This flavor is not
appreciated by those who eat much meat and drink much alcohol.
The liberal use of these cooked vegetables has a tendency to prevent
constipation, and some of them are called laxative foods, such as stewed
onions and spinach.
PREPARATION.
These vegetables may be either steamed or prepared in a fireless cooker.
The usual way is to cook them in water. Clean the vegetables. Then put
them on to cook in enough water to keep from burning, but use no
seasoning. When the vegetables are tender there should be only a little
fluid left and those who eat of the vegetables should take their share
of this fluid, for it may contain as high as one-half to two-thirds of
the salts. When served, let each one season to taste. Avoid the use of
vinegar and all other products of fermentation as much as possible.
Lemon juice will furnish all the acid needed for dressing.
The vegetables may be dressed with salt, or salt and butter, or salt and
olive oil, and at times with cream, or with the natural gravy from
meats, but avoid the use of flour and milk dressings, usually called
cream gravy. These vegetables may also be eaten without any dressing.
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