The Ely miner., 1915-04-16

process or cookery. Medium-sized vege
tables are always to be preferred tc
the overlarge. Food plants retarded
IN normal growth are liable to be
tough and corky, while those having
abundant moisture and sunlight and
making normal growth are crisp, ten
der and well favored
The shorter the time and Journey
between garden and table the better
for green plants. 1t is wiser not to
gather vegetables while wilted or
otherwise showing the effects of the
midday sun, but rather to pick them
after the dew has evaporated in the
morning, or In the cool of the late
afternoon. Wilted vegetables can
never be wholly satisfactory, but may
be improved by careful washing and
removal of inferior portions, and then
soaking in cold water, or with salad
plants by wrapping in a damp cloth
and keeping in cool place.
The soaking of vegetables in cold
water to freshen them probably ex-
tracts a little of the valuable salts
which they contain. When they are
0ianched In hot water or parboiled
still more mineral matter is lost. If
boiled in considerable water of which
no use is made, some of the soluble
saline matter Is extracted and wasted.
Ihls waste may be avoided by using
the water for soup, etc.
Often 1t is convenient and wise to
cook double portion of vegetable
and serve part of it second day in a
dlferent form. This should not be at.
tempted in warm weather unless a re.
rr1gerator is available. as the vege-
tables may spoil. Ordinarily a vege-
table well salted while cooking and
drained and cooled quickly and kept
covered in cold place will keep "a
or 4S hours In cool weather.
Enough potatoes may be cooked to
serve as plain boiled or mashed to-
day. while the firmer ones can be re-
served to broil or grill in slices, fry,
or cream the next day. When gas Is
the fuel this Is worth while, for II
takes 30 minutes to boil pot of fresh |
potatoes and only ten minutes to re. |
heat them.
Most vegetables are lacking in fat.
so we add fat in the form of meat, but
fer. oil or cream when preparing them
'or the table, or we serve them with
at meats, etc. AS far as the need
IT the human body goes, 1t makes lit.
lie difference whether this fat is in
heap or in expensive form, whether
he vegetable is cooked with fat or
iressed with butter, cream or salad
Ill. Good olive oil and thick cream
'ost about the same, but the oil keeps
better, and hence always may be
lvailable. Better results often are oh.
aimed by combining cream with vege-
ables than by using butter and milk
ostfng quite as much.
whenever vegetable dish, other
han dried beans, peas, or other
cooked in some form is to be
ne principal part of meal, it is easily
ossible, as well as reasonable to in.
rease Its protein food value by the
ddition Of milk, cheese, or eggs.
kim milk may be heated uncovered
ntil considerable water has evapo.
ated. then little or no thickening IS
eeded for a soup or cream sauce ,
lade with It.
10 Not Hesitate to Experiment With 9
Combinations. ;
Though only few are common on ,
lost tables, there are many combi. y
ations OF vegetables which have
roVed satisfactory, and no one need 6
estate to experiment with others. Y
general. 1t Is safe to combine a y
archy vegetable with a succuient =
ne. or one lacking in flavor with an. =
her that will give relish. 9
For example, cooked celery IA !,
when mixed with creamed T
)tato. a,
Green corn with potatoes and onion. ~
ith the addition of milk, etc.. makes
chowder which many consider as
,od as fish.
Potatoes boiled and cut in slices or
lbes may be used to extend more "
or more highly favored o
getables in salads. For instance. h
t-of-season string beans or out-of. e,
ason new celery.
Potatoes with onions or white tur- -
ps make more agreeable SOUP for >,
me palates than the stronger yeee. a,
bles alone. :.
Carrots often are more palatable w
in dice and blended with green b,
as than served alone. g.
Large white beans may be served =,
a tomato sauce with onion and -,
cen or red sweet peppers, or both. ~,
Mint, parsley, sweet peppers, onions ~
=. may be added in small portions
many vegetables to give a new
vor when the usual methods of sery-
, have become monotonous. =.
While overdone vegetables are NOT w..
sirable, underdone ones are often W.,
IN less appetizing; therefore II ia u,
Sc to start cooking green vegetables Oh
season and stop the process as Wi
IN as the plant is tender, drain and wc
N reheat quickly with seasoning "
before serving. Most time tables ne,
cook books do not take into con. on
Grafton the variations in time re.
red for the same kind of vegetables
ages. AS a general rule
more mature or Older" the yege. of
lie the longer the necessary cooking
iod. :
small scrubbing brush Is essen All
for washing all vegetables that for
e grown in the earth, and should we
hapt in a convenient place, and a !
this purpose only. A small, sharp gra
te point is needed for the removal he
yes from potatoes and small blem- WI,