New Britain herald., 1923-09-04
Cherish the
 VEGETABLES

| VEGETABLES
 Use Them I.avishly and OfcsusQI
 Get the Hest Dietary Rssultas
 N yEGETABLEs arc snoyu0us. W ly wholesome and benedo1al, V We have never realized thil
 fact moro than we do at tho prue.
 ent day. But the trouble some.
 times is that. though tho vsgsts-
 bies themselves have tho pcssibilsL
 ties of being such useful soodA
 they are SO treated in our kitchens
 that they are robbed of much of
 their goodness or made actually
 unwholesome.
 Always use vegetables as fresh as possible. Follow tho hand-to- mouth principle when 1t comes to vegetables. Buy only; what you
 need for tho day. If you have . garden pick what you need just before you need them. When you buy vegetables buy them early in the day 50 that they may be out of the sun and dust. Then keep them in . cool. dry place, not necessarily in the refrigerator, until you wish to use them.
 Some people always soak kreen peas in cold water for an hour or so before smelling. This is very helpful if they are inclined to Be q little wilted. But never make the mistake of leaving tho peas in water any length of time as they rot much more easily when moist than when dry. Peas should be cooked very carefully. It is quite an easy thing to oyercook them, but at the same time they are not wholesome or toothsome if they are undercooked.
 About Asparagus.
 Asparagus should be cooked carefully, as this too should not be cooked too much. Both these vegetables retain more of their original flavor if they are steamed instead of being cooked in boil ing water. However, 1t takes longer to steam a vegetable thor oughly than to boil it..
 Young carrots should be cooked with their skins on. Scrub them we'll and boil till tender or nearly so. Then drain, cool little and peel. After, that they may, be sliced and cooked until very ten der, only care should be taken that the water in which they are cooked after they are peeled should be meager and that it should be used in making the sauce in which they are served.
 There is no reason under the sun why you should scrspe new potatoes. If you wash them thoroughly it. is just as we'll to cook them with the skins on. Time is thereby saved and un- doubtedly some very valuable food ingredients are saved that would otherwise be thrown away with the skin scrapings.
 A good many restaurants now adays serve what they label a vegetable luncheon or a vegetable dinner, according to the hour of the day.
 The Vegetable Dinner.
 This is a really delicious meal, If it is we'll prepared, and one has only to notice its popularity to realize that it fills real desire on the part of those who eat much 1t restaurants. So many of the substantial inexpensive dishes each day are meat dishes, with a little vegetable served with them. hat the restaurant habitue gets to crave more vegetables. He can- not afford the side dishes of sev- eral vegetables, at twenty or thir- y cents apiece, say, in addition to 1is meat order. If he orders the neat he must be content with the hree or four slices of carrot, the spoonful of string beans or peas hat comes with it.
 Then along comes the vegetable inner or luncheon. It is a biz fish with a substantial assort- nent of seasonable vegetables.
 This is an idea for the home as veil as the restaurant. A vegetable 'late once a week is an excellent hing at dinner. The whole point is o make it attractive and to give it nough flavor. Half dozen plain 'oiled vegetables. no matter how laintily they are served, are rather acking in flavor. But the same 'egetables served with a little in- 'enuity are tempting. Moreover, he variation in serving usually adds o their food value, too.
 Good Combinations,
 For instance, suppose the days easoned vegetables include new otatoes, young carrots, cauliflower, pinach and string beans. Serve the otatoes with butter and parsley. he carrots sliced and buttered, the Drowned with a cheese auce, the spinach as a puree and he beans with salt and butter. Or. ou wish use cream sauce on the otatoes and on the cauliflower,with pts of paprika on the cauliflower nd parsley on the potatoes and erve the other vegetables with but. er and salt.
 Other good combinations are . reamed sauce onion. a potato cro- uette, buttered carrots. beans and pinach boiled onion, creamed otatoes, a slice of fried eggplant, a tile mound of scaloped tomato and ome buttered parsnips a slice of lied parsnip. boiled new potatoes, reen peas and carrots served with utter and salt and some spinach.