Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of salt to two quarts of water
- one-half teaspoonful sugar added to onions
- two teaspoonfuls salt
- two quarts of water
- half done dust over salt
- ten cents a week 172
- salt
- pepper
Directions
be one tablespoonful of salt to two quarts of water. If the water boils long before the vegetables are put in, it has lost all its gases, and the min- eral ingredients are deposited on the bottom and side of the kettle, so that the water is flat and tasteless; then the vegetables will not look well or have a fine flavor. Time for cook- ing depends upon the age and time they have been gathered.
Third Prize — For the best and most complete condensed list of general in- formation on how to best prepare and serve each common vegetable to con- serve all its flavor and food value, prize was won by Mrs. John Oatfield, Milwaukie, Or., with the following table of condensed directions:
Cooking Vegetables.
Boil one hour — Carrots, green beans, celery, turnips. Cook with boiling water. Reduce water to be thickened for sauce or drain and serve with butter or milk sauce.
Boil one hour — Cabbage, onions, beets (cook in skins.) Plunge in ket- tle of boiling water well covered. Strong vegetables are sometimes drained and recovered. Cabbage best cooked uncovered to eliminate strong odors. Leave beet stems on to avoid bleeding, serve buttered or as pickles.
Boil one-half hour — Spinach, tur- nip tops, curly kale. Add small quan- tity of wate~ to conserve salts. Drain and mince, season with butter or drippings.
Boil one-half hour — Cauliflower, Brussels sprouts, asparagus, peas, summer squash.
Cook one-half hour — Tomatoes. Add no water. Season with salt, pepper, a little sugar, butter.
Cook two hours — Hubbard squash (baked.) Split open, remove seeds, bake in oven, when half done dust over salt, sugar, pepper and cut in small serving pieces, a little butter to each piece.
Onions, carrots, parsnips may be baked with roast. Turnips, parsnips, squash may be mashed, milk and sea- soning added. — Mrs. John Oatfield, Milwaukie, Or.
How to Prepare Vegetables.
Strong flavored vegetables, like turnips, cabbage and greens, require to be put into a large quantity of "water.
More delicate vegetables, such as peas, asparagus, etc., require less
water. Let water boil before putting in and continue to boil until done.
Never let vegetables stand in the water after coming off the fire. If not ready to serve, place in colander over pot of boiling water. An iron pot will spoil color of greens.
Potatoes are good with all meats.
Greens, cabbage, carrots, turnips and parsnips are served with boiled meats.
Beets, beans and peas are served with either boiled or roast meats.
Steam summer squash.
Soak eggplant in salt water over night.
One-half teaspoonful sugar added to onions, peas, parsnips and carrots while boiling add greatly to their flavor.
Grease with lard the outside of po- tatoes before baking.
Core apples and cook; put through fruit press before adding sugar for sauce.
Bake beans in the water in which they are parboiled as this is the se- cret of nutritious beans. — Florence H. Dusenberry, "Westport, Wash.
Rules for Handling Vegetables.
"Wash thoroughly, pare and scrape, if skins must be removed. Keep in cold water until cooked to keep them crisp and to prevent their being dis- colored. Cook in boiling water; the water must be kept at the boiling point. Use two teaspoonfuls salt with two quarts water. Put salt in water when the vegetables are partly cooked. The water in which vege- tables are cooked is called vegetable stock.
Fresh green vegetables require less water than others.
Cabbage, cauliflower, onions and turnips should be cooked uncovered in a large amount of water.
All vegetables must be drained as soon as tender. Season with salt and pepper and serve hot with butter or sauce. Cold vegetables may be used for salads or may be placed in a bak- ing dish with one-half the quantity of sauce (2 c vegetables and 1 c sauce), covered with buttered crumbs and .browned in a hot oven. — Mrs. H. G. Thyng, 326 East Mohawk street, St. Johns.
Vegetable Cooking.
All vegetables growing beneath the ground should be cleaned by putting in cold water and scrubbing with a small brush. Unless a vegetable is dried or wilted, it should not be
The Telegram Delivered in Portland by Carrier for Ten Cents a Week