Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1915-04-02
TO PREPARE AND
USE VEGETABLES
AGRICULTURAL DEPARTMENT Ex-
PERTs GIVE RESULTS OF
STUDY AND EXPERIMENT.
SOME PLANTS EATEN RAW
Fresh Vegetables IN Essential Part Of
Name DIet-HoW Waste Can Be
Avoided In the compoundine
Of Salads.

Mans DIet-how Waste Can BE
Avoided In the Compromising
Of Salads.
prepared by the United States Depart
ment Of ARriculture)
Fresh green vegetables are gener
ally relished and form a part of man.
diet whenever they can be obtained
Such vegetables may be called salad
plants though It is difficult to classif,
plants according to the uses to which
they are put, for almost all are uset
for many different purposes Lettuce
for example. q vegetable which in thii
country Ii most always eaten raw. II
Europe is often cooked, and thus Il
becomes q potherb as well as a salad
plant. Water cress. though often used
~ q salad, Ii sometimes used simply
a. Q condiment. Peas. beans, potatoes
and vegetables such as spinach. which
are most commonly served as "vege
table," are often put into salads.
In spite Of these diniculties in the
way Of classification. we may include
under salad plants those whose leaves
and stems are usually eaten raw with
. sour dressing. and define q salad az
dish consisting in whole or in part
Of vegetables. either raw or cooked
mixed with . sour dressing. Salad
dressing usually contains q fat as well
- an acid.
Housekeepers often claim to know
and care little about salads, but those
who dig wild Jerusalem artichokes in
the spring or start the early pepper
grass or radish to serve az relishes at
the table are providing salads for
their families: or again. those who
prepare the cold Vegetables left at
moor such a. greens" with q dress
ing even Of salt and vinegar for sup
per. make salads. Fresh cucumbers
with vinegar or other dressing are sal
ads Just a. much az are the more elab-
crate dishes.
Salad: . Food To Be Eaten With Salt.
The derivation Of the word salad
shows 1t to mean q food to be eaten
with salt. 1t would be better to keep
near to this original meaning rather
than to 60 to the extreme of some
housekeepers who, in their search for
novelties for their tables. build up
salads from strange combinations In
ornate forms.
The distinctive salad plants are
very succulent: that is, they consist
mainly Of water. Hence, they are es-
pecially refreshing in warm weather.
Ar q separate course they are a pleas
ant contrast to the heavier dishes Of
. formal meal. They also serve to
prevent too great concentration of
food. and thus aid in the digestive
process. Upon the valuable saline
Of these raw plants we are
just beginning to place a definite
value. though evidently these were
recognized by the instinct of the peo-
pie Of the far past.
Why Dressings Are Used.
Fat 10 compact food and. weight
for weight, IL about two and q quarter
times a. valuable as protein or car
bohydrate for fuel In the human body.
A tablespoonful Of oil would 60 far.
Their toward supplying energy for keep
ing the human machinery running
than large head Of lettuce. Over all
the world people have instinctively
added . condensed dressing consisting
mainly Of oil. bacon fat. or cream to
the salad plants bulky with cellular
tissue and water. and have eaten such
salads with meat and bread supplying
protein and carbohydrate, and thus
have secured . fairly balanced ration.
Modern study Of bacteriology indi-
Gates that pagan and religious cere-
monies Of publication by IRE and wa
ter had definite value for healtbful ME
IN this world Water cleanses to some
pxtsnt. but only through intense or
lons-continued heat h complete sterili.
alton and freedom from bacteria and
parasites secured. Therefore great
:are ID needed In the selection and
preparation Of foods which are not to
be subjected to heat. Cress, lettuce.
md other salad plants. carelessly cul-
:ivated and handled in the market and
half cleaned in the kitchen. may trans
NIT disease. a. may milk. raw oysters
Ind other animal foods.
The fashion of cutting across q head
" lettuce or celery. though 1t may
live each person q fair share of the
:hoice and less tender portions, can
lot be recommended. because It il
practically impossible to cleanse the
kills Of the leaves. the grooves where
hey Join the stem. All such plants
'hould be separated in their natural
divisions and washed in more than
me water. individual attention being
yiven to hollows In stalks or leaves.
Sand Is unpleasant. but less harmful
han other things that may be left be-
lind after washing: Its presence. how.
'ver. justifles the suspicion that the
was not thorough or care
ully done Vegetables such as spin
lch, which are dinicult to free from
Tit. should be washed in q number
u waters. and lifted QUE of the pan
'ach time In loose handfuls before the
vater has been drained on In this
way the sand and grit has an oppor-
unity to sink to the bottom of the |
nan. while II the vegetables are left |
n 1t. part Of the sand at least is again |
distributed over the washed leaves.
Green vegetables should always be
ooked over carefully to make sure
hat any inferior portions, insects. or