Show 3 fd L ce ceL z- z Mitchell Kirk j 0 o 0 VEGETABLES should and do form large part put of ot the food o of every 1 nation Tho Tim Importance re 0 0 in selection when ing waste aSto and the art ol ot cooking bl s have never no been recognized oho 3 housekeeper ab as the they so well de- de Too man many buy bin unseasonable fables ables which arc are not rich in tho thoiry thory ry iry food tood values alues and are often lye live and We tire tiro of ot them x the thc regular season for tor them has hasi i d. d Thero is not the anticipation should hould be looked forward to Inso in iso so of ot regular seasonable I is' is and fruits Strawberries and ragus agus were not Intended for Jan- Jan Sand land February and the thc desire for fort or ort t t 4 Is very err much lessened when the theal theal theral al ral tIme comes for them In Ma May May- Tune unc Nature has planned for our In all seasonable foods and it r Inch uch Uch better for us to follow tollow her I from a a. l health and a financial c or of view I have Uan Merit Value alu I 1 eta aa en as' as asa a class do not con- con the thc muscle making elements clements but ut r r. r gc percentage o of this clement element I Is IsIt I It t 1 in the old peas beaus beans lentils nuts which have meat value and the place of meat These vega vega- I contain even a higher hI percent percent- of the tho muscle forming elements clements many l meats They also contain ry large quantity of heat and andy andr y r gl giving material Besides these I aro some which have a a. small of nItro nitrogenous enous element as Brussels Brussels' sprouts spinach rooms cauliflower and cabbage e fall all e vegetables contain various ble organic salts without which I would bo he Impossible Knowing to 0 o. o be bo true Is It not worth while vote more care and tIme to their ration It is quite an easy matter to find a n very good meat cook but of ot the cooking and preparation of ot vegetables vegetables vege vege- tables the they seem to know lenow little and care less On Cooking Them First Select First Select seasonable vegetables on market days when fresh If It the they arc wilted before reaching reaching- your our home homo freshen them b by soaking In cold water before cooking Second Second All All vegetables such Ruch as celer celery potatoes beets etc should hould bo ho bowell bowell hovell well vell cleaned with a vegetable brush and a vegetable knife Both are arc in inexpensive inexpensive In- In expensive and arc are great helps for tor such purposes s. s Third Third All All boiled vegetables should be put lut on to cook in rapidly boiling In uncovered vessels onions cabba cabbage o and other vegetables strong In volatile oils Included The odors aro arc dissipated In the cooking Fourth Fourth All All vegetables except beets turnips carrots etc should be bo cooked in alted boiling wt Fifth Stewing Firth Stewing and baking is Js a A. most excellent wa way pf Qt t cooking vegetables vegetables vegetables vege vege- tables to retain food value and flavor lavor All canned canne vegetables should be bo reheated re- re heated In a double boiler and never or on en the direct flame fiame Cooking uS' uS is not necessary noces- noces sary and the flavor Javor IK Is ruined by too strong contact with heat Sixth Do Sixth Do not make the mistake of ot serving vegetables In rich hel heavy helo o sauces The delicacy of ot the flavor or Is lost entirely nu and poorly cooked cooled vegetables vegetables vege vege- tables arc often hid hidden en in a thick sauce of some Borne kind A little molted melted butter a few spoonfuls o of cream and occa occa oc- oc ca a ver very thin sauco with IUt n n. little lemon Juice helps help to draw out tho the flavor rather than bury it The meat moat substitute vt vegetables may maybe maybe maybe be prepared in a variety arlot of or ways Do Donot Donot Donot not have havo these dishes too difficult to make maJc If It so the inclination of or the tho housekeeper has been heen to broil steaks and chops or roast meat because its it s was sas as so 50 much less trouble CombInations Combinations Com Corn of ot a succulent vegetable antI and nuts or cheese or with some of tho manufactured foods such as macaroni and spaghetti are arc desirable and ap ap- ap- ap or Meat eat Substitute Materials Rico J pint grated cheese J 1 pound Spanish sweet pepper 1 onion 1 I small solid saUd tomatoes 1 pint or whole tomatoes 2 butter 1 I salt 1 teaspoon Utensils Stew Utensils Stew j pan pan measuring cup paring knife baking dish Directions Directions ash Wash tho rico throw it into the tho boiling water an and boll bon rapidly for 15 Hi minutes While this thin is boiling put tho the butter the chopped onion and tho the pepper cut Into strips Into a sauce sauce- pan Shake over o the tho fire Iro for tor Just a a. moment un until thoroughly heated add the tomatoes Drain the rice Put a layer of ot rice in tho the bottom of the tho bakIng baking bak bale In ing dish then a sprinkling of ot cheese a layer of ot tho time tomato sauce another layer laer of ot rice then the tho remainder of ot the tho sauco sauce then tho the last la layer cr of the rice Cov Cover r this thickly with cheese Cover tho the baking dish stand in a hot oven for tor 20 minutes until the cheese i Is thoroughly melted Remove time the theco co er and brown over tho top quickly Serve in the dish In which it was baked With a a. salad and fruit dessert this makes a complete meal FADS AND FANCIES FANCIES CANARY color I is not always ahva's a a. fal favorite fa- fa l sa CANARY yet an on evening dress dresa of or broca brocaded ed satin In this shade Is 19 lovely It Is made on simple draped lines and the only trimming Is old fOI gold 1 lace used effectively on the bodice Purple In all sho shades is to be extremely ex e popular red blue green and brown follow In turn hut but there thero Is a a. decided preference for white and blade black either olther alone alono or used in charming combinations combinations com corn In gown an arid and hat |