The Washington times., 1936-09-08
Foods
Vegetables
BY JEAN GREEN

Certain fresh vegetables always
look so tempting on the vegetable
stands and yet when they reach
the vegetable bin at home all
ideas for their preparation imme-
diately vanish.
This is especially true Of such
vegetables as okra, egg plant and
summer squash. Their brilliant
coIors and firm unblemiShed APP
pearance make them irresistible.
The recipes today will give you
suggestions for using them. Also
for using the excess corn, limaS
and tomatoes that may be on
hand after the first meal.
The season for these vegetables
Is limited and often members OF
the family who do not like their
taste will enjoy them in combina-
ton with other vegetables.
This rule certainly holds true In
the case of egg plant. If you are
seeking a new taste thrill try this
egg plant casserole. The sugar
added to it is a French idea and
develops the flavor of the egg
plant.
Egg Plant Casserole
u egg plant
2 tomatoes
2 teaspoons of sugar
4 tablespoons of bread crumbs
2 tablespoons of grated cheese
y teaspoon of onion juice
l teaspoon of lemon juice
"a cup of water
Peel and dice the egg plant.
Cook in boiling sailed water for
four minutes. Drain. Place in a
buttered casserole a layer of egg
plant, sprinkle with salt, pepper,
and teaspoon of sugar. Add one
tablespoon of bread crumbs and
the slices of one peeled tomato.
Add another layer in this same
order. Cover top with additional
bread crumbs, sprinkle with
cheese. Add lemon juice and onion
juice to the water. Pour over the
top and bake in a moderate oven
for 80 minutes.
Nutted Sauteed Eggplant Cubes
u eggplant
l egg
y cup of bread crumbs
y cup of chopped peanuts
Salt
Pepper
Peel the eggplant and cut in
cubes. Leave in salt water for 80
minutes. Blend the salt, pepper,
crushed peanuts with the bread
crumbs. Beat the egg only until
blended. Have deep fat heated to
temperature for browning. Dip the
eggplant first in the egg, then in
the flour mixture. Fry until golden
brown. Drain on absorbent paper.
Serve at once.
Lima beans and corn are also
abundant. The lima beans are de-
liciouS creamed. Combine those
that are left over with corn freshly
cut from the cob.
SuccOtaSh
1 cup of lima beans
/ cup of corn cut from the cob
"a cup of top milk
2 tablespoons of butter
" teaspoon of flour
" teaspoon Of salt
Cook the beans in boiling sailed
water. When almost cooked, COM
bine with the corn, add the
blended flour, butter, and salt.
Add milk. Cook for 10 minutes
over a low flame. The broth from
the beans can be used in place
of the top milk in the sauce.
For the cucumberS and toma-
toes, there are many kinds Of
salads for them. However, they
can also be used as the extra hot
vegetable. Peel them, cut them in
slices and roll in egg, then in
bread crumbs or cracker meal,
and fry in hot butter.
Tomatoes also delicious COM
bined with corn.
Corn Southern Style
2 cups of corn cut from the cob
3 slices of bacon
u cup of bread crumbs
2 tomatoes
u green pepper
3 tablespoons Of butter
u teaspoon of salt
u cup of milk
Chop bacon and fry until crisp.
Combine with the corn. Place a
layer of corn in the creased cas-
serole. Sprinkle with salt, add l
tablespoon of the green paper,
slices of one tomato. Add an
other layer in this order. Sprin-
kle crumbs on top. dot with but
ter. Add milk, bake in hot over
(400 degreeS) for 80 minutes.
This tart lemon sauce is deli
cious over green beans.
Tart Lemon Sauce for String