Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-12-16
HoW to Serue Cabbage,
Carrots, Spinach, Cauli.
tgo,cer and the Other Va
rieties AuaiIabIe No,v
The Importance of Having
Some Sort of Greens on
the Family Table Euery
Day
By MRS. M. A. WILSON

cur necessary bulk food from the
fste harvests. The actual prepara-
of winter vegetables need not
yolve either an additional expense
r a great amount of labor. And
while many housewives have a good
~ store of dried or canned products,
we must all keep in mind the fact
that nature had provided abundantly
for our winter table.
Parsnips, brussels sprouts, squash,
red and white cabbage, beets, car
rots, celery, turnips, spinach and
caulifiower will afford us an abun-
dant variety.
The cleaning and preparation Of
green vegetables will count as much
as the cooking itself. If wilted,
they can be restored by a bath in
cold water. Every particle of decay
and wilt should be removed and a
washing in three or four waters to
remove the sand and insects that
may cling to the vegetable-all this
is necessary.
Carrots, turnips and parsnips
should be diced before cooking. Wash
the beets and cook without breaking
the skins and leave three inches of
the tops on the beets to prevent the
loss Of color. The tops of the beets
when fresh and in good condition
can be boiled like spinach and cooked
until tender. Chopped fine and sea-
soned with salt and pepper, they
make very good dish.
Cabbage
How frequently do we see cabbage
cooked in large pieces, cut in quar-
ters or perhaps in eighths. Try
shredding the cabbage as fine as if
it were to be used for, coleslaw.
Wash it thoroughly and then cook
in boiling water until tender. Serve
with well-favored sauce.
Every housewife knows that real
success in cooking spinach depends
entirely upon the washing, chopping
and seasoning. Green or string beans
must always have the strings re-
moved and then cut the beans length
wise rather than across.
All vegetables should be started
to cook in boiling water, cooking
gently until tender. Hard, rapid
cooking will break or tear apart the
tissues without softenina@the vege-
table itself. Rapid h ig or over
cooking spoils the Z, flavor or
texture, as well as bl aking up the
shape of the vegetable. Do not cover
vegetables while cooking. Watery
vegetables, like squash, spinach, cab
bage, beet tops, ETC., require very lit
tie water. Many vegetables depend
entirely upon the seasoning for their
success. This also includes the sauce
j that is poured over them.
Every housewife knows how to
\ make cream sauce, using butter,
flour and milk; but do you know that
this method is wasteful? Every do,
mestic science teacher knows that
the laws of chemistry tell her that
butter burns at low temperature
and that the fatty particles quickly
decompose and are unfit f., human
consumption. So, n making cream
sauce, it is mo- nect ssary t. use but
ter at all. Blead the -four and colo
milk and then place on the fire ant
bring to boil Cook for five min
utes and then the sauce is ready II
i ure.
a standard method of gauging tn,
thiIkness Of the sauce is necessary, |
successful results are to be obtained
One level tablespoonful of -four t
one cupful of milk for cream soups
Two level tablespoonfuls of fou
10 one cupful of milk for thin cream
sauce.
Three level tablespoonfuls of fiou
to one cupful Of milk for medium
cream sauce.
-Four level tablespoonfuls of fiou
to one cupful of milk for thick crear
sauce.
Five level tablespoonfuls of flou
to one cupful of milk for sauce fo
molds, outlets, croquettes and mad
dishes.
Use a fork or egg whip to mi
the -four and milk together. Thi
WIN prevent Jumping. Many varis
ties of sauces can be made from thi
plain foundation.
For a mock hollandaise: to on
cupful of cream sauce add
Folk Of one egg.
TDo tablespoonfuls of lemon iaic,
One tsaspoonfnl of salt.
One tsospoonful of paprika.
Ons tsaspoonful Of grated onion.
To make sauce American take
QHe7half cupfui Of thick cream