The Logan Republican. [volume] (Logan, Utah) 1902-1924, 1913-11-01
TO COOK VEGETABLES
Suggestions That May Be Helpful
To the Housewife

One of the greatest drawbacks to
| the success of vegetarianism Is that
so few people know how to cook veg.
etables. Sodden boiling is not in any
way right cooking even II the vege'
tables are half strained afterwards
and sent to the table with streaks Of
well watered butter through them,
masquerading as sauce. When vege-
tables are boiled the water should be
saved for stock, for 1t 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 veg
etables might be promoted to much
more important position at our ia
bles; on occasion they might very
well take the place of meat even with
those who do not profess vegetarian
principles.
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 a milk can may be made
to serve this purpose II a muslin cloth
Is tied across the top. Carrots peas,
sprouts, caulifower or spinach may
be set in this inner can and steamed
while potatoes are boiling in the wa
ter outside. Place a little butter in
the impoverished balm marie II cab
bage, spinach sprouts, French BEANS
or cauli1ower should be the vegeta.
BILE course, and add little water Tor
in some cases milk, then allow the
vegetables to steam slowly, the water
in the outside vessel being kept boil
ing but not too fast.
While boiling the pan should be
well 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 a little butter is a barbar-
Gus che; the vegetables should be
thoroughly drained and then returned
into a pan in which the butter is al.
ready 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 the table.
1t Is because vegetables that have
been cooked by steam have not SO
good a 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 be all re
moved while sleeping in salt gives
iirmness and will destroy and remove
any lurking insects. If the vegetable
Is then put for five 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.
Caulifower is a vegetable which ap
peals to all tastes and 1t Is also one
OF the most nourishing of our vegeta
bles and In price practically within
the reach of all. Like all vegetables
for boiling, 1t requires care in cook
Ing. First soak the cauifiower IN
sailed water for an hour, drain and
leave 1t whole or. break 1t into sprigs
II preferred, removing the outer leaves
Then put 1t into a large pan full Of
boiling sailed water and boil till the
green parts are soft.
Root vegetables among which ar,
included sea kale, celery, artichokes
turnips and carrots are best boiled II
unsalted water and the heat must no
be too fast and furious or the vege
table will become tough. Parsnip Il
one OF the many vegetables which ar,
unappreciated because 1t is rarel,
cooked in a fashion which makes tn,
most OF its flavor. 1t should not b,
watery when served but sent to tabl,
thoroughly dry with butter sauce.
| A specific for pain-Dr. Thomas