Los Angeles herald., 1909-04-14

Vegetarian dishes are much IN ue-
mand at this season, and they may pc
prepared in a number OF tempting
ways, recipes for which are given III
the Woman's Home Companion.
Candied Sweet Potatoes
For candied sweet potatoes, WASH SIN
medium-sized sweet potatoes, using
brush and cook in boiling sailed water
twenty minutes. Drain, pare ana place
in small pan. Mix one cupful OF su
gar and one-half cupful of melted put-
ter. and put over potatoes. Bake IN a
slow oven one hour and thirty minutes.
Dreamed Sweet Potatoes
For creamed sweet potatoes, WASH
mare and cook sweet potatoes, in DOLL
ing sailed water until tender. Let
stand until cold, and cut in one-tnlrd
inch cubes there should be two cup
fuls. Place in a saucepan with Two
a bIesnoonfuls of butter and cook three
minutes. Season with slight shaking
of salt, pepper ind paprika, sprinkle
with two tablespoonfuls OF hour, ana
add one cupful of rich milk. Cook SLOW
ly for twenty minutes.
Lima Beans
Dried Lima beans are good cooked
this way: Pick over and soak one cup
full of dried Lima beans over night IN
cold water to cover. Drain ana COOK
in boiling sailed water until SOFT; again
drain and dry on a towel. tut IN
butter, and cook, stirring occasionally,
until Drowned; then pour over TINS
sauce: Cook one and one-half TABLE
snoonfuls of butter with one-half table,
spoonful of finely chopped onion two
minutes, stirring constantly. ADD I1s
tablespoonfuls of flour, and stir until
we'll Drowned; then pour on gradually
OF "
stewed and strained tomatoes. Bring
to the boiling point and season with
salt and pepper.
Carrots and Peas
Glazed carrots and peas VIII teinpt
your most critical guest. WASH anu
scrape three medium-sized carrots, cut
in one-fourth inch slices and cut tne
slices in julienne- shaped pieces. COOK
fifteen minutes in boiling sailed water;
drain. and put in a saucepan with one
half cupful of butter, one-half cupfui
of sugar and one tablespoonful OF
chopped fresh mint leaves. Cook slowly
until glazed and tender. Drain one
can of peas and rinse thoroughly with
cold water. Put in saucepan, cover
with boiling water and let boil ten MIN
utes. Again drain, and season with
butter salt and pepper. Flace on d
hot serving dish and surround with
carrots.
Sprouts with Celery
TRY Brussels sprouts with celery be-
fore these vegetables are out of market
Remove the wilted leaves from one
quart of Brussels, sprouts and soak IN
cold water, to cover fifteen minutes.
Drain and cook in boiling sailed water
twenty minutes, or until easily pierced
with a skewer; then drain. Wash and
scrape celery, and cut in small pieces;
there should be one and one-half, cup
fuls. Melt three tablespoonfuls OF but
ter, add the celery and cook two min
utes, stirring constantly Add three
tablespoonfuls of flour and stir until
well blended; then pour on gradually
while stirring constantly, one and one
half cupfuls of scalded milk. Bring to
the boiling point, add the sprouts and
season with salt and pepper.
Green Peppers
Stuffed green peppers may be used Tor
the central dish at a family luncheon.
Cook six green peppers in boiling water
to cover four minutes. Drain, cut
slice from the stem end of each pepper
and remove the seeds. Cook one-half
a small onion finely chopped and six
mushrooms finely chopped in two ta-
blespoonfuls of butter five minutes,
stirring constantly. Add one cupful OF
raw veal'@finely chopped and two
chopped tomatoes and cook five min
utes; then add two-thirds of cupful
of stale bread crumbs and season with
salt Fill the pepper cases with the
mixture, put in a buttered baking pan
and bake thirty minutes in hot oven.
adding enough white stock to prevent
the peppers from burning.
Eggplant
Egg plant is at it's best When cooked
au gratin. Remove the inside from an
egg plant. leaving shell or case. Cut
in one-third inch cubes and cook in
small quantity of boiling water until
soft: then drain. Cook one small onion
finely chopped with two tablespoonfuls
of butter until yellow. Add the egg
plant and one tablespoonful of finely
chopped parsley and season with salt
and pepper. Fill the eggplant with the
mixture, cover the top with buttered
cracker crumbs, and bake until brown.
Poinsettia Salad
For a poinsettia salad, wipe, peel and
chill six small tomatoes. When ready
to serve, cut into eighths, not severing
the sections, and open like the petals of
a flower on a crisp lettuce leaf. In the
center put one teaspoonful of pearl
onions and serve with German dress
ing. Mix one-half teaspoonful of salt,
one-fourth of a teaspoonful of pepper,
ne-eighth of a teaspoonful OF paprika,
two tablespoonfuls of vinegar and four
and one-half tablespoonful of olive oil.
When we'll blended add one-half table,
spoonful of finely chopped green pepper
and one teaspoonful of finely chopped
parsley. Keep in very cold place I'M
til serving time and shake thoroughly
Easter Salad
An Easter salad is pust the thing for
on Easter dinner Wipe and peel six