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Show Victory Vegetable Plate i . .... "v::;:'": 1 -. ' V - y , i j f V J J: I. I ' - ' X-VP J I j Make the most of your homegrown vegetables Calling all Victory gardeners! Want to keep the tempting- goodness good-ness of your fresh-pulled vegetables? vege-tables? Want to enjoy the thrill of serving your family young, tender homegrown vegetables cooked so that you get all the fine, juicy flavors? fla-vors? Then follow the five simple cooking rules, given below. Better post them on the kitchen wall! And here's a V-5 vegetable plate that's not only satisfying and nutritious, nu-tritious, but is a delicious pinch-hitter pinch-hitter for a meat meal. Try it today you'll be helping yourself, and also your country, when you make the most of your vegetables. Victory Vegetable Plate Arrange servings of the following delicious vegetables on dinner pUitcs (quantities for four husky servings). Spinach with Poached Egg. Wash 3 pounds spinach well in several waters wa-ters and remove root ends. Melt 2 tablespoons Spry in large kettle and add spinach with only the wa-i wa-i ter that clings to the leaves. Add salt, cover, and cook 10 minutes. Drain well. Serve with a poached egg on top. Tomatoes. Slice ripo tomatoes la thirds, brush with melted Spry, sprinkle with salt and pepper, and broil until lightly browcd on top. Green Beans, ffuh bean and cat across each be&n diagonally to make diamond -shaped pieces. Cook according to the Rules for Cooking Vegetables. Carrots. Cut carrots In paper-thin slices lengthwise. Chill In ice-water until they are curled and crisp. Drain thoroughly. Mexican Corn S tablespoons Spry Dash of pepper 2 cups fresh green 2 tablespoons green corn, cut from cob pepper, finely 1 teaspoon salt chopped 2 tablespoons pimlento, finely chopped Melt Spry. Add corn, salt, pepper " and green pepper. Cook, uncovered, over medium heat for 20 minutes, stirring occasionally. Add pimiento. Serves 4. Canned whole corn kernels ker-nels can be used, if desired. Rules for Cooking Vegetables 1. Cook vegetables in a vary small amount of water, In a tightly covered cov-ered saucepan, until just tender. 2. Add about teaspoon salt per cup of boiling water. 3. Bring to a boil quickly, then reduce re-duce heat and boil gently. 4. During the last few minutes of cooking, add the same amount or Spry that you would of buttar, and additional salt and pepper tf desired. de-sired. 5. Stir gentry to distribute the Spry ererdy through the vegetables. Pure, , bland Spry enhance tb eating quality reveals the tew jrctiM Savor. |