a much
more important position at our tables I;
Oh occasion they might very well take
The place of meat even among those
who do not profess vegetarian prin-
:iples.
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-
rived. and a milk can may be made
% serve this pun pose if a muslin cloth
Is tied across the top. Carrots, peas,
sprouts, caulifower or spinach may be
get in this inner can and steamed
while potatoes are boiling in the wa
1er outside. Place a little butter in
he improvised balm marie if cabbage,
spinach. sprouts, French beans or
.aulitiower should be the vegetable
course. and add a little water Tor in
iome cases milk, then allow the veg
stables to steam slowly, the water in
he outside vessel being kept boiling,
out not too fast.
While boiling the pan should be
We'll filed with water, which should
llways be Kept boiling, and the lid
If the pan should not be quite closed.
Here it may be said that the method
F pouring off the water preparatory
o adding a little butter is a barbarous
me; the vegetables should be thor
'ughIy drained and then returned into
pan in which the butter is already
Melted.
Potatoes are best cooked by steam
and new potatoes are particularly
lice 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
he method chosen the vegetables
should be carefully prepared and out
side green leaves should all be re-
moved while sleeping in salt gives
irmness and will destroy and remove
my lurking insects. If the vegetable
then put for five minutes into boil
ng water and afterwards again into
sold the color will be improved and
title sugar in the cooking water also
helps the color.
Caulifiower is vegetable which ap-
,eals to all tastes, and it is also one
If the most nourishing of our vege-
ables. and in price practically within
-hO ACoSn VI dll Like all vegetables
or boiling, it requires care in cook
ng. First soak the caulifower in
aited water for an hour, drain and
cave it whole or break it into sprigs
preferred, removing the outer
caves. Then put it into a large pan
ull of boiling sailed 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
unsalted water and the heat must
lot be too fast and furious, or the veg
stable will become tough. Parsnip
one of the many vegetables which
are unappreciated, because it is rare
y cooked in a fashion which makes
he most of its flavor. 1t should not
De watery when served, but sent to
able thoroughly dry with butter
Iauce.