Green vegetables / Ministry of Food.

Date:
[1946]
Catalogue details

Licence: Public Domain Mark

Credit: Green vegetables / Ministry of Food. Source: Wellcome Collection.

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    GREEN VEGETABLES should be served in other ways than as an accom- paniment to a meat course. They make excellent supper or lunch ° dishes, combined with cheese, eggs, bacon, meat or milk. They are invaluable raw as sandwich fillings and also as salad served with hot or cold dishes. For healthy eating plan to have a green leafy vegetable at least once every day. If vegetables are cooked carelessly much of their food value is lost. Their vitamin C—the fresh fruit vitamin—is easily destroyed by bad cooking. Throw- ing away the cooking water also wastes. valuable mineral salts and vitamins. So when you cook green vegetables follow these rules: 2 Wash the vegetables thoroughly, but avoid soaking where possible and never soak for long. Half an hour in cold salted water is enough for even the most tight-hearted cabbage. 3 Never drown vegetables. You need only just enough water to keep the pan from burning. Allow } pint of water and 1 dessertspoon of salt for each 2 Ib. of vegetables. The water must be boiling before the vegetables are added. 4 Cook with the lid on the pan. If you have no lid a plate can be used. This point is important because the vegetables are to be ‘“‘steam-boiled’” and if the steam is allowed to escape the pan will go dry and burn. 5 Boil briskly for 10-15 minutes, giving the pan an occasional shake. 6 Drain off any liquid and use for making soups and gravies or thicken with flour and use as a sauce. See recipe. 7 Serve the vegetables at once. Keeping hot or re-heating will destroy the vitamin C. Before serving, if you can spare it, add a teaspoonful of margarine to the vegetables and toss them well. If these suggestions are followed the vegetables will be crisp and full of flavour. They will also retain the greater part of their vitamin and mineral q MOMMA 22501248548
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