Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-09-03
HOME
KITCHEN
BIZ JEANETTE
YOUNG NORTON
Authority on Home Cooking
Copyright 1921. by Newspaper Features. Ina
A FEW NEW POINTERS"
ON COOKING VEGETABLES

The simpler methods of cooking
vegetables the better. Badly-cooked
and w~ater-soaked vegetables are mex
cusable, and if persisted in, will soor
create digestive disturbances. al
green vegetables, roots and tubers
should be crisp and firm when put or
to cook. If for any reason a vegetable
has lost its firmness it should be
| soaked until it regains plumpness and
crispness.
All vegetables should be well cleaned
before cooking. Head vegetables like
cabbage. cauliflower and sprouts should
be soaked, head downward, in salteo
cold water, to which a few spoonfuls
of vinegar may be added. Ii theirs
are insects or worms in the vegetables
this will draw them out. These vege-
tables should be put on to COOK 10
boiling water, and the water made TO
boil quickly after the vegetables are
in, but not violently enough 10 destroy
the shape of the heads. HerDaceous
vegetables should also boil rapidly;
Peas should boil gently. as should
young green BEANS.
Vegetables that grow underground
should be covered as they cook, whiie
those that grow on top of the ground
should be cooked uncovered quick
ly to retain their color. All vege-
tables should be cooked thoroughly,
but not until they are soft enough to
lose their shape.
If the cooling Of q vegetable is not to
be finished at once. drain off the water
and pour on cold water TO cool is quick
". drain and set aside until needed.
There is less loss in boiling vege-
tables than in baking them, where the
natural water is drawn out by the heat.
Overlooking changes and toughens
vegetables and also destroys their co'or
To prepare cabbage in the most APP
proved wav. cut a firm head in four
quarters. then cut out the hard heart
and place the quarters in sailed water.
Plunge the cabbage quarters into boil
ing water slightly sailed, and boil
thirty to forty minutes, drain. cut up
fine. and add a generous lump of butter.
salt and pepper, and a dessert-spoontui
of sugar. Serve at once. A little vine
gar NAV be added if liked, or the juice
of a lemon. This will be found diges-
tible and delicious. After trimming
off al the green leaves and the stalk,
cauliflower should be treated in the
same way as cabbage. Any cream or
fancy dressing may be added, but be
sure it is creamy, not pasty.
Spinach has little food value, but its
refreshing and slightly laxative quail
ties make it a valuable adjunct to more
substantial foods. 10 clean spinach.
cut off the roots, then plunge the
leaves into a deep pan of water. souse
them up and down. then let them
stand a few minutes and repeat the
process in several pans of water until
there is no sand left in the bottom
of the pan. each time lifting them out
gently. so as not TO disturb the sedi-
ment. Put the spinach into a sauce
pan with three quarts of boiling water
and a tablespoon full of salt. partially
cover. then boil ten minutes. drain,
pour cold water through it and chop
fine. Put two tablespoonful of
in a saucepan with pepper. salt
and a tablespoonful of salt. partially
light and frothy. add the spinach, and
when it is hot add n little hot cream,
cook two minutes, then dish and gar
nish with boiled egg quarters.
parsnips are a much-neglected vege-
table. but they have possibilities. if
properly. Wash and boil them
until tender, then scrape off the skins.
slice. dip in egg and crumbs and fry. or
dice and cream them, or mash with
crumbs. eggs and seasoning. mould into
cakes, and fry. then serve with a good
sauce.
Eggplant, like the potato and tomato.
belongs to the nightshade family. Like