Show KEEP NATURAL COLOR IN COOKED VEGETABLE TO MAKE appetizing vegetables should appear in er diet three times every day ono one should be a leafy vegetable ono one potato and one other according to miss elna miller extension nutritionist of the utah state agricultural college it if these three servings of vege tables are to bei be of value in the fam ilys diet they must be cooked so they look appetizing taste good and retain their food value in order to look appetizing they must be cooked to keep their natural color properly cooked vegetables will have practically the same color as when they were raw green colored vegetables should be cooked with the ud ild oft off this applies particularly to spinach dandelions beet greens an other dark green leafy vegetables as aa well as to cabbage cauliflower etc red colored vegetables lose their color from being cooked in hard water A tablespoon of vinegar to each quart of water in which red bets beets or red cabbage Is cooked will intensity the red color yellow color Is not affected in cooking white vegetables frequently darken in hard water all vegetables should bo be cooked only until tender it their color Is to be retained use a wire cake tester or fine ace ice pick instead of a fork to tell when vegetables are ara done vegetables will taste better it if they are fresh and are ara gathered at the most desirable state of their growth if they are cooked only until tender and it if they depend much on their own natural flavor for seasoning |