Evening star., 1935-11-07
Frying Pan Limitation
Vanishes With New Uses
In Boiling and Steaming
Greens, Legumes, Either Fresh or Dried, and
Canned Products Acquire New Flavor and
Food Values When Oil Is Added.

full of other food values, are sadly
apt to lack those elements which I'M
part energy and the ability to with
stand cold, This, too, the oil supplies.
thereby making the dish assume far
greater importance in the diet than
heretofore.
THE method Of operation is simple.
When the boiled or steamed vege-
tables are about half done. add the
oil-about one-half tablespoon oil for
each person to be served. The oil
used most frequently is a domestic
product, made from pure vegetable
matter and is very highly concen-
trated energy food.
String beans, limaS, peas, spinach
and other greenS-SquaSh, carrots, TO-
matoeS, cabbage, dried legumeS--on
and on the list goes, all improved by
the addition of oil. Even mashed po-
tatoes may be made creamier and
fluftier by adding three tablespoons oil
with milk and salt to taste for every
pound of potatoes used. Canned vege-
tables flavor may also be given a
pickup" with the oil. Baked potatoes
will turn out better and richer if the
skins are rubbed with the Oil before
they are put into the overland you
know what good greaSing does for
the skin of a chicken, duck or turkey,
if applied thoroughly before baking!
X
EOR families living on a very re-
stricted food budget the vegetable
oil makes a delicious substitute for the
more costly pure olive oil, and is not
apt to prove quite as fattening. All
the sauces which normally call for
olive oil in their recipes may be made
very satisfactorily with the domestic
brand at far less cost. For instance,
a smooth and full-flavored Hollan-
daise sauce may be made as follows:
HOLLANDAIsE SAUCE (SpeciaD.
| cup milk
tablespoons flour.
y teaspoon paprika.
2 to egg yolks powdered egg-yolk
may be substituted).
4 cup vegetable oil.
l teaspoon salt.
3 tablespoons lemon juice.
Heat l tablespoon vegetable oil in
the top of a double boiler and then
add the -four Mix well. Add the
milk and stir continuously until thick,
cooking for about 10 minutes. Add
remaining oil slowly, stirring con-
stantly. Remove from the fire. Add
the seasonings and the lemon juice.
Stir. Add the egg yolks one at time.
beating thoroughly. Heat slowly, STIR
ring all the time. Do not overlook.
If sauce should separate add ! tea
spoon cold water and stir hard. Serve
hot with vegetables as a separate
course.
A good French dressing that will
please even the fussiest salad-lover
may be concocted thus:
FRENCH DRESSING.
|. u cup vegetable oil.
teaspoon salt.
y teaspoon dry mustard.
l2 teaspoon paprika.
!. teaspoon white pepper.
l tablespoon lemon juice.
Have ingredients very cold-also
chill the bowl in which the dressing
is to be mixed. Rub the bowl we'll
with garlic, or a cut onion, and place
the seasoning in the bowl, Add the
oil slowly, stirring well all the time.
Last, add the lemon juice, and, if de-
sired one or two drops table sauce.
Add sparingly to the salad leaves,
tossing thoroughly until each leaf is
we'll coated with dressing, with none
left in a puddle" in the bottom of
the bowl.
If you wish advice on your individ-
ual household problems, write to
Betsy CaswelI in care of The Star, in
closing stamped, self-addressed en-
velope for reply.