then there Is the mustard root similar to. the turnip' in nutritive value with a good spicy th we mauistard root, botanteally A brassica, The brassicas of cabbages Show the most remarkable: variations
fof any plant in existence. There are Cuilural development ws vegetables, those with these enlarged roots, then there is kohlrabt which ts nothing but thick stemmed cabbage, s the Teaver more fully developed, the bbroceoll has the leaves further' ever oped Into' kind of towering head. the eatlilower Is just a specialized the ordinary cabbage, green white] or rod ly Just mas of Nighy sleve~ oped teaves. "They are all on. the Shanghai market, also aristocratic brussels sprouts. They are] {it varieties oF modifications of Bras flea oleracea, or the waxy-leated cabbage of the West.
You ought regularly to ring changes on all of them in your diet, hey will Kive you that fuller range mineral salts 50 rich in the roots, {o the vitamins And B2 in the hihcoloured "leaves, D more in. the stati, the flowering or shooting Now ole English custom clings to] 4 meal of meat uni vegetables, mown Ing only {00 often for many' people Just meat and potatoes and siter pud ings: We do not lack bulk of mat-trial to keep us warm but modern ulrition shows the need for. more 0 called protective foods in the diet This refers to those foods which are! srleh in essential vitamins and mineral alts which protect the body. from defleleney disease. Vegetable foods Provide these essential elements so that ina full meal people are recommended to take ut least two vexotfables besides some kind of potators to give a balanced diet and mai ood health, The most bulky thing int the potato, Excellent local stbstitutes are to be found in the sweet polite, yam, taro, Tily roots, 'Totus Foot and water ehosthut. 'There are two common types of sweet potatoes, the Tight mealy type and the softer dark-orange fleshy kind with rounded fends rich in sugar. Nutritionally Similar' to he Trish potato the sweet potato is much richer in vitamins. 1 hurd of exe girl who lived them exclusively for two months aint maintained herself in. apparent good Health, though it would be impossi for anyone to do so indefinitely. The tute oF avoid ly the Oriental substituts for the western potato; the national Hawaiian dish poi is prepared from Grated into soups It makes Hood thickener, or it enn be. baked holled like ordinary. either of which should be served in place of potatoe: with the more highly flavoured vegetables, eabbazes tlismissed wh Poking, Tientsin oF Shantung eabbaze, fof excellent flavour tree frum the strong odour of foreign cabbage. has not got its waxy leaf. It is lon headed fike Ught with crisp leaves very Fieh vitamin C. "One can obtain it -most of the year fresh and there is. the Salted article chin tung. Coe, "the winter vexerable" which original goodness and takes 'B from the rice wut almost all Then there is the Time, for building up sour bones There ix the Kashing cabbage standsonally half way between pu of growth factors ike vitamin Store-Houses of Energy Seed Vegetables The water chestnut grated wp ann!
Now for a word about seed veretbaked with a little ex! makes an ex. ables. Everyone ix familiar with the cellent dish not mushy like most tomato: are you as well acquainted the wtarehy' foods." Totus root has with its frst cousin the egi plant of sweet mucilage, oiled or toasted Brinjal, which is Its Asiatic counter-makes 'a tasty dish. These rhizomes with purple, yellow oF white fre all #lore-houses of energy for the shaped ar sausage-shaped fruit? growing plant and contain starch, i{V1t'is commonly sliced and fried, but you want more vitamins you must {urn to the growing parts of the plant. baking Before doing. so let us have a word 'Since, and the flavour is best deve-about root vegetables, close to mathe, loped by baling in a casserole be-earth they are rich in mineral salts ween sliced meat. Another "seed. and certain' vitamins, Vegetable rich in vitamin His okra Twill not dise carrots, but] which can be served nel wed te all them radishes for net of the which packed ed
Text read from the printed page and cleaned; old type leaves the occasional error.