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( 7‘ sufficient quantity of each will be assured if a wide variety of vegetables is used Teach Children To Like Vegetables as part of the daily diet. . . Children should be taught when very young to like vegetables. Strained Bulk. The woody fib.ry. or cellulose. found in most vegetables provide tomato juice is often given to babies instead of orange juice, and even turnip bulk or rougha.ge, and lid .1” keeping t.he digestive tract in good condition or cabbage juice is used as a substitute. Later, tender vegetables thoroughly thereby preventing or relieving constipation. and properly cooked and strained are added to the child's diet. In this way, his Protein. Vegetables contain very little protein in proportion to their weight, taste for different vegetables is cultivated. Children, during their period of except the legumes and in some cases the quality of their protein is poor. For growth, have a special need for the minerals and vitamins supplied y certain t.his reason, vegetables should not be depended upon for much of the protein vegetables. _ 1n the diet. . Overcome Vegetable Dislikes Carbohydrates. Some v,egetable.s, such as potatoes, dried beans.and peas, Set a good example by having parents eat and enjoy vegetables. corn, beets and parsnips, do.contain, starch and sugar, but here agarn we rely Establish co-operation of parents in teaching food habits to children. on other sources for our main supply of carbohydrates. Avoid discussing food at the table. Make the meal pleasant. Don't ask the child if he wants the vegetables. Mineral and Vitamin Content of Common Vegetables Don't make a scene if the child won't eat his vegetables. -------,--r--_----:.----.--- Avoid telling him how good vegetables are for him. Ve etable C l . Phos- I Vitamins . Provide variety of vegetables and methods of cooking to prevent monotony. g F acmm phorus T ron A Ih -.- B, --- C Cook vegetables well, season properly, and serve attractively. Asparagus l good good good variable * * xx Select and Prepare Vegetables Carefully Beans, dried l fair good _giood x xx x * *' I. Select vegetables that are fresh, firm, sound and medium in size for cooking. 'r--'"'.-"-,-')"-,.-.-'-}--'"-,'-'-}-'--)---'-}--"-"'-"'"" 2. Keep green vegetables in a cool place until ready to use. Beans, string l good fair good XX. XX XX XX 3. Remove insects by placing in water to which salt or vinegar has been added. Beets f ir f . 0 d N _ 4. Wash thoroughly; use a brush fy.root vegetables. _____.__a_-a_lr,_.L;;;__:__ 5. Soak wilted vegetables, unpared, in cold water to freshen them. Cabbage good fair fair xto xx xx xx xxx 6. Pare carefully, for much of the mineral content lies near the surface. â€"C’â€"”‘“â€"â€"T-T‘“â€"*fâ€"â€"â€"‘â€"â€"â€"â€"â€"â€"‘ Scraping removes less of the minerals than paring. mm goo air air xxx xx xx xx 7. Do not leave pared vegetables standing in cold water for any length of time. Cauliflower good good good x xx xx x 8. Cut vegetables, if necessary, to ensure uniformity of size. ----r-r-------t---t---l---t---l---t---t------_ 9. Soak dried vegetables in cold water until sufficient moisture is absorbed Celery good good good -- to xx XX * * to make them resemble fresh ones. Corn poor fair poor x to xx xx x x Master Vegetable Cookery Lifli’Lfixâ€"mfiilâ€"L Do you know that vegetables are more frequently improperly cooked than Onions good fair fair -tox x x xx any other type of food? When we are served. anaemic looking beets, grey "m.-,-'-.---'-,-"'".-.-'--'"'-'----':"-- potatoes and cabbage which IS a mere ghost of its fresh green self, one is not Parsnips good fair fair -to x xx * * surprised to find many people disliking vegetables. How do you cook yours? Peas poor fair good xto XX XX XX xx Do you consider the three factors whic;h may be affected by the cooking-- _‘_#___,~__ ----_-_ nutritive value, appearance and flavour? In some cases one or the other of Potatoes, Irish poor -fair fair x xx x xx these must be sacrificed, but never all three as is often the case. Potatoes, sweet poor poor poor xxx xx x xx Don't Overcook Vegetables Spinach l good xxx x xx XX Crisp firm textures are lost, and flabby soft products result. Tâ€"â€"f-â€"â€"â€"â€"fâ€"â€"-â€"â€"M~T‘ Natural green, red, white and cream colours are destroyed. siuat____._liir_L:11r_L.fair_lroc1xCe, x , Vitamins are reduced, especially C. Tomatoes l fair good good xx xx x xxx Important nutrients are lost in greater degree. . ---t----r----F----F-------F------F------F-----_ Characteristic flavours are destroyed. Turnips l good good good -. to x x x xx _ . . To Preserve Colour x indicates that the food contains the vitamin. . . . xx indicates that the food is a good source of the vitamin. Green vegetables contain chlorophyll. It IS not Very soluble In water, but xxx indicates that the food is an excellent source of the vitamin. is broken down by acids. Use large amounts of boiling water and cook with Q indicates that the food contains no appreciable amount of the vitamin ff indicates evidence IS lacking or appears insufficient. . cover o . 2 3 L a