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Show FARManiHOMEft.f.1 UTAH STATE EXTENSION SERVICK AGRICULTURE HOMK BCONOUIO By Mary Lois Reichert Home Demonstration Agent Short cuts in preparing vegetables vege-tables are well worth the consideration con-sideration of the housewife, because be-cause they save her time and effort and often save nutritive nutri-tive value as well. Just as shorter short-er methods for farm and factory jobs have proved economical, so kitchen short cuts count in time and money. Very often many hours may be saved by changing from oid slow ways to speedier methods, using utensils to make the job faster, easier and better. When you wash spinach or other greens, for example, put them in a big pan or sinkful of water, pat them gently to loosen loos-en grit and soil without bruising bruis-ing leaves, then lift them out instead of draining the water off them. That way, you lift them from the soil that has settled to' the bottom. To remove silk from sweet corn, use a vegetable brush instead in-stead of pulling off each stran'd with the fingers. To hold a ear of corn steady for cutting off the kernels, impale it on the sharp end of a nail driven through a cutting board. If you prepare corn in quantity for freezing or canning, it may pay to use one of the curved cutters designed especially for the purpose. pur-pose. Onions are due to be plentiful plenti-ful and a good buy this fall. Peel them under running water to avoid weeping from the "tear gas" they give off. Many housewives today use vegetables without paring which in times past were regularly pared. Among these are potatoes, pota-toes, which offer the most food value if cooked in their jackets also young carrots and tomatoes toma-toes for salad. If you must pare vegetables, one of the best utensils is the little inexpensive swivel-type peeler. It works fast, pares thin, thus saves waste of the vegetable. |