Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-01-20

Vegetables should. and do form,
large part of the food of every civil
lied nation. The Importance of care
in selection when buying. waste in
preparing and the art of cooking veg
etables have never been recognized by
the housekeeper as they so we'll de-
serve. Too many buy unreasonable
vegetables which are not rich in the
necessary food values and are often
expensive and wilted- We tire of
them before the regular season for
them has arrived. There is not the
anticipation which should be looked
forward to in the use of the regular
seasonable vegetables and fruits.
Strawberries and aspara gus we're not
intended for January and February
and the desire for them is very much
lessened when the natural time comes
for them in May and June. Nature
has planned for our bodies in all sea-
sonable foods and it is much better
for us 10 follow her ways from
health and ID financial point Of view
Vegetabl as a. class, do not con-
tain the understanding elements. but
large percentage of this element IS
found in the old peas beans. lentils
and nuts which have meat value and
take the place of meat These vege-
tables contain even a higher percent
age of the forming elements
than many meats. They also contain
very large quantity OF heat and
energy giving material. Besides
these, there are some which have a
small percentage of heterogeneous ele-
ment. such as Brussels sprouts, spin
ach, mushrooms, cauliflower and cab
bage, but all vegetables contain vari-
| Gus valuable organic salts, without
which life would be impossible.
knowing this to be true, is 1t not
worth while to devote more care and
time to their preparation? It is quite
an easy matter to find very good
meat cook, but of the cooking and
preparation of vegetables they seem
to know little and care less.
First-Select seasonable vegetables
on market days, when fresh. II they
are wiited before reaching your home.
freshen them by soaking in cold water
before cooking.
Second-All vegetables, such as cell
| ery. potatoes, beets. etc. should be
well cleaned with vegetable brush
and a vegetable knife. Both are in
expensive and are great helps TOT
such purposes.
Third-Ail boiled vegetables should
| be put on to cook in rapidly boiling
! water in uncovered vessels; onions,
| cabbage and other vegetables strong
| In volatile oils included. The doors
are dissipsted in the cooking.
Fourth-All vegeta bles except beetsi
turnips. carrots. etc, should be
cooked in salted boiling water.
/ Fifth-Stewing and baking Is a
most excellent way of cooking vege-
tables TO retain food value and favor.
All canned vegetable should be re-
heated in a double boiler and never
on the direct flame. Cooking is not
necessary and the flavor is ruined by
too strong contact with heat.
Sixth-Do not make the mistake of
serving vegetable in rich, heavy
saucers. The delicacy Of the flavor is
| lost entirely and poorly cooked vege-
| tables are often hidden in a thick
sauce of some kind. A little melted
butter. a few spoonfuls of cream and
occasionally q very thin sauce with q
little lemon juice helps TO draw out
the flavor rather than bury it.
The meat substitute vegetables
may be prepared in variety of
ways Do not have these dishes too
| difficult TO make. II SO, the in
clination Of the housekeeper has been
to broil steaks and chops or roast
meat because it was so much less
trouble" Combinations of a succu-
lent vegetable and nuts or cheese or
with some of the manufactured
foods, such as macaroni and spag-
hetti, are desirable and appetizing.
Risotto or Meat Substitute.
Materials Rice. u pint: grated
cheese, i pound: Spanish sweet pep
per. /; onion, ] small; solid tomatoes,
| \ pint, or whole tomatoes. .: but
ter, It.: salt, tsp.
Utensls-Stewpan. measuring cup,
pairing knife, baking dish.
Directions Wash the rice, throw il
into the boiling water and boil rap
| idly for fifteen minutes. While this is