Every evening, Wilmington daily commercial., 1918-08-07

The markets at present are full OF so
many delicious vegetables that the house
keeper has little difficulty IN selecting an
abundance of fresh and seasonable foods
for the home table. Corn and lima beans
and tomatoes and peppers and string
beans and all sorts of good things are to
be found in large quantities, and may be
used in so many tasty ways that they may
be served very frequently indeed, and are
most valuable substitutes for the meat
that we must use sparingly IN the interests
OF food conservation.
scALLoPED TOMATOES.
Place in baking dish a layer Of bread
crumbs, then layer OF peeled, sllced
tomatoes with bits of butter, little salt
and pepper, then more bread crumbs and
tomatoes until the dish IS full. Place a
layer of crumbs on top, dottlng them with
butter, and bake for an hour.
sCALLoPED CORN.
Butter baking dish and place in the
bottom layer of cracker or bread crumbs.
Over this place layer of corn, seasoned
we'll with bits of butter and salt, and with
small pieces Of plmentos or sweet green
peppers; alternate these layers until the
dish is full, leaving q layer OF crumbs on
the top Add sufficient milk TO just tioat
the ingredients, and bake from hall to
three-1uarters OF an hour.
GREEN CORN GRIDDLE CAKES.
Crate the corn from II ears Of boiled
corn; add eggs, pepper, salt, and very
little butter, y cup OF corn flour, 70 cup
milk Mix well together and fry on
grlddle.
STUFFED GREEN PEPPERS.
Use sweet green peppers, cut them
lengthwise and remove seeds. ParOoIl for
five minutes. Fill each with a stufhng made
OF equal parts of softened bread crumbs
and minced meat, chicken or veal pre-
teYredl J, we'll seasoned with salt, butter and
q few drops OF ONION juice. Place IN 8
baking dish with stock about an inch deep,
and bake In q moderate oven for about
half an hour. If desired the onion may be
eaoitted. but 1t greatly improves the flavor.
nUsHRooMs WITH TOMATOES.
Cut rounds Of bread and toast carefully.
Place on each slice of tomato and good
sized mushroom, gills upward, with 0 bit
of butter on each. Place In shallow dish
and bake until the mushrooms and to-
matoes are tender. Pour little melted
butter over them and serve very hot.
oKRA.
Take young and tender pods and cut
of both ends to make them all of an
equal size. Drop the pods In hot water
for ten minutes, drain, add stock or
water to cover, and let simmer until
tender Serve on a hot plate with the
following sauce:
Cut a medium-sized onion fine and
cook for ten minutes in little hot water
Pour off the water and add the juice Of a
lemon and piece of butter the size Of
walnut
BELGIAN CARROTS.
Scrape the carrots and cut them into
dice, washing them well. Place over the
fire with enough water to cover them, q
bit of butter, an onion well minced, salt,
pepper and dessertspoonful Of powdered
sugar Place the dish In the oven for at
least an hour, and serve spnnkled with
minced parsley.
COOKED LETTUCE.
The good outside leaves Of lettuce may
be used In this manner although they
NAV be too coarse for salad Discard any
bad leaves and wash the others carefully.
Boil them for II minutes, drain and dry
in a clean cloth TO remove all the water.
Mince finely and place IN a saucepan
with a lump Of butter, pepper and salt.
Stir until they begin TO turn color, then
add a little -four dissolved In milk. Stir
constantly, and if the vegetable becomes
dry, add more flour and milk Simmer for
Is minutes, then turn out to serve as a
vegetable.
TOMATOES AND EGGS.
Take some tomatoes not too ripe and
cut them In half horizontally. Take out
the pulp 30 that there will be two cases