New Britain herald., 1922-08-09
HOW TO. COOK VEGETABLES
BY BERTHA E. SHAPLEIGH Cooking Authority for NEA Service
 and Cal11roa h1a I-t.i..arcit..

and Columbia University. From earliest history vegeta bles have been an important part of man s ,!iet
 In a little book published in the middle of the seventeenth century, called Adams Luxury and Eve's Cookery the list of vegetables grown and the recipes for cooking them are more varied than those of the average housewife of today.
 The Bible speaks of melons. leeks and cucumbers in the time Of Moses
 In the diet of many. vegetables take the plac. of meat and when so used there should be one vegetable which contains protien, that which builds up. and repairs waste-peas, beans and lentils are among such
 Vegetables contain valuable miner al salts which are often lost in the cooking. If a large amount of water is used and then thrown away much of the value of the vegetabl is lost
 How to Cook Them
 Strongly favored vegetables, as cab age, onions and turnips. are best cooked in water for 10 minutes. This water is drained off, taking with it The unpleasant flavor-and then fresh water is added to finish the cooking. asparagus is best when steamed.
 Cook other vegetables in as little water as will prevent burning and keep the kettle, covered, The water remaining when the vegetable is ten fer may be usd for making a sauce to serve with if or as a foundation for cream soup the next day.
 Carrots cooked in this way taste auite differently, as one gets all of the real carrot flavor.
 Starchy vegetables should be put on to cook in boiling water, sated. Greens. as spinach, chard or dande- lions. should be washed thoroughly and may be cooked in the water which clings to them. Such vegetables as reas, beans, asparagus and corn should not be salted until nearly ten- der salt has a tendency to harden hem.
 Never allow vegetables to stand in the water in which they were cooked. Drain off the water and keep hot by placing over steam.
 
 All green vegetables are more at tractive if the color can be kept in cooking. It is just a question of set ting the color, and bioorbonate Of soda. the common baking soda, in very small quantities, will do this.
 DO not use more than one-sixteenth of a teaspoon. or as much as can be taken on the point of a vegetable knife, to one peck of spinach or half peck of peas or beans. If the vege- tables stand for a short time in very cold water and then is added to rapid- ly boiling water the color is kept very we'll
 Two vegetables that are pretty to- gether and taste well can be served in the same dish or grouped on platter Often one can combine several in this way much as New England house. wives did when they served boiled dinner" Peas and carrots spinach and beets, cabbage, beets and turnips are good combinations.
 Vary Dishes,
 Vary the manner Of cooking ana serving Sometimes take time to cut carrots and turnips into fancy shapes, mold the spinach in a bow or pan, keen hot over water then serve, sur rounded with hard cooked eggs cut in quarters and a cream sauce.
 Cut carrots in slices and serve suta rounded with peas and when freS mint is available chop it and sprinkle over the carrots and peas.