Evening star., 1928-11-09
Useful Elements i'm Diet
Some of the Many Ways in Which We May Serv
Dried and Canned Fruits and Vegetables.

made of the syrup from the fruit.
brought to the boiling point and thick
ened with a teaspoonful of butter and
flour rubbed to a paste
Baker Dried Apples.-Wash the apples
and soak them, then place them in a
casserole or covered baking dish in lay
ers, each layer being sprinkled with two
| tableSpoonfuls of sugar and grating
of lemon Or orange peel. Fill the dish
with water and place in moderate oven
| for several hours Occasionally little
more sugar should be sprinkled over
them and half an hour before they are
| removed from the oven tablespoonful
of gelatin should be dissolved in little
water and stirred gently into the juice.
When the apples are cold the juice will
CONCEAL. Serve with cream.
Dried Vegetables.
Dried Lima Beans de Luxe.-Wash and
soak one and one-half cupfuls of dried
lima beans overnight in cold water to
cover we'll In the morning place them
over the fire and bring them slowly to
the boiling point. Add one-fourth tea
spoonful of pepper and one teaspoonful
of salt and cook until nearly tender,
adding hot water as needed. Then add
one cupful of diced carrots and one
medium sized chopped onion. Cook un-
til all the vegetables are tender and the
water is nearly absorbed. Stir in one
canned chopped pimiento, one tea
spoonful of salt, one-fourth teaspoonful
of paprika and few grains of cayenne
pepper. Thicken with two tablespoon
fulS of butter and two tablespoonfuls of
-four cooked together. Simmer for 10
minutes longer
Savory Lentils.-Wash and soak one
cupful of lentils overnight in cold water
to cover well. Place over the fire, add
half teaspoonful Of salt and boil until
tender. Wash and cook half q cupful
of rice in plenty of actively boiling
water, to which one teaspoonful of salt
has been added, until tender. Place in
saucepan two cupfuls of canned to-
matoes, one large onion minced, one
bay leaf, salt to taste, one-fourth tea
spoonful of pepper, one teaSpoonful of
curry powder, two tablespoonful of
half teaspoonflll of mustard. Cook
until reduced one-third. Drain the
lentils and the rice. Arrange the len
ills in the center of platter, surround
with the rice and strain the tonlak
sauce over all. This dish can be made
more decorative by n1olding the rice in
tiny molds.
Dried Green Pea Stew-Wash and soak
one cupful of dried green peas overnight,
in cold water to cover well. Add
half teaspoonful of salt and one
eighth teaspoonful of baking soda and
boil gently until nearly tender and the
water is almost boiled away. In stew
ing kettle try out one-fourth cupful OF
diced bacon, add one large onion nlinc-
ed and cook together for about five min
Nf aA{a
toes and one cupful of diced celery, two
bouillon cubes, two cupfuls of boiling
water and one-fourth teaspoonful Of
thyme If liked. Stir to dissolve the
cubes, add the peas, liquid and all, and
cook until all the vegetables are tender.
Thicken slightly with one tablespoon
fuf of flour mixed in little cold water.
Simmer for few minutes longer and
serve with crackers or toast for lunch
con.
Legume Salads.
First soak and cook the vegetables
that you are to use.
Dried lima beans may be seasoned
well, then served in tomato cups with
French dressing or r1ayonnaise.
Dried peas, mixed with a few chop
ped walnuts and finely minced chives,
are good served on lettuce hearts with
cream dressing.
Dried lentils, mixed with shredded
cabbage and Bermuda onion, can be
served with boiled or sour cream dress
ing.
Dried split peas, made into puree,
nodded into small balls, narinated in
French dressing, may be served on
halved canned tomatoes garnished with
cream cheese balls.
Canned Vegetables.
In Winter it is important to save
every bit of leftover vegetable, whether
the canned vegetable Is bought or put
up at home. Even one tablespoonful
Of tomato will add flavor to soup or
stew, and spoonful of peas or beans
add nutriment to salad. Tomatoes
are the most useful of canned goods 1t
is well to keep at hand all the time g
jarful as an ever-ready seasoning for
soups and souces. The Juice is good to
add to hash to moiSten It,
String Beans With Golden Sauce.--Melt
two tablespoonfuls of butter in scuce-
pan, add q pint of canned small string
beans drained from their liquid and
toss about until heated To one cupful
of well-seasoned, medium thick white
sauce in double boiler add quarter
of cupful of finely minced cooked
carrots, add the beans and serve very
hot.