OCR Text |
Show Cheap Vegetables Provide Vitamins For Your Family By MRS. GAYNOR MADDOX You don't need a college education to cook Harvard beets, nor must you speak with a southern accent to enjoy turnip greens. Carrots may or may not make your eyea bright, but they most certainly do keep down the winter vegetable bill and Kitchencraft run up the family'a health. Rutabagas, parsnips and salsify belong also in this estimable group of vegetables that grow under the ground and take pride In that obscure ob-scure fact There are tricks to all trades, Including In-cluding the cooking of winter vegetables. vege-tables. Scrub parsnips, then cook in lightly salted boiling water until tender. Drain, scrape off the ekina, slit lengthwise and remove stringy cores. Place halves In baking dish, cover with cheese sauce, dust with bread crumbs and bake until brown. To keep salsify from turning dark, cut Into small pieces after washing and scraping and drop in cold water. TOMORROW'S MENU Breakfast: Sliced bananas in orange juice, parsley omelet, raisin toast, jelly, coffee, milk. Luncheon: Sausage, hoecake, turnip greens, stewed ginger pears, tea, milk. Dinner: Tomato juice, broiled white fish, lemon batter, paraley potatoes. Harvard beets, grated carrot and lettuce salad, steamed marmalade pudding, foamy sauce, coffee, milk. Boil in uncovered pan In very little unsalted water. Beets are quite emotional: their hearts bleed easily over any careless treatment Leave on the long tap root and at least two Inches of the green tops. This pleasee them and prevents them from "bleeding" as they boiL Carrots, Car-rots, God bless them for their color, their flavor and carotene which Is changed into vitamin A in the liver, really deserve to be eaten raw. Try giving children nicely cut strips of raw carrot to eat when they want to. The sweetness and flavor will soon teach those growing youngsters the carrot habit |