The Wyandotte herald. (Wyandotte, Mich.) 1879-1943, 1939-09-08
Bread Goes Well
With Vegetables
Adds Appearance and
Flavor to Many Dishes
By EDITH NJ. BARBER

!. adds both flavor and appearance
10 creamed vegetable dishes with
which it is served in the form of
toast or cut into points" In the
form o. croutons, bread cases, large
or small, it adds to the attractive
ness of service of the vegetable in
this form. Drowned, dry crumbs
added to melted butter and favored
with lemon juice make a good sauce
for vegetables such as caulihower or
broccoli.
Soft bread crumbs combined with
seasonings and vegetable pulp make
q stuffing for tomatoes, green pep
pers and egg plant, which are al
ways favorite ways of serving these
vegetables, and also for onions, car
rots and beets.
Almost any vegetable may be
"scalloped" by seasoning and bak-
ing with buttered crumbs. It takes
about two slices of soft bread, one
third inch thick, to make one cup
of crumbs.
Stuffed Onions.
quart medium onions
cup soft bread crumbs
"a cup minced ham
Salt
Pepper
Butter
" cup cream
Parboil onions and remove part of
center, leaving the root end intact.
Fill cavity and stuffing made with
onion pulp, bread crumbs and ham,
seasoned with salt and pepper and
moistened with melted butter. Place
the onions close together in q
creased baking dish, pour one-half
cup of cream around them and dot
with butter. Bake in q moderate
oven (375 degrees Fahrenheit) I'M
til Drowned, about 20 minutes.
Baked Stuffed Tomatoes.
Remove thin slices from the stem
ends of smooth, medium-sized toypa-
toes. Take out the pulp, add an
equal quantity of breadcrumbs, sea-
son with salt, pepper am onion
juice, and refill the tomatoes with
the mixture Place in a buttered
pan, sprinkle with buttered crumbs
and bake 20 minutes in a hot oven
(450 degrees Fahrenheit).
Dreamed Fried Onions.
l dozen medium-sized onions
3 tablespoons fat L.
3 tablespoons flour y.
l teaspoon salt
Pepper
cups milk
Slice and fry the onions in fat.
When light brown dredge with -four,
stir well and add milk and season
ing. Cook until thick and serve on
french toast made by dipping bread
in milk and frying until light brown.
Avocado and Grapefruit Salad.
3 avocado pears
3 grapefruits, cut in sections
Lettuce
French dressing
Slice avocado pears and cut to
correspond to grapefruit sections.
Arrange sliced pear and grapefruit
sections on lettuce and serve with
ITencn dressing.
Baked Carrots.
2 punches carrots
"a tablespoon salt
Pepper
2 tablespoons butter
cup milk
Bread crumbs
Slice the carrots and put in a
creased baking dish Season with
salt, pepper and butter. Pour the
milk over the carrots, cover with
fine bread crumbs and bake in a
moderate oven (375 degrees Fahren-
heit) three-quarters of an hour
Fried Potatoes, German Style.
Peel potatoes and cut into very
thin slices. Put three tablespoons
of lard, bacon fat or butter in a
frying pan, put in potatoes, about
an inch deep, sprinkle with salt and
pepper and add half cup of water
and cover pan tightly. Let cook
over medium fire until water is
absorbed Uncover. let brown, turn
ing slices occasionally.
Orange and Onion Salad.
oranges
Spanish or Bermuda onions
Lettuce or endive
French dressing
Slice the oranges after peeling and
arrange with slices of onion on
bed of lettuce or endive Dress with
french dressing and let stand at
least one hour before serving.
flashed Drowned Potatoes.
3 cups cold boiled potatoes, cut
into fine cubes
Salt, pepper
VI cup bacon fat or butter
Season potatoes to taste. Heat fat
in frying pan, add potatoes, mix and
stir until fat and potatoes are hot
and well blended. Press down with
q pancake turner. Let cook until
well Drowned underneath, then fold
with a spatula and serve.
Beans Bretonne.
112 cups pea beans
cup stewed and strained toma-
toes
cup chicken stock
pimentoes rubbed through