The Indianapolis times., 1929-04-02

porotbv Aldo, have had o m e
wholesome * e T.
else in the fresh air, gathering
them.
City dWellers, however, have little
opportunity to gather their own
spring tonics. They must rely ON
the grocer's supply. and these are
especially appetizing at this time.
Don't Overlook Vegetables
The up-to-date homemaker is in
terested to know that vegetable
cookery has undergone some radical
changes within the last ten yeras
during which time scientific research
has made us realize the value OF the
vitamines and minerals in our foods.
Looking back, one realizes that the
d-faShioned method Of cooking
vegetables actually cooked them to
death. Appetizing color, delicate
flavor, and precious minerals and
vitamines are destroyed by long
cooking.
Perhaps the suggestions for their
cookery which you will read here
will seem all wrong to some OF you,
but if you would really know how
succulent and delicious spring yege-
tables can be, give these directions a
trial.
Serve Vegetable Plate Dinner
Restaurant and tea-room opera
tors will vouch for the growing
popularity OF vegetables. plate
lunches and dinners. Why not
serve them at home occasionally?
You will find them particularly sat-
isfying at this time of year as a
change from heavier winter foods.
Personally, [ find real delight i'll
preparing a vegetable plate. Here IS
how I do it: When 1 select my
vegetables at the store, l keep their
colors in mind. want my plates to
be as bright and appetizing as pos
sible, so 1 choose different colors.
Four or five is sufficient-carrots,
peas, beets, green beans, new pota-
toes; or. asparagus. beets, new cab
bage, carrots, potatoes. One or two
of these vegetables L cream, the
others are drained and served, mere
" seasoned with melted butter, salt,
and pepper, and often bit Of lemon
juice.
In the center OF the plate, I uSu-
ally place q spoonful OF creamed
eggs, a poached egg on a round Of
toast, or creamed mushrooms.
around this, the vegetables are ar
ranged with an eye to their color
never two Of the same color side by
side. I serve these plates right from
the kitchen, and that, by the way,
saves dishes,
Need Little Dressing
A little later in the season, on
warm summer evenings, one of Our
favorite suppers is q chilled Vege~
table plate. The vegetables, for It
may be cooked i'll the morning, sea
soned with salt. cooled. and then
chilled III the refrigerator. The
center this time can be q stuffed
egg. The outer edges may be garn-
ished with lettuce leaves, and the
vegetables served with nlayonnaise
or French dressing.
For the most part, these spring
vegetables are at their best served
with a very simple dressing. A
heavy sauce accompaniment is SC
likely to destroy their delicate flav-
ors. Here are several recipes, how
ever, that I know you will enjoy
trying for they are as good as they
are unusual:
BeetS with Orange Sauce
Four medium beets, / tablespoon
butter. IL tablespoons flour, 2 table
spoonshot water, Is tablespoon
brown sugar, = cup orange juice
dash of grated rind.
Boil the beets until tender Slip
off the skins, and dice. Melt the
butter, stir in the flour. then add
the hot water, stirring all until
smooth. Then add the seasoning
and brown sugar.
Last Of all stir in the orange juice
and rind. Cook for q few minutes
until thickened and smooth. Pour
over the beets and heat, stirring
with fork until all are well coated
This recipe serves four.
Spinach and Cheese Scallop
Two cups cooked spinach. l CUP
grated cheese, I cup dried bread
crumbs, 2 tablespoons butter, q
tablespoon salt.
Chop the spinach, add the salt
Arrange in a buttered baking dish
alternate layers of spinach, cheese
and crumbs. Dot the surface with
bits of the butter, and bake fifteen
minutes in a moderate oven. This
will serve four persons.
Asparagus and Eggs Piquant
Four hard cooked eggs. 1 bunch
asparagus, / cup diced cheese,
cups milk, 2 tablespoons margarine,
tablespoons -four, IL tablespoons
salt.
Cut asparagus in inch lengths.
and cook until tender in small
amount of water. Dice hard cooked
eggs. Melt the butter in separate
pan, stir in the -four and seasonings.
Add milk gradually, stirring until
thickened. Add the cheese and al
low to melt. Pour sauce over eggs
and asparagus and serve on squares
of toast.
Asparag agus-Cook fifteen to twenty
minutes. IF stalks are cut, use small
quantity OF water, utilizing any that
is left in the sauce in which they
are served. Season with salt when
half done. To cook stalks whole,
stand upright with about one inch
of water in the bottom of the kettle,
so that tough part of the stalk is
boiled, but the tips are steamed
tender. Cover tightly.