Evening star., 1920-11-05
VEGETABLES NECESSARY
PART OF THE MEAL

| Vegetables are just as necessary a
part of the daily meal as bread, if
| the body is to be kept strong and
healthy. Housekeepers sometimes for
| get this in winter, when fresh vege-
tables are hard to get and the family
is tired of all the kinds on hand.
Too often the diet is allowed to be-
| come one of the meat dread and -po-
tato type, which does not give chill
dren all the things they need to make
them grow and develop normally, and
which is unsatisfactory for adults as
well. 1t needs to be supplemented by
plenty of milk eggs and other vege-
tables besides potatoes.
The Cause OF That "Tired Feeling"
! Spring fever or the tired-out
| feeling, that comes at the end of
/ winter nutrition experts lay to the
| lack of sufficient fruits and vegeta-
| bles in the winter diet. Certain it is
that many persons have an unusual
craving for greens in the spring
which they probably would not have
| if meals during the winter included
an abundance of vegetables. and when
vegetables and fruits are entirely
lacking in the late winter. as in some
northern regions, severe illness is
often noted
Preparing the familiar kinds of
vegetables in more appetizing ways
lily, and teaching the children to
eat kinds that they are prejudiced
against. are at least two ways in
which the housekeeper can solve her
problem of what to have for dinner
in winter.
Moreover many persons make the
mistake of cooking vegeta bles too
long This makes those with deli
cate flavors tasteless. develops strong
f1avors too much, destroys the agree
able texture of some, causes others
to lose their attractive coloring.
and in most cases cooks out too
large proportion of the mineral
salts. one thing which makes vege-
tables especially valuable as food.
If the strong ones. such as onions.
are cooked in a rather large guam
tity of water in an uncovered vessel.
they will have a more delicate flavor.
The following ways of cooking some
of the winter vegetables are recon-
| mended by home economics spe-
cialists of the Department of Agri-
culture.
Cabbage has long been winter
standby, but many persons do not iike
| it because it is often cooked until 1t
| is limp, colorless mass. 1t is gen
orally one of the cheapest of the win
ter vegetables, and also one of the
i richest in calcium (lime) and iron.
substances that every one needs to
keep the body in good working order.
lit should be boiled only twenty to
| thirty minutes, in salted water. 1t
imay then be seasoned with salt. pep
per and butter or cream: or, scalloped
with cheese, it makes a substantial
idish, suitable for the main dish at
lunch or supper.
scaIloped Cabbage and Cheese.
=. medium sized cab ] cup milk.
. tabiespoons butter Pepper as desired.
or other fat. 4. cup grated cheese
Q tablespoons -four.
Wash the cabbage thoroughly. put it
into boiling salted water, and cook
for twenty or thirty minutes. Drain
lit. and keep the water in which it has
been cooked for use in soup, if de =
;sired. Make a white sauce from the
butter. -four, milk, salt and pepper.
and stir into it the grated cheese. In
a creased baking-dish place alter
mate layers of the cabbage and sauce,
cover the top<with bread crumbs that
have been combined with a little
imelted butter or other fat, and bake
! for fifteen minutes, or until the
crumbs are Drowned.
| Onions are another rich source Of
bodybuilding mineral substances. To
| suit most persons they, too, need to be
cooked in such a way that their flavor
becomes milder rather than stronger.
!
soup. easy to make and so hearty that,
with a substantial dessert and plenty
of bread and butter, it will be enough
/ for luncheon or supper.
| Onion Soup without Meat.
] large onion. 1ia pints milk. half
1la tablespoons butter water and half milk
or other TAT. water alone.
Salt and pepper de-
sired.
Peel the onion under water to pre-
vent the volatile substance from get
ting into the eyes, cut it into small
pieces and cook it slowly and care
fully in the fat. When the onion is
tender increase the heat and brown
the onion. stirring it all the time to
prevent burning. Add the milk or
other liquid and seasoning. bring the
soup to the boil, and serve poured
over piece of toasted bread. If de-
sired. especially if no milk is used,
sprinkle the toast generously with