HOME HEALTH GUIDE

Chronicle (Levin), 16 October 1946, Page 2

HOME HEALTH GUIDE

TIPS ABOUT VEGETABLES (By the Department of Health.) Vegetables are so vital to health that a few tips about tliem may prove useful. Yentilatioa is needed for auy vegetables you have to store beyond oue day. Hang theni up in a,, string bag, or else have them on a slatted shclf or raek. Thev will soon go niouldy if lcept in boxes or eupboards that are darlc and airless. This goes for fruit, too. lt should be spread out on sliallow dishes or on well-ventilated shelves or raclcs. This storage niethod is not for salad vegetables. Try to use these the day you buy theni, if you eannot piclc theni fresh from your garden. Otherwise you ean keep salad vegetables crisp in a saueepan with a tightly-fitting lid placed on a cool floor. Remcmber to handle salad vegetables gently — no crushing — touch the leaves as little as possible. Save outside leaves for soup. Oue green leafy vegdtable sliould always go into any vegetable soup. There may be a time when you lind it eeonomical to steam your vegetables, haviug a eoniplete meal in a steamer. When you do this you should serve a raw vegetable that day -to ruake up for the vitamin C lost, or else sprinkle the steamed vegetables with -freshly chopped parsley just before serving. Steaming is not a recomniended everyday way for cooking vegetables. There is much less loss of vitamin C in boiling them the correct way, which is with the minimum of already boiling water in tiglitly-lidded pots, for the least possible time, and served at once.Theie will be some days when a salad is the main vegetable, possibly the only green vegetable for that day.. You, have to eat a fair ampunt under these eircumstances, at least three ounces of raw vegetables per person. This is between oue and two breakfast cups. And see that you don't get too '.large a proportion of root vegetables in your salads — beetroot, radish, potato, earrot, etc. At least half should be green vegetables.