The Waterbury Democrat., 1937-05-14
Change Of Menus In
 Springtime Helpful
Interesting Dishes May Be Prepared From Fresh
 Green Foods Says Democrats DietCian

Ary IS WelCOmeQ. EVeu LnOugn the needed foods have been supplied, some change in the menus will be welcomed by all. Fortunately at this time of year there is a larger choice of the important fruits and vege- tables and interesting dishes can be prepared from the fresh green foods. Fresh fruits and vegetables and 8 quart of milk contain a wealth of vitamirls and those essen- tial minerals, calcium, phosphorus and iron. Menus built around gener- ous amounts of these foods supple mented with serving of whole grain cereal, a protein food in the form of either meat, cheese or eggs and enough other foods to satisfy the appetite will do much to pre- vent any attacks or even signs of the well known spring fever which our grandmothers combatted with a tonic"
 New Ideas Helpful
 Most recipes (except of course in the making of cakes and pastries where success depends upon accur- acy of measurements do not rep resent a hard and fast rule which must be observed to the very let ter. The important function of re- cipeS is to suggest new ideas and new combinations to the menu planner. Most recipes can be changed to meet the family's likes. the provisions offered by the refrig- orator and the limitations of the food budget. The result may not be quite what the originator of the re- cipei intended but the housewife will at least have one which meets her own family situation. The recipes suggested in this column today per- init this kind of experimentation and are also delicious If followed accurately.
 If your family is home for the noon meal a substantial and appe- tizing lunch will be enjoyed with either egg and spinach creole, or stuffed eggplant as the main dish. Bread and butter, glass of milk and bit of sweet to satisfy the appe- tite and your meal is well-balanced.
 Egg and Spinach Creole
 3 cups cooked, chopped spinach A tsp. mace
 tsp. salt
 # tsp. pepper
 4 cup pimiento cheese 11s tbsp. flour
 2 tbsp. butter 2 ripe tomatoes 6 eggs
 4 tbsp. buttered crumbs cup cream or rich milk
 Make a white sauce by melting the butter, adding the flour, and blend ing to form a smooth paste. Add cream and stir until smooth. Ado cheese and stir constantly until smooth and velvety. Put spinach in a casserole. Secure nicely formed medium sized ripe tomatoes ana slice. Lightly saute the slices in butter and place on top of the spin ach in the casserole. Poach SIX eggs, place on the tomatoes and cov- CT all with the cheese sauce. Sprln- kle with buttered crumbs and place under broiler flame for few min- utes to brown.
 Stuffed Eggplant
 1 medium eggplant
 chopped green pepper
 small onion, finely chopped
 1k cup grated cheese
 Salt and pepper to season
 ripe tomato, cut fine
 cup bread crumbs
 2 tbsp. melted butter
 Cut the eggplant into fourtnS lengthwise. Parboil for ten to hf- teen minutes. Scoop out the center leaving shells about one-half inch thick. Chop the pulp and combine with the remaining ingredients. Butter baking dish and arrange in 1t pieces of eggplant which have been filled with the dressing. Sprinkle with cheese and bake in moanrate oven (350 degrees Fo for 90 minutes.