Show t 11 S Prep Prepared red by PHYLLIS SNOW Home Service Director Mountain Fuel Supply Company 1 VEGETABLES ARE ERNAL Seeing the words fresh buttered asparagus and tender young peas on our menus again is a subtle reminder that at this season sea sea- son eon a young mans man's fancy There is nothing like a crisp salad salador or a fresh young oung tender green een to help one bridge the gap between pring and summer Vegetables are best if they can be picked and eaten aten within th the hour No matter which vegetable you are cooking toda today remember the following very simple steps for fora forn a n vegetable full of color flavor food value and a appetite petito appeal 1 Use a pan with a close fitting lid 2 Bring J c. c to vi 1 c. c salted water to the boiling point 3 Add the vegetables cover and return quickly to the boiling point S 4 t Turn to simmer and COOK for lor normal length of time The following following fol fol- lowing information tells just how long to steam our spring vegetables by this method Mustard greens 5 min mm Carrots 12 min mm Asparagus 15 15 min mm New Nes potatoes 25 20 min mm Green Grelen peas 15 min Beet greens 5 5 min ruin Be Beet t greens w small min mm If we are not quite quito so fortunate as ns our country neighbors we will have to choose peas in the market fat firm and green of pod Then not shell them until we are ready to use them As bursting as they are with delectable richness peas need little assistance from the kitchen to make them a n culinary delight It seems improbable that they could ever taste better than the they do when b briefly cooked to tenderness and then blessed with golden creamery butter and eaten as they are They respond kindly to treatment too Try this unbelievable unbelievable unbelievable able refreshing combination PETITS POIS A LA MENTHE 1 Minted 1 New Peas New 1 Cook pens peu in slightly with witha a bunch of fresh freab mint Jeans caves X J. When tender drain add a pat or two of batter butter and garnish with mint Leaves leave And now for the prize to surprise your our family for a n Sunday breakfast CREAMED NEW PEAS WITH TUNA FISH ON WAFFLES 1 Make a n white Banco nanco of tb lb bacon fat fator fator fatOr or butter batter 4 of tb th enriched flour floor our ourI I t. t salt VI t. t pepper 2 Add l c. c cooked peas pral 3 Whip up op your for waffles waffle e. e 4 Servo Traffic topped with c. c flaked ak tuna flab fish 5 6 Pour r cr creamed med new peas pea over ovar a at nil 6 S Serves CI 6 Asparagus too needs to he cooked cooked cooked cook cook- ed until just done then bathed in melted incited butter or served with a n tangy sauce Try a sauce made of two parts of mayonnaise to 1 part of mustard Cooking asparagus Isa Isa is isa a tricky business however hO Because the stalks need much longer cooking cooking cooking cook cook- ing than tire the heads a tall slender kettle which allows the st stalks to stand upright and cook in steam while the bottoms cook in boiling water solves our problem The stalks can be tied together in small bundles of 5 6 or 6 with string which is clipped and removed when ready rendy to serve Stuffed tomatoes are a new angle anglo for spring and ve very y easy to to do STUFFED TOMATOES 1 Scoop out 1 inch of Qt each of 6 large firm ripe tomatoes tomato 2 Add a dressing made mado of f M c c. c minced onion A c. c diced celery 1 tb lb melted incited batter butter 1 A t t. t salt 3 flake nt lit degrees for far 25 minutes We like new green lettuce too for its own om crisp sake and best of all we like it in a tossed green salad Try breaking with the tho fingers one head of lettuce or orits orits orits its equivalent in le leaf lettuce into large pieces adding 1 dozen radishes radishes rad rad- sliced and a n few spinach leaves for color Then serve servo the whole thing with this dressing DRESSING 1 Mix and shako in a Jar 1 t. t nith salt nit V h t t. t au sugar ar arI t. i I 4 t. t pepper 11 t. t dry mustard y t. t paprika S l 4 c. c salad oil A 4 c c. c negar ar 2 For variety add A 4 1 A c c. c typo cheese cheele 2 2 1 crumbled 1 chopped hard bard hardS hard'S S 'S cooked egg 3 3 1 1 t tb chop chopped onion You'll have a n salad in a n hurry that's really out of this world |