Vegetables Recipe

In order to be healthy we must eat some fresh vegetables;

they are cheap and nourishing, especially onions and cabbages. Peas,

beans, and lentils, all of which are among the lowest priced of foods,

are invaluable in the diet of a laboring man: he can get so much

nourishment out of them that he hardly needs meat; and if they are

cooked in the water that has been used for boiling meat, they make the

healthiest kind of a meal.



All juicy vegetables should be very fresh and crisp; and if a little

wilted, can be restored by being sprinkled with water and laid in a

cool, dark place; all roots and tubers should be pared and laid in cold

water an hour or more before using. Green vegetables are best just

before they flower; and roots and tubers are prime from their ripening

until they begin to sprout.



When it is possible buy your vegetables by the quantity, from the

farmers, or market-gardeners, or at the market; you will save more than

half. Potatoes now cost at Washington market from one to one dollar and

a half a barrel; there are three bushels in a barrel, and thirty-two

quarts in a bushel; now at the groceries you pay fifteen cents a half a

peck, or four cents a quart; that makes your barrel of potatoes cost you

three dollars and sixty-three cents, if you buy half a peck at a time;

or three dollars and eighty-four cents if you buy by the quart. So you

see if you could buy a barrel at once you could save more than one half

of your money. It is worth while to try and save enough to do it.

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