The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-05-02
The Hornen1aker's
Corner
BY MARY DOUGLAS


corner when we can again get nice
home grown fresh vegetables, it
might be well to talk for a few
minutes about the preparation and
cooking of vegetables in order that
they will be more tasty and nutri-
tious.
First, vegetables should be washed
thoroughly, but do not soak in water
for any length of time. If they are
wilted, place them in cold water
for a few minutes. 1t is well to
keep a large container on hand, with
a lid, to keep fresh vegetables in.
You may fit a rack into it and keep
about half-inch, or more, of water
in the bottom. Place the vegetables
on the rack, cover the can and place
in a cold place, or in the regrigera-
tor.
The exceptions to this rule are:
Caulifower, artichokes, Brussels
sprouts and broccoli These vege-
tables must be soaked in water be-
fore they are cooked, for small in
sects and dust settle in them and
cannot well be cleaned any other
way.
Second, vegetables should be
cooked rapidly in as little boiling
water as possible, so that when they
are tender they will have absorbed
all the water in the pan. Add a small
amount of boiling water if necessary,
to keep them from scorching. This
method will keep their mineral salts
and vitamins from escaping.
It is advisable to cook some vege-
tables covered. The exceptions to
this rule are: Cabbage, Caulifiower,
kohlrabi, onions and Brussels
sprouts. These are cooked uncovered
in a quantity of boiling sailed water
-one-and-o half teaspoonfuls to
the quart. The strong odor of these
vegetables is 1essened if a crust of
VI SctSA ID 1dlu Oll wy VI CllGIIl DIS SOOI
as they are placed in the boiling
water, or if a teaspoon of sugar is
added to the water.
Young broccoli is cooked covered
in boiling, sailed water that barely
covers it. 1t may be cooked with
heads up - the stalks being boiled
and the heads steamed. Old broc-
coli is cooked like cabbage.
Green corn is cooked covered in a
quantity of boiling, sailed water, in
which little sugar has been added
Some people add milk in generous
part to the water.
Drop vegetables gradually into
rapidly boiling water, so that the
boiling temperature is maintained
Quick boiling will help to retain
their color. Don't use soda, it will
help to retain the color, but will
destroy the vitamins.
AS soon as the vegetables are tend
er, drain them at once and if they
are to be served with butter, place
the butter in the bottom of the pan.
Melt it, then add the vegetables and
gently shake the pan. If they are
to be served with cream sauce.
allow about one half to one cupful,
to two cups of cooked vegetables.
Vegetables cooked in a steamer with
a perforated tray and water con-
tainer are delicious and retain their
full flavor and food value. The new
saucepan pressure cookers are the
latest method of cooking vegetables
so as to retain all their food values,
as well as color and flavor. They
require only few minutes too, to
cook almost any kind of vegetables.
Excellent results are also obtained
by cooking vegetables in parchment
paper. Although I do not believe
this paper has been obtainabIe late
1y.
An attractive way of serving cook
ed vegetables IS to place two or
more varieties on a platter in a
decorative manner. For instance,
place in the center of the platter
mound of new boiled potatoes,
with butter sauce and chopped pars-
ley. Place at either end string beans,
with cheese or egg sauce. Or place
in the center, caulifiower, with egg
sauce, and surround it with green
peas and chopped parsley. Surround
the peas with boiled beets or
Harvard beets. Here is a recipe for
the beets:
Harvard BeetS
C servings)
3 cups of freshly boiled beets
sliced or diced.
For the sauce:
~ cup of sugar
1 tablespoon of cornstarch
" teaspoon of salt
" cup of mild cider vinegar or