The Barre daily times. (Barre, Vt.) 1897-1959, 1918-07-20
For Health, Eat Vegetables.

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Fresh vegetables are good to eat and
good for your health. Do you eat them
every day, many kinds Cook them so
that they are refreshing and palatable
and your family will call for them over
and over again, says an exchange. Use
all kinds of yegetables-w whatever yoa
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 can't afford to miss using
vegetables; they mean vigor and health
for 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, caulifow-
er, 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 spe.
cial substances that help make children
grow and keep adults healthy. Eat them
yourselves, and give them to your chill
dren
III 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
dandelon, wild mustard, lambs quarter
and wild lettuce.
! Don't throw away your tender beet
tops, onion tops, turnip or radish tops.
Cook them for green's.
Use potatoes, sweet potatoes, lima
beans, green corn, green peas, onions,
beets, carrots, squash. Such vegetables
give you fuel, besides the minerals, and
some of them give you protein, They
| can help you sare meat and wheat.
When you serve enough vegetables you
do not need as much bread.
Remember the many good things vege-
tables can do for your body. They help
keep your blood as it ought to be, and
your whole body in good condition. Vege.
tables are better than medicine to pre-.
vent the common evil of constipation.
And besides all these, think how ap.
petizing they are-crisp lettuce, sweet
Juicy beets, tender peas, celery, beans
and corn--all sorts of favors and text
ures to lend variety to your meals
| 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 a
heavily seasoned sauce covers up the
more desirable vegetable flavor.
Overlooking of vegetables impairs
their flavor. Very delicate favors are
destroyed, while vegetables with strong
havors, such as cabbage or onions, be.
come disagreeably strong if cooked too
long. Overlooking 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 the wited vegetables soak in cold
water to freshen them. If vegetables
must stand after pairing, covering with
cold water will prevent willing and dis.
celebration.
Before cooking, put head vegetables
and greens in cold water for an hour
with one tablespoonful 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 cook,
ing. The water drained off may be saved
for soup stock,
Most vegetables should be cooked in a
small amount OF water, because a part
of the mineral salts dissolves out into
the water, and is lost if the water il
thrown away. Cook whole when pos
sible.
Tender spinach or lettuce leaves re.
quire no added water for cooking II
thoroughly washed, enough water will
cling to the leaves to prevent their burn.
ing.
DelicateIy favored vegetables should
be steamed or cooked slowly in small
amount of boiling water until tender and
the water boils away.
Strong favored vegetables may be
cooked uncovered in large amount OF
rapidly boiling water, and the water
changed several times during cooking
Starchy vegetables should be put on