Show Seven Rules To Delicious Vegetables By i I rg Often we're n family like Sometimes we suspect that in question does like but not when they are d y they've been getting In the and not the vc may be to has less appetite appeal than the vegetable which bas i corly which usually means cooked too or in too much Poor acts from good Here are seven rules every cook should know and remember her vegetables are to he the nourishing items on menu that they ought to 1 L In buying market pass up those A with wilted leaves and shriveled Look around until you find a with a quick Buy W. locally grown vegetables whenever that canned and quick-frozen KATHARINE vegetables are often better sources of vitamins than Director ot market since they are picked at their prime and canned or frozen almost immediately after Wash the vegetables promptly and store them in the refrigerator in the vegetable or in refrigerator Buy only enough green and yellow vegetables for two for they are perishable foods as far as vitamin values are Pour not more than 1 inch of boiling salted water into a add the and cook as quickly as Use only enough water to keep the vegetable from You don't need to add any water to spinach and other as the water that clings to the washed leaves is The bit of water left may be boiled off or served with the Water drained from cooked vegetables has been found to contain as much as half the vitamins and some of the So don't pour off half the goodness of your Just in case your family prefers a mild version of strong-flavored vegetables such as you can cook them in boiling salted water to cover with the saucepan cover But don't overcook Test your vegetables from time to and take them off the heat when they test There's nothing better than string or cabbage with a hint of garden When season to Plan the rest of the meal so that when your vegetables are done dinner can be Keeping vegetables hot destroys To preserve the full flavor of canned vegetables and most of their vitamins and minerals here is a good method to Dram off into a skillet or saucepan the liquor from such canned vegetables as and string Boil the liquor down until only a third of it is Then turn In the canned which of course already the seasoning von liV anH |