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Show Easy Does It K DD DRESSING immediately after cutting fruits and vegetables vegeta-bles for salad. The dressing coats the cut sides of the food and thus helps cut down vitamin destruction destruc-tion by air. Pare, or even better, scrape potatoes po-tatoes and other root vegetables as thinly as possible since many of their vitamins are stored right under the skin. Best of all, cook i them in their jackets. ' ' Cut carrots and other long-shaped long-shaped vegetables lengthwise. Their cells are long, and fewer of their nutrients will escape in the cooking water if they are prepared pre-pared in this way. , Start frozen foods cooking before they are completely thawed. Vita- RECIPE OF THE WEEK Corned Beef Sandwich Spread (For 12 Sandwiches) 4 ounces cooked corned beef 2 tablespoons minced sweet pickleN 2 teaspoons finely minced onion 1 teaspoon prepared mustard 2 ounces sharp American cheese 2 tablespoons mayonnaise teaspoon salt teaspoon pepper Cut cheese into small pieces and blend thoroughly with mayonnaise may-onnaise until smooth and soft. Add shredded corned beef and other ingredients. Spread on buttered bread. A slice of tomato and some crisp lettuce used with this filling also make a good sandwich. . min C is lost during the thawing process and can be saved the sooner soon-er the food is cooked. Vegetables cooked in parchment paper require little salt as they will retain most of their mineral salts when cooked in this way. Spinach and cauliflower are both delicious when served raw in salads. Use the tender spinach leaves as greens for a salad. Odor from cabbage, cauliflower or onions may be almost entirely absent if these vegetables are cooked in half milk and half water. Another idea: use a slice of fresh bread on top of the cooking kettle to prevent the odors. ' Warm water is best for washing spinach as the sand is much easier to remove with it. |