True food values and their low costs

minutes, drain off every drop of water and let all the steam pass off. They are now ready to serve, though they will not be injured but, in fact, will be improved by being kept hot for an hour or more, if they are well ventilated in such a way that they dry rather than retain moisture. When boiled or steamed potatoes must be kept warm for any length of time, place the stewpan on the range on a tripod or iron ring, and cover the potatoes with one thickness of cheese cloth. This will protect them from the cold air and allow the moisture to pass off. Baked Potatoes Select potatoes having a smooth, unmarred surface. Wash perfectly clean and let them drain. Put them in an old baking-pan kept for this purpose—do not crowd them — and put in a hot oven. If the oven is large and hot and the potatoes of medium size, forty minutes will answer for the cooking. On the other hand, if the oven is filled with cold potatoes, the temperature of the oven will be reduced quickly and it will require an hour to cook the potatoes. Baked potatoes should be served as soon as they are done. If they must be kept any time after the cooking is completed, break them in order that the moisture may escape. Keep them in a warm oven or covered with cheese cloth in a stewpan. A Word about Spinach Spinach has little food value, but its refreshing and slightly laxative qualities make it a valuable adjunct to the more substantial foods. It contains little starch and only a suggestion of sugar, and is therefore one of the vegetables that physicians include in the bill of fare of many invalids who require a diet without these carbohydrates. Like most other vegetables, it is rarely cooked to perfection, yet it is not difficult to prepare. Except for special reasons the simplest methods are the best for this vegetable. No matter how cheap the raw spinach may be, it is always expensive in two things — labor and butter. It takes a good deal of time, water, and patience to wash it clean, and no other vegetable requires so much butter if it is to be at its best. Where strict economy must be practiced, sweet drippings from roast beef or chicken may be substituted for the butter. The spinach should be thoroughly washed in clean waters until there is not a trace of sand on the bottom of the pan in which the vegetable is washed. If the spinach is at all wilted, let it stand in cold water until it becomes fresh and crisp. Drain from this water and blanch. For half a peck of spinach have in a large saucepan three quarts of boiling water and a tablespoon of salt. Put the drained spinach in the boiling water and let it boil ten minutes, counting from the time it begins to boil. When it begins to boil, draw the cover of the saucepan a little to one side to allow the steam to escape. At the end of ten minutes pour the spinach into a colander, and when the hot water has passed off pour cold water over it. Let it drain well, and mince coarse or fine, as is suitable for the manner in which it is to be served. One peck of spinach will make about one and one-half pints when blanched and minced. Spinach Cooked without Water Fresh spinach, when washed, holds enough water for cooking. Put the spinach in a stewpan and on the fire; cover and cook for ten minutes. Press down and turn over several times during the cooking. At the end of ten minutes turn the spinach into a chopping bowl, and mince rather fine. Return to the stewpan and add the seasonings, allowing for half a peck of spinach two generous tablespoons of butter and a teaspoon of salt. Simmer for ten minutes; or, if very tender, five minutes will be sufficient. no TRUE FOOD VALUES