Notes For Women

Wairarapa Daily Times, 20 July 1935, Page 6

Notes For Women

WAYS TO COOK VEGETABLES Vegetables are endowed with delicious and nourishing elements; also beautified with colourful pigments. The elements of which they are composed are all valuable; nevertheless, we shall not obtain from vegetables all their nourishing properties unless we understand the effect of heat and seasoning upon them. OVERCOOKING. I firmly believe that the greatest injury to vegetables is caused by overcooking —particularly those with green pigments. In this case not only will too long cooking destroy practically all the delicate flavour, but will also injure the colour.

Cooking in too large a volume of water plays havoc with the good minerals which are completely lost in the liquid that is discarded. Fortunate is the kitchen that owns a pressure cooker; it is a great help in vegetable cooking. By this xirocess the vegetables require no water and are cooked almost instantly, with no effect upon the colour.

Heat reacts in different ways on the colouring matter in vegetables. Excess of heat turns vegetables with green pigments into a yellowish green; this is specially noticeable in spinach. Vegetables with neutral colours, such as cabbage and cauliflower, will lose their whiteness and turn reddish brown. If this discolouration is offensive to the eye, the strong flavours resulting from over-cooking are equally displeasing to the palate. These unpleasant elements may bo avoided through care in shortening the cooking time.

RESTORING FRESHNESS. If all fresh green vegetables could be used the moment they are severed from the vines, the preparation and cooking would be a fairly simple matter; but duo to the fact that most vegetables have stood in the markets for hours, they need freshening. When washed and prepared, cover vegetables with ice water or crushed ice for at least two hours; this will help restore some of their original crispness. . Ice water does not draw out the juices whereas warmer water does. When ready to cook the vegetable, drain off ice water, and barely cover with boiling water. The container should be uncovered and the vegetable salted when partly cooked. In cooking vegetables such as carrots and turnips which contain a large amount of cellulose ('the 1 inert substance which constitutes the chief part of the solid framework of plants) longer time is required to break down their tough woody fibres; but in order not to intensify the strong flavours already present, these vegetables should be cut in small pieces to reduce time of cooking. Vegetables with strong odors, such as onions and members of the cabbage family, should be cooked in large volume of water, uncovered. If covered the odors condense and are most unpleasant when liberated. All vegetables should bo placed in boiling water —this is an important point to remember, especially when cooking those rich in carbohydrates (the starchy content of vegetables). After careful cooking, the next important step is proper seasoning. Without a doubt cream is the choicest form of oil for seasoning, a little poured over freshly cooked green vegetables gives a pleasing combination that can be obtained no other way. We are very generous with our desserts, lavishing cream, not only in them, but on them when served: and vet we might be accused of extravagance if we use a, small amount m seasoning our vegetables. For instance, such homely vegetables as turnips and squash—when cooked, drained and mashed, can be greatly improved; by the addition of whipped cream. This gives a fluffy texture and so changes and improves their flavour that they are foods worthy of any festive feast. _ Next to cream we suggest seasoning with unsalted butter: if this cannot be procured, common table butter may e clarified and used. .To clarify./ melt butter slowlv over hot water, then cool. wS s*. u» milKv, „Ky syypco which settles, should be discarded: tins is the unpleasant element which d tracts from vegetables. The residual is called clarified butter and is the nearest approach to unsalted butter: it is well to have some on hand, for season ing. ____

CABBAGE. Cut cabbage in sections, remove core and sirred. Place in container cover •well with boiling water and boil rapidly for three minutes; drain, and again cover with boiling water; boil lu or minutes or until cabbage is tender, but not soft. Drain and season with salt nepper, a little heavy cream or clarified butter. The changing of water eliminates some of the strong cabbage flavour. CAULIFLOWER. Cauliflower is an attractive dish when boiled whole, then covered with a generous layer of fresh buttered crumbs and browned in the oven; but unless the cauliflower is very tender it is better to separate it into flowerets. This shortens the cooking time and there are occasions when it is well to forgo a little beauty in order to prevent discoloration by overcooking. SPINACH. Wash in manv waters. Place in large container. No water is needed as there is always enough in the leaves to give necessary moisture. Spinach must be turned frequently while cooking; the moment leaves begin to break and stems seem tender, drain, saving, the liquid for cream soup. Chop spinach fine: season with clarified butter, salt, a little sugar, and few drons of lemon inice. Reheat quickly, preferablv over steam; this way there is less danger of spinach discolouring. Serve on rounds of buttered toast and decorate with sliced, dimmed or stuffed egg. This is an acceptable dish for the main course of a luncheon. STRING BEANS. Cut beans in narrow shreds length-

Fashions, Recipes and Hints

wise; an ordinary pod can be cut into 4 or 5 strips. Cover with crushed ice or ice water for several hours; then drain; place in pot and barely cover with boiling water; cook rapidly for 10 or 15 minutes; the beans should be tender and crisp and a loveb* green colour. Drain, season with salt, pepper, and add small amount of clarified butter or heavy cream. ASPARAGUS. Instead of cutting asparagus, bond each stalk separately and they will break where the tender part begins; in this way every particle cooked is edible. Let stand in cold water for an hour, then drain. Cover with boiling water; cook until tender; remove from pot; season with salt, and butter or cream. FRENCH FRIED ONIONS. Feel Spanish onions and cut in slices about three fourths of an inch thick. Separate slices; soak in milk for five minutes; drain, cover thoroughly with flour; fry in deep fat (small quantity at a time). Cook until golden brown; drain on brown paper; salt. These are good served with steak or chops. The following suggestions may be helpful—particularly when gardens are yielding an abundance of fresh green vegetables:

RADISHES. Radishes peeled and cooked until tender, then sauteed in butter make a delicious A'egetable served with steak or chops. LETTUCE. Heads of garden lettuce carefully washed and cooked whole are a delicate Vegetable for hot summer days. Cook lettuce in small amount of water to which a few drops of olive oil .and lemon juice have been added. When cooked (this requires but a few minutes) drain, season with butter, salt and pepper. CUCUMBER. Peel cucumbers; cut lengthwise and remove seeds. Cut into large cubes; cook in barely enough water to cover vegetable. When tender (cucumbers cc.ok in few minutes) drain, and serve with cream sauce; a slight amount of cheese added to sauce improves the flavour. This is one of the most delicate of vegetables and is far superior to cucumbers served raw.