Salt Lake Telegram | 1929-04-19 | Page 16 | Careful Cooking of Vegetables is Utmost Necesity

t Cooking I i 1 h hof of Vegetables Is Is' t. t Utmost i S By SISTER MARY S NEA Servi Service e Writer Hundreds l ot of o mothers face the problem of ot serving vegetables bl s to a much like the proverbial borse who was led to water The akili In cookery Is pary fary to to- make snake the average family cat eat and nd like vegetables It seems to b be accepted as a a. gen ral rule rul that the way to make 21 the he the most of both flavor and food value alue ire In vegetables i is to bake or team steam them instead of ot boiling them Jf H they must be boiled there ther are certain cert certain ln precautions which must b be observed I j Vegetables to be je bO boiled 1 d should be lunged at once into rapidly boil boil- water t r. r Cab Cabbage Cabage age onions turnips cauliflower cauli cauli- flower r brussels sprouts and other flavored vegetables should Nbc be lie boiled boned rapidly In hi a a. l large to amount of t w water In an uncovered cont container D Delicately flavored vegetables such mas as string beans peas and asparagus be gently simmered in as matt mall a a. quant quantity ty of ot water as it IsI is I T JI to use to cook them They be kept covered for the lIoI part DONT DON'T OVERCOOK I VEGETABLES VEGETABLE I The Th greatest tare care should be betaken taken that that vegetables vegetable's are not overcooked i is one of ot the most common and causes the worst results of ot vegetables make them unpalatable as well as caus- caus other vother damaging effects Loss ot color in green vegetables tables is due 10 to o overcooking as well as Improper cooking Delicately flavored vegetables vege- vege tables ables lose their natural sweetness and Nand strong flavored vegetables deel de- de el clop p a a. strong flavor it if overcooked iThe ilie he l longer nger a a. vegetable is coo cooked ked H tip Hip p greater th the the- loss in nutriments o ro 0 matter matter- what method of cooking 1 I used too e. e exact act care cannot annot be betaken taken to prevent overcooking ove Spinach Is one of ot the earliest of ot the spring vegetables and properly cooked is attractive to look at and pleasant to eat Its merits as' as a food food are man since it contains at Iron ron and important vitamins i i. i LEMON SAUCE W s The Th following lemon sauce Is r 7 JJ delicious with spinach JJ Two tablespoons butter 1 ta taut ta- ta ut flour 2 to 4 tablespoons V 1 l mon mn juice 4 3 cup spinach w wa l ter 1 egg yolk toe 3 I Nelt Melt butter and add dd flour f 2 Cook until bubbling and stir sUr In Int t spinach wU water Bring to the h k boiling point stirring constantly constanty constant- constant ly Iy y and add lemon juice He Heat lieSt t to the boiling point and remove r. r from the fire Stir Su in yolk olk of egg gg and season with salt salt and k pepper Serve at once Unfortunately it does e not ot enjoy y the popularity it deserves Too Toot ea it t j is gy overlooked and nd cOA comes S A i I to io th the able ablean an un unappetizing greenIsh greenish green- green Ish sh brown REMOVE THE GRIT Spinach must be very thoroughly clean cleaned d b before fore it will be palatable no matter how It may be cooked Gritty spinach is enough to make malte even the most conscientious vegetable vegetable vege vege- table eater ater forsake it The first thing to do when when preparing spinach for cooking It to to cut off ott the roots This separates the leaves so the sand may be washed out Wash Vash the spinach through many many waters aters lifting Jt St gently and t taking 1 care not to bruise the leaves Lift the s spinach from the water Merely pouring the water off oft simply distributes distributes dis dis- dis- dis tributes the sand back through the leaves A salt water bath of ot an hour hou or longer helps to fo draw the sand from the stems and Insures against any tiny insects in the crevices of ot the leaves After a salt saltwater saltwater wat water r bath th the vegetable should be lifted to a a. clear clearwater clear water bath for th thorough rough rinsing Cook spinach In Iii an open kettle with no water except tha that which I clings to the leaves When the I spinach J is wilted it is done The simplest way lo ao serve spinach spin I ach Is to chop it quite fine season it with salt pepper and butter and let it cook cook- jut just a minute in the sea A garnish of ot slices sea sea-I of ot hard cooked eg egg or lemon is tive Plenty of ot butter must be beuse J use Jj j