Evening star., 1932-07-29

'<HE real vegetable dinner ShoulC
be made up CT at least three
vegetables besides potatoes. The
4 first vegetable should be green
one, when possible a green such
as spinach. chard or something SINH
lar. The second vegetable should give
a note of color. such as bcets, carrots
beans or tomatoes. The third vegetable
may be chosen to satisfy some special
taste or for any Other reason. One OF
the vegetables should be cooked to in
Clude milk. cheese or eggs A relish
and a garnish, bread and butter. a
beverage and a dessert.
Some Combinations.
l. Creamed spinach. broiled toma-
toes stuffed onions, potato puff.
2 New green cabbage, steWed toma-
toes, shell beans. stuffed baked pota-
toes.
3. Okra. green corn. fresh sliced to-
mstoes on lettuce, creamed new pota-
toes.
q. Chard corn pudding, buttered
beets. haShedbrown potatoes.
5. String beans, stuffed baked toma-
tc. butteTed onions. potatoes au gratin.
6. Spinach, American style; green
peas. carrots, baked potatoes
Wash all vegetables before cooking,
even if they look clean. Soak wilted
vegetables before peeling them. Dry.
Scrape thin-skinned vegetables. Peel
thick skinned vegetables or remove the
skin after cooking. Make thin peelings
except in the case Of turnips from
which a thick peel should be removed.
Put on to cook in boiling water Use
q teaSpoonful of salt to each quart of
water. but do not add the salt until
the vegetables are almost done. Mild
juiced vegetables should be cooked
until they are tender in small amount
of water, with the cover ajar There
should be very little water left when
the cooking is finished and as often as
possible this should be included with
the vegetable when it is served Toma-
toes will cook in their own juices with
out the addition of water Spinach
will cook in the water that is left on
the leaves after It is washed. Strong
juiced vegetables should be cooked in
a larger amount of water and without
q cover to allow the volatile oils to
escape in order to reduce the flavor and
retain the color.
Vegetables are often overlooked,
which makes them soft and f1abby, de-
velops undesirable flavor and spoils the
color. Baking soda shortenS the time
of cooking because it softenS the water
anu NeBtIdDlSS COCh IIlOlG QuICh4y III
soft water than in hard water. Bak-
ing soda also helps to retain the green
color of vegetables. but not more than
one-fourth teaspoonful should be used
for each quart of water Vegetables
should not be allowed to stand in water
after they have been cooked After
draining they may be kept hot in a
double boiler.
Canned vegetables that are allowed
to aerGte for an hour before heating
are thought to have better flavor than
when they are heated as soon as they
are opened
Baked vegetable combiration-Par
and quarter five small potatoes, pare
haE a cucumber. and cut one small
caullfoVe- in pieces. Wash and scrape
ore carrot, and cut it in about four
pieces. Remove the center and seeds
from one green pepper, then run all
the vegetables through a food chopper
using the coarse blade. Put into a
buttered baking dish and add one tea
spoonful OF salt and half cupful of
milk. Sprinkle two tablespooniuls of
bread crumbs over the top. Dot with
enc tablespoonful of butter Cover the
dish and bake for 40 minutes in hot
oven. Uncover the last Is minutes to
brown the top.
Potato puff-To two cupfuls of hot
mashed potatoes add two tablespoonfuls
Of butter or butter substitute, two egg
yolkS which have been beaten until
very light. and one cupful Of milk Stir
until well blended, then fold in the
stif1y beaten egg whites. Mix lightly
and pile the mass into a well creased
baking dish. Bake in a moderate oven
for about 10 minutes. Serve at once
Creamed spinach-Remove the roots
Af Io !,
in several waters until all trace Of sand
has disappeared. Place in a large
kettle without additional water. The
water which clingS to the leaves is
enough. Cover the kettle and cook
until the spinach is tender. The time
of cooking depends upon the age of the
spinach. Long cooking darkens it. Salt
the water lust before cooking is COM
pleted. When done, drain well and
chop fine. Return to the fire. add one
tablespoonful Of butter or substitute
salt and pepper, and stir until the fat
is melted, then add two tablespoonfuls
of cream, two finely chopped hard
rocked egg yolks and mix well.
Whole Meal Salads.
Heart salad-Cut one and one-fourth
rupfuls of cooked macaroni into inch
lengths, put in a bowl with two tea
spoonfuls of salad oil and 'one tea
spoonful Of vinegar, mix and let stand
while the remaining ingredients are
being prepared. Just before serving
combine one cupful of diced celery, two
or three hard-cooked sliced eggs halt
a cupful of cooked and diced carrots
and half cupful of cooked peas with
the macaroni. Serve on lettuce and
garnish with two tomatoes cut into
wedge shape after being peeled anc
some mayonnaise and paprika.
Nut Vegetable Salad. - Thoroughly
wash two medium sized ripe tomatoes
half a green pepper, one small stalk of
celery and one-third head of lettuce
Cut in pieces one-fourth in6 square
Shred onc-fourth small head Of cab
bage then add it and half dozen
stuffed olives cut in pieces. Add all to
plain gelatin, using two packages to
one and one-half cupfuls Of boiling
water Put into molds or cups after
stirring thoroughly. Then set, serve on
lettuce with cooked mayonnaise.
Salad Combinations.
l. Diced cooked beets, chopped celery
and chopped dill pickle or olives.
2. Shredded cabbage, chopped green
pepper. chopped onion and chopped
peanuts.
3. Raw grated carrot. cooked or can
ned peas and chopped celery
4. Cooked green lima beans, diced