A manual of home-making

Boiling vegetables Ls a wiisteful method of cooking them unless all the wate*r is used in some way, such as in soups or sauces. Much of the nutrutive value, esjx*cially the mineral substances, is dissolved out l)y the water. In the average well -planned dietary, vegetables and fruits are flepe^nded on to furnish much of the mineral needed by the body; even though they may seem lugh in price compared with certain other foods, an effort is made to procure them. Therefore, a loss of the^e important mineral substances — iron, phosphorus, calcium, and mag- nesium— through careless cooking should be avoided. The loss of iron in boiling spinach, ftjr example, has l)een found to be as great as b(} per cent imder certain conditions. The per- centage of loss is increased by paring the vegetables or cutting I! ! Stciiinin^ vcp'tahlcs cfTcct? However, tlie most eeonoinic tables that allow it, ia to bake VEGETABLES 547 t^**i ^1^1 §1111 ■S5 H iii J^S5 . I - a s - I mi is is .III l> h b CO 41? •ill ^ a I M as IS I ti E o4. E a .6 «6 il 9.SS: illH] ^^- O g£ g «— rt£ a^ P'3 SS n'^^ *— O O P'5 S « S^'3 ? « 3^irj^ i'^/i; if -^-SQ E-^^ g Sao £ < « ifs 3 i^ g i >-d^ 1^ ^ life Id (o n I? II a5 11 'J 1^ 11 If 15 3 a S 0 0 ! ^ I |i1 l^^flS^ I 111 fc Si F oJ * t; ^ *°-S £ £ « ^ "-3 a o 9-5 1.1 .-l-s I si lis I s VEGETABLES 549 m III ^^ 2 te.fi «' «j - c > "-c « ** I S ^'^^ g Lp^g3^|JSaii *S 5-9 312= 2 PS III! ll •ssl III I I h ! 550 A MANUAL OF HOME-MAKING Q ^ >. 1 1 1 a 1 O 1 w 1 t 1 1 1. 1 1 1 1 1 1 o 50 1 1 1 1 1 f !■ < 1 1 1 1 'A < 1 1 1 1 1 1 1 1 * 1 I 3 \ [ ' 1 ( 1 53 ■^ 1 1 1 ! : 1 1 ' 1 1 1 V ^1 ' ill 1 I 1 1 III' W 1 1 < ■J. £ ^ ! ' i 1 1 \ - 1 1 1 ' 1 H *- .1 : ! 1 1 , 1 ■' ! ' 1 i" 1 1 , 1 ^ , 1 1 1 7 , tC I ''III' ' 1 1 ' 1 .1 1 ■^ 1 1 1 1 1 . M 1 ' 1 1 1 h ^ A 1 1 Si X i 2 c 1 1 i 1^ i 1 <2 1 1 1 ♦; i u; 1 : 3 1 1 1 1 1 c ±£ VEGETABLES 651 Dec. 1 1 1 Nor. 1 1 1 1 Oct. 1 II II 1 1 1 Stpl. 1 1 1 1 1 1 1 1 1 1 1 Aue. 1 1 1 1 1 1 1 ■t 1 1 1 II II June 1 1 1 1 1 1 ' 1 1 1 1 1 Apr. • i ' 1 Feb. 1 Jan. 1 Vegetabie Onion, mature Parsley Parsnips Peas, green Peas, sugar PoUtoes PoUtoes. sweet Pumpkin Radish Rhubarb Rutabaga turnip Salsify Squash Sninach Swiss chard Tomato Turnip CHAPTER XXX SAUCES By Winifred Moses