Keep the war foods cooking

Use all kinds of vegetables—whatever is grown in your own garden or what can be bought in the market. Vegetables are plentiful this summer, for all over the country people have made war gardens. No one can afford to miss using vegetables; they mean vigor and health for the body. Use what you can while they are fresh and at their best and if you have more than you can use now, can, dry or preserve them in other ways for winter. Use lettuce, onions, cabbage, cauliflower, chard, spinach, Brussel’s sprouts and others like them. These come along all through the summer and fall. They give iron, lime and other minerals to build the body and keep it in repair. They supply the substance to make children grow.and keep healthy. If you live in the country gather wild greens, which are just as good as those grown in the garden. In the city, too, dandelion, wild mustard, lamb’s quarter and wild lettuce can be found. Don’t throw away tender beet tops, onion tops, turnip or radish tops. Use potatoes, sweet potatoes, Lima beans, green corn, green peas, onions, carrots, squash, green beans. Such vegetables give fuel, besides the minerals and some of them give protein. They are meat and wheat savers. With the right vegetables served less bread can be used. a Remember the many good things vegetables do for the body: they help keep the blood pure, and the whole body in good condition, and besides all these, think how appetizing they are—crisp lettuce, sweet juicy beets, tender peas, celery, beans, corn, tomatoes—all sorts of flavors and textures to lend variety to meals. POINTS TO REMEMBER IN COOKING FRESH 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 ice box 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 hour, with one tablespoon of vinegar, to remove insects, then wash very carefully. wrain 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. Boil gently, and keep kettle covered. POTATOES FOR PATRIOTS. They are real Americans and serve here as home guards. They are good fuel. They furnish starch which burns in your muscles to let you work, much as the gasoline burns in an automobile engine to make the car go. POTATO SAUSAGES.