The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-05-09
The Homenaker's
Corner
By MARY DOUGLAS

as Recommended ny Tie DSSI dutllO1 =
tiles. This week would like to pre-
sent some different and unusual
ways of cooking the well known
varieties. We are so in the habit
of cooking these everyday vege-
tables in the same old way, but, par
ticularly during the winter months,
when fresh vegetables are scarce
and we have to use the same ones
over and over, we can vary the
way we cook them.
First we will take the white
potato, which perhaps has more diff
ferent ways of cooking and serving
than any other vegetable. Yet we
often stop with the few ways that
we have been accustomed to. Now,
when we are called upon to save all
the bread and other wheat products
that we can in order to feed the
starving nations across the seas, po-
tatoes can do double duty in our
daily menus. New potatoes are
coming in abundance now, but in
stead of the usual parsley potatoes
here is a different way to cook them.
New Potatoes Sauted
Wash well and slice the potatoes
crosswise without peeling them)
into thin slices. Soak in cold water
for half an hour. Dry and sprinkle
with salt and paprika. To 8 cups
of the sliced potatoes allow 3 table
spoons of drippings. Heat the drip
pings and add the potatoes. Cover
closely and cook until tender. Re-
move the lid and permit to brown
Stir frequently to brown evenly.
Sliced Potato Pie
e servings)
Peel and cut into very thin slices,
6 medium-sized potatoes. Soak in
cold water in the refrigerator for 2
hours. Drain, and dry between tow
els. Heat in a skillet 2 tablespoons
of butter or substitute When it is
hot add Y the potatoes and dot
with butter, sprinkle with salt and
paprika. Add the remaining pota-
toes and repeat the process. Do not
stir at any time Cook over high
heat until brown on the bottom
about 10 minutes. Then cover them
and cook over low heat until the
potatoes are DONE to 81 of an
hour Dot the top with butter and
brown the potatoes under the broil-
er. Slice like a pie and serve hot
Try this one too:
Dreamed Potato Ring
Dice cold boiled potatoes and
combine with cream sauce, adding
chopped parsley, minced onion or
chives (optionaD. Pack into a
creased ring mold Chill them for
about 6 hours or more Dot with
bread crumbs and butter and bake
until very firm. Invert on a platter
and fill the center with a green
vegetable such as buttered peas,
beans, broccoli etc
Another vegetable that we can al
ways get is cabbage. Yet the most
of us simply boil the cabbage and
say that's that. But prepared in the
following way you will hardly recog-
nize the same old cabbage:
Dreamed Cabbage Baked
with Eggs
Remove the outer leaves of the
cabbage and shred or chop, after
removing the tough core. Drop into
a quantity of rapidly boiling sailed
water, about IL teaspoons of salt
to the quart. Cook the cabbage I'M
til barely tender, about 7 or min
utes. Drain it well and place in a
well creased baking dish. Combine
2 well beaten eggs, tablespoon of
melted butter, p cup of cream or
milk, IA teaspoon of salt, IS teaspoon
of paprika. Pour these ingredients
over the cabbage. Bake in a slow
oven, 1875 degrees, until it is light
brown. Cover the top with dry
bread crumbs, dot with butter, or
sprinkle with grated cheese. Re-
turn to the oven until the cheese
or butter is melted and the dish is
lightly Drowned.
If the unfortunate vegetable
known as Spinach, so often thrust
upon children-and grown-ups as
well-was given a fair chance and
prepared in different way, it might
retire from the comic strips and the
vaudeville stage. The following
method is one highly recommended
Dreamed Spinach
Pick over and wash thoroughly
in several waters to remove all sand,
about 2 pounds of spinach. Lift
from the water and place it moist,
without additional water, in sauce
pan, cover and cook for about 6
minutes or until tender. Drain it
well and chill. Chop the spinach
until it is fine puree, using a
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