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Show Flavors Lost if Vegetables Wilt "Green" Things for Table Should Be Made Use Of at Once. The season Is In full swing, and fresh vegetables are coming Into market in quick succession. Now Is the time to enjoy each new one in the height of its season, when It is not only best In flavor but lowest In price. One thing should be held In mind and that Is to cook the vegetables as soon as possible after procured. It takes time to get foodstuffs from garden gar-den to market even with the fastest transportation. To delay using them for some hours after this adds to this interim, and meanwhile any vegetable is losing something of its delicious fresh flavor. Sometimes a homemaker is inclined to buy the tempting green groceries in kinds and quantities sufficient for two days. This may seem competent management manage-ment from the standpoint of saving time In marketing, but daily buying for daily needs should be the slogan in the matter of green vegetables and those which should be used just as soon as possible after gathering. There is an amusing saying that asparagus grows after it is cut, the hidden meaning being that it grows old and flavorless after it is cut. It is one of the vegetables which should be cooked and served just as soon as possible after it conies from the garden. Some persons aver it should ttiave its stalks stood in water to make them retain their fullest flavor, while others declare this is not the way to keep asparagus freshest, fresh-est, but it should be kept in the refrigerator, re-frigerator, where it will be cold, and minus dampness other than what Is present in such a cooler. The choice of ways Is left for individual housewives house-wives to make for themselves. Greens of some kinds will regain their crisp freshness by immersing in very cold water for some time, the length varying with the freshening needed. Lettuce is one such green. It responds to this treatment wonderfully. won-derfully. Spinach is another kind which does, also. Celery does with a good degree of success. If the latter lat-ter is cut into long shreds, and kept in cold water for an hour or more it w;ill make delicious crisp celery corls. Or stalks can be cut into approximately approxi-mately four inch lengths, and each end cut Into fine strips one or one and one-half inches deep without severing sev-ering them from the stalk. After immersing im-mersing in the cold water the fringes at each end will curl, making a dainty dish to serve. , Bell Syndicate. WNU Service. |