Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1930-01-09

Foods in
Winter
The X iIchen
BY Alice Lynn Barry

NoUNDS rather chIlly-raw celery.
~ cabbage. lettuce. carrots. But
eating these vegetables raw e.
one way 10 make sur OF getting their
precious vitamin content. We know
that these foods are the less delightful
OF the table delicacies-to put II char.
tally. But also we know that they con.
tain some very important vitamins-
elements we can't live comfortably
without. although We don't know very
Wen why as yet. Cooking unaues.
tionably reduces IL II does not DESTROY
these elements-so much has been
proved In laboratory tests. Certainly
overlooking makes most Of these
vegetables almost worthless Az food.
how avoid the lob OF eating use
q food? Too often these honejv
greens - cabbage and celery and
cauliflower-or carrots and beets and
turnips-to mention only a few. are
cooked for hours by those who be-
heve that's the only way % make
them tender. At the end OF which
time they have about as much ia
vor as shredded paper. and IL the
Juice In which they were cooked has
been thrown away. no food value
whatsoever.
Eating vegetables raw IA "a safe
guard II you 70 70 the trouble OF
eating coarse vegetables, you might
just as well derive the full benefit
on the effort. And many OF them.
especially the greens. really taste
much better raw than when cooked.
There are none too many in the
Wintertime. but there Is a large
number Of dressings which can BE-
served with these vegetables SO that
the dish appears different. and has
a different flavor.
Greens like watercress, cabbage.
celery. parsley. tomatoes can be
eaten raw. And raw onions stand
high dietetlcally. no matter what
aesthetic criticism may be hurled at
them Not everyone can manage
onions raw. although some varieties.
like the ~beet-colored onion, or the
large Spanish or Bermudas. are
sweet and mild enough in flavor 70
be tolerable. Served with French or
mayonnaise dressing or garnished
with a little caviar. olives or pimiento
and a sprinkling OF lemon Juice they
have a poppy flavor.
Here are a few suggestions for
raw vegetable service that can be
used n time during the winter
for cabbage IL IN the market when
less sturdy vegetables are unobtain.
able:
Cabbage Salad, French Dressing.
l small cabbage.
! small bunch celery.
. green peppers.
~ cupful OF stuffed olives.
Shred raw cabbage. mix with
chopped celery. sliced olives and pep
per. Mix with a French dressing.
Cabbage Salad, Cooked Dressing.
To the ana mixture Of cabbage.
celery. olives and pepper add the
following dressing as soon as IL Is
| cold.
2 eggs.
. tablespoonfuls OF butter.
2 tablespoonfuls OF cream.
] teaspoonful OF salt.
s tablespoonfuls OF vinegar.
Place the eggs in a double boiler
and beat wei. gradually adding the
vinegar and the butter. Continue
cooking over hot water until the mix
ture ~thickens. Then remove from
the fire and set aside 20 cool. When
cold add the cream. mix well and
toss the cabbage in this dressing.
With cabbage as the bulk item this
mixture may be varied BY adding
some watercress. tomatoes. or a small
quantity OF some cooked cold voEe-
table Ike carrots. beets. etc.
Grated carrots are very good
added 70 a French dressing-one OF
the p~leasantest ways 10 eat this veEe-
table raw.