The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1914-02-27
NEW IDEAS FOR MENU
VARIETY OF WAYS TO SERVE TIE
VEGETABLES.
Chances VIII Be Welcomed by All,
and a Little Thinking Is All That
Is Necessary to insure
Success.

II we cannot find new vegetables we
can at least endeavor to COOK the OLD
ones in such a variety of ways that
thew will seem quite new. Instead OF
the everlasting boiled and mashed po-
tatoes try, for instance, potatoes
hashed with green peppers Add TO
your hashed potatoes about one s1ce
of chopped bacon to each person and
minced. green peppers; about slxtn
of a pepper for two people. The pep
per is better if boiled before using.
Or try curried potato. Melt three
tablespoons of butter, add two slices
of onion, and cook two minutes, STIR
ring to prevent the onions from burn
ing; then add three cups of cold boiled
Dotatoes cut in one-half inch cubes.
Pour over one cup of chicken or peer
stock-if you have no beef stock on
hand use beef extract-and season with
one teaspoon of salt, one-eighth OF
teaspoon of pepper, and one teaspoon
of curry powder. Cook until thorough
ly heated, when the potatoes will nave
absorbed the stock.
If you have mashed potatoes try
this cheese sauce to be served with
them: Melt one tablespoon OF butter
in double boiler, add one tablespoon
of -four and thoroughly blend. Add
one cup of hot milk and season with
paprika and salt to taste. When this
is smooth stir in cup of cheese which
has been put through meat chopper
and stir until the cheese is entirely
melted. Serve in q gravy boat.
Potatoes with this sauce are partlcu-
larly good with steak.
This is perhaps enough just now for
potatoes, but there is a recipe for fried
tomatoes which is much the best
have tried Cut your tomatoes in
rather thick slices without peeling.
Roll each slice in -four and fry them In
butter, sailing and peppering them as
you fry. Turn with a griddle cake
turner, and when both sides are done
take out. and lay on hot platter. Now
pour milk slowly on the flour left in
the pan, stir continually to, prevent
Jumps, brown and pour the sauce bus
made over the tomatoes and serve.
Speaking Of frying, have you ever
cut summer squash in thin slices and
fried them in butter? 1t makes quite
a different vegetable of it. Baked sum-
mer squash makes a pleasing variety.
Butter a baking dish and put in lay
err Of inch thick slices Of squash sea-
soned with butter, salt and pepper.
Continue with layers of squash and
seasoning until the dish is full. Cover
and bake in moderate oven three
hours.
The following recipe for cucumbers
| is extremely nice to serve with fish:
Peel three or four cucumbers and
cut them in quarters lengthwise, TAX
! ing out the seeds. Then cut the quar-
ters into inch lengths. Put these into
boiling water that has been sailed.
| Boil ten minutes, or until tender. Take
out and carefully drain. Put in a
saucepan three tablespoons of butter.
little chopped parsley, the juice of a
! lemon and some paprika. Put in the
! cucumber, and when hot serve.
The menu of one of the really good
hotels seems to have about twice as
many vegetables as are known to ex-
| list, but a little study will show that it
is only, infinite variety in cooking the
few we all have .on our own tables
and some thought and attention will
! give US list. as long as theirs.