The Daily Alaska empire., 1938-08-24

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 Plate No. III Begins with stuff fed green pepper Again let the stuffing please the cooks fancy. She'll probably consult the refrig- orator for left-overs before she de- cides. If she finds as much as a piece of salt pork the solution is simple. The salt pork, diced and crisped by frying, is stirred into we'll seasoned bread crumbs, moist ened with tomato or some leftover gravy. Top with golden brown but tered crumbs or grated cheese to be melted in the oven. Next to the pepper come two large, round slices of crispy, brown fried eggplant, and then a generous helping of succo- tash. It's best made of green lima beans with whole kernels of fresh ly cooked sweet corn, but there are many other interesting possibilities. Buttered sliced, quartered or small whole carrots are the fourth veget- able on this plate. If you like, add zest by seasoning the carrots with very few chopped mint leaves. Parboil the green pepper shells for 3 to minutes before stuffing to help make the pepper tender and at the same time guard against over-cooking the contents.
 Plate No. ". First, baked pota- to, white or sweet, with generous cube of golden, melting butter. For company occasions the homemaker- hostess may prefer to serve whole potatoes on the half-shell, combin- ing the fluffy texture of the mash ed potato with the popular baked flavor. After mashing, pile the potato high into the shell and brown over the top in the oven. Grated cheese is a popular topping, and some like the contents mixed with a little crabmeat, shrimp or salmon. Next comes green broccoli, cooked just to the tender point in boiling, salted water, and served with melted butter, or Hollandaise sauce if you prefer. Fried or broil- ed tomatoes and a crisp celery stalk stuffed with pimiento or seasoned cream cheese complete the plate.
 Combinations
 Each of these vegetable combina- tions, if carefully prepared and we'll served, will present a pleasing color harmony, calculated to help rouse hot-weather capacities. On every plate there is one vegetable of bright color, as tomatoes, beets, or carrots, to contrast with creamy yellows, browns, delicate green or white.
 Modern artists may be able to produce color harmonies from the most clashing hues, but it's best for the vegetable plate artist not to try to combine beets, carrots and tomatoes-or any two of these-on
 
 the same plate.
 Each vegetable plate presents one food that is crisp and another which offers less resistance to the teeth. One of the vegetables is starchy and filling, the others more succulent and refreshing, giving variety and interest. There is a contrast in flavors between sweet and tart, piquant' and bland. One of the vegetable dishes may require elaborate preparation, but others are served in the simplest way possible.
 As to food value-vegetables were made for summ m CT meals. They furnish their share of the minerals and vitamins = those substances necessary for regulating body func- tions for good without sup plying too many calories.
 But each of the four plates sug- gested above includes one vegetable that IS cal0rle-rlch-aS vegetables go Calories are also added in the form of cereals and other materials used for stuffing and in butter or fat used for frying and seasoning. Protein may be low, even though some meat, eggs, or cheese are in cluded on the plate. So serve plenty of milk to the children and use meat, cheese or eggs at another of the days meals.
 Served with the plate we suggest a hot bread and a simple dessert- more satisfaction and more calories. mullins are in season just now. But if you haven't the flaky biscuits, any plain pr fancy muffin mixture, or corn bread, or pop-overs, will be well come.