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Show Use All of Your Vegetables, Says College Home Economist URBANA, ILL. At present many varieties of fresh vegetables are short in supply and high in price. Every edible portion should be salvaged sal-vaged and served in some tasty way, says Miss Frances E. Cook, home economist, University of Illinois college col-lege of agriculture. According to the Bureau of Human Hu-man Nutrition and Home Economics, beet tops represent 22 per cent of the beet as purchased; outer leaves of brussels-sprouts 23 per cent of the whole; turnip tops and parings 34 per cent, and potato parings at least 16 per cent loss of the potato, even when the job is done carefully. Far too often these edible parts are considered as refuse and discarded. Leaves of cabhuge and lettuce need not be discarded just because the edges are touched with brown, or because there are broken places or wilted spots on the leaves. Wash them in cold water and trim out the spots. Those that are crisp can be shredded and used in a mixed vegetable salad or for a sandwich filling. Others can be chopped and put into a soup or stew. Celery can be used to the last clean leaf. The coarser stalks and the leaves can go into soups and stews. Frequently the outer stalks can be stewed or panned and served as a hot vegetable. |