Show home course in domestic ly science IV vegetables in the diet by EDITH G CHARLTON in charge charce of domestic economy iowa state college copyright C 1910 by american am iric press abt I on n 1 i l I 1 ailin I 1 L 1 1 hi thic ullin insani I 1 y ful ll 11 1 t to dall dC ll H find III ke f ids 2 tn if duall anu fill food mule dl and aul 11 1 I tu to mil kill giju ya IS 11 lulo 1 II 11 1 ni ill IL ie 1131 ful fui an p iain ft f u Is 1 life ale bl LIU bui L in pit tRolle 0 tile iliin 11 ill il 11 II 11 fillol i ot if CT elabee eatable el able mill fildi tile subject ut of this no ile lilton cooked cool veil simil tin tilt ml malit of I 1 laii I 1 iq CoA coiling ilig iiii ful fo I 1 tin the first pi gt it to to bues 1 I tu to in bt incubi tie ite in method ciu inc ii fit ili nn fluting isi irlUe antl combining iligin icik lint nith a of ul ifil efti I 1 if boat till oil dif fendt fod fo d natii ih Inte interest test in the I 1 irk fill ill tin it tl IN i be gilld upon tu to lilure i i if i imn liitt it I 1 11 of be sicoli tint thit is nil SUII thing is luck ili looking cooking suc tie lie upun upon a knoN of certain Er tall physical find cheing it il phen nicci abich alwaes occur oft fill cuu cou it Is 14 of ui 01 lul of attention to these alyin princ principles ip I 1 es which results in so and dishes being gamed sen oil ou on our tallies tables composition of vegetables thero there an a variety fir lety of food mate rian which cannot be classed jf aj autri and bet et alie have a distinct value in the tha diet lor for instine fre fresh freh h fruit and lege tablet are not especially a ai far faraaj as maung blood and muscle m cle and giving heat and enberg are conceited conce ined but I ali should be glien ghen in ID important Import nut place it in tile lie dilli dill bill of FAT air 0 av 1 CRUDE ol 01 f 2 nsf 2 S ASH sa Z 1 ayr ryr 0 ort A 1 I 1 e islic 1 oss j I 1 3 7 ACT 07 1 AU MATZ HATES A ft 7 0 airy oiry 1 TY 0 9 b MIX MA r 00 cylk ia W 4 waa on alsy rc 99 riska is rm s ax 9 as aw o FAT QS it r mr 0 aaros ACIDS f ir 91 CELLULOSE X 2 7 Y FAT 62 6 ax WV maa la aay I 1 1 I cosil o or fruita AND VLOET if 1 composition of potato 2 composition of 3 of turnip 4 corni ilion of carlot Com campot pot tion af C G composition of ip lie ile 7 canji of walnut I 1 file lie also some food mite allach ill ali it 11 if olis idu i ible bc climit un oil alfo lie pirt ift of tile i to mike athlon al lit abb for LILLIN 1 si it IS I 1 leir bleir i that one inu t linon labut tile orup antl food finn bilue of ani in iten it I 1 fuit broic it cin lit be handled u IN lilt and their tot toi the tible ill amii NL M mo o t L tables contain a hiie amount am unit of if viol a tot tei sith I 1 ise of starch i ici CIN little some buzit rum um iud ind fildi i 1 I 1 lie bo eldr the llie tile hie haider the nordi abr until tin the le e chii U has li ia been left 11 i the llie ground till I 1 ditc ito in ili tim alif L alron tin ili lie be torn apart colise til leads it i 1 this bibet leuders it g tillei baid to dicost ind idd kiich couling choun iu in order orde tip lii soften it mot I 1 vegetables ege table contain some mat ter aid ad io ol litile tile e ellb ollae libich alc ire them faivor it the looking cooking if 1 fact properly pio perly tin ill essential oil oili in eniy ay iy change in their to ariter and original flavor of 0 the vegetable lege table be deft R oye d N ege vegetables tables al alt e in the dil diet 1 for reasons hist alio llio mineral salt are needed to heep beep the blood pure and for bone formation forma tiou in ill tile the young youn people who are ara denied fitch faults ind vegetables foi fill ill fell jentli tit or of tune are likely to tle do cert on biall daoa cb second the snood faber juat be cause or of its hiis has i i I 1 alue in the diet it furnishes waste matter 7 and fit bill find and tui toe of 0 L liard sume home such is is po pa and are in ali in fit stared starch anil and niico lian aim knitli tile hie fowls foods suu suii is lit im it liu folio and eggs serve to balance ho diet dia preparing vegetables for the table MI kit it ibbs should be fresh ind ei cusp ill NN if put of 1111 to 0 o cook if for any rison raibon it a if ins is become soft oft or it lid in in i cry cold rotor until it igalo 1 I aln beco becknel n plump indelli Indel ll b bi cleoid lii ture oozing cabbages Clib dWi and ami brins cli sprout I 1 c licina turned dian in cold alito I 1 to chiot a lev son si inkuls rui of mair i in if iv v lit LIP ali idd wl od it if ill tenil me 11 ir hiim aim i or bus lit in tho M A edible talle ln biln enill cowl out irk ili lull nil all hour or r i little longa jonir r T lie bcd I cd pl alprin prIN leotI bles lipid bokin no kin until tender 1 silt I fit IS allu ii ielli III added it to the lie iter ilor be fre illo I 1 ebe bit is 1 pul pill in except in the th c rise ile of I 1 it ita ire bier better if silted just difore in fore I 1 it t Is il alis fillet t 11 cook un is tilli nil III ills b tile es lipe ape or oc ilos f in alit ill looking if thesel nil nl ILI lined filled thal ile n e the lie lr edible t X stion idol antl elior old ind ire rome ome fiend to lo tie bo injurious IN e all illi I 1 that alint cooked cibbie L oems to lo ie more difficult to ft dubert than when e nan 1 it n r n 1 NN alin 1111 Is bicaise bi cise tile kettle Is kept losel cocked ind nl tile aws do 14 not lot escape cont thins fill it I 1 iago amount of in fill ikes es it indigestible and d vill I 1 file flatulence improperly cooka it ll Is one of the most useful legi febles abeln avii avi lihle dible any aay seison of the beir ahen other green ledl bles are difficult cult to procure it Is fortify worthy of caie cafe la in its to ruit luit it to the individual and appetites the quickest and simplest of cooking it at are ara the best it requires reou ires plenty of boiling wlter a hot fire to keep ene water babbling all the time ind that the lie strong smell lne gas casts nm full be eifried off in ili the steam young will vill cook in nil minutes nule I 1 ate in the season reason it vill mil require at forty minute overcooked cooked cili cill bage Is 13 dark colored has a trong strong flavor ind is III i cause of digesti c disturbances hen the cab inge bige lits his been cooked until tender it my be sel red N lilt only butter buffer and a of or either ot of ther folio iff 8 atles vi saute sauce no 1 1 I one cupful of creim one ful fill of silt lit ot 0 one tibble of floar one tablespoonful of bottei one iss gg yolly old IJ four of cheese melt b bultei uttel blend lilt ith illy ingredients idd creim cook until mf tura thickens ind pour over egg ege and add anted cl aliee iee and allow to melt i sauce no 2 serve with nith une loile quarter cupful of 0 melted buttel one ot of lemon julie or ineser ines jr three tei teiA poon fuls full of aue and oil tablespoonful of chopped chop pimento or red fit ipei 13 kontoes ne ili servo tr there is no vegetable which is MO more r e of ten tell stiff arnt to tile alio table absolutely aunt to eat when kept lit in a closely ovelee lea iel ie l I or ll Il loneil loved to cook in unbroken aklin thea alie N will ill become loggy and dark and hale a link fligor if put on in cold M itei of 01 allowed to cook slowly W so as to become hiiter ier io alel tile potatoes lie be most vew ge t ibler are more kopul ir or more delicious tb ban ra a potato plop etly baled while bile one that li 14 beav watery or baked until tin the slin iliin is thickened and toughened li 14 zent to cause diesen dimension in the family circle 1 I or baking select medium saiyed po catoe scrub viell bell and dry them hem bile bika in a shallow pan in a moderately lot hot olen 01 en until soft about forty tire fire min etc lutcs V lien soft press beav acu ecu the to break tilt the skin a ill id allow the estelm ste ml to csc CIL lilt ipe creamed potatoes avish peel mil cut in dice of urd fonn size sio HO cupful of nw cool cook 1 in I boiling Ifo ilni miter iier until fendez folding aalt alt just jurt before cretu if uncovered to tire to tn dr dri of IT then dd one cupful or of since cold 1113 1111 uc ile uld ll id lit in fit lir life find rein reh itald ili white S lu loli fuls ut of buttaci two of one 11 lit tea of N tit lit oil arit ti it ipton ful of dippi i oin cupful it cf milk liao cupful of gi 1 I itald iti d luil OIL lab of idelt liutti add faoul dud and anil and blinded ua lill ili ik gradually stinley tilt III until bOL 1111 potato salad ihrcke cupfuls of cold old boiled pota toe li ft ur nr tahl cl of oil two of choppa an p iiren lei two twi tableau of nin linoir ar oue low tuble datul of union onion one lull half teaspoonful of salt out one fuith teaspoonful of pep per ind two bird evoid 09 blind bilna caie tully aaa libov allon to find ou oil ice tor for one h alf hour combine nith to billed billed dressing chop N tilt all grate folks potato apples inn 1 I VA 1 cupful or nf lio ILO ill lulled potatoes POLI tOC anci tablespoonfuls spoonfuls ut of out one thod cupful of izi ci tied came to li i of u S silt lit i fn an gaim of i little gi two of thick creim ind alks vf of trio too e co mi if lit in order bisou find beat thoroughly as n small RON noil in ill flour egg cg md ind crumbs ir I 1 0 in ili 1 ip I ailt ina diaan on blown insert it 11 loo cloo at both stem md ind blossom blo soni md ind there are numerous avs ava of in all beg stables ic ge tables but is pre lonely stated the simple methods method me ate the tha first best tile the milli point to remember rein ember is rapid cooking lii in constantly hulling boiling wet wa clr until tender teader |