Page 4 Advertisements Column 3

Shannon News, 21 October 1921, Page 4

“As. a rule we greatly reduce the value of vegetables as a food by overcooking them in an overplus of water, so that most of what is soluble goes down the drain, leaving them practically flavourless and unpalatable,” said Mr T.< Hunter in a lecture on the care of the teeth in Wellington. “Under the circumstances, can we wonder they play sudh a small part in our diet a's compared with that of the French, by whom they are deemed worthy to be served as a course by themselves,, or can we wonder why children do not as a rule care for them? Vegetables should be cooked in a minimum of water, and what remains of the water after cooking should be utilised for sauce or soup. As vegetables are such a valuable article of diet, I would strongly advocate that children should be taught, to grow them for their own and their parents’ use on any spare piece of ground that, may be available. I wish such a plan were possible in all schools.”