Pine Bluff daily graphic., 1920-02-07
|DETABLES SHOULD
 [)RM BIG PART OF ! THE DAILY MEALS
lIth and Economy Demand
 Their Daily Use, Says Expert

obt to the selection and prepara
 of vegetables this would not b
 .ase. Although most of the larg
 are supplied with fresh vege
 ,s at all seasons of the year, be
 e of the improved shipping facil
 if is a mistake to depend al
 liner on such products, since tn
 i+v is never equal to that 0
 tables grown under normal con
 ms in their antural season.
 hen. too, if we partake of
 table at all times of the year
 ose that zest and keen enjoymen
 ;zed by those who are content t.
 for it's especial season. It i
 er to be satisfied with simple
 for if we begin to eat aspara
 in February, it will pail upol
 by the time it is at the helgh
 Is season in May.
 Each at It's Best.
 might be we'll to look over tn.
 bwing list of vegetables, whicl
 the month in which each is a
 best.
 January artichoke and romaine
 April, beet greens.
 May, asparagus and splnach
 June. peas and cucumbers.
 July, onions and summer ash.
 August, beets, carrots. corn blant, mushrooms, okra and to oes.
 September, cauliflower, chicory ktoes and string beans.
 October, parsnips and cabbage
 November, celery, brussel! buts and turnips.
 h December, winter squash. If course, vegetables which art |wn in hot houses, in the sunny kth or in distant California can be expected to be as delectablt |any in the above list fresh gath h from your own garden in ths kht of their season. When vege Hes are not fresh it is difficult tt k them and they lose much ol |ir flavor. Green and salad mus crisp and tender. Those that arc ted and bruised have already rted to decay. Never buy cab ye or cauliflower that is dis pred, and select solid, firm heads Medium sized vegetables are pre- able to either very large or very all, for the large are apt to bt lrse and woody in texture anf Ire is too much waste in tht all. Medium sized potatoes arc 8 likely to have hollow hearts the heavier the yare in propor n to their size the better thu de. In choosing a pumpkin picl one that is heavy and of deer low color. The crooked necked is lsidered the best summer squash d of winter squash the greer board variety. Golden Bantam, Country Gentle n and Stowell's Evergreen art lee splendid varieties of corn. Spanish onions are more delicate m the native, and are higher 1T ce. For stuffing the large Der da onions are best.
 Young housekeepers find som, ficulty in determining the quan y to purchase for a given number persons. The following list may of service:
 Jerusalem artichokes, one quar ] serve four persons. Asparagus, one bunch will serv, zee to four persons.
 Brussels sprouts, one quart vii we four persons.
 3eets, a bunch of five will serve zee to six persons. Cabbage, one small solid head fou, IT persons.
 5auliflower, one small head fou, rsons.
 Celery, one single stalk three per IS.
 shlcory, one head four persons. cucumber, one sliced three per IS.
 eggplant, one small four persons 5ireens, half peck, four persons. 11nlons, one pint, four persons. eEeas, half peck, four persons. ,tring beans, one quart four per IS.
 tomatoes, one quart, four persons l'Iurnlps, two pounds, four persons Many persons dislike squash be lse they claim it is tasteless, bu maps they have not trie dbakin. which retains it's sugary juices ' small yellow squash into halves move the seeds, cut off the necks ei these and cut them into smal 'ces, but do not peel the halves ich should be filled with the die
 squash, seasoned literally witt con gravy, salt and pepper, GOV 'a With bread crumbs and bake, the oven just as you would bak, sweet potato.
 rotatoes are in general favor, be ise \, tnelr lack of pronounced tast .kes them suitable to use il .h with almost any othe 'n. For variety they can b put through a ricer, cut il lls' baked, boiled creamed stuffed s, sso, scalloped, hashed brown, etc TOT corn to be at it's best it i .h5ial for it to be cooked within hours after it is gathered. Cit, ople who have never eaten it thu Ve no idea how delicious corn cal
 Too frequently it is over cook ys,pr, what is even worse, cooke, ofpng a time before it is eaten
 IS one of the few things tha ,aoV pc kept hot and retain it sor. The proper method is t se a pot of salted water on tn tse boiling like mad, and not t the corn in to cook until tn ap course is being served. It mus < ooA more than 10 minutes, s V N VIII be ready by the time tn
 piates are removed and tn ' Is served. ~ % Served with Sauce. "any .,. vegetables are improved b, sayang \ them with a cream saucc nearly all require the additio1 gGod table butter when season them befnro yvA 1T, l- /. n