The globe-independent. (Hagerstown, Md.) 1943-19??, 1949-09-15
The Hornemaker's
Corner
By MARY DOUGLAS

y
keep his icy fingers in his pockets,
we will have some weeks yet to en-
joy the fresh vegetables that are
flooding the markets. Tomatoes,
beans, corn, lima beans, cantaloupes,
squash and locally grown vegetables
and fruits never seemed better.
Tomatoes can be used in so many
ways, in salads, stuffed with cottage
cheese or mixed vegetables, stuffed
with leftover ground meats, or stew
ed, just to mention a few Have you
ever tried them this way?
Farm Style Tomatoes
Wash, but do not peel, 6 ripe, but
firm tomatoes. Cut in Y inch slices.
Dip into a mixture of p cup flour,
y teaspoon salt, Is teaspoon pepper.
Fry in hot fat on both sides. Re-
move carefully to a hot platter.
Make gravy as follows. Pour off
fat from pan Melt 3 tablespoons
butter in pan. Blend in table
spoons -four. Slowly add 142 cups
milk and "a spoon salt. Let boil and
then pour over tomatoes. Serve hot.
1t It is tomato salads you are look
ing for, here are a number of varia-
tions for stuffing them:
Cut slice from blossom end of
frF1 n DA-1rrr1 Il
place on top after filling. Scoop out
center and sprinkle inside of toma-
toes with salt; invert to drain. Chill
and fill with any of the following:
Cole slaw or combination vege-
table salad.
Cooked lima beans combined
with chopped green pepper, onion
and diced celery. Moisten filling
with cooked salad dressing or may
onnaise and season well.
3--Chop centers and add an equal
amount of chopped celery and cook
ed green peas. Moisten with dress
ing, season we'll and pile in tomato
shells.
fill with salmon, tuna fish,
chicken or veal salad for luncheon
or supper. Garnish tops with slices
of sweet pickle or with capers.
5-Mix together diced avocado,
chicory or French endive and celery
hearts; moisten with French dress
ing.
6-Mix together grated raw car
rot, minced stuffed olives, tomato
pulp and cream cheese. Moisten
with cream and serve with cream
and serve with salt and pepper.
mix together cooked kernel
corn, diced celery, tomato pulp
{drained) and minced green pepper
and pimiento; sprinkle with salt and
marinate with French dressing. Top
filled tomatoes with frankfurters,
boiled, skinned, sliced and sauteed
in butter, if desired
Acorn squash is something not
commonly found on the home menus,
but if properly cooked are very
good. Baked or boiled, these small
squash closely resemble sweet po-
tatoes. Here is one way to bake
them:
Baked Acorn Squash
Cut into halves and remove seeds.
Rub inside and out with butter. Sea-
son each half with about % tea
spoon salt, Y teaspoon brown SUI
gar and sprinkling of paprika.
Bake in a 375-degree oven until
tender, about As minutes. Squash
will not become dry if a pan of wa
ter is placed on rack underneath.
Hubbard Squash can be prepared
much the same way. Cut the squash
IN Pinch pieces, removing all strings.
Sprinkle with salt, pepper, paprika,
brown sugar or molasses, a little
lemon juice if desired, and then
dot with butter. Cook the squash,
covered, for 80 minutes in a 375-
degree oven. Uncover it and bake
until tender, about 80 minutes long
er. Add more butter if necessary.
Serve squash hot in the shell.
Okra is another vegetable which
IS SHE'D away from by many people,
but if you prepare it this way you
will be surprised:
Fried Okra
/ quart of young okra
Boiling sailed water, 11s teaspoons
salt to the quart
Pepper
Corn Meal
Wash and cut off the stem ends
of okra. Barely cover with the boil
ing sailed water. Boil for S min
utes. Drain it. Dry between towels.
Sprinkle with pepper and roll in corn
meal until well covered. Fry until
Drowned on both Sidec thor, draiy,