Evening star., 1927-09-16

I hear a great deal about leafy
vegetables and root vegetables. Is
there any short way of classifying
them?-H. NJ.
Different writers vary the main
classifications somewhat, but here Is
one that in the main tells the story.
Green vegetables. "leafy" cabbage,
sprouts. caulifiower. spinach, aspar-
agus. lettuce. cress, dandelion tops,
beet green's; tubers and roots-po-
tatoes, white and sweet; carrots, par
ships. turnips.
! have purposely omitted the to-
mato because in one sense 1t is in
class by itself. Although it does not
fall in the group of leafy vegetables,
it is one that should be considered
in all classifications of fresh vege-
tables. 1t is especially valuable for
the four vitamins which it contains
and for its effect on the appetite and
for it's growth-promoting mineral
salts.
The doctor has said that my little
girl must eat q great deal of spina CHI
She liked it originally. but now she
has grown so tired of it that ] have
great difficulty in trying to get her
to eat it at all. Can you give me
any uggestions?-Mrs. X. r.
Not knowing how you have served
the spinach usually, l may be re-
peating some Of your own favorite
methods. but here are a few sug-
gestions. Clean the spinach very
thoroughly and see that it is cooked
in it's own juices If possible. So often
spinach is served steaming in a
watery fluid that it would take away
the appetite of any one except a
laborer. Then before serving it see
that it is finely chopped.
One need not be very fastidious to
rebel at Tapping strings of green,
which one is expected to eat with
gusto. Then you are ready to think
about various recipes. Cream of
spinach soup is delicious for a deli
cate child and easily relished. Use
equal parts of chopped and sifted
spinach pulp and thickened milk,
Scald the milk first before making
the white sauce with a slice Of onion
or stalk of celery, this being
stralned out before the milk is com
bined with the spinach Spinach
prepared in this way and mixed with
powdered breadcrumbs moistened with
milk in which raw egg has been
broken may be baked, and this offers
delicious hot dish.
AS for spinach salads. left.oy
spinach may be combined with meat
OF chicken stock and turned into a
mold TO Jell. Then the spinach NAV
ne mixed with chopped or diced egg
| OF coid boiled potato moistened with
mayonnaise and arranged on beds of
iettuce. Spinach combined with
picked Goldfish, diced potato is an.
other combination which a well.
known specialist serves
am decidedly overweight ara
have been told that I must cut n''t
/ an sugars and starches. win yo,,
give me advice?-H. f.. ~"
without knowing more about yo,,,
age and occupation cannot be yerv
speclhc. might say. however thai
tne ADVICE to cut out all sugars and
s'arcnes is to my mind great
mistake. In the first place. simnlv
because sugar and starch have In
senerai way, the same effect in the
"ouy IL no reason why we should
always group them together and die.
cara them unfortunately when one
Is overweight
IN TACT, under certain conditions
II is better to obtain the bulk Of our
| variety ftom starch, as. for examnle
niue children whose digestions are
not yet fully developed. 1t would he
loiiS TO give such children large pro.
portions of sugar On the other
mana, robust adult who must do
iofced work and who is exercising in
me fresh air may well find that it is
better for him to take considerable
| OF his energy in the torm Of well.