Show keep natural color in vegetables to make appetizing vegetables shadid appear in every ones diet three times every day one should be a leaty leafy vegetable one potato and one other other according to miss etna elna miller extension nutritionist of the utah state agricultural colage it if these three servings of vegetables are to tobe be of value in the fam ilys diet them 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 lid oft off this applies particularly to spinach dandelions beet greens and other dark leaty leafy vegetables as well as to cabbage cauliflower etc red colored vege vegetable lose their color from being cooked in hard water A tablespoon ot of vinegar to each quart of water in which red beets or red cabbage Is cooked will intensity sity the red color yellow color is not affected in cooking white vegetables frequently darken in hard water all vegetables should be cooked only until tender it if their color is to be retained use a wire cake tester or tine fine ice pick instead of 0 a fork to tell when vegetables are done vegetables will taste better it if they are tresh fresh and are gathered ed at the most desirable state of 0 their growth inthey are cooked only until tender and if 1 they depend much on their own natural flavor tor for seasoning |