Evening star., 1928-05-04

First, there is the Spring vegetable
MATTER. which is complete meal II
Carefully planned and appeuzingly pre-
pared. A vegetable platter contains
only vegetables SO prepared as 10 fHsnll
every menu REQUIREMENT One NegeJa :
bic serves as the basis Of the menu. III
Is hearty in itself and cooked IN Such
a way as TO take the place Of meat,
Potatoes in some form or q >taFchy
substitute hike spaghetti or rice, with
two other vegetables as side dishes ana
another vegetable 10 serve as salad,
could compose the platter which may
be SarniShed With olives, small pickles,
parsley. cFeSS. or even With haro- -ooaie0
eggS-
A platter dinner IS one on which the
entire meal. with the exception OF oeS-
sert, is served at one time ON indi~
viSAlai plates no side dishes, no large
platters or vegetable dishes being re-
cuired. When the table is arranged.
ElaSSeS. bread and butter plates ana the
necessary SiNpTwave only are necessary.
When the dinner Is ready to serve. It
is arranged on the large indlNiouai
plates and placed OF the table very
simple and 8 very convenient method,
When preparing a vegetable platter
the vegetables must be chosen To pro-
vide the correct halanace OF proteinS,
Starches. minerals and vitamlnS. Neat
ness is very important. II peas or small
lima beans are 70 have place on me
platter. arrange them III neat !lttie
piles and don't let stray m0lNldual peas
or beans wander over into the other
sections of the plate. Serve sauces with
vegetable platters in small quantities.
II more is required. serve from q Sa0ce-
boat. ..
Select your vegetables for the platter
with an eve 10 an attractive color
scheme. A rosebud beet or two, tasty
SPOONFUL Of golden carrots, tomatoes N
some form or other. the vivid green OF
lettuce. or a dash Of scarlet plmento
would add both color and interest 10
a vegetable platter dinner The favor
nf tomato makes Il a very desirable
addition to almost any combination OF
vegetables in either hot or a cola
platter VariouSly prepared. Il may pe
used as the meat substitute. as the
green vegetable, or as the salad. Green
tomatoes are also excellent Tor the
vegetable platter and afford much IN
the way of variety. For the substantial
meat substitute vegetables one may Sc
lect from the following list with all
confidence: Peppers. either the green
or the sweet red variety, stuffed with
q tasty filing and perhaps topped with
q grating OF cheese 10 supply sufficient
protein and baked TO a tempting brown.
tomatoes fried or baked, baked stuffed
new squash. stuffed cabbage rolls, stun
cd and baked onions. mushrooms. vege-
table shortcake. spaghetti baked with
tomato sauce and cheese. or eggplant
prepared in some tasty way.
CriSp. brown slices Of eggplant fried
without grease. or very little. are a
splendid basis for q vegetable platter
With them you could serve stuffed
baked potatoes. tomatoes in some form
both for color and for value in the
dietary. and a mound OF glazed carrots,
and q string bean salad may be liked.
garnislled with q few fiecks Of scarlet
l,iuento- Also serve with this dinner
A large olive or two or three stuffed
olives. some sprigS of watercreSS or
parsley and q little chopped pickle or
sauce.
Stuffed onions, sweet potato puff.
glazed apples. lima beans and tomato
and celery salad would make a sub
stantial delicious vegetable platter
dinner.
SealBoped Dishes
seauoped dishes are an excellent
means OF using leftoveTS OF meat. fSn.
vegetables and bread Such dish Is
composed Of cooked or uncooked food
with buEtered crumbs. seasoning and
usually a liquid. such as milk. water
or q sauce The food is arranged In
LAYERS in q baking dish. casserole or
ranekfns covered with butteTed
crumbs. then placed in the oven TO
brown the top layer of crumbs and to
reheat or cook the whole If the food
material has already been cooked.
hot oven is required II, on the other
hand, the food is uncooked. medium
oven should be used and the dish
should be- covered during the first half
Of the baking process The crumbs for
scalloped dishes may be prepared from
the Inside Of q fresh loaf Of bread. or
dried crumbs may be used. seasoning
Them and adding TO the melted butter.
II dried crumbs are used. use one
fourth espful Of butter or four table
spoonf1ls TO every cupful Of crumbs.
II the crumbs are soft use two table
spoonfuls Of butter. The butter used
adds TO the taste of all sczlloped
dishes, SO do not be sparing in its use.
Use a little salt, pepper and papriEa
for seasoning Melt the butter IN a
saucepan, add the crumbs and season.
ing and stir until the crumbs are
coated with butter The baking dishes.
nlolds or shells that are to be used for
scalIoped dishes should first be but
tered. then sprinkled with feW crumbs
TO prevent the food from sticking.
II the food material 10 be used Is
DRY. such as FISH, meat or vegetables,
mix with a sauce. Sprinkle with few
crumbs Ia the bottom u the buttered
baking dish. pour In the mixture, cover
with buttered crumbs and bake. II the
material has a moisture Of its Own, as
in the ease Of apples Or oysters, place
In the dish in two layers. putting the
buttered crumbs and seas0uings be-
tween the layers and on top. II water
or any other liquid is used 10 start the
cooking process. add IL before putting
on the top layer Of crumbs
To se@Eop meat. FISH or vegetables
cut the meat or vegetables into cubes
and separate the hsh into large fakes
To every eupfui Of this material well
seasoned add one cupful OF white sauce
and one and one-half cupfulS of but
tered crumbs. Combine the food and
sauce. sprinkle a few crumbs In the
bottom Of the butterec baking dish
pour Ia the mixture, cover with the
butsered crumbs and bake for about
20 minutes. Almost all kinds of cooked
Vegetables may be seallopeo including
potatoes, onions, cabbage ard cauii-
EoweY. which are especially good
cooked this waY. Cut the potatoes mt
cubes, leave the onions whole II small
or cut into quarters IL large. Separate
the 1oyeRets of eaUllfoBef,
Light s0HfIles.
Any one who car make q s3cces2fu
white sA4lcF. smooth and thick auf
Tich. may undertake the making Of z
gOuf11e with al confidence, sure u
equally successful results, ~ ii Is of
tlgis same sauce that almost all s0uffie'
are built. especially those tnat arc V