Clearwater Republican. [volume] (Orofino, Idaho) 1912-1922, 1913-02-06
TO COOK VEGETABLES
SUGGESTIONS THAT MAY BE
HELPFUL TO HOUSEWIFE.
Properly Cooked and Dished Up veae,
tables Should Take More Proml-
nent Place on TabIe-Few
Do the Work Rloht.

One Of the greatest drawbacks to
the success of vegetarianism Is that
30 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 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.
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 If muslin cloth
Is tied across the top. Carrots. peas.
sprouts. cauliflower 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 improvised balm marie If cabbage,
spinach. sprouts, French beans or
cauliflower should be the vegetable
course. and add little water Cor 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 1t may be said that the method
of pouring off the water preparatory
to adding little butter is a barbarous
one; the vegetables should be thor
oughly drained and then returned into
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 I
the method chosen the vegetables
should be carefully prepared and out.
side green leaves should all be re.
moved while sleeping in salt gives
III rm md will
any lurking insects. If the vegetable
10 then put for five minutes into boil
Ing water and afterwards again into
cold the color will be improved, and a
little sugar in the cooking water also
helps the color.
Caulihower 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
Tor boiling. 1t requires care in cook.
ing. First soak the cauliflower In
salted water for an hour, drain and
leave 1t whole or break 1t into sprigs
Z preferred. removing the outer
leaves. Then put 1t 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
n unsalted water and the heat must
not be too fast and furious. or the veg.
etable will become tough. Parsnip
% one OF the many vegetables which
ire unappreciated. because 1t is rare
y cooked in fashion which makes
he most Of it's flavor. 1t should not
'e watery when served, but sent to
able thoroughly dry with butter
Iauca