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Show CABttNi Copyright, 31)21. "Western Newspaper Union. Let us sometimes live be It only for an hour, and though we must ly all else aside to make others smile. Charles Wagner. VEGETABLES. Usually two or three vegetables with the meat course is considered enough. With the WTWW vnret.v from -XWf ' '' '! which to choose JSjji?1 there is no limit. Squash, turnip, ' carrot, cabbage, ty'li 1 . LjuJra cauliflower, egg-fc$& egg-fc$& Kf1 J plant, celer y, 'Mk'jX sweet and Irish potato, beets and vegetable oysters are some of the many to be found in almost any market. Hubbard squash is usually considered consid-ered one of the dinner vegetables. Sweet polato Is a good substitute. Squash may be baked in the shell, then scraped from the shell and mashed with butter, salt and pepper for seasoning. sea-soning. This Is one of the vegetables which requires butter In large quantities quan-tities for seasoning. The squash may bo peeled and steamed until tender, then dried out In the oven somewhat before mashing and seasoning. A most delicious way of serving sweet potatoes is to parboil them until un-til partly done. Peel and slice, arrange , the slioos in a baking dish; spread with butler and sprinkle thickly Willi sugar, bake until the sugar Is well melted sind just before taking from the oven, place a marshniallow on micli slice; serve when the mnrshmallow is well browned. ' lieets are never better than when linked until' tender, peeled 'and choppiiil. adding plenty of butler 'and a dash of vin'gar Vt" liked.' Solfic prefer pre-fer olive oil instead of butler wllb a v dash of loiiHtn juice and cayenne, and salt. . Stuffed Errqplant. Take 'two good-'' sized eggplants and boil until lender. Heinove from the lire anil cool. Into a wooden brrwl put two good sized onions, peppers and n few sprlus of parsley, four -cloves of garlic, four or . five ripe tomatoes all chopped fine. Add two cur.fuls of cracker cnunlin. mix well. Scoop oui the center of tin. pggplaiil. belli,: careful not to break the outside. Cut tills Into Hie bowl wilh the season.! ng a nd sa II and butter ; fill the shells wilh the shilling and sprinkle b tillered drunibs over the top wilh grated cheese. I'.novn In the oven. Serve from the shells. |