The PURITY Capk BaDK

VEGETABLES

Vegetables contain water, mineral salts and health-promoting vita-
mines, and give a wide variety of flavor to our meals. They should, there-
fore, form a large part of our daily diet.

Because Vitamine C is affected by cooking, except in tomatoes, it is
wise to include a raw vegetable in our meals each day, such as cabbage or
salad greens.

When boiling vegetables, allow 1 teaspoon salt to each quart of water.
Use as little water as is possible without burning, except in strong-flavoured
vegetables as cabbage, turnips or onions. Potatoes also require a large
amount of water.

Salt aids to retain flavor and color of green vegetables and should be
added to water before vegetables are boiled, except in cases where vege-
tables are wilted and liable to be tough. In such cases, it should be added
a few minutes before vegetables are drained. In the case of potatoes
either white or sweet, which are usually tender, they are best boiled in

salted water.

The use of baking soda in the cooking of vegetables is not recom-
mended, as it has a tendency to destroy the vitamine content.

Retain vegetable stock for soup. When adding butter to vegetables,
vegetables should be boiled and drained, then returned to stove, when
butter and seasonings should be added and pan shaken so that butter will

coat the vegetables.
111 POTATOES BOILED IN SKINS

Wash potatoes thoroughly, boil
in water salted in proportion of 1
teaspoon of salt to 1 quart of water
for 20 to 30 minutes, or until they
ean be pierced easily with a fork.
When cooked, drain, return to fire
and shake for a few minutes until
dry and mealy.

112 BAKED POTATOES

_ Wash potatoes thoroughly, soak
in cold water for 1 hour and bake in
hot oven of 450 degrees for 40 to 50
minutes, or until soft. Serve at once.

113 BROWNED POTATOES

Potatoes
Dripping
Purity Flour
Salt

Method:—Wash and peel the re-
quired amount of potatoes. Boil
them in salted water for 10 minutes.
Drain. Dredge with a little Purity
Flour and put in a baking dish with
melted dripping. Cook in a moder-
ate oven of 375 degrees for 30 to 40
minutes, or until nicely browned.

Notre —If joint of meat is being
roasted, potatoes may be cooked in
the same pan if put in the required
time before the meat is cooked.

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +