The Birmingham age-herald., 1918-06-06
VEGETABLES ARE HEALTHFUL

Dc you eat them every day, many kinds? Cook them so that they are re- freshing and palatable, and your family will call for them over and over again.
 Use all kinds of vegetables-whatever you grow in your own garden or what you can buy in the market. Vegetables should be plentiful this summer. for all over the country people have made war gardens. You cant afford to miss us- ing vegetables; they mean yigor and health Tor you. Use what you can while they are fresh and at their best. and if you have more than you can use now, can, dry or preserve them in other ways for winter use
 Use lettuce. onions cabbage cauli- flower, chard, spinach, Brussels sprouts and others like them. These will come along all through the summer and fall. They give you the iron and lime and other minerals that you need to build your body and keep it in repair and the special substances that help make chil- dren grow and keep adults healthy. Eat them yourselves, and give them to your children.
 If you live in the country you can gather wild greens, which are just as good as those that grow in your garden. In the city, too, you can often gather from vacant lots such good things as dandeion, wild mustard, lambs quarter and wild lettuce
 Don't throw away your tender beet tops, onion tops turnip or radish tops. Cook them for greens.
 Use potatoes, sweet potatoes, Lima beans, green corn, green peas, onions, beets, carorts, squash. Such vegetables give you fuel, besides the minerals, and some of them give you protein. They can help you save meat and wheat. When you serve enough vegetables you do not need as much bread.
 Remember the many good things veg etables can do for your body. They help keep your blood as it ought to be. and youT- whole body in good condi- ton. Vegetables are better than med
 cine to prevent the common evil of con- stipation.
 And, besides all these, think how ap- petizing they are-crisp lettuce, sweet, juicy beets, tender peas, celery, beans and corn-all sorts of flavors and text ures to lend variety to your meals. POINTS TO REMEMBER Vegetables just out of the garden taste best when simply cooked-steamed, boiled or baked-and served with little salt butter, milk or cream. Often heavily seasoned sauce covers up the more de- sirable vegetable flavor.
 Overcooking of vegetables impairs their flavor. Very delicate flavors are de- stroyed while vegetables with strong flavors, such as cabbage and onions, Lbecome disagreeably strong if cooked too long. Overcooking also destroys the at tractive color of some vegetables. Cook summer vegetables as soon after they are gathered as you can in order to preserve the flavor. If they must be kept over, keep in the ice box or some other cool place.
 Let wilted vegetables soak in cold wa ter to freshen them. If vegetables must stand after pairing, covering with cold water will prevent willing and discolora : tion.
 Before cooking, put head vegetables and greens in cold water for an hour, ! with one tablespoon of vinegar to re- move insects then wash very carefully. Drain all boiled vegetables as soon as tender-they become soggy if they are allowed to stand undrained after l cooking. The water drained off may be ! saved for soup stock.
 Most vegetables should be cooked ir a small amount of water, because a part of the mineral salts dissolves out | into the water and is lost if the water