The Detroit tribune. (Detroit, Mich.) 1935-1966, 1943-02-20
By PATSY '. CRivEs FOR AMP


HELLO. HAVE yOr HAD YOUR
ROOTS TODAY? That may seem
like an odd question but seriously
mean H. Under the classif-
cation OF roots wo have bects.
carrots. iurnips. rutabagas. etc.
There comes a time In nrld-win-
Ter when green's may be hard 10
eot That IL especially true these
days when transportation Is 40
difficult But our good friends.
the root vegetables. with their
marvellous keeping qualities stay
With US the year round And A
rood thing II is too. tina, there
l. ono certainty like a bunch OF
carrots IN This most uncertain
n all worlds or course the
taxes seem fairly certain 100,
but what's the use Of worrying
about what you can't help
BACK TO THE ROOT VEGE-
TABLES. Most az them keep
best in a cool, moist place and
these days you've got TO watch
iocd spoilaee Prices are TOO
Nigh and fool too precious TO
waste even a little bit. What
with the fate OF nations and
peoples in the balance on the
very subject OF food surely your
conscience docs NOT let you in
dulge In wasteful habits. A spoon
ful Of peas or rotten potato
may not seem much 10 you. but
'ust multiply that by several mil
hon women who may throw away
the same amount every day and
you've got enough food TO make
a whale OF difference.
NOW FOR a FEW GENERAL
rules in cooking root vegetables
they should be started in boil
ing. sailed wafer. Your object In
cooking all vegetables is to make
II as snappy as possible. Pro.
lonEed cooking destroys those
precious yitamins and minerals
Young tender vegetables need
only enough water 10 keep them
from sticking for older roots you
need enough boiling water 10 GOV.
eI. And please do moi throw away
the cooking water. II too, con.
tains your vital elements. Don't
be the kind Of cook who sends
ell tho goodness OF your food
down the sink Use the cookine
water for soups and such.
If YOU PREFER THINGS
LIKE onions and turnips with a
mild flavor. leave the kettle IN.
covered. Boil root vegetables
whole unless they are too larg,
or the skins are too tough. II
peel YOU must. make the peel
lngs thin. Now that ham bones
and skins are hard to come bv
you won't be doing so much boil
ing OF vegetables with meat. II
you will Just add meat drlppings
or melted fat Just before sery-
ing, they will taste okay. Then
meat has passed them by at
least.
sCALLoPING WILL kclp YOU
over rough spot II YOU have
a few roots and no meat TO cook
them with. To three cups OF
cooked vegetable use a cup and
I hair OF white sauce with one
cup OF bread crumbs. Place lay
ers OF vegetable and sauce In
baking dish. Cover with crumbs
and bake IN moderate oven until
brown and bubbllng. You will
need a medium white sauce which
IL three tablespoons Of flour.
three tablespoons of fat and =
cup and half Of milk Cook un-
III smooth and thick. season with
salt and pepper.
If YOU SAW THE MOVIE
TALK OF THE TOWN. maybe
you wondered about that Rus
sian borsch that Cary Grant kept
talking about. Remember he was
tho only person who ordered
bOrsch with an egg in It. and
that was what led to his capture
Well, borsch Is nothing but beet
SOUP. Beets are very importan,
member CT the root vegetable
clan. and | hope you use the
fresh green tops in the same
manner as you use any other
green vegetable. Cook until ten.
der in boiling. salted water. chop