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Recently I read an article about a French c h e f w h o is trying to revolutionize traditional French cuisine by em ploying the "quick-cook-in-its- own-juice" method. I was delighted, for it se e m s to me that this is really the most beneficial way to prepare food, and I have been doing it for so m e time. As a matter of fact, the C hinese have a couple of thousand years on me and the French chef, as far as quick cooking is concerned, but their variation of the general them e is the "quick-fry-in-the- oil-in-wok" way. The purpose of quick cooking is to retain most of the nutritional value — minerals, vitamins, etc. of the food. General directions for this method specify a tightly clo sed lid on the cooking pot, which m eans no peeking. Naturally, the best utensil for this purpose is a pressure cooker and o n ce you get used to one, it b eco m es almost indispensible. Cooking food in own juice requires a little experimentation. Most pressure cooker recipes mention adding a small amount of water to whatever it is that you are putting into the pot. I, however, found, that most fo o d s have enough moisture within them to allow for comfortable cooking. Always place food to be cook ed on a raised sieve-like insert in the pressure cooker. If your cooker d o es not have one, buy one that will fit. It will prevent the food from burning. Use a slow flame to start, until pressure builds up from the moisture released by the food inside. Cookinq food in its own liquids allows it to retain the flavor and aroma that is particular to it. It is a pleasure to discover, while eating carrots, that they taste and smell like carrots. Summer's bounty — the wonderful varieties of vegetab les lend th em selves marvelously to the quick-cook-in-its- own-juice method. V egetables deserve just treatment. Now in the peak of their s e a s o n th e y can g r a d u a te from supporting side d ish es to the starring role at the dinner table. Most quick cooked vegetables are so delicious, with their own particular taste, that they need just a touch of salt, lemon, pat of butter or a sprinkling of herbs to truly becom e an eating experience. Cook spinach (quick cook) with a dash of garlic. Chop while still hot, add salt and serve with a teaspoonful of sour cream. What a delightful, delicious way to get your iron. Complem ent an ordinary hamburger with a medley of quick cooked string beans, carrots and zucchini.Brown on e small onion in butter (sliced onion) as a vegetable topping. Another topping — brown 2 tab lesp oon s of bread crumbs in butter (1 tb lsp oon s ). Or create a .k a le id o sc o p e of flavor with alternating quick cook ed and fresh vegetables. U se your favorite dressing on both. There are a thousand and o n e ways to se r v e q u ick c o o k e d v e g e t a b le s . Improvise, devise, create, but be assured that each time you will be rewarded with full nutritional value and excellen t taste. LIBRARY S C IE N C E Our co-worker Marta Tarnawsky has written an article about a profession that has finally co m e into its own — that of library scien ce. Tradition-wise this profession has kept in step with the growth and popularization of the printed word, which w as in the latter part of the 19th century. Originally in the United States, librarians, says our writer, were spinster ladies w h ose task w as to guard the books. The zeal for their job many tim es carried them beyond the call of duty and they ended up guarding the books not only against dust, but alas, against readers too. Today library scie n c e is a dynamic profession. It requires a c o lleg e degree in a ch osen field and a masters d egree in library scien ce. Specializations, such as in medicine, chemistry or law require special courses. The primary objective of each librarian is service to the reader, not only with books, but with docum ents, films, m icro film s, r e c o r d s, ta p e s and computers. In other words a librarian is a highly trained guide through the vast amounts of printed material available. Ms. Tarnawsky dwells on the interesting a sp ects of working as a librarian in a law library, where frivolous qu estion s are non existent and each inquiry holds a potential resolution to a very human dilemma. EDITO RIAL N .Z. N o . 7 The editorial in the last issu e dealt with two subjects; the reports of our d eleg a tes Camille Sm orodsky and Olya Stawnycha to the United Nations sponsored C onference in Mexico City. We feel they did a good job, taking full advantage of each situation to make our ca u se known. Their work earned them an invitation to the formal banquet given by the President of Mexico. Yet it seem s strange som eh ow that our Ukrainian press has repeatedly omitted their names from the reports they published covering the conference. The seco n d them e for the editorial w as the problem of our branch diaries in Our Life., This problem we are sorry to say, is again reaching a critical stage. The reports we receive are too long, contain too much trivia and too many names. The purpose of the diaries is to aquaint the organization at large about a c tiv itie s o f in d ivid u al b r a n c h e s. Preferably, th ese reports should be written in a narrative type style, perhaps with a touch of color or humour, if applicable. P A P E R C U T T I N G S Lesia Chraplywa brings to our atten tion an art form which has b ecom e very popular in the Ukraine — paper cutting. This art form is relatively recent — it cam e into being when paper becam e 26 НАШЕ ЖИТТЯ, ВЕРЕСЕНЬ 1975 Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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