Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1918-01-19
CHOICE RECIPES
staple Vegetables.

1SsksS ' 49,
The three staples in canned vege-
tables r tomatoes, peas and corn
and the best grades of these are ad-
mittedly the equal, IL not the superior
Of the fresh vegetables. Practically.
they are fresh vegetables: The can
neries are erected on the spot where
each vegetable grows he best and
canned and cooked a few hours after
they are gathered, in some cases with
out being touched by hands. Both
tomatoes n pease lose flavor by
handling, or being kept any length Of
time, even under good conditions;
that is why the best grade of these
vegetables, canned. often seem of bet
markets. u
Tomato Puree.
In many receipts a tomato PURGE is
called for, especially in cooking ma
caront, or rice in Italian fashion. To
make this immer one can of tomatoes
with the heart Of an onion and a bay
jleaf until it is reduced one-half. and
then force through s~trainer: If you
wish the PURGE more reduced, return
to fire and simmer again.
To Serve.
To prepare peas for the table. pour
the contents Of the can in a sauce
pan and allow to stand in the air
twenty minutes. Add seasoning. heat
thoroughly and serve; or, place in q
saucepan a spoonful OF vegetole. the
heart Of a small onion, and several
lettuce leaves, and cqok without burn
ing, then turn the peas into this. 1t
or stock. If you shake continually to
keep from burning. When the onion
is soft the pease will be ready for
serving. Salt is the only seasoning.
Sauted potatoes with q cup of peas
added are very nice and give the food
necessary for a hearty, meal. Peas
also combine well with carrots. cook
A very pretty dish that needs only a
little care in the preparing is glazed
carrots with mint and peas.
For Variety.
Cut the canned carrots in even
slices; II you have a vegetable cutter,
you can cut them in a fancy shape.
Put in saucepan with vegetole and a
tablespoon of chopped mint leaves.
Cook slowly. shaking the contents of
the saucepan until each piece Of car
rot is we'll glazed. In the meantime,
drain thoroughly a can Of peas, saw.
ing the liquid for soup stock, season
and heat h peas and serve on hot
dish around the daintily glazed car
rots. 49,,
Carrots and peas may also be serv-
ed IN a cream sauce, or covered with
bread crumbs asa casserole dish, or
in individual ramikins.
Combination en- Casserole.
A nice vegetable casserole dish that
will serve as either a dinner or lunch
con course. includes one cup Of both
canned peas and tomatoes as we'll as
other vegetables, such as two small
onions, one medium sized turnip,
about five potatoes and scant half cup
of rice. Slice the potatoes and onions
very thin, cut the turnips in small
cubes n wash the rice in several
waters until h rinsing water comes
away perfectly clear. Put the ingredi-
ents in separate layers in casserole,
salt and pepper, and pour over this
four cups of good stock, and cook in
slow oven for three hours.
IL you make your stock from Beef
Extract, have it a warm brown color.
which will be a strong stock.
Method-Boil together for five mill
utes first four ingredients. Sift to-
gether dry ingredients, add nut meats.
Combine mixtures and bake in a.
slow oven fifty minutes.
Corn Meal WaAles.
3-4 cup cornmeal.
S-4 cup flour.
1 teaspoon salt.
! teaspoon soda.
l cup sour milk. So
Il 1-2 tablespoon syrup. f
I egg. : .
Method-Beat egg, add milk and
syrup. then mix in Eifted dry ingredi-
ents. Bake thoroughly.
CJ- nf n "