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Show How to Cook Vegetables BY BERTHA E. -SH APLEIGH Cooking Authority for NEA Service and Columbia University. From earliest history vegetables hae been an Important part of man's I diet. In a little hook published in (he middle of the seventeenth century, tailed "Adam's Luxury and Eve's Cookery," (he list of vegetables grown and the recipes for cooking them are more varied than those of the average housewife of today. The, Bible speaks of melons, leeks and cucumbers Jn the time of Moses. In the diet of many, vegetables take ! the place of meat, and when so usei! there should bo one vegetable which I contains protein that which builds up, and repairs waste peas, beans and lentils are among such. Vegetables contain valuable mineral salt3 which are often lost In the cooking cook-ing If a large amount of water is used ; and then thrown atfay much of the j value of the vegetable is lost. HOW TO COOK THEM. strongly flavored vegetables, as cabbage, onions and turnips, are best i cooked In water for 10 minutes. This ' water Is drained off, taking with It the unpleasant flavor and then fresh water is added to finish the cookins Asparagus is best when steamed. Cook other vegetables in as little I water as will prevent burning and keep the kettle covered. The water remaining re-maining when the vegetable Is tender may be usd for making a sauce to serve with it or as a foundation for aj cream soup the next day. Carrots cooked in this way taste Quite differently, a- one gets all of the i real carrot flavor. Starchy vegetables should be put on' to cook in bulling water, salted Greens, as spinach, chard or dande-Lions, dande-Lions, should be washed thoroughly and may be cooked in the water which ! I clings to them. Such vegetables as peas, beans, asparagus and corn Should not be salted until nearly tender; ten-der; salt has a tendency to harden j I them. Never allow vegetables to stand in , the water in which they were cooked. Drain off the water and keep hot by placing over steam. KEtPING VEGETABLES GREEN All green vegetables are more at-1 I tractive if the color can be kept in I J cooking.. It is just a question ot set-I set-I ting the color, and bicarbonate of i soda, the common baking soda, in ery ' small quantities, will do this. Do not use more than one-sixteenth ' 1 of a teaspoon, or as much as can be , I taken on the point of a vegetable knife, to one peck of spinach or half , a peck of peas or beans If the vege-, 1 (able stands for a thort lime in very 'cold water and then is added to rapidly rapid-ly boiling water the color Is kept very I well. Two vegetables that 'are pretty to-I to-I gether and taste well can be served I ! in the same dish or grouped on a plat- ter. Often one can combine several j in this way much as New England housewives did when they served a, "boiled dinner." Peas and carrots, spinach and beets, cabbage and beets, : or cabbage, beets and turnips are good combinations VARY DISHES. Vary the manner of cooking and j serving. Sometimes take lime to cut! carrots and turnips into fancy shapes, j nidkl the spinach in a howl or pa u, keep hot over water, then serve, surrounded sur-rounded with hard cooked e'-gs cut In quarters and a cream sauce. Cut carrots In slices and serve surrounded sur-rounded with peas and when fresh mint is available chop It and sprinkle over the carrots and peas. oo |