Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-05-07
Food, Health and Thrift
TO COOK SPRING VEGETABLES.

their free use in the dietary is recog-
nized as a great aid to health.
Vegetables just out of the garden
taste best when simply cooked-that
! is either steamed, boiled or baked.
| and served with little salt. butter.
| milk or cream. Often heavily sea
soned sauce covers up the more de-
sirable vegetable flavor. Overlooking
vegetables also spells the flavors.
Very delicate fiavors are entirely de-
stroyed. while vegetables with very
strong f1avors. such as cabbage or
onions. become disaereeably strong if
| cooked too long. Overlooking also
destroys the attractive color of some
vegetables. For the vegetables with
a higher per cent Of water. such as
cabbage. cauliflower. turnips and
green corn. steaming is a much better
( method of cooking than boiling. for
| in steaming there is not as much loss
| of flavor or mineral, and there is a
decided gain in appearance.
| Cook summer vegetables as soon
after they are gathered as possible,
| in order to preserve their flavor. II
| they must be kept over. keep them in
the icebox or some other cool place.
! Let wilted vegetables soak in cold
| water to freshen them. If Vegetables
must stand after pairing. cover with
Tcold water to prevent willing and dis
celebration.
| Before cooking put head vegetables
and greens in cold water for one hour
with tablespoonful of vinegar to re-
move insects, Then wash them very
carefully.
Drain all boiled vegetables as soon
as tender; they become soggy il al
lowed to stand undrained after cook
| ing. The water drained off may be
saved for soup stock.
Most tahlaS arc hotter 10
cooked in small amount of water.
| because a part of the mineral salt
dissolves out into the water and is
lost If the water is thrown away.
! Cook whole when possible.
Tender spinach or lettuce leaves re-
quire no added water for cooking. If
thoroughly washed. enough water will
cling to the leaves to prevent burning.
Delicately favored vegetables should
be steamed or cooked slowly in a
small amount of boiling water until
tender and the water boils away.
Strongly favored vegetables may be
cooked uncovered in large amount
of rapidly boiling water. and the water
changed several times during the
cooking.
Cooking vegetables with a small
piece of meat gives an agreeable vari-
alton in flavor. and the dish makes a
good substitute for the usual meat.
OIHd Tues Iudy NC SluHcu Will hIllc
minced meat; green beans or cabbage
cooked with salt pork, or onions baked
with slices of bacon.
Special Vegetable Dishes.
Cauliflower Pudding.-Break a cauli-
flower into sprigs and soak 1t in cold
] water for half an hour, then drain 1t.
Cover the mixture with sweet milk and
boil it until tender Drain, add one
| half cup Of bread crumbs, one cup Of
! milk, one-half cup Of thick. sweet cream,
! the well beaten yOlks Of four eggs, one
p, half teaspoonful of salt, pinch Of ground
| mace, dash of cayenne. two tablespoon
! fuls Of soft butter and the Juice of one
! half lemon. Mix everything well. pour
! the whole into a buttered pudding dish
and bake it in a slow oven until it is
| firm.
Asparagus Loaf.-Cook two table,
| spoonfuls Of butter and two tablespoon
fuls Of -four together. Add one and one
half teaspoonful of salt. dash of pep
per and one cup Of cream gradually.
! When the mixture is boiling. add two
tablespoonful Of cold chicken chopped
fine, one cup Of cooked asparagus tips
and four eggs we'll beaten. Turn it all
tered thickly and lined with cooked as
paragus. Set the mold in a pan Of hot
water and cook until the center is firm
Do not allow the water to boil
Eggs With Tomatoes.-Chop one-haIf
pound Of fat mutton and fry 1t rare
with butter. Add one pound Of toma-
toes that have been peeled and cup up
Season the mixture with salt and pep
per. When the meat and tomatoes are
almost done, add three eggs aud cook
the whole little longer.
A Spanish Onion Disk.
Take the skin from one or more large
Spanish onions; remove the core. leav-
ing hole large enough to insert a
| sleeps kidney. nicely seasoned. Minced
| ham may be used instead of the kidney
| buttered baking dish. haste them freely
! with melted butter and bake until a
| golden brown.
| Milk Vegetable Soup-Chop or cut
| in small strips one carrot, one leek
and a small white cabbage. Put two
ounces Of butter in a saucepan and
when it boils put in the vegetables
Let them cook gently. but do not let
them brown. Then add three pints
has been creamed. Season the mix
ture to taste and let the soup simme r
gently for half an hour. Serve with
cubes Of toast.
Beet soup-chop three cooked beets
while hot and simmer in one quart
Of rich milk for twenty minutes:
season with salt and pepper. thicken
slightly with -four and strain. Served
in cups with whipped cream. 1t Is very
in the ordinary way in soup plates
| without cream.
Watercress Soup-Cut up, not too
fine. one bunch Of watercress and four
good sized potatoes. Put them in two
quarts Of boiling water and boil for