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Show HOME ECONOMICS. Useful Household Hints. UTTi-K si (;.i:stios that may ii so.mk. MliS. IKI.-MO 15. VK'KKHS. Tcaclii'r of Domcslic Sriiince Milford School. tall vi:;i:rAr.i.Ks. Thi'ir composit ion and preparation and methods of cooking and serving. Plants are made up of innumerable innumer-able cells, each consisting of a thin membranous wall inclosing a semifluid semi-fluid mass, in which lies the center of cell activity and the minute grains of starch or other material the plant has stored up. The. whole framework of the very young plants is made up of these cell walls commonly called cellular tissue or cellulose. lint quite early in the growth of the plant wood cells begin to develop and the cellular tissue tis-sue becomes thicker and harder. U is this woody fibre that causes poorly grown and slale vegetables to be hard and indigestible. Practically all green vegetables contain a large percentage of water, a variable percentage of starch, some protein or nitrogenous material .and ..nuKcails. procf .in 4, All mines and mining imat both placer and rock in place, will ting or bearing gold, silver, resul ', lead, coal or other valuable distil al deposits, after purchase wood of from the United States, Mich be taxed at the price paid the othei ?d States therefor, unless the ice ground, or some part thereof, W: ach mine or claim, is used for tion r than mining purposes, and has ious parate and independent value for oil, v h other purpose; in which case gracb :1 surface ground, or any part 'stear :reof, so used for other than min- exclu ; purposes, shall be taxed at .its tic q ue for such other purposes, as tensi vided by law; and all the mach- limit ry used in mining, and all prop- ty-fiv .y and surface improvements upon gardi iims, which have a value separate flotat appurtenant to mines and mining Th .1 independent to such mines or with ning claims,, and the net annual uct fi oceeds of all mines and mining for t aims, shall be taxed by the State vano oard of Equalization. cents How the Amendment Heads. becai Section 5. The surface ground of l,roc -lines and mining claims, both Ml c some mineral salts. The food value of vegetables varies according to the ! amount of water they contain, but the most succulent of them are valuable valu-able for their refreshing qualities at;d 'the variety they give to our diet. Yegetaldes are baked, roasted, fried, boiled or steamed; they are J used for making a variety of dishes and are prepared for the table in oilier oili-er ways but the most common method meth-od of cooking them is in boiling water. wa-ter. Generally speaking the simpler the method of cooking and serving vegetables vege-tables the better. A properly grovn and well cooked vegetable will be palatable and readily digested. Badly Bad-ly cooked, water-soaked ones very : generally cause digestive disturbances. disturb-ances. Nearly every vegetable ma be cooked so that with plain bread it may form a palatable course by itself it-self if it is desired to serve it In sucn manner. Briefly the principal changes that take place in vegetables during cooking cook-ing are these: The cellulose is softened and loosened. loos-ened. The nitrogenous substances are coagulated. The starch grounds swell and burst and flavors and odors are developed. All green vegetables should be crisp and firm when put onto cook. If, for any reason, a vegetable has lost its firmness and crispness it should be soaked in very cold water wa-ter until it becomes plump and crisp. With new vegetables this will only be a matter of minutes while old roots and tubers often require many hours. All vegetables should be thoroughly thor-oughly cleaned just before being put on to cook. Those that form in heads such as cabbage and cauli-. cauli-. .. iLf!nwp!i Qhdnlil be soaked heads since the date of discovery nas 3ire-,,-i. that it may be used in the flotation in 1( process successfully end that approx- 10m imately 1,000.000 gallons of the oil Presel GFl t i f1 will be on hand constantly as the result of the operation of hardwood lc0, 1 distilleries for the manufacture of men- "Tl wood alcohol and by-products in Michigan, Wisconsin, Minnesota and anc 0 other northern states. 0 . 00 Substitute for Pine Oil. Arlz0 With the developments of the flotation flota-tion process in the extraction of prec- TTr ious metals it was found that pine oil, which is extracted from a certain gpjj grade of pine wood by an expensive 'steaming process, almost became an p exclusive necessity. Having antisep- an( tic qualities pine oil was used ex- DeveI tensivelv in surgery. Its supply was ,,..., 111 cdbl limited, but it commanded only twen- r ty-five cents a gallon. This was re- the g garded as commensurate with the -ust t flotation process cost. ' Q Then came the war in Europe and jfjcaj.j with an urgent demand for the prod- al uct for treating wounded soldiers and for the flotation process pine oil ad- tis i vanced from 25 cents a gallon to 75 jn(uf; cents a gallon. The new price nearly .j cr became prohibitive to the flotation ' ' 'process and chemists and scientists over the country began experi- ,lrpj nting to find a substitute. most vege. tables is""salt and good butter, and vegetables that are blanched and then cooked with butter and other seasonings and very little moisture are more savory and nutritious than when all the cooking is done in a good deal of clear water. Method of Blanching Vegetables. Blanching, which in cookery is en-" en-" tirely different from the bleaching (I gre-n vegetables in the garden, is a pi ocess often used with vegetables sr.uce it removes the st'.'ong taste and improves the quality. It is convenient conven-ient since it may do done at any time, and the cooking completed in a .Ty short time whe i the dish is to j be served. : Have a large stew ti.vi half full cf I rapidly boiling water. Add a tea-spoonful tea-spoonful of salt for every quart of water. Have the vegetables cleaned and drained. Drop into the boiling ' water and bring the water back to j the boiling point as quickly as pos-. pos-. sible. Boil rapidly, with the' cover - partially or wholly off the pan, five - to twenty minutes depending upon the vegetables being cooked, then drain off the water. If the cooking of the vegetable is not to be finished at once, pour cold water over it to cool it quickly, then drain and set aside until needed. If the cooking is to be continued at once, it will not be necessary to rinse with cold water. wa-ter. To complete the cooking the vegetable should be put in a small stew pan with butter or drippings and other seasonings and cooked gently until done. A few spoonfuls of liquid will be required for every 1 quart of very juicy vegetables, and - a half pint of liquid for drier vege tables. The stew pan is to be covered, cov-ered, only a slight opening being left open for ventilation. Vegetables cooked in this manner should be cut up rather small either before or after aft-er the blanching. It is almost universally eanceded that vegetables, to be at their best, require the addition of fat. There is no fat which is so suitable as butter but-ter for the majority of vegetables, but savory drippings supply n cle-: cle-: ira!!'! stihst'fjJe. The fcilowir.jr !:":';: i.r.'.y be us'd al:'re G" in c(;i;-j bination for reasoning vegetables. The fat from fried sausages, ham, bacon, pork and prime roast pork, beef, veal and chicken. Care must be tagen that these fats are not scorched as scorched fat is not only unpleasant in flavor, but is frequently fre-quently a cause of indigestion. J Such vegetables as cauliflower, po-i po-i tatoes. carrots, turnips, onions, and celery may be varied by serving them in a cream sauce, as an accompaniment accompani-ment to meat or another vegetable or side dish. In such case the vegetable is cut in small pieces, either before or after boiling. From one to two cups of the vegetable may be used to a cup of the sauce. The recipe for cream sauce follows: fol-lows: One cup milk. One to two tablespoonfuls of flour, an equal amount of butter and one-half one-half a teaspoonful of salt. Put the butter in a saucepan on the fire. When hot, add the flour and stir until smooth and frothy. Gradually add the milk, which has been scalded, stirring all the time until it boils. Season and cook fifteen fif-teen minutes longer in a double boiler. White meat stock may be substituted for the milk. Cabbage. Cabbage is one of our most useful vegetables being available during the late fall, winter and spring months, when other green vegetables are difficult dif-ficult to procure. It is generally held in disfavor, but it is possible to cook it so that it will be delicate and digestible. di-gestible. To Boil Cabbage. Cut a head into four parts cutting down through the stock, Soak for half an hour in vinegar and salt wa- auli ter. Take from this and cut into eads slices- P"t into a saucepan, half ,;,, full of boiling water to which has in these cc aticie(i a teaspoonful of salt to from Prof auart Cook from twenty-five present irorty-f,Ve minutes, depending on eration iage ot the ca)jbage Turn into a ico, willanter an1 strain. Mince and seamen. sea-men. n wit;n Gutter and pepper, allow-"Tne.g allow-"Tne.g a tablespoonful of butter to a and cqint of the cabt,age, of co Cabbage Cooked With Pork. Arizo For a me(:iium sized head of cabbage cab-bage use a half pound of salt pork. Boil the pork gently for three or Tfl'our hours.. Prepare the cabbage as hove. Put on to boil with the pork. EPTiE oil rapidly twenty-five to forty-five inutes. Serve the pork with the Fred , . bbage. and ger,, . , ? Smoked bacon or ham or corned eef may be substituted for the measuik the m Cabbage AVith Sausage. the sta 0. " Six sausages, just ta , . . , One-half teaspoonful pepper, to do : A . . , , : . .. One quart minced cabbage, lficatu Salt if necessary, al gov . . Fry the sausages crisp and brown, the ri , this j from the pan and pour off . all but three tablespoonfuls of the mclus. . T, . . tat. Put m the minced cabbage and ly cr . cook six minutes. Arrange the cabbage cab-bage on a list dish and garnish with geii' the sausages. Mashed potatoes are to be served with this dish. Turnips. This vegetable is generally spoiled by overcooking. The flat white summer sum-mer turnip wilUcook in thirty minutes. min-utes. The winter variety requires from forty-five to sixty minutes. To Boil Turnips. Have the turnips peeled and sliced. Drop the slices into a stew pan of boiling water, enough to cover generously. gen-erously. Cook until tender, then drain well. They may be served as they are with melted butter, salt and pepper or they may be mashed or chopped and seasoned. To Boil Beets. Wash the beets, being careful not to break the skin. Put into a stew pan of boiling water and boil until un-til tender. Young beets will cook in one hour. As the beets grow old the time of cooking must be increased. increas-ed. In winter it becomes so hard it may require four or more hours of steady boiling to soften it. It is then only suitable for pickling in vinegar. When the beets are cooked take them from the boiling water and drop them into cold water. Rub off the skin. Cut the beets in slim Slices and season with salt and butter. but-ter. Harvard Beets. When beets are cooked remove skins and cut in cubes. Mix one-half one-half cup of sugar and one-half table-spoonful table-spoonful of corn starch together. Add one-half cup of vinegar and let boil five minutes. Pour over the beets and let stand on back of stove one-half hour. Just before serving add two tablespoons of butter. ; Green Peppers Stiifl'el and Baked. Use only tender sweet peppers. For six niediumsized peppers make the following dressing. Soak in cold water enough stale bread crumbs to make one pint when the water is pressed out. Season this with two 1 easpoonfuls of melted butter. Cut off the stem end of the pepper and remove all interior being careful to take out al! wt!s. Fill the pep- n. rs '-! ii t'.ic tl .-:!;;:. t-u-0 J.c.r. j or. end in a ehaHo'V bakiiig dish and pour around them a sauce prepared as follows: I'ut into a saucepan and on the fire, one tablespoon drippings. When hot add one tablespoonful of flour. Stir until smooth and brown, j then add gradually one cup and a j half of meat stock or water. Season Sea-son with teaspoonful of salt. Cook five minutes, then pour around the peppers. Tut the dish in a moderately moder-ately hot oven and bake one 'hour, basting the peppers often with the sauce in the dish. The peppers may be filled with a well-seasoned dressing of chopped meat, with or without the addition of bread crumbs or rice. Baked Kss Plant. For baked eggplant, make a dressing dress-ing as for stuffed peppers. Cut the egg plant in two lengthwise, scrape out inside and mash it fine, then mix with the dressing and return to the shells. Place In a pan in the oven. Cook forty-five minutes. Fried Egg Plant. Cut the vegetable in slices about half an inch thick and pare. Sprinkle the slices with salt and pile them ; upon one another, put a plate with a weight on top of the slices. Let them rest for an hour then remove weight. Add one tablespoonful of water half a tablespoonful of salt and half a teaspoonful of pepper to egg. Beat well. Dip the slices of eggplant in the egg, then in dried bread crumbs. Spread on a dish for twenty minutes. Fry till brown. |