Spinach is prepared as follows: Wash thoroughly. Put about two tablespoonfuls of water in the bottom of the kettle. Put over the fire and let the spinach wilt. Its juice will then begin to pour out and the spinach will cook in its own juice. Let it cook slowly until tender. Serve the spinach with its proportion of the juice. At first this will taste rather strong, but after a while a person will not want the dry, tasteless mess that is drained, usually served in hotels and restaurants. If some of the roots are left on the spinach, it tastes milder. The roots contain sugar.
Some of these vegetables, such as summer squash, onions and parsnips may be baked. Onions are very good sliced and broiled, but they should never be fried. Beets are good baked, and especially is this true of sugar beets. Radishes are very delicate and delicious when peeled and boiled, but their preparation is tedious. Egg plant is to be stewed, but not fried. As usually served, dipped in egg, rolled in crumbs and fried it is very indigestible.
Beet greens are excellent. They are best if the beets are pulled very young and both the roots and the leaves are used. Turnip tops, dandelion, mustard and Swiss chard are other greens that are good. All of them are prepared like spinach, except that more water is necessary. However, do not use much water.
Those who say that the various vegetables are unfit to eat and act accordingly are missing some good food. The vegetables all contain crude fibre, but they hurt the stomach and intestinal walls no more than they hurt the mucous membrane of the tongue. They furnish some bulk for the intestines to act upon, which is good and proper. All animals need some bulky food, otherwise they become constipated.
Tomatoes are best raw. If they are stewed they are to be cooked plain. Adding crackers and bread crumbs is a mistake. They taste all right without sugar, but a little may be used as dressing.
Vegetable soup: Take equal parts of about four vegetables, any that you like. Slice and cook in plain water until tender. When done add enough water or hot milk to make it of the right consistency. Season to taste. One of the constituents may be starchy, such as potatoes, barley or rice, but the rest should be succulent vegetables.
COMBINATIONS.
The succulent vegetables may be combined with all other foods. They go well with flesh or milk or nuts or starchy foods. With flesh or nuts they make a very satisfying meal. They may be taken with fruit. The tomato grows as a vegetable, but for practical purposes it is a fruit. The tomato combines well with protein, but not so well with the starchy foods.
SALAD VEGETABLES.
If possible, salads should be made entirely of raw vegetables and raw fruits. The chief salad vegetables are celery, lettuce, tomatoes, cucumbers, cabbage, onions and garlic, the two last mentioned being used for flavoring.