The Michigan chronicle. [volume] (Detroit, Mich.) 1936-current, 1943-04-24

10 prepare supper for the family?
II she's a war worker who takes
up her home ioo after an eight
Lour trick on production line
or in an Office. il probably takes
far less time than il did IN pre-
war days, For one OF the first
things the homemaker-War worker
has discovered is that her leisurely
pre-war methods were not only
unnecessary but often resulted in
less nutritious meals than those
she now prepares using short cuts
and streamlined methods.
Witt. plenty Of time on her hands
she may have cooked foods more
slowly than she does today: and
quicker cooking holds in more OF
the v!ian!n content She may have
cooked her vegetables too long.
we'll past the point OF Just ten
der" which nu:rlt!oniSts advise
And undoubtedly she did cook most
Of her vegetables, though many arc
lust as tasty raw and actually pro-
vide more vltamins and minerals
than when cooked
One trick many war workers are
using Is 10 cook up on Sunday
enough food 20 last well into me
middle OF the week A po, roast.
FOR instance, or a pot OF bake
beans. or any OF those other dishe:
which are just as good cold as no,
and which also provide TIE max
ings for lunch box sandwiches eth
er for the war worker or for the
school children.
They've learned. too, that many
foods can be cooked. either par
tally or wholly. during a mid-week
evening. and quickly completed or
re.hea;ed for next nights supper.
S.eWs are good example.
When they cook potatoes. they
cook twice as much as the family
VIII cat al one meal The re.
mander. is then ready 10 make
INTO potato cakes or puffs, or noar-
.>hIng potato soup Other vege-
.sbles-cargo;s. peas, beans and SO
on-cooked IN extra quantities, car
De used in one-dish vegetable
>callop which takes very little time
% prepare when TIE vegetables arC
pre-cooked
A Quick Way
( Slicing or dicins such vegetable
as carrots, turnips and onions, o
grating beets. shortens cooking tim
considerably. Panning vegetable.
says Bureau OF Human Nutrition
and Home Economics. u. S. Depar:
ment OF Agriculture. is a quick top
oi-the-stove way 10 cook man,
vegetables. and II holds The foot
value. too. since the vegetables ar,
cooked in their own juices Fav
o:,tes for panning are cabbage
shredded in narrow strips; kale
Stripped from The mldr bs. spinach
summer squash. cut IN small pieces
oHra win the pods sliced cross
wise
TIE system approved by Bureau
OF Human Nutrition and Home Eco
homes IS as follows: for each quart
Of prepared vegetables allow two
tablespoons Of ta;. Melt the tat
n heavy flat pan: add vegetable
and cover TO- holj n ne steam
Cook slowly un:il :e>}dcr bu, not
mlshy. stirring occasionally Sea-
son WIKI sa,;~and pepper before
serving. Mhk can DC added Il de-
s.rei. frs; STING flour lightly over
the cooked vegetable 20 ;h.cken the
mix.
Ore .. the bsges; time and food
value savers IS serving vegetables
raw Cabbage. CT; up for slav
: one Of the mos: usual ways Raw
carrots. eaten WITH salt IKE celery
ave saether- tsNo-a,e.- and grated
csyco.> make deac,ous salads OF
sandwich iil.nsS No; 80 well
IL cwn are raw yolns turn. pS, GU,
n .h!n >..cks ana eaten with sat-
Raw caLlGoWe-. separated INTO Il:
Lille punches. can also be eaten