Evening Republican, Volume 21, Number 208, Rensselaer, Jasper County, 11 September 1918 — STRAIGHT FROM GARDEN TO COOK [ARTICLE]

STRAIGHT FROM GARDEN TO COOK

Fresh Products and Proper Cooking Mean Everything to Modern Housewife. HINTS FROM FOOD LEAFLET Every Cook Can Do Much to Make Vegetables Appetizing and Attractive by Proper Cooking—Overcooking Is Bad. Sweet juicy beets, corn, lima beans, squash, summer cabbage, cauliflower, carrots, Brussels sprouts and spinach as well as cool green cucumbers, and juicy tomatoes —these are some of the good things that the late vegetable plot has to offer as a reward for the hours of work spent upon it earlier in the season. Who, that has the privilege of enjoying the vegetables at their best, fresh from the garden, will not say that the vegetable garden is worth the trouble it costs? No one not accustomed to fresh vegetables cooked within a few hours after they are gathered really knows how good vegetables can be.

Points From New Food Leaflet. Every cook, however, whether she starts with vegetables fresh from her garden or whether she buys the best she can procure on the market can do much to make her vegetables attractive and appetizing by proper cooking. The United States department of agriculture and the United States food administration in United States food leaflet No. 16 give the following pointers in regard to the cooking of vegetables : < * Vegetables just out of the garden taste best when simply cooked — steamed, boiled or baked —and served with a little salt, butter, milk or cream. Often a heavily seasoned sauce covers up the more desirable vegetable flavor. Overcooking of vegetables 'impairs their flavor. Very delicate flavors are destroyed, while vegetables with strong flavors, such as cabbage or onions, become disagreeably strong if cooked too long. Overcooking also destroys the attractive color of some vegetables. " Cook summer vegetables as soon after they are gathered as you can in order to preserve the flavor. If they, must be kept over, keep in the icebox or some other cool place. Let wilted vegetables soak in cold water to freshen them. If vegetables must stand after paring, covering with cold water will prevent wilting and discoloration.

Before cooking, put head vegetables and greens in cold water for an hbur, with one tablespoonful of vinegar to remove insects, then wash very carefully. Save Water for Soup Stock. Drain-all boiled vegetables as soon as tender —they become soggy if they are allowed to stand undrained after cooking. The water drained off may be saved for soup stock. Most vegetables should be cooked in a small amount of water, because a part of the mineral salts dissolves out into the water, and is lost if the water Is thrown away. Cook whole when possible. Tender spinach or lettuce leaves require no added water for cooking. If thoroughly washed, enough water will cling to the leaves to prevent their burning. / Delicately flavored vegetables should be steamed or cooked slowly in a small

amount of boiling water Until tender and the water boils away. Strong-flavored vegetables may be cooked uncovered in a large amount of rapidly boiling water, and the water changed several times during cooking. Starchy vegetables should be put on to cook in a sufficiently large amount of boiling water to cover them. Bbil gently, and keep kettle covered. The time required for cooking vegetables depends on the kind, size and age of the vegetable. You must use your judgment in deciding when they are done. • '