Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18

IVA SE more wisely done now IN many
v ~ households than it used to be.
~ -' There arc still helis OF farli
les Wiu cling 20 the etcrnally carfiivor-
MS customs of their ancestors. There
re far too many homes III whi.h the
vegetable Diet consists simply of the
3a iulcss. necessary potato. soggy and
.p0cniuls 0: com, tastclcss peas or
.trinGy beats served up III small
.aucer Fortunately, however, the laws
IF diet and food values are becoming
iuorc widely known and s,:ch establish
.Hci.,> are decreasing. But they are
still in the majority. mainly because so
few people, comparatively, know any
thin about cooking vegetables or the
great variety Of wonderfully tasty
dishes that may be made from them.
As a matter .' 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 it be easy to
prepare in addition to being palatable
and appetixing III appearance. Here are
some that meet all these requirements,
n addition to bcinG very Inexpensive:
Vegetable Toad-in- a-Hole
Make batter as follows: Beat up one
.gg. stir in half a cupful of milk, pinch
IF salt, one cupful Of flour and one
tablespoonful olive oil. Mix till smooth
and glossy. Allow to stand in a cool
place for one hour, then add one table
spoonful of baking powder. Take a num-
Der Of firm, ripe tomatoes. cut very
small opening at the top, and carefully
empty them. Now make stuffing with
one cupiul OF bread-crumbs, two table
spoonsfuls grated cheese, one table
spoonful melted butter and the tomato
pulp. Season highly with salt, pepper
and paprika; fill the tomatoes with this.
Butter pudline-dish Lay in the to-
matoes at equal distances from each
other, pour over the batter and bake
half an hour to threc-quarters of an
hour in quick oven. \ great improve
nent to this is a good sprinking of
grated cheese over the batter when about
half done.
Beans and Eggs
Half a pound of cooked beans, three
hard-boiled eggs, two tablespoonfuls of
butter. one sour apple. one onion, one
tablespoonful curry powder, one dessert
spoonful OF ground rice, one tablespoon
lui Qcs'CCatcu COCoanut, Juice or nall
lemon, one cupful OF water, in which
the beans are cooked. and quarter pound
OF rice Gut the hard-boiled eggs into
quarters. Chop the onion finely and fry
it in the butter; then add curry powder
and ground rice Stir till well incor-
porate-i, then pour in the bean water;
stir till i. boils and thickcns Let this
simmer gently while you chop the apple.
Add it, also sufficient salt, lemon Juice,
cocoanut, and cook very gently for
twenty minutes then put in two table
spOonfuls of milk or cream, which is
a great Improvement. Now put in the
eggs, and stand in warm place or
over hot water Have the rice boiled
and nicely dry. Make a border of the
rice on hot dish and pour the bean and
egg mixture i'll the center
Stewed Lentils
Stew gently half pound of lcntls with
two pints OF water, adding little more
water if necessary They must be quite
soft, and should absorb all the water
Boil ten potatoes; steam, dry and mash
hem. Beat III nearly whole egg, re-
serving just a little. also one tablespoon
ful butter seasoning Of salt and pepper.
With this mashed potato make a neat
border on buttered fire-proof dish
Ornament it, glaze it with small portion
OF egg, and put it in moderate oven to
brown. Now melt one tablespoonful OF