WOMEN IN THE HOME

Press, Volume LXXIV, Issue 22467, 30 July 1938, Page 2

WOMEN IN THE HOME

A WIDE CHOICE OF VEGETABLES

GIVE VARIETY TO MENU

Having realised the important part •which vegetables and fruit play in the process of nutrition, the desire should be to introduce them as frequefttly as possible into the diet, especially of children. The minetal substances, the vitamins, the fibrous part of vegetables, fruit, and cereals act as body regulators, and are essential to maintain a healthy condition of the entire system. Without a consistent and freqUCnt use of a wide choice of these foods; satisfactory development is unlikely. There are so many different ways in which both vegetables and fruits can be cooked and served, that lack of variety in this respect is inexcusable. Children should be accustomed to the flavour of unfamiliar vegetables from an early age. When an interest is taken in this matter, the preparation of the meals becomes a pleasant task. The possession of a few useful utensils helps greatly in the making of attractive dishes. Every kitchen should be supplied, as a matter of course, with a good wire sieve, a grater, a juice extractor of some kind, a covered baking dish or casserole, and an enamel saucepan kept chiefly for the preparation of milk soups and sauces. With these at hand all types of Vegetables and fruit may be dealt with, and served in a palatable manner. Preserve Vitamins The value of the vegetable or fruit as food depends entirely on their condition when eaten. The tendency has always been to overcook them, or to cook them in too great a quantity of water, so that the valuable juices are drained away, and the vitamins destroyed. Fruit and vegetables should be cooked only long enough to make them tender, and in the smallest amount of water, and the cooking liquid should be saved and used in some way in gravies, sauces, or soups. This is especially advised if the supply of these foods is likely to be limited. In this latter case, it may be remembered that to some extent, fruits aild vegetables may replace one another, although hot entirely, according to the quantity available. It is best, certainly for children, to serve vegetables as simply as possible, with a little milk or cream or butter to vary the flavour. These simple methods are preferable to frying or scalloping. Steaming is a suitable Way of dealing with the tougher, more fibrous kinds, allowing sufficient time, but not overcooking, to avoid sogginess. The baking of many Vegetables and some fruits in their skins, provides the best means of retaining the Valuable constituents. The skins of apples may be rendered softer by being basted during cooking. The use of a casserole or a dish with a coveting lid, is a good substitute for boiling on the top. This method is particularly applicable to the newer stoves with easily regulated heat. The addition of a smaller amount of water, about a Quarter-inch in the dish, is sufficient for perfect cooking. Potatoes, carrots, artichokes, kumeras, turnips, parsnips, pumpkins, marrows, apples, pears, apricots, and peaches are all suitable. Preparation of Milk Soaps When the skins of certain fruits or vegetables are likely to cause digestive trouble, the difficulty may be overcome by either removing the skins, mashing the vegetables, or by rubbing through a sieve, and adding the pulp to a milk soup. The grating of fibrous vegetables has a similar effect. Milk soups should feature frequently in the diet of children, for they add mineral matter and yitamin content and use some of the day’s ration of milk. They can, with advantage, be used as the chief part of one of the lighter meals of the day. A well-made milk soup is suitable for youhg children, with the exception of one to which tomato pulp has been added. To prevent curdling, in this case, a little soda may be added. The palatability of milk soups depends on the method of preparation.' The whole object is defeated if they are served in a lumpy, tasteless condition. It is sometimes not realised what happens in the thickening of any sauce by the Use of a flour or cornflour mixture, and because of this many mistakes are made and food spoilt. As the method for milk soups is practically the same as for any saUce, the same remarks apply to both. Errors are usually the result of uneven mixing of the flour and cold milk, leaving the paste thick and lumpy, and adding this to milk which is too hot. The milk should have the bubbles forming round the sides of the pan, and if added to the paste then, stirred well, the starch bubbles burst evenly and a smooth paste is assured. While thick white sauce is a useful addition to a meal, it .is a mistake to pour it over vegetables indiscriminately, because it makes them all look and taste much the same. It would be better to thin it, add pulped and seasoning, and serve at a separate meal with rusked bread. Busked bread is best made by pulling a new loaf to pieces, and drying these; instead of cutting in slices. Combination of Vegetables The general recipe for milk soup requires two cups of milk, one tablespoon each of flour and butter, twothirds cup of thoroughly cooked vegetables, finely chopped mashed or pulped. The butter and seasoning are added after thickening, and Anally the Vegetables. In the warmer weather. some of the nulped vegetables and fruits, may be set with gelatine dissolved iri the juices, and served as salads and desserts. For instance, stewed prunes are not always liked. They are usually acceptable, however, if the stones and skins are removed, the fruit pulped, soaked gelatine being added to the juice, and the mould served witlji cream or custard. The dried vegetables, beans, peas, and lentils, while rich in protein, are not very suitable for young children. When used, they require adequate preparation, which entails prolonged soaking, careful cooking, and reducing to a mash by rubbing through a sieve. Combined with milk or stock, they are then a useful and cheap protein for older children. Some vegetables combine well together, and also combine with some fruits, so that these combinations of flavour may be exploited- when there is a scarcity. The tender heart of celery, finely chopped and slightly salted, is a very good filling for bread and butter, and may be given freely to children. Some vegetables combine well with fish, and used with it in baking, can give variety. In conclusion, keep an eye on the meat and sugar consumed in the diet, and endeavour to replace these to some extent by interesting vegetable and fruit dishes.