The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1927-06-02


give when this most delicious, health
ful and beautiful spring dish appear
on your table? I hope not.
| hope you say
"Spinach-hurray," and reall,
mean it!
One of the most opular cooking
teachers which I had in college, al
ways told her classes of all the won
ders of spinach and said that some
day she would write a poem about it
But she never did. I'm not a poet, but
suppose we try:
Spinach, spinach, gorgeous Jade green
Of all the vegetables, you should be
queen,
Broom of the stomach" the French
call you,
Rich in iron and vitamins too;
Delicious and beautiful, meal you'll
enhance,
# only the cook will give you a
chance.
There now, see what we've done.
Isn't that beautiful poem? But let
US tell the cook how to give spinach
fair chance.
How to Cook Green Vegetables
All the green vegetables such as
spinach, peas and string beans, as
paragus require the same general
system of cooking because they have
chlorophyl, the green color pigment,
in them.
Acids turn green vegetables brown.
That is why, if tap water is hard,
the vegetables which are cooked in it
will remain bright green. When a
little soda is added to the water, the
color is also frightened. Soda softens
the cellulose of vegetables and they do
not require as long a cooking when
it is added. However, some food ex-
perts think that it destroys the vita
Minis.
The green vegetables, as do many
others, contain volatile acids. When
The lid is kept on the kettle, the vola-
lie acids which would otherwise go
off in the steam are retained and
iraw out the color. So keep the lid
IF the kettle in which you are cook
ng green vegetables and their fresh
original color will be kept. If vinegar
$ to be added to green vegetables, as
t is often to the greens, it should be
ldded after cooking, since it delays
he softening of the cellulose and
urns the green color to brown.
The green vegetables cooked the
hortest time have the best color and
lso the most delicate flavor. These
S rule should be done in 20 minutes
r less. String beans are especially
inc, sliced lengthwise, and boiled 20
minutes. A boiled dinner in which
he cabbage is cooked only ten minutes,
nd the rest of the vegetables with
he exception of the onions not long
r than 20 minutes is unusually fine.
Spinach In Particular
| never will forget the disappoint-
lent of housewife who cooked some
inc fresh spinach in pressure cook
r. 1t came out brown, slippery, very
liter, with a quantity of liquid. And
II not forget her delight and mine
hen she cooked it the right way.
Use no more water than that which
ings to the leaves. Spinach is most
: water anyway and it is plenty liquid
1ough without adding more. Leave
lie lid off the kettle. Use a rather
ow fire so there will be no danger
it's burning, push it down often and
I'm it over. Don't cook too long,
to Is minutes should be enough.
nd you too, will be delighted with
lie brilliant green, tender and sweet
sh which you'll have. 1t will be
ue refreshment and enhance your
cal as we said in the poem.
If you wish to serve spinach in 9TH
) ways than with vinegar and salt
I'd pepper, perhaps the following
lies will give you some suggestions:
Nodded Spinach and Bacon
2 lbs. fresh spinach
2 tbsp. butter
Salt and pepper
6 strips bacon, sliced thin and
broiled crisp.
Cook spinach until tender. Drain,
ason with butter, salt and pepper.
id bacon which has been crisped and
oxen into small pieces. Pack into in