The Republican. [volume] (Oakland, Md.) 1877-current, 1943-12-09
HOmemakers' Column
Edited by Mildred Barton Hoffman,
Home Demonstration Agent
LEFTOVER VEGETABLES

LEFION Err Vegetables
Save leftover vegetables even
dabs and spoonfuls. Conserving the
small amounts is one way to help
food fight for freedom. Cooked vege-
tables are good mixed with one an
other, and even better mixed with a
bit of meat or fish. Leftovers needn't
crowd the iceboX, if foods to be used
together are stored in one dish.
Here are a few of the ways to put
vegetable leftovers to good use: Re
heat mixed vegetables, such as peas,
turnips, carrots, corn, and serve with
hot white sauce. If relocating is done
in a pan in which meat has Just been
cooked the vegetables will take up
good meat flavor. Or, for added flavor
dress up a plain white sauce with bits
give pep to the sauce with a dash of
Worcestershire sauce or horseradish.
Combine leftover vegetables with
cooked or canned tomato and bring to
a boil. Then pour into baking dish
and cover with biscuit rounds. Bake
in hot oven (425 F. until the bis
cults are nicely brown.
Make a vegetable scallop by mixing
cooked vegetables with a white sauce
or tomato sauce onion-flavored. Top
with breadcrumbs and bake until
bubbling and brown
Bake a big pinwheel. For this, roll
out biscuit dough in square, one
fourth inch thick Spread with little
softened fat for extra flavor and
cover with layer Of leftover vege-
tables. Roll up jelly-roll style, and
place in shallow baking dish, or if
vegetables are not too moist a cookie
baking sheet will serve, Bake in hot
oven (425 F. about 25 minutes until
brown. At serving time, slice and
serve with hot tomato sauce or gravy.
Or, shape dough into a pastry tri-
angle Pour mixed vegetables on one
half and fold to make a big turnover.
Bake, and serve with a sauce. For
zest make it Spanish sauce of to-
matoes, green pepper and onion.
Mash cooked turnip, rutabaga, or
carrot together with potato for a
pleasing change. Season with salt,
pepper, and a little table fat.
Use cooked spinach or other greens,
in place of raw, for creamed soup. To
serve six. melt ? tablespoons fat and
blend with 2 tablespoons flour; then
add a quart Of milk and cook over
boiling water, stirring constantly un-
til thickcned. Cover and cook 10 min
utes. Then add or cups of cooked,
chopped spinach, season with salt and
pepper, heat and serve. Grated onion
added with the milk tones up the
flavor Spinach liquid may be used in
place of part of the milk
Make a scalloped dish by filling a
creased casserole with alternate lay
ers of spinach and other vegetables.
To provide liquid, pour over the top
tomatoes, or white sauce WIN cheese
or curry powder added for flavor, Top
with bread crumbs combined with
well-flavored fat, and bake in a mod
crate oven until the crumbs brown.
Line a creased baking dish with
mashed potato, Put in a ring of left
over green's, and fill the center with
leftover chopped meat and gravy, or
creamed frankfurters, fish or poultry
Bake in a moderate oven 20 or 30 min
utcs or until potatoes are brown.
Make cololful salads of cold vege-
tables such as green peas. beans, yell
low or white turnips, red beets,
orange carrots, white potatoes. Mix
the vegetables with French dressing
about half an hour before serving
and keep them cold. For clispness,
add pickle or chopped green pepper.
Add chopped leftover vegetables to
meat broth or other soup, Just in time
for the vegetables to become well
heated in the soup mixture.