Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1915-03-19
TO PREPARE AND
| USE VEGETABLES
AGRICULTURAL DEPARTMENT Ex-
PERTs GIVE RESULTS or
STUDY AND EXPERIMENT.
SOME PLANTS EATEN RAW
Fresh Vegetables an Essential Part ot
Mana Dlet--ttaw Waste Can BE
Avoided In the eonraandlnu
Of Salads,

prepared by tho United States Depart.
nent or AsriculturtI
Fresh green vegetables are kener
ally relished and form a part OF mans
diet whenever they can ht obtained
Such vegetables may be called salad
plants though II In dlsIieult 10 classify
plants according TO tho use = to which
they are put. for almost all are used
for many different purpoaeA Lettuce,
for example, a vegetable which In this
country Is moat always eaten raw. In
Europe Is often cooked. end thus tt
becomes potherh ~ we'll a. a salad
plant. Water cTess, though often used
an salad Is sometimes used simply
~ a condtment Peas. beasIp. potatoes
and vegetables such IA spinach. which
are most commonly served he tvegr'
table. are often put into salads
In spite OF these difficulties IN the
way OF classification, Wa may include
under salad plants those whose leaves
and stems are usually eateh raw with
SOUR dressing. and dotine salad as
a dish consisting IN whole or IA part
Of vegetables, either raw nr cooked,
mixed with sour dreasing Salad
dressing usually contains mt az well
a. nm acid
Iiousekeepers often elalh 10 know
and care little about salads. but thoae
who dig Wild Jerusalem artichokes In
the spring or start the early pepper
grass or radlah 10 serve liz reliahea az
the table ARE providing salads for
their families; or again. those who
prepare the cold vegetables loft AZ
noon such AZ greens, with q dreaas
Ing even Of salt and vinegar for sup.
per make salads Frcsh eueumhers
with vinegar or other dresaInR ara sal
ads Just AZ much aa are the more elah.
crate dishca.
5aiad: a Food To De Eaten With Gait.
The derivation OF this word salad
shows II TO mean a food ID he eaten
with salt II would be better 70 keep
near 20 this original meaning rather
than 20 10 10 tho extreme Of some
houaekeeperu who. In their search for
novelties for their tables build up
salads from strange combinations 10
ornate forms
The distinctive Halad plants hFe
very succulent: that IL. they consist
mainly Of water Hence, they are a.
pecIally refreshing IN warm weather
Az q separate course they Are a pleas.
ant contrast TO the heavier dishes Of
formal meal They also serve 10
prevent too great concentration OF
food and thua aid In IT, digestive
process Upon the valuable saline
properties Of these raw plants We are
Just beginning to place definite
value though evidently these Nare
recognized by the instinct Of thn pao.
pie OF tho far past.
Why Dressings Are ussd.
Fat In q compact food md. weight
Tor weight. IL about two ami a quarter
times ~ valuable NJ prottin or car.
bohydrate for fuel In the human body
4 tablespoonful OF oil wohid 90 far
Their toward supplying energy for keep.
Ing the human machinery running
than . large head Of lettuce. Over all
the world people have ihstihetiyeiF
added condensed DRESSING consisting
mainly Of oft. bacon INT. oF cream 10
the salad planta bulky with cellular
tissue and water, and have eaten such
salads with meat and bread Supplying
protein and carbohydrate, and thus
have occurred . fairly balaneed ration.
Modern study Of baetaFloloKg lndi
Gates that pagan and religious cers.
monies Of publication by fire and VA.
ter had definite value for hAaithfnl life
In this world Water cieansen 10 SONS
extent, but only through intense or
long heat ID comnials nferili.
zatiOn and freedom from bacteria and
parasites secured. Therefore great
care IN needed In the selection md
preparation Of foods which are NOT 10
he subjected 10 heat Creka. lettuce
and other salad plants. caFeiaHaly cal
tiyatsd and handled In the market and
half cleaned In the kitchen. mny trans
nit disease, ~ may milk. raw oysters
and other animal foods
tbs fashion Of cutting across 4 head
Of lettuce or celery. though IL may
Give each person ) fAir share Of tha
choice and less tender portions. can.
not be recommended. because IL Is
practically impossible to cleanse rhs
axila of the leaves. this grooves where
they Join the stem. All such plants
should be separated In their natural
divisions and washed In more than
one water. individual attention being
given 70 h0llowa In stalks or leaves
sanS Ii unpleasant, but less harmful
than other things that may be lsft be-
hind after washing. lta PRESENCE, how
ever. tusii1ea the suspicion that tha
uaEhit 4 was moi thorough or care.
fully done Vegetables sneh M spin
ach. which are dlEieuli 10 free from
grit. should be washed In n number
Of waters. and lifted ont III the pan
zach time in loose handouts before the
water haa been drained Oh IN thla
taY the aaad and grit has M oppar.
unity 10 sink 70 the bottom Of she
ran. while II the Ee9etabl are lsft
% II. part Of the sand It lHass il anHtn
distributed over the washed leaves
Green vegetables should alsay2 b.
0oked over carefully To make sure
hhl any inferior portions lnaseta as
ithef things which are undeslsabte are
emoped The quality u vegetables
nay be greatly injured By insect pests
nd plant diseases II thu plant sat
era very aevnteiY tFem sa4h enemies.
cannot make normal Efn Fttr. and q
III or parts of II NAV b. Inferior Fov