| Show L- L I r OMES TIC DOMESTIC SCIENCE f DEPARTMENT Conducted Conduct T bf 1 T ALICC ALIC u I Chan Changes es in Food rood lf i t In our Thero There has been a L groat great change chanGo and that regular ular bill of or faro Care o ot of today of ot fifty years ago ngo It Is perhaps moro more noticeable in tho the increased supply of i I 4 kreen green and n succulent vegetables which vegetables their name namo suggests are aro more moro as for tor palatable and clearing qualities rather than for or their nutritive too food value 7 It Is Iser er very easy for Cor many mony readers a tor to toi remember when whon their of own or grandfathers grandfathers' grand- grand r i fathers fathers' cellars had for Cor their winter inter supply o of c vegetables only t the staples such as potatoes turnips carrots beets beats cabbage and onions What a n change has haa como come about In tho the last few tew years years ears even ven with new stew and Improved cd varlet varieties cs in In th these se same samo vegetables better cultivation cultivation improvements In transportation of or the great development and stora storage e. e hothouse gardening and the great can can- industries common throughout t the e year 1 rear Now food tood scientists experiment stations stations stations sta sta- domestic science at Washington schools with trained teachers all are aro teaching us tho the right value alue of or foods ast as related to our bodies for health t n strength and beauty and now non when have have- knowledge e of spring conies conies comes if wo WI foods and mix with our heavy winter diet these green reen vegetables vegetables we we ar are t aswell as well veil then In fact we wo should be bo betor bottor bot- bot tor than at any other season of thu tho thov v year i We can easily group tho the succulent vegetables according to our general Uses First First used for Cor salads uncooked uncooked un un- cool cooked ed with or without dressing such AS 3 lettuce of or several l kinds CUcumbers cuI cucumbers cu- cu I cumbers endive water cress cel celery 0 1 radishes and cabbage e. Second Ve Vegetables Second Vegetables used for Cor flavoring flavor flavor- or- or lag ing such as grated Jr carrots turnips beets celer celery and celery leaves bay leaves ewes eaves sage summer Bummer savory garlic r chives onions and parsley parele Third Third Some Some o of these succulent t vegetables vegetables ve- ve may also be cooked such as cabbage carrots asparagus etc eta but most of or them lose much of ot their food tood si value 7 and kale leale tops chard mustard mus- mus tard lard Is ire ht most general use use with tho the though of or recent introduction in- in T f leaves oC or 1 is coming coming- to be an important Important tant food tood plant in the United States All green STeen vegetables owe their color colorI fk to chlorophyll which Is tho the green Teen t l I coloring of or plants and plays Q a very cry im- im l i part in their growth plants r I bleached means they aro are robbed of ot this coloring matt matter r which builds up the life of ot the plant The Tho same same- is true trUO ot of tho the color beets carrots or red leaves rf 1 f 4 of ot the tho cabbage but from a different f compound than chlorophyll Is often f v This coloring matter squeezed from leaves and flowers floj and used to color various articles of ot food tood This This is perfectly safe sate coloring colorin matter r Chop Chol parsley or spinach very vory fine CIne and rt then rub It in a bowl or pound In a 8 1 mortar Add three or Or four tour drops drop of ot alcohol or lemon juice to cut and there tere will be bo a b beautiful green reen for tor coloring mayonnaise a 1 The same is true of or oUt oth- in coloring matterY matter f E. cr er r plants strong Y Beware of or buying artificially colored v t 1 foods od Toj FJ fears ears men have hoe thought thouc-ht that these vegetables used in salads were for foi women only som something that was much food tood containing 1 r dainty taint and not fi I lt It was very cry er difficult to persuade tho the t salad All AU this j avera average c man than to have hae a a. Is IB changing rapidly It IB Is just as essential es- es e es essential for tor men to eat the green succulent succulent suc- suc foods as women Hardening of or the arter arteries and liver S1 f la is Ia I very cry common among among- men ruen and brou t about largely through eating too much meat and the heavy root vegetables with none of ot the tho- natural salts and mineral matter which has a clearing quality in these greens b b b'S S A smart milliner shows sho's a light blue picot straw turban with a a. close brim two Inches wide Ide and coque feathers of ot a a. slightly lighter shade hade encircling th the crown and t two wo clusters rs of or orange 4 r i teath feathers ers at the tho left leCt side j Pour boiling water ter on n oran oranges es and andl l let t thorn stand five tIvo minutes This Thle will cause the white lining lining- to come away ar clean oan with the skin so o that a lar large e F quantity con can be quickly sliced for fOI fori J oj i sauce or pudding |
