Show Nutritionist Tells HoTo How Ho To Prepare Vegetables From the standpoint of health the retaining of the food value is the thc most important consideration in vegetable cooking says Miss Elna Miller extension nutritionist of the Utah State Agricultural college If the water in which vegetables are to be cocked is boiled before th the tho vegetables are put In there will be less loss of vitamin C the vitamin which is needed to protect the gums Soda should never be used to hasten the cooking process This makes a slimy vegetable and kills I the C vitamin Green Grcen leafy vegetables such as spinach chard etc should be cooked only in the water that I clings to the leaves and cooked just dust until the leaves are arc wilted These vegetables are among the I best iron foods needed for building blood If vegetables are cooked in a large amount of water and if they are over-cooked over and the water is discarded they will lose most of their iron Starchy vegetables lose much of their food value if cut into small pieces When potatoes or carrots are too large to cook coole whole they should be cut lengthwise rather than cr Vegetables should be cooked in just enough water to cover or to prevent scorching If the liquid in which they have been cooked is used in soups gravies or sauces any food nutrients nutrients nutrients nu nu- nu- nu which have been cooked cooled out into the water will be util util- It is a far greater art for the homemaker to know how to please the palate with tempting vegetables vegetables vegetables ables than with p pastries puddings puddings pud pud- pUd 1 dings says Miss Miller I |