Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-11-09
Vegetables Necessary Part Of Meals.

OoLUm, Oxford Democrat. South Paris. Ne
Vegetables Necessary Part Of Meals.
LACK OF THEM IN THE WINTER DIET
RKsPoNsIBLE FOB "sPRINa FEvER."
Vegetables are just 40 necessary q
part Of the daily meal as bread, II the
body IL to be kept strong and healthy.
Housekeepers sometimes forget this 10
winter when fresh vegetables are hard
to get and the family IL tired Of all the
kinds on hand. Too often the diet 10
allowed to become one OF the meat
bread and potato type, which does not
give children all the things they need to
make them grow and develop normally,
and which Is unsatisfactory for adults as
we'll. II needs to be supplemented by
plenty OF milk, eggs, and other vegets-
bles besides potatoes.
THE CAUSE OF THAT ''rIRED FEELING. I"
"Spring fever" or the tired-out feel
ing that comes at the end of winter
nutrition experts lay to the lack of emf.
ficient fruits and vegetables In the win
ter diet. Certain 1t IL that many persons
have an unusual craving for "greens"
in the spring which they probably would
not have If meals during the winter in
cluded an abundance of vegetables, and
when vegetables and fruits are entirely
lacking In the late winter, as 10 some
northern regions, severe illness Is often
noted.
Preparing the familiar kinds of vege
tables in more sppetizing ways that are
perhaps new to the family and teaching
the children to eat kinds that they are
prejudicsd 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 thesmis-
take Of cooking vegetables too long.
This makes those with delicate fsvors
tssteless, develops strong fiavors too
much, destroys the agreeable texture o.!
some, causes others to lose their at
tractive coloring, and In most cases
cooks out too large proportion of the
mineral salts, one thing which makes
vegetables especially valuable as food
II the strong ones, such as onions, are
cooked in q rather large quantity Of
water in an uncovered vessel, they will
have q more delicate flavor. The follow
ing ways Of cooking some Of the winter
vegetables are recommended by home
economics specialists of the United
States Department Of Agriculture.
Cabbage has long been winter stand
by, but many persons do not like it be-
cause II is often cooked until 1t is q
limp, colorless mass. IL Is generally one
of the cheapest of the winter vegetables,
and also one of the richest 10 calcium
(lime) and iron, substances that every
one needs to keep the body in good
working order. 1t should be boiled only
20 to 80 minutes, In sailed water. 1t
may then be seasoned with salt, pepper.
and butter or cream; or, scalloped with
cheese, 1t makes substantial dish, suit
able for the main dish at lunch or sup
per.
IL medium.sized cabbage
2 tablespoons butter or other fat
2 tablespoons flour
/ cup milk
IL teaspoon salt
Pepper as desired
3-4 cup grated cheese
Wash the cabbage thoroughly, put it
into boiling sailed water, and cook for
20 to 80 minutes. Drain IL, and keep
the water in which 1t has been cooked
for use In soup, II desired. Make q
white sauce from the butter, -four, milk,
salt and pepper. and stir into 1t the
grated cheese. In q creased baking-dish
place alternate layers of the cabbage and
sauce, cover the top with bread crumbs
that have been combined with a little
melted butter or other fat, and bake for
10 minutes, or until the crumbs are
Drowned.
Onions are another rich source OF
body building mineral substances. To
suit most persons they, too, need to be
cooked in such Q way that their flavor
becomes milder rather than stronger
Here is recipe for an appetizing soup,
easy to make and 80 hearty that, with a
substantial dessert and plenty Of bread
and butter, 1t will be enough for lunch,
con or supper.
ONION SOUP WITHOUT MEAT
] large onion
/ 1-2 tablespoons butter or other fat
l IL pints milk, half water and half
milk, or water alone
Salt and pepper as desired
Peel the onion under water to prevent
the volatile substance from getting into
the eyes, cut 1t into small pieces and
cook 1t slowly and carefully 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 q piece of toasted bread. II de-
sired, especially If no milk is used.
sprinkle the toast generously with gra,