1550 The Vegetable Industry in .New York State 



legumes and eggs, all tend to form acids, and must of necessity 

 be neutralized by a free use of fruits, milk and vegetables. Unless 

 a balance is maintained by these means, and by a liberal allow- 

 ance of water, there cannot be good digestion. Poor digestion is 

 wasteful of food, of money, and of strength. We further need 

 to use vegetables freely in order to furnish mineral matter to the 

 body. Why buy iron in a bottle when it is to be had in spinach 

 and beans ? Or lime, when cabbage and celery furnish it '( Why 

 purchase digestive tablets when succulent vegetables stimulate 

 digestion ? 



In her " Rules for Planning the Family Dietary " Professor 

 Flora Rose tells us that: k 'A liberal use of vegetables in the diet 

 is necessary because they cleanse and regulate the body, stimulate 

 the intestines, neutralize acids, and purify the blood, correct 

 anaemia and improve the general health by increasing the amount 

 of iron furnished to the blood." She suggests that vegetables, to- 

 gether with fruits, cereals, bread, potatoes and milk, should form 

 the bulk of our food ; and that we should largely decrease the 

 amount of meat, candy, preserves, rich sauces, desserts, cakes, 

 etc., to which we have been in the habit of giving so prominent a 

 place. 



SOUPS 



Vegetables may figure in every course of the meal, from soup 

 to dessert. Cream of vegetable soups are relished by many who 

 have no liking whatever for milk by itself, and such a soup com- 

 bined with bread and butter, and fruit, furnishes a " balanced 

 meal," simple as it is. Cream soups are made by combining equal 

 parts of vegetable pulp (obtained by draining and forcing through 

 a colander any well-cooked, well-seasoned vegetable) and cream 

 gravy made as follows: Melt one level tablespoon of butter or 

 fat in a saucepan ; add one level tablespoon flour and stir till 

 smooth. Remove from the fire. Add gradually one cup of cold 

 milk. Return to the fire and stir constantly for five minutes. 

 After combining the vegetable pulp and cream gravy, thin with 

 hot milk to suit individual taste, and add more seasoning if neces- 

 sary.' Careful seasoning, and variety in seasoning, are essential 

 if we would keep a dish popular with our families. Such season- 



