VEGETABLES

Press, Volume LXXVIII, Issue 23718, 17 August 1942, Page 6

VEGETABLES

Sir,—There is much talk at present about potatoes and other vegetables being so scarce. Therefore, why do not housewives get into the habit or cooking all their vegetables in their skins. Dietitians tell us that the best part of fruit and vegetables is just under the skin, and when they are peeled and boiled a great deal of the goodness is thrown away. Carrots even do not need to be scraped, as there is much nourishment in the little root hairs.—Yours, etc., HOUSEWIFE. August 14. 1942. Sir—The Minister of Supply has drawn attention to the desirableness of boiling potatoes in their skins on the ground of economy. May I support him by adding two other reasons for so doing? First, it is impossible to have a boiled potato at its best unless it is boiled in its skin.' Second, preliminary peeling, as carried out, removes the vitamin-bearing layer which lies, as we are told, directly under the skin It is interesting to speculate on what would have been the fate of the Irish peasantry of 100 to 200 years ago, who lived almost entirely on potatoes, if nature, by suddenly removing their thumb nails, had forced then to use knives to peer the boiled potato. It is possible that the resultant waste of the vitamin layer might have caused the extinction of the race.— Yours, etc., , August 14, 1942.