Salt Lake Telegram | 1935-08-02 | Page 15 | Prepare Vegetables to Preserve Values

Prepare Vegetables To Preserve Values Since vegetables form such a vital part art of ot our die diet it is sad to find findo I so o many and r restaurant chefs preparing vegetables so that they ticy are tasteless with most of their important properties salts and minerals min min- rals missing I If vegetables are to be valuable their heir food lood values must be conserved by y careful scientific cooking sand and preparation reparation There are many ways was of if cooking vegetables and various types of vegetables are arc best cooked in n certain ways such as baking boiling steaming steaming under pressure panning or scalloping vegetables are delicious too Boiling Jost Most Common If the vegetables are arc tastily cooked with plenty of variety there will be beno beno beno no need to cajole and coax the youngsters or the ups grown-ups to eat their heir quota of health-giving health vege- vege tables Boiling is the most common method method method meth meth- od of ot cooking vegetables so we will deal leal with this type of cooking first If Ie the cooking cookin process is carefully carried out the food value of the green stuffs can be properly conserved conserved con- con served instead of being poured down the sink Such items as cabbage sprouts turnips and onions should be boiled gently using only enough water to cover over them Green vegetables should be cooked in a very sma small amount of water Do not leave off the lid Hd of the saucepan as this will permit the he volatile acids to escape even if the he color is preserved Leave Lea Cover er On In cooking vegetables the color and flavor lavor of which are not easily affected affected af af- af- af nutritive e losses may be b prevented prevented pre pre- vent vented d by leaving on the cover and using as small a quantity of water as possible Salt should be added in the approxImate approximate ap- ap proxImate proportion of or one teaspoon teaspoon tea- tea spoon to one quart of boiling water Some cooks salt just before the vege vegetable ble is 13 done claiming that this method mak makes s the vegetables vegetable le less tough and so easier casler to digest Many housewives arc addicted to the waterless method of cooking cookin vegetables There are special ves vessels vessels sels for tor this purpose made of very heavy metal so that the heat is thoroughly distributed thus promoting promoting pro pro- slow cooking The covers are heavy and tight If the kitchen equipment includes an earthenware or heavy glass casserole ens- ens serole with a tight heavy cover and no steam outlet vegetables can be cooked in the same way Any utensil fashioned of a n material thais that tha thatIs is a a. good distributor of heat can be used successfully in w waterless cooking of vegetables Of course a avery avery avery very low temperature must be used to prevent possibility of burning