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Show I ( Tie Food Wo Kit. 'v I ' We have spoken somewhat of the j preparation of meats, and now let us J ' j talk a little about the cooking of vege j tables. There Is one Important rule, J never to be neglected, never to be 1 j slighted, In the cooking of any vegetv blc. There Is one exception only to i this rule, and that makes It the more a I rule. This rule Is, never pournn) thing I but boiling water over vegetables No i matter hit Ihey arc or how they are to i be prepared, when ou put them nn 1 I put boiling water over them. Lvcn In m i 1 the parboiling of beans, It Is belter to 1 j I put boiling water over them, and then 1 i I throw that ofi, for this pruetlcu keeps I the real flaor of the vegetable In Itself, . ; Instead of dissipating It In the water Uc X I I sure the water Is boiling not merely hot, r I f nor warm, It must be boiling, rhe ex , i J cepllon to this rule Is In the cooking or ft potatoes, cither very old ones or very 3 S new ones. If you put them on In cold L j J water, so some cooks milntaln, they li f ulilhebctterlnlliNorand In mealiness. Jf f However, our potatoes, even now this J late In the spring, are nlnais put on In , f boiling water, and they taste quite as ; w ell ns other people's, and I think a ' great deal better than most of potatoes. t f You can try this for yourself. There Is J. an accompanying rule to this one I have ;, $ i,lven you, and it Is quite as Important, ' and must never be neglected This Is, k to drain the vegetable oft" the moment It V Is done. Tliere Is nothing so tasteless A 1 ns water soaked nototoet or any sort j of aegctables, and If they remain one , i moment, I might almost say one second, 1 is too long In the water alter they ore iX ' done they become water soaked, and k i o amount of seasoning will replace the at delicate and nutritious flavor which has I been thrown away. So look to It that 1 I your careless girl docs not ruin every T ! J vegetable by the breaking of one or s J I both of these rules, home cooks res' re-s' f ' I commend the soaking of some kinds of I J vegetables In cold water for some hours K J belore cooking, especially If tho vege-b vege-b f table be old, strong, or wilted In the J 1 I latter case, It Is certainly better to soak j I them In Ice cold water for some time, j I until they lme freshened and lost their E wiltlncss m f The potato Is tho most common and H the most useful vegetable we have I am , nwarc that some over critical people say 12 that the potato has little or nonouilsh-I' nonouilsh-I' f j ment, but It Is none the less useful for m 1 i that, as It supplies the bulk required by f I I the stomach, without overcrowding I 1 with heavy food material. Can you fit boil potatoes with their skins or without, i. j ' so that they are succulent, firm and full jF of flavor? If you can, I shall say you I 1 possess the elements of a good cook, , I 1 lor care In this iartlcular Indicates care ( 1 In others, and I feel sure you are on the ,, j ' watchtowers of your kitchen contlnu ally. After your potatoes are boiled and ) the wotter turned oil, cover them with a clean folded dishcloth Instead of the tin 1 I cover, and let them stand on the back h j j of the stove until wanted. If jou mash fe J ' them, do be sure the lumps are all h f out, and that you put enough cream and K butter In them to make them soft and ? f moist. Then beat them with a big fork, j I until thay arc as light ns foam, In dishing J, j them, bo a little particular nbout smooth I lug them oir with a knife and make sue- ' ' cesslve curves w illi the blade, and put a lit bit of butler on top, and pepper well, 5 j and your potatoes will taslemuch better " ; j for looking so tempting. |
