Evening star., 1929-12-13
BY SALLY MONROE.

In most parts of, the country styles
change as the seasons roll around. 1t
gives every one a larger amount Of
pleasure to add to the interest in life.
It's natures way Of making life hap
pier and healthier.
Great carloads Of Winter vegetables
and fruits are arriving now in our cities
each day. Those who have vegetable
cellars have the Winter vegetables
packed away in sand, ready to be
called upon at any time to make the
days menu worthy of being called COM
plete.
There are turnips. Too bad the tops
are not on them, for they make good
greens, but that is Summer style. These
turnips will be mashed, sliced with
drawn butter, cubed with a cream
sauce, and sliced as an addition to q
beef stew.
Beets are In another bin. We will
have to forget their tops, too, until next
Summer. but cook these beets with as
much of the tops on them as possible
so that the juice won't escape. They
will be sliced with butter on them, or
chopped and served very hot with a
small amount Of vinegar or lemon juice.
The leftover ones may be added to
hash, which makes the old-fashioned
they are scooped out, filled with cottage
cheese and served on lettuce with a
French salad dressing, one has a salad
fit for a king.
There are the cabbages all laid out in
row, each one waiting its turn to come
upstairs and meet the family in boiled
dinner with corned beef, or be chopped
up for salad with Sour-cream dress
ing. This cabbage is good, too, when
served in the Swedish way, with each
leaf fastened around force meat and
sauted in a frying pan. There are so
many uses for cabbages that they stand
near the head Of the list as the house
wife's friend.
sons styles, some green ones, many yell
low ones; all add cheer to a meal The
squash may be baked, boiled, fried or
served in mullins or soup. The Near
East people salt the seeds as nuts are
Salted, and serve as salted nuts are
served at a dinner. It's an art to eat
them, for they must be split open and
the meat extracted without breaking the
shell into pieces.
For the stew or to be boiled to 60
with chicken dinner or with beef
steak, there are the onions. These fur
nish flavor to many q dish.
4ASH OOWu III Tie SanQ are Dur1e0
goldy carrots. which bring the sunshine
into the coolest, sunless Winters day.
Who can be in style who has not
learned to eat theml The Greek women
took them to make them beautiful.
There were no beauty parlors then, and
the color on the Greek girls cheeks was
there for keeps.
In the kitchen closet there are pack
ages whose wrappings add sayness to
the shelves. There are prunes from
across the country, which all Summer
have spent their time in the valley at
the foot Of the Coast Range. just
growing and growing for their Eastern
friends. After being gathered from
the orchards they have been laid out
on racks to dry in the sunshine, that
they might carry east all the blessings
OF their sun-kisSed country.
When prunes are nicely prepared
they are excellent. To be used as
sauce. they should be placed in q
double boiler with enough water added
to cover the prunes. These should be
cooked overnight or for three or four
hours over slow heat. When parboiled
for IS minutes, then taken out and
chilled, these prunes are delicious In
salad. They may be stuffed with nuts,
figs or marshmalloWs. A California
method Of preparing them Is to roll
pieces Of bacon around stoned prunes,
dip them in flour and fry until bacon
is brown. Then add water to the pan
and cover. Cook until prunes are soft.
Figs and dates are very stylish in