Milford chronicle., 1940-05-24

fruits
One serving Of yellow. or green,
? leafy vegetables
Three TO five servings a week of 9th,
So recommends Dr. Hazel Stiebe
ing, one Of our leading authoritie
on food and nutrition.
So much stress is put upon vege
tables because:
Vegetables add to the die
necessary minerals, vitaminl
rOughage.
| vegetables make possible grea
variety in the dairy meals.
3-Even a small plot of ground
carefully managed throughout thu
growing season, can make a rea
contribution to the family Twins
both in money and in health.
! Vegetables are grouped accordins
to the part Of the plant used
Shall we look first at the leafy
greens and ways to use them? Peo-
PIE ask many times what is meant
by leafy greens. Any Of the leaves
Of plants that can be used as hu-
man food are classed as leafy greens.
They are both cultivated and wild
greens. Most common in each group
are:
CultiVateds Broccoli. beet top
greens, Brussels sprouts. cabbage,
Chinese cabbage, celery leaves, col
lards, endive. escarOIe. kale, lettuce,
parsley. Swiss chaTd, spinach, tur-
nip top greens.
Wild; Cress (both water and land)
chicory. dandelion greens, lambs
quarter, mustard greenss poke weed
greens, sour dock, COW slip greens.
milk weed greens. sorrel, wild on
ion.
Why are leaves of plants so high
ly recommended In the diet?' you
ask. Because the leaves, so to speak,
are the food manufacturing labora-
tory of the plant. There must be in
the leaves the minerals and mater
ials out Of which proteins. starches
and sugar are made Every farmer
knows what happens. for example,
to his potato crop when the leaves
are destroyed by bugs. The tubers
simply do not develop. There are
no leaves to manufacture the starch
and other food elements.
Hence. this is the reason why leafy
greens contribute so much in miner
ais, especially calcium ana iron; and
in vitamins. especially vitamins A
and c. The thinner and the greener
the leaves, az in parsley and spinach,
the larger the amount Of minerals
and vitamins contributed.
Another special value Of leafy
greens Is as Toughage in helping TO
good intestinal hygiene.
We would recommend using as
many leaty greens as possible un-
looked. Then none of the food value 1
s wasted. Some can be eaten with 1
ust a little salt as water cress. Chi
lese cabbage. celery tops. lettuce or
erved as salad with salad dressing.
)r, some can be wilted as lettuce,
andelions when very young and ten
er. Others may be cooked and sea-
oned with salt, pepper and butter.
When cooked with a small cube of
Al salt pork, butter is not needed.
Wilted Lettuce or DandeIiOn:
Wash vegetable thoroughly, put in
owl, cut across in several places,
id onion juice IL desired or a small
nion thinly sliced. For FIVE or six I
ervings. make the following hot
ressing: Cut three slices bacon into
nall pieces. brown in frying pan.
smove bacon TO use as garnish. add
} the fat = cup mild vinegar, 2 t.
lgar. salt to taste. When boiling
1t, pour over greens, toss lightly g
ltil wilted, serve at once {
Note: Butter q tbs.l may be used
place of bacon. '
General Recipe for Cooking
reens; Pick over carefully, wash d
oroughly, cook with as little water p
possible until a sharp knife just L
It's through them easily. Do not S
ercOOk greens. Drain. season to a
ste. serve with or without vinegar
lemon Juice. II
water IN i, Which .Issns are cooked con. 1
solved out in the cooking. Hence. use this
etahle juice IN soup or sauces, or serve some y
mbned with tomsso juiesl Just as iruit "a
Season with butter unless a small p p
be Of fat salt pork is cooked with :,
3 green's.
Do not use baking soda in cooking \,
Gems or any other vegetables. Soda :.
stroys the Vitamins.
Cooked Greens may be served cold :.
III salad dressing and garnished 4
III sliced, hard cooked egg.
What of the ways to use these 81
low and green vegetables?" you st
I. lei
Is with leafy greens. use as many bU
v as possible
'aFrOts and Yellow TUrnips, for gr
imple. People have always eaten sa
fishes raw Why not carrots and an
low turnips? They are quite as sti
set and delicious, cut in thin
ps and spFinkled with little salt. Co
ole SlRW with Grated Carrots tut
shredded or chopped cabbage: sw
grated raw carrot, tablespoon in,
sped onion or little onion Juice,
desired; 2 tablespoons chopped SD
en- pepper If on hand. Mix and SD,
lbine with enough Mayonnaise, or DR.,
sian or cooked salad dressing to su,
stem. See that the slaw is tart Dii
salt enough.
guash with BaeOns Steam yellow scr
ted winter squash until tender, bsI
owe from the she'll, season with rel
er, salt. pepper, and a little fioI
vn sugar Place In creased bak- Ad
dish. sprinkle with buttered scr
nbs. brown in the oven and serve
slices Of crisp bacon. 7
)te: Grated cheese may also be -
d TO the squash. This makes q
thy luncheon or supper dish. sne
uted ParsRip with H0Fseradlsh usu