3. Mash garlic and salt together. Stir into sauce. Taste for seasoning. If a more highly seasoned sauce is liked add a few drops tabasco.
4. To serve, pour sauce over cooked spaghetti; top with grated Parmesan cheese. Makes 4 to 6 servings.
PREPARING Vegetables
When the natural color and flavor of vegetables are retained in cooking, it generally follows that the maximum amount of food value is there, too. Observe these three important rules for vegetable cookery if you wish to get your money’s worth of vitamins and mineral elements.
1. Cook vegetables as quickly as possible.
Start vegetables in boiling water. When the vegetable is added, the water stops boiling temporarily. Cover the pan and use high heat to start the boiling again as quickly as possible. Then the heat may be reduced, but the water should actually boil, not just simmer, throughout the cooking process.
2. Use a minimum amount of water.
Half to ¾ cup of water is enough to cook four to six servings of most vegetables in the 1-quart saucepan. Strong-flavored vegetables such as onions, rutabaga and turnips are best cooked in water to barely cover in an uncovered pan.
3. Utilize the cooking water.