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

Foods in
Winter
The Home-Kiichen
By Alice Lynn Barry

NoCNDS rather chilly-raw celery.
~ cabbage. lettuce. carrots. But
eating these vegetables raw A.
n way to make sure OF getting their
precious vitamin content. We know
ina these foods are the less delightful
OF the table delicacies-to put IL chart.
tably. 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
well why rs yet. Cooking unoues.
tionaoly reduces IL Il does not DESTROY
these elements-so much han hae1
proved IN laboratory tests. Certainly
overlooking makes most OF thesa
vegetables almost worthless az food.
How avoid the Job OF eating USE
less food? Too often these homelv
green's cabbage and celery and
cauliflower-or carrots and beets and
turnips-to mention only a few. are
cooked for hours by those who be-
ueve that's the only way 70 make
them tender. At the end Of which
time they have about as much fla
vor as shredded paper. and II the
Juice In which they were cooked has
thrown away, no food value
whatsoever.
Eating vegetables raw ~ N safe
guard. II you go to the trouble OF
eating coarse vegetables, you might
Just as well derive the full benefit
or 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 or dressings which can be
served with these vegetables 20 that
the dish appears different, and has
a different flavor.
Greens Ike watercress, cabbage.
celery, parsley, tomatoes car be
eaten raw. And raw onions stand
high dietetically. no matter what
aesthetic criticism may be- hurled at
them. Not everyone can manage
onions raw, although some varieties.
like the b~eet-colored onion, or the
large Spanish or Bermudas, are
sweet and mild enough In flavor to
DO tolerable. Served with French or
mayonnaise dressing or garnished
with a little caviar. olives or pimientc
and a sprinkling OF lemon Juice they
have a poppy flavor.
Here are a few suggestions for
raw vegetable service that can be
used any time during the Winter
for cabbage Is IN the market when
less sturdy vegetables are unobtain.
able:
Cabbage Salad. French Dressing.
l small cabbage.
1 small bunch celery.
2 green peppers.
II cupful of stuffed olives.
Shred raw cabbage, mix with
chopped celery. sliced olives and pep
per. Mix with n French dressing.
Cabbage Salad, Cooked Dressing.
To the same mixture OF cabbage.
following dressing as soon as II Is
cold.
2 eggs.
2 tablespoonfuls OF butter.
2 tablespoonfuls or
! teaspoonful OF salt.
9 tablespoonfuls OF vinegar.
Place tho eggs IN a double boiler
and beat well. gradually adding the
vinegar and tie butter. Continue
cooking G hot water until the mix.
ture thickens. Then remove from
the fire and set aside 10 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 or some cooked cold vege-
table like carrots, beets. etc.
Grated carrots are very good
added 10 a French dresslng-one or
the pleasantest ways to eat this vege-
table raw.