Show nutritionist TELLS HOW TO PREPARE vegetables from the standpoint of health the g of the lie food value is 15 the most important consideration in vegetable cooking eci oking says miss elna miller extension 11 int rit ion idt of the utah state college if uio the water in which vegetables are to bo be cooked I 1 is boiled before the vegetables are put in there ua be less les s 1043 kw of vitamin C the vitamin which is needed to protect project the gums guins soda should never lie used to hasten tile the cooking process this makes a ethl q vegetable and kills the vitamin 0 3 green leafy vegetables such as spinach chard etc should be cooked only in the lie water that clings cling to the leaves leates mid and cooked just bui tit the leaves are wilted these liese I are among 1 lie he alx lx iest t iron roll foods del needed ded for building blood if legeta vegetables aples are cooked in ili a large 11 ti mount of water and if they are overcooked and the water is discarded they will lose mot most of thou iron iroll starchy vegetables lose much of their food value if cut into small pieces n potatoes or ear barrote rotis are too large to lo cook whole they should be cut leng rather than crosz crosswise wise ve vegetables Zei tables should be cooked in ili just enough water waler to cover or to prevent coaching cor ching jf if the ligum in chik h they liaro been cooked is fied in ili soups soup z graviel or sauce any food nutrient nul rients A which have been cooked out into the water will be ut utilized it is ll it far grenter grealer art for the homo home maker to know how low to please the palate tempting temp tins vegetables than with in tries and puddings angs s says MISS miller e r |