The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1910-06-29

~ EIDSUMMER cooking is being
NN more wisely done now in many
V households than it used TO be.
v - There are still heads OF fani-
lies who cling to the cternally carnivor-
ous customs OF their ancestors. There
are far too many homes in which the
vegetable diet consists simply of the
harmless, necessary potato, soggy and
monotenous, and a couple OF scant
xpponfulsN of corn, tasteless peas or
sttinky beans served up in small
saucer Fortunately however, the laws
Of diet and food values are becoming
more widely known and such establish
mtnts are decreasing But they are
stil in the majoritr mainly because so
few people, comparatively, know any
thing about cooking vegetables or the
great variety of wonderfully tasty
dishes that may be made from them.
AS matter of fact, Americans ought
To- eat more vegetables than they do all
the year round.
For summer the most important requi-
site about recipe is that il be easy to
prepare in addition to being palatable
and appetizing IN appearance Here are
Some that meet all these requirements,
inaddition to being very Inexpensive:
Vegetable Toad-in- a-Hole
Make a batter as follows: Beat up one
eag. stir in half ciipful Of milk, pinch
of salt, one clipful OF -four and one
tablespoonful olive oil Mix till smooth
and glossy Allow to stand in a cool
place for one hour. then add one table
sponful Of baking powder Take num-
bef Qf frn, ripe tomatoes, Cit very
small opening at the top, and carefully
empty them Now make stuffing vita
one cupful of bread-crumbs, two table
spoonsfgls grated cheese, one table
spoonful melted butter and the tomato
rulp Season highly with salt, pepper
and .paprika; 6ll the tomatoes with this
. liuuef d pudding-dish Lay in the to-
mStoes at equal distances from each
e'her. pour over the batter, and bake
hslf an hour TO three-quartcrs OF an
iour iii q quick oven, A great improve
mcth to this is a good sprinkling OF
e'..ttd cheese over the batter when about
hslf done.
Beans and Eggs
Half pound OF cooked beans, three
hard-5oiled eggs. two tablespoonfus Of
'::ticr, one sour apple, one onion. one
tablespoonful curry powder. one dessert
soponful of ground rice, one tablespoon
III desiccated cocoanut, juice OF half
;. lemon, one cupful OF water, in which
the Beans are cooked, and quarter pound
IL rice Cut the hard boiled eggs into
tsftxrs Chop the onion finely and fry
!, ii tile butter, then add curry powder
. ID ground rice Stir till well incet-
c1rated, then pour in the bean water
ar TIL II boiis and thickens. Let this
srlmer gently while you chop the apple
.ad it, also sufficient salt, lemon juice,
ersoantt and cook very gently for
'ehtv minutes; then put in two table
~ enfiils OF milk or cream, which Is
.reat Improvement Now put II the
'scs, and stand Id a warm place OF
Ss1 hot water Have the rice boiled
.-t nicely dry. Make border OF the
~ on a hot dish and pour the bean and
~ mixture IN the center
Stewed Lentils
ss,w gently half pound Of lentils will
sss pints Of water, adding little more
ss-s. II necessary They mist be quite
r. and Should absorb all the water
cs'l teh potatoes steam, dry and mash
,~~@ Beat IN nearly a whole egg, re-
sss eiTg just a iittle. also one tablespoon
- butter, seasoning Of salt and pepper
st- this mashed potato make ysaf
,-.fs'er on a battered FIRE proof dish
1fss hcnt II, glare il witii small portion
- ~ and put il in moderate oven tc
s-<,. Now melt one tablespoonful oi
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