Evening star., 1942-09-03

Here's to your Victory garden and
all the healthful benefits to be re-
ceived through it right from your
own back yard" With numerous
vegetables now being used from
these gardens, homemakers are
sure to have added incentive to
prepare each In the most tempting
manner. One way to get a garden
fresh flavor in each dish Is to take
advantage. of food combinations de-
signed to bring out otherwise hid
den f1avors.
Lemons long have been known for
their ability to bring out a newness
and a freshness in other foods.
Vegetables meet no rebuffs when
seasoned with lemon or lemon juice.
Natural f1avors. are easily enhanced
and subdued or lost f1avors are
quickly retrieved when this whole
some acid fruit is used in the prep
aration.
More than garnish, lemons help
to restore the vitamin loss often sus-
tanned in open cooking, for they are
a foremost source of vitamin c, are a
good source of vitamin B., contain
vitamin A and are the only known
source of vitamin P, or citrin. De-
spite their acid taste, lemons pro-
duce an alkaline reaction in the
body, while their pleasantly tart
Juice stimulates the appetite and
promotes digestion.
These latter qualities which help
to provide the physical fitness so
necessary these days also make lem
ons must" in the daily diet. To
keep your family the picture of
health, serve those Victory garden
vegetables with a touchof lemon
added. It's vitami1s that count,
and lemons contain many. besides
uniting health and flavor at the
same time.
The following vegetable lemon
dishes were selected for their sheer
goodness. And even If you must buy
your vegetables, don't fail to try
them in these combinations; they're
apt to soon become family favorites:
BEETs NJ GREENS.
3 to 4 heads of salad greens (any
eonbination).
Salt and pepper to taste.
l tablespoon sugar.
3 tablespoons lemon Juice.
l small onion. ..
tablespoons butter or other
shortening.
2 cups cooked, sliced beets.
whole lemon, cut in wedges.
2 hard-cooked eggs.
Wash the salad green's and chop
rather finely. Drain slightly, salt,
cover and cook in the amount of
water clinging to leaves. Season
with pepper, sugar and lemon juice.
Cook onion, sliced, in butter or
shortening, in a large frying pan
and pack cooked greens over onion.
Top with a layer of sliced beets.
Heat thoroughly, then invert onto a
serving dish and serve hot. Note
Use your more mature greens for
this recipe and save the tender ones
for crisp salads.
MOCK HOLLANDAISE SAUCE.
cup salad dressing.
2 tablespoons lemon juice.
Heat salad dressing in a double
boiler over hot water for 10 min
utes. Then blend in lemon Juice
and mix we'll. This sauce is espe-
cially good over tender young shoots
of asparagus, artichoke or almost
any cooked green vegetable.
SWEET AND SOUR CARROTS.
ID whole carrots.
2 tablespoons butter.
2 tablespoons flour.
Salt and pepper to taste.
tablespoon sugar.
3 to tablespoons lemon Juice.
] cup hot water.
Pare whole carrots and cook in
rapidly boiling salted water until
tender. Make a sauce by melting
the butter and adding the flour and
seasonings; blend well. Add sugar;
stir till dissolved. Add lemon Juice
and gradually add water, stirring
constantly until smooth. Cook until
slightly thickened. about 10 minutes