ISSUEd B Y THE DEPT OF HEALTH DONIT WASTE YOUR VEGETABLES You need plenty of vegetables: Grow your own if possible: Every day have potatoes and at least one green or one yellow vegetable (carrot, swede; yellow turnip, etc) plus any other vegetable You like (onions, parsnips, beets) And remember the secret of nutrition is in the cooking: SPEED, SPEED! Don't shred or cut green and yellow vege: tables until the water comes to the boil: Exposure to air when cut uP, or long drawn out cooking destroys vitamins! Use the dark outer leaves of greens as well as the pale inner leaves: Use a very small quantity of salted water, put the lid on the sauce- pan and cook quickly- Green vegetables should be tender in I0 to 15 minutes: Then drain and serve immediately: VITAL TIPs FOR VITAMINS: Use the vegetable cooking water for souP, gravy or sauce: Never throw it away: Don't use soda if you want nice, crisp vegetables: Potatoes should be baked or boiled in their jackets. Serve "other" vegetables when possible with white or parsley sauce made with dried skim milk: THE GOLDEN RULES Prepare and cook all vegetables quickly; with the lid ona 2 Serve all vegetables as soon as cooked: 3 Use the vegetable cooking water: Vegetables are the test of the good cook 25 FOR A HEALTHIER NaTiON Order Your Copy of DIGEST OF TO-DAY L- Now On Sele at AII Newsagents
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19440714.2.53.1
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New Zealand Listener, Volume 11, Issue 264, 14 July 1944, Page 31
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241Page 31 Advertisement 1 New Zealand Listener, Volume 11, Issue 264, 14 July 1944, Page 31
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