Evening star. [volume] (Washington, D.C.) 1854-1972, 1935-10-09
Vegetables Hold Important Place Low Cost Diet for Whit
Market Reports Show
Tremendous Increase
In Such Crops. Lately
Potatoes, Carrots, Turnips, Parsnips, Beets,
Oyster Plant and Onions All Come
Under General Heading.

treating gall stones and such diseases
with concentrated vitanin A to break
down the calcium deposits.
TURNIPS, which may be eaten raw.
like carrots, are also friendly to
the human body. The white turnips
are q good source Of vitamin @, and
the yellow variety abound in vttamin
A. They rank among the least ex-
pensive of all vegetables. and give a
surprising amount Of food value In re-
turn for their cost. Turnips will be
plentiful this year, and II your family
has objected to eating them cooked
in the past, try serving them raw, like
celery sticks, or diced in salads, for an
agreeable change.
II n II
DARSNIPS, which are related to
carrots botanically, DO not, for
some reason, share the latter's popu-
larity. They are not nearly so much
in demand. and, as a matter Of fact,
their food value Is appreciably less
than that of carrots. They have the
great advantage Of being easy to store,
however, and are widely grown in
home gardens for that reason. About
the best ways of cooking them in
clude frying, scalloping and baking
they are not particularly tasty when
raw.
Diets are always in favor-both
- from their taste contribution and
from their colorful addition to the
daily meals. Northern markets get
their Winter supplies Of young beets
chiefly from Texas, and baby beets,
boiled whole and buttered. are q
tempting delicacy at any time Of the
year. Unfortunately, If you are count
ing every penny, 1t must be remem-
bered that the food values Of Deets are
not great. They are tasty and pretty
but cannot be depended upon to offer
all the necessary elements Of we'll
balanced diet. Beets bleed when the
skin Is broken, and become pale and
wan-therefore they should be boiled
in their skins and the skins rubbed
of while the beets are hot, just be-
fore serving. Leaving about three
inches of the tops on while cooking
is also a trick to keep the red color
in the beets at its best.
CALSIFY or oyster plant Is better
known as q home garden vege-
table rather than as a market crop,
IA 1a et1rad Hka athaF
roots, or left in the ground for the
Winter. 1t has a completely different
flavor from any other vegetable. and
is richer than any other Of its cousins
as a source of iron-so needed in
Winter time. It is usually cooked
diced, either buttered. creamed or
baked. However. it may be scraped,
whole, dipped in batter and fried IN
finger length pieces to give variety
to the low-cost diet.
ONIONS have some vitamin value
~ and an appetizing, delicious fla
vor. It is a pity that their use as
an edible" Is restricted because of
the memory that fingers on" AS q
seasoning they are unequaled, and
no dish is ever fiat" or "sawdusty"
when grated onion or onion juice has
been included in its ingredients. The
man who invents the first onion to
leave no trace will indeed be a bless
ing to mankind!
For advice and suggestions on your
individual household problems, write
to Betsy Caswell, In care of The Star,
inclosing stamped, self-addressed en-
velOpe for reply.