xt7gb56d3n7t https://exploreuk.uky.edu/dips/xt7gb56d3n7t/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_583 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 583 text Circular (Kentucky Agricultural Experiment Station) n. 583  2014 true xt7gb56d3n7t section xt7gb56d3n7t Ȥ _
// Circular 583
V I4 (Filing Code: I6—3)
\
. J P _\ t
I Q I
`K%::§=’;@5..
si" Fm " N `     ·~··· ·  
S= · ‘   — ..i· - ·    
...·¢··4;.   _<¢,;:2~_<2; ,g.;‘@z‘¤.[»;";·;
UNIVERSITY OF KENTUCKY
c00i>ERATivz EXTENSION szkvics
AGRICULTURE AND HOME ECONOMICS

 {Reproduced. with permission. from a publication of the same title of
the Cooperative Extension Service. Michigan State University, "H0w
to Prepare and Serve Vcgetables" (Ext. Bul. 350) by Anita Dean,
Extension Specialist in Foods and Nutrition.]

 TABLE OF CONTENTS
Page
Nutritive Value of Vegetables ............,..........................................,...................... 4
Selection-Storage—Preparation of Vegetables .................................................... 5
How to Buy Fresh Vegetables ...................................................................... 5
How to Store Vegetables .............................................................................. 5
How to Prepare Vegetables .................................,........................................ 6
General Principles of Vegetable Cookery ............................................................ 6
How to Keep Colors Bright When Cooking ................................................ 7
_ Green Vegetables .................................................................................. 7
Yellow Vegetables .................................................................................. 8
Red Vegetables ...................................................................................... 8
White Vegetables .................................................................................. 8
How to Cook Strong-Flavored Vegetables .................................................. 8
Basic Cooking Methods .....................................................,.................................. 9
How to Boil Fresh Vegetables ............................................,......................... 9
How to Cook Frozen Vegetables .................................................................. 9
In a Saucepan ........................................................................................ 9
In an Oven ............................................................................................ 9
How to Cook Canned Vegetables ...............................,................................ 9
How to Cook Dried Peas and Beans ............................................................ 10
How to Braise or Pan Vegetables .......................................,........................ 10
How to Bake Vegetables .................................................................,............ 10
How to Bake in a Casserole .................................................................. 11
How to Bake a Potato .......................................................................... 11
How to Bake Stuffed Vegetables .......................................................... 11
r Stuffed Green Peppers .........................................................,........ 11
Stuffed Onions .............................................................................. 11
Stutled Mushrooms ........................................................................ 12
Stulled Baked White or Sweet Potatoes ...................................... 12
Stuffed Tomatoes .......................................................................... 13
Stulied Acom Squash .........,......................................................., 13
How to Steam Vegetables .................................................................... 13
How to Broil Vegetables .............................................,........................ 14
How to Pan-F ry Vegetables .................................................................. 14
How to Fry Vegetables in Deep Fat .......,............................................ 14
Preparing the Vegetable ................................................................ 14
Frying the Vegetable ......................................,............................. 15
How to Cook Vegetables in a Pressure Saucepan ........l....................... 15
Fresh and Frozen Vegetable Cooking Chart ........................................................ 16
Vary Your Vegetables ..............................................................,.,......................... 24
Ways to Serve ...........................................................................................,.. 24
Favorite Vegetable Sauces ......................................,..................................... 24
Different Vegetable Combinations ................................................................ 25
Herb Chart for Vegetables .................................................................................... 26

 How to Prepare and Serve Vegetables
All sorts of colorful vegetables are on display in modern food ‘
stores. Vegetables give your meals flavor, color, and texture. Well I
prepared and served, they will provide your family with important
vitamins and minerals.
Today’s homemaker offers her family several vegetables each day.
This is easy to do since there are so many kinds to choose from and
so many tempting ways to serve them.
If a vegetable has been cooked properly, it will keep the bright
color of the raw vegetable. Most vegetables such as green beans, cel-
ery, carrots, broccoli, and cauliflower should be cooked only until
they are crisp-tender. They will still have a little of their original
crispness. At this stage, flavor and food value are at their peak. Other
vegetables, including squash, potatoes, lima beans, and beets are
cooked until tender and soft. ‘
NUTRITIVE VALUE OF VEGETABLES
American diets are often low in vitamin A and vitamin C. Many L
vegetables are rich in these vitamins. Fresh, frozen, and canned vege- `
tables give us many vitamins and minerals. Every homemaker who is
interested in her family’s health will serve three to five vegetables
each day. Nutritionists recommend that daily you eat:
One or more servings of green and yellow vegetables rich in vita-
min A:
Green asparagus Green snap beans Green lima beans
Broccoli Brussels sprouts Green cabbage
Greens Leaf lettuce Green peas
Green or red sweet Spinach Carrots
PEPPHS Squash Sweet potatoes
Pumpkin
4

 Two or three servings of vegetables rich in vitamin C, if you de-
pend on vegetables for vitamin C:
Broccoli Green raw cabbage Raw greens
Green peppers Tomatoes White potatoes
- One serving of potato or other vegetable:
_ Beets White cabbage Cauliflower
Celery Com Cucumbers
Eggplant Head lettuce Mushrooms
Onions Parsnips Radishes
Prutabagas Summer squash Tumips
SELEC'I'ION—STOI{AGE—PBEPARATION OF VEGETABLES
How to Buy Fresh Vegetables
There is nothing better, or better for you, than fresh vegetables
that have been picked from the garden just before cooking. These
days, though, you probably are buying your vegetables from a store,
rather than growing them yourself. Get the most for your food dollar
when you buy vegetables at the market or produce counter. Here's
how:
1. Buy only really fresh vegetables. They should be firm or crisp
in texture and bright in color. Don't buy vegetables that are over-ripe,
wilted, decayed, blemished, bruised, or dirty.
2. Buy vegetables in season whenever possible. They have better
Havor and usually cost less than out—of—season foods.
How to Store Vegetables
1. Store long-lasting vegetables, such as onions, potatoes, mature
carrots, tumips, and winter squash in bins or ventilated boxes in a
cool, dry place. Do not wash before storing.
2. Do not shell peas or lima beans until you are ready to use them.
If you buy them shelled, store them in a covered container in the
refrigerator.
3. Wash fresh vegetables that wilt or spoil easily as soon as they
come from the market.
5

 4. Rinse head vegetables, such as lettuce and cabbage, tmder
nmning water. Take care to keep the heads intact. Drain thoroughly.
Store in a hydrator or other moisture-proof container in the refrig-
erator. Pile loosely to keep from crushing.
5. Cut tops off root vegetables such as carrots and beets before
you wash and store them. Leave about 1 inch of stem.
6. Keep tomatoes at room temperature until fully ripened. Then
put them in the refrigerator.
How to Prepare Vegetables
1. Do not peel or cut up vegetables before storing. Vegetables
cut or chopped ahead of time lose food value more quickly than whole
vegetables.
2. Cook vegetables in their skins whenever you can, or pare very
thin. A good vegetable brush will save time and energy. Slicing or .
dicing pared vegetables will shorten cooking time. It may increase
the loss of vitamins and minerals, though, if poor cooking methods
are used.
3. Wash vegetables quickly, never soak. Lift them from the water p
to free from sand and grit.
4. Place cauliflower, broccoli, and Brussels sprouts in cold salted
water for half an hour before cooking to draw out insects and worms.
5. Freshen wilted vegetables by putting them in cold water for
a short time. Drain well.
6. Prepare only the amount of vegetables needed for one meal.
7. Prepare vegetables just before cooking. Remove bruised or .
spoiled parts.
8. Use a sharp knife when cutting vegetables to avoid bruising.
Bruising speeds up the loss of nutrients.
9. Wash vegetables to be eaten raw and fix carefully. Place them
in the refrigerator in a moisture—proof container to crisp.
GENERAL PRINCIPLES OF VEGETABLE COOKERY
Vegetables add a bright note to our meals. They give us their
best in color, food value, and flavor when they are properly prepared.
Often we can prevent the loss of vitamins, minerals, and flavor by
cooking vegetables in only a small amount of salted water; there
6

 should be no liquid left in the pan after they are cooked. You may
need to take off the cover at the end of the cooking period to concen-
trate the extra liquid. Remember that valuable vitamins and minerals
are dissolved in this cooking liquid.
Try to cook vegetables so that color remains bright, and strong
flavors do not develop. Sometimes the same cooking method serves
both purposes, but not always. You may have to sacrifice one for
the other.
S Our main goal is to serve vegetables that look and taste so good
that our families will always enjoy them and ask for more. General
cooking principles and methods are discussed under the headings,
"How to keep colors bright" and "How to cook strong—flavored vege-
tables.”
To decide how much water to use, consider the color and flavor
` of the vegetable to be cooked. The size and shape of the pan, length
of cooking period, and the use of a cover are also important. Quick-
cooking vegetables need only a small amount of water.
Starchy vegetables, such as potatoes, need longer cooking and are
usually covered with water. Some vegetables can be cooked in a
moderate amount of water, or enough to half cover the vegetable.
` Vegetables should be cooked in the shortest possible time. Bring
the water to a boil before adding vegetables. Then bring the water
quickly to a boil again with the vegetables. Reduce heat and boil
gently until the vegetables are done. Season and serve promptly.
The Vegetable Cooking Chart on page 16 gives cooking directions
for different vegetables.
How to Keep Colors Bright When Cooking
The method of cooking depends upon the color and flavor of the
vegetable. Vegetables fall into four color groups—green, yellow,
red, and white. Each color must be considered by itself.
Green Vegetables
1. Cook in as little salted water as you can.
2. Cook with the lid oif—at least for the first few minutes—to let
mild acids escape with the steam. These acids cause discoloration.
3. Cook as quickly as possible. Too much heat causes discolora-
tion.
7

 4. Do not add acid, such as lemon juice or vinegar. Acids turn
green vegetables a disagreeable brown.
5. Do not add baking soda. Soda destroys vitamins and flavor,
and it gives an undesirable texture.
Yellow Vegetables
1. Cook in enough salted water to prevent scorching. If you
like, you can use enough water to cover the vegetable.
2. Cook with the lid on. If the vegetable is strong flavored, leave
the lid off.
3. Do not overcook. The vegetables may darken if you let the '
natural sugar in the juice caramelize or scorch. j -
Red Vegetables
1. Cook in a moderate amount of salted water.
2. Cook with the lid on.
3. Cook only until just done. ~
• Beets—Peel after cooking except when baking or panning.
• Red cabbage—Add a little vinegar, lemon juice, or slices of tart
apple to keep the red color. ,
White Vegetables
1. Cook in enough salted water to cover the vegetable.
2. Cook with the lid on. If the vegetable is strong flavored, cook
with the lid off.
3. Cook until just tender.
Long cooking and the minerals in some water can make white vege-
tables tum dark. Cook until just tender to keep them white. You
can add a little acid (3% teaspoon of lemon juice or vinegar, or 1/a
teaspoon of cream of tartar, to each cup of cooking liquid) to help
keep the vegetables white.
How to Cook Strong-Flavored Vegetables
Onions lose flavor with long cooking. Other vegetables develop
strong flavors. To prevent strong Havors from developing when cook-
ing cabbage, cauliflower, broccoli, Brussels sprouts, and turnips, follow
these suggestions:
1. Cook in enough water to cover the vegetable.
  ‘

 2. Cook with the lid off. Then the substances that cause strong
flavors can go off with the steam.
3. Cook until just done and no longer. Strong flavors increase with
long cooking.
BASIC COOKING METHODS
How to Boil Fresh Vegetables
1. Use as little salted water as you can. Generally */4 to 1 inch of
water in the pan is plenty. Some vegetables may be cooked with
V very little added water.
A - 2. Bring the water to a boil. Add the vegetable and bring the
water quickly to a boil again. Lower the heat and cook gently.
Add 5% to 3/4 teaspoon salt for each pound of vegetable.
3. Use a heavy pan with a tight-fitting lid to keep the steam in
the pan.
i . 4. Cook only until just done. There should be no liquid left in
the pan when the vegetable is cooked. Remove the cover for the
last few minutes of cooking to concentrate the extra liquid.
* How to Cook Frozen Vegetables
In a Saucepan
Frozen vegetables cook in about half the time needed for fresh
vegetables. This is because they have been partially cooked before
freezing.
1. Cook in a small amount of salted water.
2. Follow the directions on the package.
3. Try to cook so no liquid is left.
In an Oven
Place frozen vegetables in a casserole with 1 to 2 tablespoons
butter and 17,4 teaspoon salt. Bake covered until tender. Approximate
baking time is 45 to 60 minutes. (Spinach and chopped broccoli
should be cut into 6 or 8 pieces. Add 2 to 4 tablespoons of water
to lima beans.)
How to Cook Canned Vegetables
1. Drain the liquid from the canned vegetable into a saucepan.
2. Boil the liquid until only half of the original amount is left.
9

 3. Add the vegetable and heat.
4. Season and serve immediately.
How to Cook Dried Peas and Beans
1. Wash dried peas and beans thoroughly. i
2. Soak overnight in 2% to 3 times as much water as vegetable.
For a quicker method, add the beans to boiling water and boil 2
minutes. Remove from heat and let stand in the hot water for 1 hour
before cooking.
3. Cook the peas or beans in water used for soaking. 1
4. Bring the water to a boil, add seasonings, and simmer until
tender. That will take about 1% to 2% hours. You can shorten the
cooking time by adding '/s teaspoon of baking soda per cup of dry
beans or peas. Too much soda will affect the Havor, texture, and food .
value of the vegetable. x
How to Braise or Pan Vegetables
Try this method for cooking all kinds of greens, cabbage, celery, ,
okra, very young green beans, or young beets.
1. Slice, dice, or shred vegetable. Remove course midribs and
heavy stems.
2. Heat 1 or 2 tablespoons of fat in a heavy skillet or saucepan.
3. Add the vegetable and toss lightly in the fat. Season lightly
with salt and pepper.
4. You usually don't need to add water. You can add a small
amoimt to prevent scorching. '
5. Turn the heat down to keep vegetables from burning. The
pan may be covered or uncovered.
6. Cook just until tender. The vegetable is best when it is some-
what crisp in texture. Serve at once.
How to Bake Vegetables
Baking is a good way to cook potatoes, squash, onions, tomatoes,
carrots, beets, and turnips. You can partially cook them before
baking, if you like.
10

 How to Bake in a Casserole
1. Slice or shred the vegetable into a casserole.
2. Add seasonings and a small amount of water.
3. Cover tightly and bake in a hot oven (350° to 400° F.) until
tender.
4. Serve hot.
How to Bake a Potato
1. Choose baking potatoes of the same size.
C 2. Scrub with a stiff brush. Dry. Rub with fat for a soft skin.
3. Ba.ke in a very hot oven (400° to 450°   for 45 to 60 minutes.
4. Test potatoes with a fork. They are done when the fork goes
in easily. Breaking the skin lets the steam escape and keeps the potato
_ from getting soggy.
S 5. Cut a cross in the top of the potato with a knife. Squeeze
until the potato pops up through the slit skin. Season and butter, or
top with a spoonful of sour cream and minced chives. Serve at one.
How to Bake Stuffed Vegetables
· Stuffed Green Peppers: Wash the peppers and remove their tops
and seeds. Parboil for 3 to 5 minutes and drain. Stuff them with
one of the following fillings and bake at 350° F. until done.
1. One small chopped onion, browned with one ponmd of ground
beef. Add medium tomatoes, chopped; 1% cups of cut fresh corn;
and salt and pepper. Bake in the peppers for 1 hour. Fills 8 peppers.
2. Cubed or ground leftover meat mixed with bread crumbs,
minced onion, dry mustard, salt, and pepper. Moisten with melted
V butter or beaten eggs.
3. Whole kernel corn, well seasoned with butter, salt, and pepper.
4. Spaghetti with meat sauce.
5. Spanish rice topped with grated cheese.
Stuffed Onions: Parboil large Bermuda onions in boiling salted
water for 30 minutes or until almost tender. Drain and cool. Slip
out the centers and stuff the onions with one of the following stuffings.
Cover and bake in a moderate oven (350° F.) for 30 minutes.
1. Combine 1 cup of cooked rice, one 4·0unce can drained mush-
rooms, % ‘cup chopped blanched almonds, and 2 tablespoons butter.
Sprinkle tops with grated American cheese. Fills 6 onions.
11

 2. Combine EQ pound ground beef, */4 pound sausage, salt and
pepper, 2 tablespoons chopped onion centers, and 2 tablespoons .
water. Fills 6 onions.
3. Combine ground cooked meat, chopped onion centers, minced
green peppers, finely chopped celery, dry bread crumbs, salt and
pepper. Moisten with melted butter or water.
4. Fill onions with strips of nippy cheese. Sprinkle chopped
canned mushroom pieces over the onions. Pour partially diluted
cream of celery soup over top.
5. Seasoned, buttered bread crumbs or poultry stuffing.
Stuffed Mushrooms: Choose large mushrooms. Wash and remove
stems. Do not peel. Season the caps with salt and pepper and brush
them with melted butter. Use them in one of these ways:
1. Stuff mushrooms with a bread stuffing of soft bread crumbs, _ `
minced onion, chopped parsley, melted butter, salt and pepper. Add
lightly browned chopped stems and a little lemon juice to this stuffing.
Arrange the caps with stuffed side up in a baking dish. Bake at 375°
F. for 10 to 20 minutes. Serve with steak, chops, or chicken.
2. Brown chopped mushroom stems from 1 pound of mushrooms, \
'/4 cup of finely minced onions, and */4 cup minced celery in lf: cup
of butter. Season with 1 teaspoon Worchestershire sauce, 9% teaspoon
of salt, and a dash of pepper. Arrange caps, stuffed side up, in skillet.
Simmer covered for 2 to 3 minutes, then remove cover and cook a
few minutes longer until lightly browned. Makes 4 servings.
Stuffed Baked White or Sweet Potatoes: Cut slice from the top
of baked potatoes or cut large ones in half, lengthwise. Scoop out V
the inside; mash; add hot milk, butter, and seasonings. Beat until
fluffy; pile it lightly into shells. Do not smooth the top. Arrange in
shallow pan. Bake at 450° F. for 15 minutes or until delicately
browned.
Variations for baked stuffed white potatoes:
1. Sprinkle grated cheese on top of the potato before returning
it to the oven.
2. Add 1 tablespoon minced onion to each mashed white potato.
3. Add 2 tablespoons cooked ham or tuna bits, 1 tablespoon
minced onion, and 1 teaspoon minced parsley to each mashed white
potato.
12

 4. Add 2 tablespoons chopped pimiento to each mashed potato.
_ 5. Add 2 tablespoons sour cream, 2 tablespoons crisp bacon bits,
1 tablespoon minced onion, and a dash of nutmeg to each mashed
potato.
6. Add 1 tablespoon chopped chives to each mashed potato.
Variations for baked stuffed sweet potatoes:
1. Top with a strip of partially cooked bacon. Cook until crisp.
2. Substitute orange juice and drained crushed pineapple for the
milk when mashing potatoes. Top each sweet potato with a marsh-
mellow. Brown lightly.
Stuffed Tomatoes: Scoop out the centers of the tomatoes. Stuif
them with one of the following stuffings. Bake in a moderate oven
_ (350°   for 30 minutes.
r 1. Seafood or chicken. Combine cooked and Baked shrimp,
· lobster, salmon, tuna, crabmeat, or cubed cooked chicken with but-
tered toast cubes and a few drops of onion juice. Season. Moisten
with undiluted cream of mushroom soup.
2. Onion, green pepper, and com. Brown 1 tablespoon each of
. chopped onion and green pepper in 2 tablespoons of butter. Add 1%
cups whole kernel corn, 2 beaten eggs, ’¤& cup dry bread crumbs, and
salt and pepper to taste.
Stulfed Acom Squash: Cook halved acorn squash in one of the
following ways:
1. Bake according to directions given in the Vegetable Cooking
V Chart (pages 16 to 23). Fill halves with browned sausage meatballs
and cook 10 to 15 minutes longer.
2. Fill uncooked squash halves with sliced raw apples. Sprinkle
with brown sugar and dot with butter. Cover with foil. Bake in
moderate oven (350** F  for 40 to 45 minutes, or until apples and
squash are tender. Top with 2 sautéed sausage links.
How to Steam Vegetables
This method is often used by restaurants and institutions, but it
can be adapted for home use. It is a good way to cook white and
yellow vegetables.
1. Place a rack in the bottom of a pan with a tight cover.
13

 2. Add enough water to form plenty of steam. Water should not
touch the rack.
3. Put vegetables on the rack. Cover the pan and let water boil V
vigorously.
4. Cook until just tender.
5. Season and serve at once.
How to Broil Vegetables
You can broil raw, cooked, or leftover vegetables. Try broiling _
sliced potatoes, onion, eggplant, and halved tomatoes.
1. Preheat broiler.
2. Put the vegetable on a greased broiler rack. Brush with butter.
3. Broil about 3 inches below the source of heat. VVhen tender,
tum and brush the other side with butter. Finish broiling, and season.
How to Pan-Fry Vegetables »
Pan-fry potatoes, carrots, rutabagas, parsnips, and leftover or
canned vegetables. Eggplant and summer squash are best dipped
in egg and bread crumbs before frying. »
1. Melt a small amount of fat in a skillet. Make a layer about 9%
inch deep.
2. Add the sliced vegetable. Season lightly.
3. Brown on both sides.
4. Cook until just tender. Serve immediately.
How to Fry Vegetables in Deep Fat
For variety, try frying potatoes, onions, eggplant, and caulillower
in deep fat.
Preparing the Vegetable
1. Cut vegetables into even-sized pieces that will cook in a short
time. Dry the pieces before frying.
2. Break cauliflower into flowerets and boil 3 to 5 minutes. Drain,
then dip into egg and crumbs, or a batter, before frying.
3. Cut eggplant into slices V4 inch thick. Dip in egg and crumbs,
or a cover batter.
14

 4. Slice onions into thin rings. Soak in milk for 30 minutes. Drain
P the rings and dip them into seasoned Hour.
Frying the Vegetable
1. Heat the fat to the right temperature. The melted fat should
cover the vegetable.
Cauliflower, eggplant, and onion-375° to 385°F.
Potatoes—385° to 395°F.
. 2. Add the vegetable.
3. When nicely browned, remove from the fat. Drain on absorb-
ent paper, salt, and serve hot.
How to Cook Vegetables in a Pressure Saucepan
This is a quick way to cook vegetables, especially beets, potatoes,
- squash, and parsnips. Time them carefully.
1. Follow the directions with your saucepan.
2. Avoid overcooking. You may need to change some of the cook-
ing times.
, 3. If vegetable is very fresh and juicy, you can use less water
than the directions say.
15

 ?
*
3
2
°
a S
E E
5;.%
SI Mg I-?
33.5- S`; :3
5., o W E .¤ 0
vg U5.: g gg
5 5 5 E I 2..
¢u·¤"‘ -1;;
u ’¤°
0 IQII, "’ _,, e‘i§€.E§
E ¤§ $1¤ éI2%$.€ —
M ga ~¤ Oggn é ~
223
¤ Iz: a . 3.;
‘¤ ~ *-1* .3 2¤·—€¤.·¤
E S “ 1 .22*555
; 1.:, gg? ng -
kl ui mg I; O   ¤
Q gg. Ig.: 111 1 ,S·...,5.¤ E8
1,] =¤¤> an €'¤.·°I EZ B'-5 25
> BN _:_:§ I égc   gvuvg
Z ¤ E3 Lg I ;;§'¤ I   §§S3·:
a § éé S I I 1 ·§ €g%I§
g g éi 5 éeé : II S B2;
E;] *¤¤··‘·g ::1 I 1 ’
¤ S é =°*?’-€»=·‘I I5 EBS1 Q Im
Z gd. .:1 Eiwfjg I IT:-Bcl 1..1
Q; E2 K ., »¤ I nr I I
0 ng   8 1
> rn si I B 1 1-> 1
Q S 1 §§ 1 2 1 I
O Im •·• I 8 I
:¤ '°’ ° B I
u I |
is as *5 ., 1 w 1
Egg E I:) 5 1 'E. 1
4;; E In I gl I E I
1. p I g Ig ua I
E E2 ‘ 5: II '
•-1 M I B IE 3 I
<’E I I0 U I
cx. 1 ¤< '° ‘°
.,1: O 1 €··'x
(Ea I I glglq
I Z ¤ ¤
In 1 >•;¤·Ic
I E 1 :.<*~>
15 O I <: 1é
ZE I,; I E I
N za I 1-I 1
so I Z I
S I r¤ 1
¢¤ I In
5 Q I
|§ O I
Im Q I
4g I
kin
na I¤
¢¤ 0
‘¤‘i

 'U
4)
E E
• B •.»
’5 5 ¤ zfl?3
5 0 .¤B
E E Q B.,
I 0
§B 0 E'}; 5 .,,°I§_'é'
v 5 I¤ Eg IE gvgo;
-5 ·€I °= ¤ -.;§¤%·¤
0 -¤ '·*°II¤¢v mu
·¤" Q °'°B ::2 In
I? 2% ¤ *2,% c5 é¤ I I,-··-3
B ·¤=¤g¤ ;§··£I22 .A—...¤·
1$·¤ ·¤ -·· u Q cI¤.¤¤ 3
_¤'g,,_g¤EI,5 QRS? I~III°EI¤g 3.5.
I ¢ U I ¤
§3$ §g§5§=Q °° I2 éI“I '3~§¥I%·:
32,3 :I§'“§'».1"’ IIA I5 _E$‘2
_°.¤:.§_ {Im I S I I;’§° gv
£¤¤°¤ I2 é I %’.··>*=*a;,‘g
EEE? vw 'IA I ISIEI§Igv»IIIgI
O 'I:I¤>
IIIIIII-I0 IIII I-; I I S€f:_II,.,·§§.=¤
IN »-• I I Mvo c¤0¤I¤_f;,'
o2 ¤I·I> I I '3.§gI5.S=¤
lic, 0I•-1 I ::3 I
IA I c 0*
r0`*I I I Ig m I
I I 1 Im I
I ' Ir.: Ii I é '
·¤’>I l¤ U I
?3I‘•I ... Im NIE I I
Ig. ·5 .§·5!Ia·B I *5
NI -I¤I?¤I: I¤ I c“’°I¤ I °° Igo
gv ¤>gI¤ {III I Vlgcg I ? Ig
·:I`g·I55I¢?I Im ISIUS; I 66:5 I ig I'?
'¤ °* I.- Emo I ’8"’5¤¤ I ¥°' 'I-I
In Ig §2§¤= I .;§¤·; I {8 IG
0
IA.; I,. ¤·Z;§ I ,,.EIIg§_ I ‘;" I3
— E5? ·g 55Ms · ¤€g“ · EB Z?
:I•-·.° 0 ..."'
I ¤"’€ IE °¤€° I •·'§ EI I **5 I:
ug I “‘·'.,.B I .¤§ I °•-·
go; I. -¤I6I:I° I whom I gc IQ
Sai Ig Eagg I E3=’§.I;I T2? I;  
¤€I·°? ·= IZEIE I 2=>°I%5· *5 III E
U > 0 QI °
_5°.E IE ,,33 I ’¤§. I >_ Iv ¤¤_
·-·:: IE 2*.5*,-28- ' £Ii*“$E· 3** {5 za
IIIII§° I In ¤s· I 3-u% I vi ’·
,B_¤`5 Ig E·E?"éI¤ I I¤¥°-IQIISIEI ¤"' I E
:2I). I°’¤I °’§·€ I °EI6IE—·I ' °°
Iv Gu B+· com,. 4.- ¤_¤¤ ’¤ v
·-·BI"·- I 3 ¤w°°··· ' ’°EI5 I5
` ·°‘I III:-¤ > =I’II·I UI ’¤ |c> In
$.6;** §I>_ o"°-gm III, gg I¤. 8 _
>¤,I,·¤ I CI E=§'¤»;I III I. * ..
§'s·====·§ I5: ¤=·;,5° , ¤ 3.:: I g
***6**-. vu x Im Ig v# Iv
"§Sg·§ {5° '°·I *5 ‘·`Z I ' B
:-52 . I2 a ' » I E
05 I E IQ x I $ I .
’¤ Ea I   °
I5 ° I I Ig
H D1
° Ic I U I
EE ‘“ II I "I ' S ‘ E
$ (..4 I •·
gh I I p I § I 3
#* 1 1 § 1 ~¤· ·. 2*
| I UJ IS   I;
I I
I I 2 IE QE 17
I I¤ ga I°‘ 5
I "' Ig WS
I 8 I2 EF"
.2 In U5 lm FQ
O ¤ OD
i IE E;
gd IO ¤¤
' O
Ms:
pq
In

 0
>
§ >¤
¤ =
E E
g g s ;
2 g éégaéé oz
E ;:.E",,, ¤¤6·g,5¤·¤ UE-¤
u ¤¤2 m;§€ U g°5
8 “€ no 2 =§£%%¤ ·
Q •
I ém I €v$j%g¤ 2 _$
g., "‘ ¤¤ F¤**'·’¤>.¤¤¤ 5 "’·¤
Q: °° N ub`., °5°E ·¤ ·¤ ‘·'-· $8
EE ' E ight °’ Z5·§··¤-¤
Q Q5 I6 c OB: S EQ`, ..
m ¤., C; RB <: 3 ·¤.,, EEE
Q UE d 1 ub ol :.1 o 64:30
¤. I N •·*| m $°5°‘E
M °E`.¤°bh' E  
Q —6wgI 0 I oma
g Eg] *5¢¤EA| °° 2 U 2 ·
nn .¤°' ‘
¤ s ja B§;§· é
w 3 “ éE*§`
-1 .3 I §'¤$‘¤'I
S: B n Bp!
0 I ml:
E 5 E · Ez V’@ ¤
EI E A n mg 1 as
‘ •I/I
». I   1 2-gv; I  
2 & ¤g · izé · és “
§§ :¤ ' EH; ' ’$ ·· A
O ¢£ ' ¤2¤ ‘ -51; 5
M 0,, I 52*33 I um
¤ EZ * gmg · B2 s
¤ gi ' ;%§ * @-5* E
z s ' g·» ' xg ~
` O Eg I §§§ I gg E
§ gs "’% I EEE I gg #:2, `
Qu R I odg I _¤
E §B§ 3a · EEK . is z
8. .¤ °·¤ Iz"; if ·°·¤ ‘
S *8 B~ ' z¤ E8
$ •-I .¤ u....
$& 'E ' nas ¤·¤-
'§ Q ' 3;. E5
Z; E ‘ 53E B
D oa E In •-in  
E I Ig u 0 §°
5 ¤¤ >7 tg o E
S.   ·; 5.,, in
; ·¤ I g 0
I 1; .~    
  —
O |° I >` >Y•.¤.
pg ' M I I, :1
18 ig IE; I >~°;
Um 'IL O 1
I: : ‘
0 ,., '
'Q ¤a ·
Dv I
42;] A
0 *5 U3
ng :53
II: M:
{$2 V
"II)
@8/ CZ
° E
¤
¤

 =» E
E ~· B
. Q 5 ¤
3*2 B   E
>
g8§%`é‘ 2 *z§€*$ 8,;,
¤¤ Em ~ ¤¤“%E S
··°i%'€g@ *2 §¤E°§é 215
I€I3gI,,; Q2 ¤¤I>3··:¤.¤. ¤=B
I I
¤ <= ·~1 -·= -:2-2. 2¤·2 2 · 2%%
·· ~ "I °° " 1 $11.4.
63 é é: A gI$ Iéé égé $ I _
I I
,¤ » E 1·· .·: ¤· I
° hb
g ·; M5 ..;,9, gm I
¤ §;$?1§ »&%g gg I
i;-§¤gIE 1 ¤F%£°= ¤3 I mmm
§ob¤§$I%% % b b5¤*{€ §* ggg
m m m I¤m m m ¤¤¤ mm 1
....—--———————————-——·—·———‘_‘T“"“
  if I 3%., I ii 1
_ `mo I °¤ 3 gg
IZ · EE é .5* I
I'.-21 · na; as I
¤ 1 .· .E 3
gag 1 za » WE I
§°I 1 U; 5 *12 I
aB m Ig"; 1
§E I EB . S 1
·-2 I ai.; % ¤E 1
EI? · §°§ EI E? ·
MU I qém ·¤ gg I
¤. M 211 1
33 I   v :5 1
Q-5 I 8. Q g>, I
*· I BB Q —E
gg _ I ¤¤ M 1
·>.·2¤ 8*: ·- '§= I
‘°·¤" I III, 5% -2*5 ·
*13-¤'§ 1 Egg; =¤·g ¤§§ I I3
3.5-¤ 1 I°*¤¤B Bv '·’ °° I  
______.......---———————————-————1—wmrr·
I vvv
0 •¤ I ouu ···
I6 I 2 ..1 S Q S I SES E
5 I c 8 ;`-5 E o ooo I;
kg 1 Egg v v ;' I mmm Q
°•v I `6°o E Q zh I   0
,.. 1 »-• en if > I NNN ,2
 
I M •-·
1
I · 15 II
I Q I Ul E
Z M 1 I: 8
I O `II 1 E III
I In "‘r¤III gn ¤:1¤= 5
I “ z ¤<”mzF ‘a¤
I *° Q rn zZw,_;¤t/1I Z ,.] N
¤8 5 " z. ·-·"‘ ¤15·-·°II·¤
E Iv - A mg<¤;<¤ N¤¤ Q
go Igg 3 ID ¤· m£¤wwMl-
>
E
E
·¤ BU
5 2 Eg
{ jg. rz! v
·.¤ O
J. E $.2 ¤?2§ ·¤ ¤ §
5: Ee Né     =··2
U2 "° ° ¤ ·¤ EE
¤ zé E ¤¤52¤ Eze
O u¤> Eg _¤¤·¤g
E m 0£5°°
E2 =~ `SEE §‘=‘§'§
<> *.5** ¤¤·E&“§
g mé ¤¤.¤.=
<.> n. C, ¤ ‘
kl == A E m ·¤ 3
E   é § Nm   'U
gg ¤ 2 E5: Za "‘5§g.,·-
ria {Q 3 EE tg  
; .8 .a ==’°*5:
U nv mg mm ¤·...
Q o *5 SH2 .;,6 p.E¤‘{,,'v>
”¤ ·· ¤ .;, 5=='“ ¤ $¤~*c€'T
{Q •.· B .-{UU U U 0 3 nv
E §§§ M €·§g·.,§§.€ Jai {gg?
0
g si Eagésé 3   .
as dwg; gg H .::2%*
{E z* Bfvizg _ O2 ·'¢:_¤
·· ·-·,q··., #3 .:2 ·z
Q uz; a gg I5?
E M E '-E E Eg :§_§
  `
E E2 2. B @5 '§°
c ,.; . 'cn.
> 2 bi Eg Ia;
E H ·¤   tg.? i
20 < 3 § °»2 Im
M K,] ¤. Go I·¤o
»-I > x ¤>’5 lvm
as ¤ M: ·"€‘
bd ¤¤¤ uz IS.
E5 g -¤ :§.Eé
E¤· 0 5 IE5;
ns g_ vc,
pn ' m2.
m >Y 5
Q Ia'
ws
Iv
< 1E
¤ :2 ··
hd .§ '
0 = '
U I
uw- ‘
zg ·
Qs ·
gg ng;
O VE
lu
·£
*2
'E

 » H
¤
0
fé I
Tikg-¤ ‘¤-¤ Go I gf
§'§ gv cig; I 8 W
éav-4   0 E •¤I B
***5 ·"$ `$'3.¤ ZE' Q W
3 In SEE ·;5_.IIg€$..¤ B ma
6 ,.. Q I ¤·w ::_Ii,5E;E.21Ig 3-5
I-I 5 N V7 guy; I¤.|§6·¤'§°g§·¤
"' ,., IE In c ‘°¤I;:I'=§ 'E.5 rE
*4
··· I I.$:¤ ol 3%
E . ~—° 22;*-.2 Q
hw I A F. Ie; E E
  I I;} ., I I0
=="B ¤ »~¤··> I
ISE? ¤ I M -*2 2 ;#;I=·.··: I
M 0 Ir, _¤'¤ ,,, ,;|»Sq>¤.a¤¤I •..I
I: "° .,2 :53* >¥:1¢"°;‘·’-§I 5; ¤~
'E D4 mg gf o·E\£E‘mI•£•;;T3»•:
I *-.2*. I °‘ Fg *¤¤~c·:s··» ··"2=·
c I I- mg; Ec ..:·¤?S.§m
·.:= I »¤=· ¤I·—*·a»5~·~ ·~
O M NI ~.¢>,(~|
3; · -3 cs "°·=¤ Iv
glib I gw Gu II
_ 0 I I. ;I In
` 6§ I IAS Ii?. IE
glo I vg gu: IB
‘6° 5.2:IIb F I¤
··=§ ' Jaz.; QQ? ¤
I. I BE; _¤ 'mhb
I jj; I EBI; g__ Iii
Bo' I
Eg Ig I ‘¤§§ ¢g"‘E II¤§
·¤E ·¤ 'E I @¤s MI5 I5-
5 B E msu- :v‘·· Ivo
ii II _, I g EI og; ,4%
¤ +7 0 ·-·
gz E E I §€·E gji Iég
"’ #5 1 EEE ==.“ III;
—¤ s I I °‘?=s @%’§ ·€I"5
S ~.I g . WEE '¤&
S. SEgEI$ Q '£$
g °‘°‘ ¤ E -¤ vi
$;g '° ,_ •»
*1,,, E 5*8 '¢ I°
* °°* ·~=§ EI
Q ' $5 ·§¤ a
I Ialcv I..
hl I E 3
W I lx-· II.-II
Z he I Z I 0
<~ EA 5 ·EI 5 ' *.3
E1 Iz < lm pq ' gg
· Z 0 I-W IM gp I 5
m Q IO ~ ' 0
N mg ¤ (D m E
4; (IE Iv ¢¤ I;] '
¤· mr:. IN ra Iq I v
0 O =
¤· ·· °· I-·¤-· I
'¢=· cz. ... I,
EE ff; ‘: E
cz. I; IIII
I
. ~¤ g
O
u
O
21

 E
\-1
3
3 ,
& 3
5 ?
EU vn 1
•¤   vg