Show nutritionist TELLS HOW TO PREPARE vegetables from the standpoint ot of health the retaining ot of the food value Is the most important consideration in vegetable cooking says miss etna elna miller diller extension nutritionist ot of the utah state agricultural college it if the water in vegetables are to be cooked Is boiled before the vegetables are put tri there will be less loss of 0 vitamin C the vitamin ja Is needed to protect 0 t t the gums which wisch soda 0 d a s should b 0 u 1 d ne never v e r pr be hect used ahe to hasten t the h e c cooking 0 0 k 1 na P process r 0 e s this h makes t a slimy vegetable and kills the C vitamin green leaty leafy vegetable A such as spinach chard etc should be cooked only in the water that clings to the leaves and cooked just until the these vegetables leaves are wilted are among the best iron foods needed tor for building blood it vegetables are cooked in a large amount of water and if 1 they 1 are overcooked and the water la discarded they will lose most ot of their iron starchy vegetables lose much ot or their tood food value it cut into small pieces when potatoes or carrots are too large to cook whole they should be cut lengthwise rather than crosswise vegetables should be cooked in just enough water to cover or to prevent scorching it if the liquid in which they have been cooked is used in soups gravies or sauces any food nutrients which have been cooked out into the water will be utilized it is a tar far greater art for the homemaker bome maker to know how to please the palate with tempting vegetables than with pastries and puddings the following allowing recipes recommended by miss etna elna 31 miller iller tell how to prepare two very essential vegetables so go that they will look appetizing taste good and retain their food value special spinach 2 pounds spinach Vs teaspoon salt 4 tablespoons butter acup 1 cup cream or rich milk remo c stems and clean thoroughly the leave contain about three times as aa much iron as 10 lo do the stems and f cook in a shorter period place leaves in saucepan and cook 4 1 I to 5 minutes in water which clings to leaves when leaves are well wilted chop fine melt butter in saucepan sau add cream and salt when hot add the chopped spinach and any liquid which cooked out from the leaves simmer slowly tor for live minutes five minute cabbage 1 2 quarts shredded cabbage Z 3 CU cups Ps milk sva i tablespoons butter 40 4 1 cup cream or ridi rich irie 2 t fic ur 1 teaspoon jit cook the cabbage tor for 2 P minutes in III the die 3 cups ot of hailing mill add the butter and hour flou blended ero ir the cream and salt au an cook rapidly for 3 to t ini minutes this cad bage will retain its ii as well as color and tood food valtee val iiii |