Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-09-26

The method and time for cooking are
AS follow: All vegetables place ia
cook in boiling water. covered closely
ana cooked at boiling point until tender.
in just as little boiling water, as It
Is possible TO cook them in without
burning.
Potatoes must be covered with the
boiling water while cooking. as must
all root vegetables.
Time for cooking:
Potatoes. from 20 minutes to A. min
utcs. size alone determining time. drain.
cover with cloth and steam for few
minutes. then season.
Green corn. = TO 15 minutes in boiling
water.
Some country housewives cover corn
with cold water and bring TO boiling
point. cook for > minutes: this meth :
od may be used as the corn Is
encased in little fiber jacket and does
not lose much of its starchy content.
Peas. asparagus. young turnips. beetS
and carrots. IS to 30 minutes. Toma-
toes. spinach.N celery. squash. oyster
plant. and vegetable greens of like char-
actcr. 10 to 20 minutes.
String beans. lima beans. parsnips,
onions. % to ~ minutes. Large tur-
nips. old bcets. hour.
Salt added before the vegetables are
cooked will make them tough N. rms Is
one of the reasons why. when nddlhs
salt meat to snap and other green beans.
the beans require longer time To
cook. Salt all vegetables just before
serving. Select vegetables of uniform,
size. 50 that they may cook evenly and
in perfectly fresh condition. Old. state
vegetables ore unfit for food, as are
vegetables that have been sonked ioi
| long time in water t" freShen., inc
process Of cooking is used for. the de-
velopment of flavor; to soften the ceill :
lose and to retain the mineral salts
The vitaminc content of all food is more
; or less injured by heat. and when, this
heat is at boiling point for consider
able time the vitamine content Is not tt
, be depended upon in the food cooked
and must be supplied through uncooket
/ foods, such as salads. etc. Brussels
sprouts. caulitiower and artichokes ART
members of the leaf or cabbage famil!
/ and are cooked in the same manner
! for the same time period. After sea.
sOning vegetables they may be served
with n sauce of dressing or with thu
addition Of small amount Of butter
Thick. sweet cream may also be uset
| in place Of butter. In special dieteti'
conditions the vegetables are cooked il
milk. seasoned lightly. and plenty o
butter added.
All vegetables may be cooked in cas-
scrole in the oven, and this IS ren
economy, as three or four vegetable
may be cooked at one time with tn
same amount of fuel. Vegetables cooked
in the oven will require less water tina,
if they are cooked on top Of the stove
Sufficient vegetables for two or NOR
meals may be cooked ut one time an
reheated in sauce. of just Il little waite
and butter and then seasoned. Whe
placing vegetables to cook. after waite
lis boiling add the prepared .vegetabl
and cover. and when it is boiling agai
reduce the flame ~ that thr vegetabl
is boiling gently and not jumpin
wildly about the pot.
Methods Of Serving Vegetables
With one half cup Of well seasone
French dressing to Il quart of cooke
vegetables. this is particularly nice q
the green. succulent vegetables. such II
spinach. string beans, carrots, peas
lima beans. cabbage, caulit1owcr an
turnips. when diced, etc.
With a cream sauce made rs fol
lows. drain the vegetables. return to tn
saucepan and season, then sift owe
carefully one tablespoon, of -four to ever
mint OF cooked vegetable. toss tn
vegetables in the saucepan and add on
cup of milk tone half cup OF milk an
one half cup of water drained from tn
vegetables may be used and from thre