Evening star., 1935-03-08

better If they are cooked in q fairly
large amount Of water and in an un-
covered saucepan. Spinach is an ex-
ception, for it has so much of the
green pigment that 1t can be steamed
or else cooked in a small amount of
water. and still have, a deep green
color.
To salt the cooking water or not to
salt it is a question. The answer Is
in the affirmative for all vegetables
except red ones. Add one teaspoonful
of salt to quart of water. This i'm
proves the favor Of all vegetables, and
for green ones 1t helps to retain color,
in addition. Red vegetables seem to
have slightly better color, though, If
salt is not added until just before
they are done The water left from
cooking beets, carrots, spinach, and so
forth. and the liquid from canned
peas. beans, or asparagus, the juice
from canned tomatoes and many other
vegetables may all be used in various
tasty. healthful ways. They may fur
nish the liquid for making sauces. or
they may be added to stock vegetable
soup, or In some cases even form the
basis for the soup itself.
There Is no reason why We should
limit ourselves to one or two ways of
cooking vegetables. Most of them can
be delicious, cooked in ever so many
ways, and the few that are at their
best when cooked by one certain
method can be varied by different
sauces or other finishing touches.
Special Vegetable Dishes.
Brush baked potatoes over with q
little fat or oil as you put them in the
oven. or in the early part of the bak-
ing period Put over little more.
if you need to, while they are baking,
and you will have tender skins that
cut easily and none Of the hardness
that so often characterizes baked
potato skins.
Lambs quarters, mustard, dandelion,
beet. and all the leafy Spring green's
are cooked like spinach, and all are
distinctly good when served with
melted butter Gone and one-half
tablespoonfuls to each pint after
cooking). salt. pepper, paprika, and
enough vinegar or lemon juice to add
zest to the dish.
Spinach Bechamel.-Wash and cook
the spinach as usual, then chop 1t
very fine, or pass through a coarse
sieve. To each pint of the puree add
one tablespoonful Of butter and salt,
~ %N %ae
tiny dash of nutmeg. Place over the
fire and stir we'll until heated: then
fold in the well-beaten yolk of one
egg, blended with half cupful of
rich milk or light cream. Heat to the
boiling point and serve. A garnish Of
hard-cooked egg adds an attractive
touch to the dish.
Asparagus-This Is too fine vege-
table to be carelessly prepared. BY
the following method tips will be just
tender, and stalks will also be tender
and delicious: Sort and scrape the
stalks and trim away all tough por-
tions. Place in cold water for half
an hour, then gather in bunch and
tie loosely. See that the ends are
even and place in an upright position
in enough boiling salted water to
cover the stalks half way. Cover and
boil rapidly until the stalks are
tender: the steam will cook the tips
perfectly. Drain well, serve 1t
dressed with melted butter, salt and
pepper. adding q little lemon Juice
If desired, or serve with white sauce
or Hollandaise sauce.
Brussels Sprouts-These are very
fine when nicely done. Remove all
wilted or faded leaves and cut down
through the tops sharply to expedite
the time OF cooking. Let stand In
cold, slightly salted water for half an
hour to draw out any lurking insects,
then drain well and plunge into rap
idly boiling salted water. Cook for
about 10 minutes, or until tender
only, then drain. Brussels sprouts
are delicious served with Hollandaise
sauce or white sauce.