The Waterbury Democrat., 1935-06-07
SISTER MARYS
KITCHEN
PARKER.

AA4eNNrSe =
any cooked cereal can be COM
bined with one or more vegeta-
bles, too. A well seasoned white
sauce, plain or with cheese added.
often is used to blend the mix
ture. A good dish OF this sort
uses cooked carrots and cooked
macaroni in . rich cheese sauce
and the whole is baked twenty
minutes in a hot oven.
Another good dish combines
cooked lima beans with boiled
rice. These are arranged in layr
ers with thinly sliced cheese. MIX
is poured over the mixture and
the whole is baked twenty min
utes in hot oven. Only enough
milk is used to make the COM
hination pleasantly moist when
served.
Peanut butter does . lot for
potatoes. Arrange diced cooked
potatoes in q baking dish ana
pour over thin white sauce to
which peanut butter has been
added. Sjrinkle top with but
tered crumbs and make fifteen
minutes In a hot oven.
Stuffed green peppers and
stuffed tomatoes furnish innumer-
able sacory combinations. You
can prepare stuffed vegetables
several hours before dinner time
and store them in the refrigera-
tor until time to bake.
7 like to serve one vegetable in
a thin cream sauce when a stuffed
baked vegetable forms the main
dish. This adds milk to menus
and helps to give that one pint 70
each adult and one quart to each
child that you have TO keep re-
membering.
The dessert also may well be
made with milk because it's Of
utmost importance to emphasize
milk in summer menus,
Stuffed Peppers
Four sweet peppers (green or
red), small onion. tablespoon
butter, / cup cooked rice, / egg
slightly beaten (optional), cup
ooarsely chopped cheese. 1-2 tea
spoon minced parsley, hot water
tomato juice.stock.
Cut a slice from the stem and
of each pepper. Remove seeds
and white fiber. Parboii in boil
ing water for ten minutes. Drain.
Melt butter, add onion finely
chopped and cook until q pale
straw color. Add rice. cheese.
salt, parsley and egg and mix
well. Add liquid to moisten.
Stuff eppers with mixture. Ar
range in a baking pan and pour
In enough liquid to cover bottom
of pan. Bake thirty to forty min
utes in a moderate oven (375 de-
grees F.). II you cut a very thin
slice from the rounded base OF
the peppers they will stand UP
straight in the pan.
BLACK Cherry Pudding.
Two cups rich milk. table,
spoons butter, cup sugar. / tea
spoon lemon rind, Ia teaspoon
nutmeg, IA teaspoon cloves,
eggs, 1 cup fine toast crumbs, ]
quart black cherries.
Graham crackers crumbs can be
used in place of toast crumbs.
Either must be very finely crush-
ed. Heat milk and add butter.
Beat yoiks OF eggs until thick
and lemon colored, beating in
sugar, spices and lemon rind.
slowly add hot milk, stirring 70
thoroughly dissolve the sugar. Mix
crumbs and pitted cherries and
add to first mixture. Fold In
WHITES of eggs beaten until stiff.
Turn into a butteTed baking dish
and bake In a moderate oven until
firm to the touch. 1t VIII take a.
bout forty minutes. Serve with or
without whipped cream.
Cherry Ice Is particularly good
after q heavy meal.
TONE0RROW'S MENU
BREAKFAST: Grapefruit.
creal, cream, crisp graham
toast, milk. coffee.
LUNCHEON: Ecalloped Lew
cabbage with tomatoes, brown
bread sandwiches. jelly roll.
milk. tea.
DINNER: Stuffed baked
peppers. creamed carrots,
pineapple and date salad.
floating island, milk, coffee.
1ror copy Of Sister Mnry's new
volume, go Desserts" send ten