The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1915-04-29
R AND
VEGETABLES
DEPARTMENT
N NEsULTs OF
N eRIMENT.

AND ERIMENT.
minutes
inst d. |N AID CLEANING
Sc clos
3, that ! ne Process Of
4fF natIons-soms
ing nh eNS ne Proper
!. = 'ne AZ 4 EsNsins.
as 'SH States Depart
iIf N Auiturel
that br, anoa'nH soIting and clean
!. beyo.s sskIAS nant precede any
nutes Z. MRaium-sized vege-
had mi. always Is be preferred to
bna plants retarded
49,. e1o4 are liable to be
Al e0F hiIe those having
bo|HtNff md sunlight and
h naHi NNh are crisp, ten
Hsef
Es 6 tine and journey
T. 6 able the better
~ 'aHf IS wiser not to
nile wilted or
U ne effects of the
bat fNiher to pick them
M Naporated in the
81 eOol of the late
IIE Vegetables can
fii aiHfactory, but may
6Sful washing and
tf cftions, and then
Watef or with salad
Ill a damp cloth
place.
n a setables in cold
AeIn probably ex-
E|e % TOD valuable salts
1Aln When they are
water or parboiled
mineral latter is lost. II
-. t|n water OF which
made. some of the soluble
g TO- Her 81 N1cted and wasted.
may ~ avoided by using
! ~ " tor soup 6tc.
mani IS convenient and wise to
ain'ns Npble portion Of a vegetable
ufy aeakt oI Il second day in a
Asliy Form Thin should not be at
ne ialA4 warm Reather unless a re-
Iusnt ~ n available, as the vege-
q ~ spoil ofdinarily a vege-
were q aaited while cooking and
mel Fund cooled quickly and kept
aa eoId place will keep "a
is Last - il cool weather.
Gus, ID potatoes may be cooked to
Of thsIplaln Boiled or mashed to-
room the fmer ones can be re-
Ied ARD hroil OK erlll in slices, fry,
key d the uexk Day. When gas is
4 an ethIa III worth while, for it
ot pOaninutae 20 boil pot of fresh
a Alu ma only tad minutes to re-
phat "A lablae are lacking in fat,
to th. II I'LL form Of meat, but
Iynamh nream when preparing them
hat htlble on Berve them with
M. eke Tar as the need
ling man body noes. 1t makes lit
,lastist unna whaEner this fat is in
I vilH n expensive form, whether
era table IS cooked with fat or
with huffs cream or salad
,atop,A olive 81 and thick cream
"a I, fhe same but the oil keeps
or,,s, nd henee always may be
! ~. Better HeHnlts often are OBJ
y M w. combining cream with vege-
-, AN 81 using butter and milk
y yis 4. ulte a. much.
: :, !. yer 8 etable dish, other
! lad h3Hn peas, or other
~ cooked 81 gorne form. is to be
lpal DIR cs meal. it is easily
'treaa AZ WE e reasonable to in
u - protein bod value by the
" = IL uAlt cheese, or eggs.
BATH may - heated uncovered
dainasldefahle water has evapo-
com eu little y no thickening is
anttor d Nonn or cream sauce
sss IN II
la1 ienlkaae g Experiment With
II = comhInnsions.
q u only tsn are common on
4 tAble theirs are many combi.
oK eehles which have
tiha " TIE elof and no one need
md 2 70 kQeflment with others.
hirfAi 4 n afe to combine a
cleai vegetable With a succulent
. hlHpna lscAiak b flavor with an
rOpat win give relish.
car NxamH tooked celery is
a &c when Hlxed with creamed
Tor Germ otatoes and onion.
addition q milk. etc. makes
Der .ef many consider as
~ As
b 1s4 Boiled and cut in slices or
nAE - Na to extend more
ouaFe g. pKe highly favored
{ ia ds. For instance.
IN beans or out-of-
i e
@ SONS or white tur-
~ tke more agreeable soup for
20 AAtes t she stronger vege-
/, Alone
,kA4 eNNa Nfe more palatable
- aiee ara tiended with green
1, IAN seE4e9 lone.
- NnIlA M NAV be serred