The Waterbury Democrat., 1931-12-23
Sister Mary'S
 Kitchen
NEA Service Writer

These recipes for preparing everyday vegetables may be new to you and help you to add variety to your daily menus. Served with a plain green salad and dessert, each dish is a full meal in itself. The added material increases the number of calories and the food value of the vegetable substantially.
 In order to give you a working basis of the calorie value, the cal- ories of. each recipe have been carefully calculated. With this knowledge you can plan the rest of your meal.
 Stuffed Onions
 Four large mild onions, cup finely chopped meat, 2 tablespoons minced mushrooms (optional, l tablespoon minced parsley, l egg, IA teaspoon salt. 1-S teaspoon pepper, tablespoon butter, S-4 cup coarse stale bread crumbs. :.
 Spanish onions are preferred Peel and cook in boiling salted water cook away. 1t will take about an hour. Drain and take out the center of onions without dis turbing the outside layers. Mix meat, mushrooms, salt and pepper. Add egg without beating and mix very thoroughly. Fill onions with mixture. Melt butter and add bread crumbs. Mix well and cover the filling in the onions. Bake in Q moderate oven twenty minutes un- til the crumbs are brown.
 Save the centers of the onions to use in a cream sauce the follow-
 Protein oalories, 21s: fat eal- ories, 304; carbohydrate calories, 444. Total calortes, 987.
 Mashed Parsnip Ring
 Eight or ten parsnips of fair size. tablespoons bacon drip pings, IA teaspoon paprilsa, 1-S teaspoon white pepper, egg, 3 tablespoons vinegar, 1-2 cup crack er crumbs, 1 cup flaked fish, 8 tablespoons butter, 8 tablespoons flour, 2 cups milk, parsley.
 Scrub and scrape parsnips. Cut in halves lengthwise and cook in boiling salted water until tender. It will take about 30 minutes. de. pending on the age and size. Put through Q ricer and add bacon drippings, paprika, pepper and cracker crumbs. Beat egg with vinegar and add to parsnip mix ture. Cook over the fire. stirring constantly, until egg is set. Arr range on hot platter in the form of Q mound. Fill fish with cream sauce and garnish with parsley. To make the sauce, melt butter, stir in flour and when bubbling slowly add milk, stirring constant ly. Bring to the boiling point. sea- son with salt and pepper and add fish.
 Protein calories. 29B; fat cal- ories, 1,140; carbohydrate calor- les, 592. Total calories, 2,02s.
 Cheese and Potato souffle
 Two cups mashed potatoes, 1 cup grated cheese, tablespoon minced parsley, 1 tablespoon to. mato catsup, 1-2 teaspoon salt, 1-S teaspoon pepper. 1-2 cup rich milk.
 Beat yolk of eggs until thick and lemon colored and add with cheese and seasonings to mashed potato. Beat in enough milk to make the consistency of drop bat ter. Less than 1-2 cup may be enough. Fold in the whites of eggs beaten until stiff and dry, turn into Q well buttered mold and place in pan of hot water. Bake thirty to forty minutes in a mod crate oven. When well puffed and rather firm remove from the oven and serve at once. Freshly mashed, hot potatoes can be used or leftover mashed potatoes can be put through a ricer and re- heated before combining.
 Protein caiories. Eli; fat calor- les. 791; carbohydrate calories. 246. Total calories. 1,24S.