Evening capital news. (Boise, Idaho) 1901-1927, 1912-12-04
Domestic Science
Department
Conducted BY
Mre. Allies oitehsll Kirk.

There 10 no nation In the world which
has such perfect respect for food az
the French people. 1t IL impossible to
describe the dignified feeling one has
for food when living with the French.
and when watching them in the prep
aration ana serving Of II, In any other
way than the word respect" It IL an
art and pleasure with them.
II makes no difference whether you
are IN hotel or private home. the same
atmosphere Of art and refinement and
daintiness surrounds the kitchen and
dining room.
The main thought in cooking IL to
preserve the original flavor of the par
ticular dish being cooked. and not dis
guise 1t with high scasonings. Partic-
ularly is this true Of vegetables
While in France last summer We
were fortunate enough to be one Of
seven others living in a French home
about an hours ride from Paris-gar-
dens, gardens everywhere and every
bit of ground utilized. My bedroom
window on the first floor opened into a
beautiful garden Of vegetables and
pears trained on TIE stone wall sur
rounding the garden: still another with
currants and gooseberry bushes-and
such gooseberr1es (larger than cher
ries), flowers. lake and apple trees
under which were tables where we had
our French lessons, two or more day,
and then after o'clock teas walked to
the nearby villages.
The roads were perfect and the rip
ened wheat fields with scarlet peoples
~ ma 20 ta
beauty and pleasure. We returned for
there was where we had the opportun-
ity Of learning much OF vegetables per-
fectly cooked and served. We NO. only
enjoyed the eating but had entree at
any time to tho cuisine or kitchen to
see this most artistic work done.
There is a principle In cooking vege-
tables that must be established before
entering into the minor details of sea-
soning. It IL that vegetables must be
boiled in as little water as possible. In
most cases the best and most nutritious
part Of the vegetable is turned into the
sink.
A general rule to follow is:
First-All fresh vegetables should be
cooked In boiling water or steamed.
Few cooks and housekeepers really
know what boiling water is.
Second-Cook fresh vegetables in
sufficient water <boiling) to moisten
and add boiling water to them while
cooking as required.
Third-Dried vegetables should be
soaked in cold water for IL hours, then
started cooking in little cold water
and boiling water added as needed.
Cook slowly for three hours at least.
Fourth-Most vegetables are better
cooked in boiling sailed water. Stock
Is also frequently used for special
dishes.
Fifth-The vegetables are drained
from the little remaining water when
done. A lump of butter Is put into the
frying pan and when melted the vege-
tables are thrown into the pan, tossed
and turned with a wooden spoon,
sprinkled with pepper. little chopped
parsley and served in hot dish.
French beans. carrots, turnips, cell
cry. peas, white beans. lentils, cabbage
are all treated In this way. 1. e.. cooked
in SMALL QUANTITIES of boiling
water, drained and tossed in butter or
bits of bacon. salt and pepper. Good,
sweet butter must be used for season.
ing II used at all. Cream may be added
when desired.
seasonable Fruits and Vegetables.
Notwithstanding white and red),
beets, dried beans, carrots. cauliflower,
celery, egg plant. lettuce. leeks. onions,
parsnips, parsley. peppers, potatoes
0rish and sweet, squash, turnips
(white and Yellow satisfy.
Er,,itc-A pplas rranharrfoa Ura nae
grapefruit, lemons. nuts, chestnuts,
cocoanuts, hickory nuts.
Observation-Disclosures, wax and string
beans. brussels sprouts. cucumbers.