Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-16

should also be used. Although white
and sweet potatoes are vegetables, they
are generally considered separately be-
cause their use, when served alone,
substitute for other vegetables. The
use of potatoes makes meal planning
easier.
Are you making daily use of the vege-
tables from your garden or from the
market? All vegetables contain min
erals and for this reason they are of
great value as food. They help to build
bone, teeth, tissue and blood. Because
they help to regulate the work of the
body, they are called the body regula-
tors Milk. fruit and vegetables furnish
the large share of phosphorus, calcium
and iron in our food. When combined
with eggs, fish, meat or grains they
form balanced dish.
Vegetables are the cheapest source
of minerals. They are one of the best
sources of iron for making good red
blood Some of the vegetables which
are especially rich in iron are spinach
Swiss chard, fresh lima beans water
cress, cabbage, peas, string beans, and
asparagus. 1t is very important for
health that the blood should always be
alkaline. The Summer vegetables which
aid most in making the blood alkaline
are spinach, fresh cucumbers, lettuce,
fresh tomatoes, carrots, beets, cabbage,
caulif1ower, string beans, lima beans,
radisheS. mushrooms, boiled potatoes,
asparagus, raw onions and peas.
Variety in flavors often takes the
place of variety in vegetables when
changing the menu. A good cook never
uses seasoning or flavor to excess.
Only enough is used to bring out the
flavor of the main vegetable in the dish.
Such vegetables as asparagus, all kinds
of green's, cabbage. caulifloWer, celery,
onions lettuce and cucumberS supply
flavor and bulk as well as mineral mai
ter. AS a source of protein, vegetables
should be served with milk, cheese or
eggs.
Ways of Cooking.
AS to the cooking of vegetables. it is
we'll tos know that the longer and slower
the process of cooking in water, the
greater will be the loss in proteins,
sugar, mineral matter and Vitamins.
The loss of mineral matter is greatest
when vegetables are peeled or cut in
small sections across the fiber. This
loss may be overcome by using the water
in which the vegetables are cooked
in either soup or gravieS or other
sauces. Never soak cut vegetables The
time required for cooking vegetables de-
ponds upon the method of cooking, and
the age, variety and size of the vege-
II
tough parts first, then all the tender
portions later.
Stale or wilted vegetables may be
freshened by soaking in cold water for
ar hour or longer, but if the stems
are cut or the surface skin is removed,
there will be loss of mineral matter.
sugar, starch and proteins. During
the season for vegetable, it is we'll
TO use it fresh, and to can, dry and
preserve the surplus by storage. This
will make vegetables available at all
times in the year.
Vegetables Au Gratin. - Cooked this
way, vegetables may be used raw or
be cooked first and then cut in small
pieces or sliced. Add white sauce and
bread crumbs placed in layers. If
cheese is used, it should be ground or
grated first, then sprinkled in alternate
layers with vegetables and white sauce
in the baking dish. The top layer
should be bread crumbs or cracker
crumbs. Bake in moderate oven for
about 20 minutes. A high temperature
toughenS and makes cheese less di-
geStible.
Spinach au gratin-Wash one and
one-haf pounds of spinach and cook
without water until tender. Make a
white sauce with one and one-half
cupfulS of milk half a cupful of -four
and one-fourth cupful Of butter, and
add one-fourth cupful of grated
cheese. Cut up the spinach and add
to the white sauce. Put into cas-
Serole, cover with buttered bread
crumbs, and put in the oven for about
is minutes, or until ready to serve.
Baked tomatoes-Wipe six smooth
medium-sized tomatoes. Cut the stem
from each, making a small hole. Mix
half cupful of bread crumbs, season
with salt, pepper and few drops of
onion juice, and place in the tomatoes.
Place III a buttered pan, sprinkle with
buttered crumbs and bake for 80
minutes In a hot oven. Two table
SpoonfulS each of chopped green pep
per and onion improve the flavor.
Scalloped dishes-These may be
made with steamed or raw vegetables
placed in a buttered baking dish in
alternate layers of crumbs and cooked
vegetables with bits of butter The
top should be covered with buttered
crumbs. The liquid. either milk or
part cream, should then be added and
the mixture baked in a moderate oven
until thoroughly heated and Drowned
on top.
Chowder-Fry some pork or bacon
in a soup kettle. Add some onions
and brown slightly. Add vegetables,
including potatoes, and enough boil
ing water to cook them. When the
vegetables are tender add milk, and,
If necessary, salt. Bring to the scald
ing point. Break some crackers in
the dish in which the chowder is to
serve at once. If the vegetables are
of the kind that require long cook
ing do not add potatoes until half an
hour before the other vegetables will
be done.
Green Corn Cookery.
Boiled-Free the corn from husks
erouS supply of boiling water and boil
for 10 minutes. Overlooking will
make the corn tough and tasteless.
SuccctaSh-Add two cupfuls of
cooked green corn or two cupfuls of
boiled shelled lima beans with three
fourths teaspoonfuls of salt and little
pepper. Cook for 10 minutes, then
add two tablespoonful of fat and
serve.
Corn and okra-Fry one cupful of
tender slices Of okra in three table
spoonfuls of corn oil for five minutes,
add one and one-half cupfuls of cut
green corn, cover tightly and cook over
a slow fire until tender. Sift in one
tablespoonful of flour with stirring, add
one-fourth cupful of milk and cook
for a few minutes longer. Add salt
and pepper just before serving.
Green corn custard-Beat three eggs
slightly and add one cupful of cooked
corn, half teaspoonful of salt, pinch
of paprika few drops of onion juice,
and one and one-half cupfuls of
scalded milk Bake in buttered molds
surrounded by water.
Corn relish-Cut the corn from one
and one-half dozen ears. Grind one
small cabbage. Separate one bunch
of celery stalks, remove the leaves and
chop Peel four onions and cut them
in thin slices Wine two green peppers