Farmers' champion. (Elgin, Okla.) 1912-1922, 1914-02-18
NEW IDEAS FOR MENU
VARIETY OF WAYS TO SERVE THE
VEGETABLES.
Changes viii BE Welcomed BY All,
and . Little Thinking 10 All That
it Necessary TO Insure
Success.

" NC cannot UnO new 'rbsNoOi'' W
can at least endeayor to cook the old
I ones in such a variety OF ways that
| they 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 slice
OF chopped bacon TO each person and
minced green peppers about a sixth
OF pepper for two people. The pep
per IL better " 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
potatoes cut IN one.half inch cubes.
Pour over one cup OF chicken or beef
stockif you have no beef stock on
hand use beef eXtract-and season with
one teaspoon OF salt. oneeighth of a
teaspoon OF pepper. and one teaspoon
OF curry powder Cook until thorough
~ heated. when the potatoes will have
absorbed the stock.
II 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 sup OF hot milk and season with
paprika and salt to taste. When this
is smooth stir In a cup OF cheese which
has been put through meat chopper
and stir until the cheese is entirely
melted Serve In a gravy boat.
Potatoes with this sauce are particu-
larly good with steak
This IL perhaps enough Just now for
potatoes. but there is n recipe for fried
tomatoes which is much the best !
have tried Cut your tomatoes In
rather thick slices without peeling
Roll each alice In -four and fry them In
butter. sailing and peppering them as
you fry. Turn with griddle cake
turner. and when both sides are done
take out and lay on hot platter. Now
pour milk slowly on the -four left In
the pan. stir continually to prevent
Jumps. brown and pour the sauce thus
made over the tomatoes and serve.
Speaking OF frying. have you ever
cut summer squash In thin slicep and
fried them IN butter? IL makes quite
different vegetable OF II. Baked sum.
mer squash makes q pleasing variety.
Butter a baking dish and put In lay.
er Of inch thick slices Of squash sea
soned with butter. salt and pepper
Continue with layers OF squash and
seasoning until the dish In full. Cover
and bake In moderate oven three
hours,
The following recipe for cucum bers
Is extremely nice TO serve sith fish:
Peel three or four cucumbers and
cut them In quarters lengthvise, TAX.
ing out the seeds Then cut the quar-.
ters into inch lengths Put these into
boiling water that hss been salted.
Boil ten minutes. or until tender Take
out and carefully drain Put 81
saucepan three tablespoons oi butter.
a little chopped parsley. the Juice OF a
lemon and some psprika Put Ia the
cucumber. and when hot serve.
The menu OF one Of tho really good
hotels Seems 10 have about twice ss
many vegetables as are known % 81.
ist. but a little study will show that IL
IL only iufiDite variety IN cooking the
few NE all have on our own tables
and some thought and attention will
give US list az long as theirs.