The Waterbury Democrat., 1934-01-12
Sister MaryS Kitchen
BY SISTER MARY (NEA Service Stan Writer)

| Vegetables are most essential II q well balanced diet and while most homemakers find 1t possible to serve three or four vegetable. that are pleasing to the entire fam. fly, many varieties seldom make their appearance at the table z second time because only one o' two members of the household wil eat them.
 The ingenuity of the cook, to. gether with her "sales ability" di- rectly control the question o whether her family eat the proper amount and variety of vegetables There are tricks Tn all trades ant the cook must resort to many i occasion demands. When the doc tor prescribes disagreeable medi. cine, he Sugar coats" it. This il what the cook must do. too. figur. atively speaking, and it's not real ly difficult after all. Suggestions fir Variety
 The following list gives q few of the innumerable variations pos sible in serving vegetables. Many additions can be made If necessary to develop q certain vegetable SC that the family likes it. I'm sure that these suggestions will suggest other possibilities .so that you car use every valuable vegetable and have 1t enjoyed.
 1. There are any number Ol vegetables that can be cut invit. ingly and served raw like radishcs carrots, turnips, kohlrabi, cauli. flower hearts and so forth. They make an attractive dish if served with radishes which add a touch of vivid color and the family is reasonably sure to accept then without grumbling. These vegc tables served in this fashion must be very thoroughly oh" wed. 2. In salad combinations. Shred ded and mixed with celery ant nuts or even with fruits, you car "get away" with a lot of vege tables that would be refused i served straight. - 3. Perfect cooking. Careless cooking is the reason for the un popularity of many vegetables Boiled just right. according to thu kind of vegetable and served ho with plenty of butter. Few indeed are the vegetables that are not pal atable when served this way.
 4. Carefully cooked and served with cream sauce. The sauce of fers many variations, too.
 5. Vegetable com binations. Tha is an unpopular vegetable served in combination with one tha every likes, such as carrots ant peas.
 6. Appetizingly Drowned in but ter or French fried In deep fat.
 z. Baked.
 s. Added to meat stews and DO roasts.
 9. In soups. Here you can dis guise many vegetables and use tn valuable green tops.
 10. Souffles, scallops and casse role-these offer unlimited possi bilities. Be sure 1t Is well sea soned and appetizing and then d' not tell everything you knop about 1t.
 II. Nodded in gelatine and serv ed as a salad or combined witl meat or fish and served as a loaf
 12. In baked loaves, with ol without meat.
 13. In marmalades and 'butters, l GHDeCldily dHh tVhiatOSos | IA. In sandwiches. Chopped ant ombined with peanut butter oi mayonnaise. the possibilities ar' legion.
 Is. Tn desserts. Puddings cookies, cakes and breads ar' made with vegetable juice and 1T somo instances as in Cumberland pudding. the finely chpoped vege table is used.
 16. As garnIshes. Carefully washed and crisped all the greer vegetables make pleasing gar nishoB.
 i7. As e cocktail or breakfas drink. 80 sure to add n little lemon juice to any vegetaDlo jnic. M such as onion juice. celery salt parsley pepper and the innumer' able table sauces available in bot | ties.