Show Vegetable Water Is Is' Useful in Coo Cooking Cookin ng Prepared by the United States Department of at Agriculture Save Silve your potato water and rice wa ter tel as well as that In which many other other oth oth-I othIer er vegetables vegetable hn have been cooked for water In which vegetable matter matte Is is' is dissolved d will in in inmany many cases make mak gravies and mid soups better flavor flavored d Some vegetable flavors especially those which are slightly sweet are less useful useful use use- ful 1 than others in this w way y Cooking green vegetables in a small amount I I 1 al n f. f H l J I ar k Hr 2 r. r 9 v Sharp Knives Are Essential for Paring Such Things as Apples and Potatoes of water r Is In all cases better than thanIn In in ina a large quantity according to the United States Department of ture Sharpen your paring knives and pare such things as apples and potatoes as us thinly as possible e. e Peaches Peaches' beets and tomatoes may be blanched and cold old dipped to get the skins off quickly quick quIck- J ly and economically all When beets turnIps turnips turnips tur tur- nips and kohl kohl rabi are young and fresh the tile tops may all be boiled and served as greens as may muy also cauliflower stalks th the coarse stalks of celery and the tile outer leaves of lettuce Small amounts of of- different kinds of greens l can often be combined In one dish A |