The Wolf Point herald. (Wolf Point, Mont.) 1913-1940, 1931-06-26
THE VEGETABLE
SEASON With Us

(From County II. d. Agent Hart
The vegetable plate is always
pleasant variation in the diet blu
4 right now. it begins to take on al
added Importance because loca
produce is moving to market il
increasing quantities and varie
ties. This means lower priced
vegetables for, although fresf
vegetables are always on sale ir
large cities and most towns, the
price may be beyond the reach OF
families who need to economic
Potatoes in some form or other
are the mainstay of most meals
and the vegetable dinner is no eX-
ception. The way in which the
potatoes r prepared depends
largely on the manner in which
the other vegetables are to be
served. The accompanying menu,
prepared by the Bureau of Home
Economics of the u. S. Depart
ment of Agriculture, illustrates
how to take advantage of the W.
for the dinner meal. Since seal
loped tomatoes with salt pork are
to be served and potatoes baked.
Graham mullins are appetizing
with this particular dinner and
they can be baked at the same
time.
The other vegetable is spinach.
chosen not only for it's great food
value, but also because it is es-
specially cheap now. A poached
egg is served on the spinach,
which should be chopped fine,
seasoned and formed into a nest.
The egg is an inexpensive, but
worthwhile addition to a vege-
table plate, the bureau points out.
It supplies the necessary protein
which most vegetables lack.
Aside from the flavor, color and
,ariety which vegetables bring to
| meal and which in themselves
ire important, they are regarded
rom the standpoint of nutrition
IS excellent sources Of minerals
md vitamins. The minerals be- (
ong to a group of substances
Which regulate the functions of
he body and help to build tissues. {
throughout life and particularly ]
o during the growing period the
Minerals are essential to good 9
ealth. Calcium, phosphorus and
are some of the minerals F
nat + found in vegetables and O
hitch are most likely to be lack t
lg in the average American diet. e
Some adults have to acquire a n
lste for certain vegetables. ut t
hard to teach an old dog new S
but comparatively easy to fl
Zach the young child to like all II
egetables.
A four months old baby a
ave strained vegetable soup and Il
70 or three months later a thick 81
soup. Then sieved vegetables CT
IN follow. In this way a child il
arms to like various ffavors be-
his taste is highly developed -
i'd while his food habits are be-
g formed.
The aim in cooking vegetables
be to increase their palat-
'ility, retaining as much of the ~
.tural flavor, texture and food
.lue as Is possible. In their ma
raj colors and shapes vegetables
ok eppetizing. Improper cook
G, unfortunately may often
ange their whole appearance
zen vegetables, for instance.
IN brown if overlooked. This NJ
n be avoided by cooking with III
e lid off and for a shorter time. pl
With spinach and other green's tn
d no water other than that IN
lich clings to the leaves after en-
The bureau decries the
dCIlSS VI puIIluS q P'hSH
king soda in the vegetable wa ~
|, to keep the color. This des- d
)ys the vitamins and tends to pr
ften the vegetable and make it ~
ishy. The green color will be On
tanned if the bureaus recon- pc
endation of the open kettle and III
lex cooking method is followed.
Red vegetables like beets and AS
| cabbage, tend TO bleed but un- be
e the green ones acid helps to wi
Id the color while an alkali m;
uses it to fade. Yellow skinned an
ions white cabbage, turnips, and we
lery, though almost %colorless en-
fore heating, turn yellow in the is
of alkaline water. Over alb
1king causes them to darken. w
e true yellow vegetables like
riots, squash, pumpkin and ruta-
gas are stable in color and are thu
ected neither by acid " alkali. my
All vegetables soften more or sol
S in cooking. But they should it
cooked only long enough to be- wi
ne tender so they will keep as :
oh of their original texture as no
The time varies with sol
vegetable and the method, but ow
a rule, vegetables require much thu
$ cooking than they get. The no
suggests that n reason the
ne children dislike spinach is an