Salt Lake Telegram | 1940-04-20 | Page 4 | A Casserole of Vegetables is Bound to Hit the Spot

A Casserole of Vegetables Is rs Bound to Hit the tILe Spot By MRS l GAYNOR l 1 MADDOX Vegetables s go along with you right through the week Start them off happily for Monday Eggplant and Tomatoes es Serves s four to six One eggplant 1 No 2 can tomatoes toma toma- toes oes 1 teas teaspoon oon salt 1 8 teaspoon I I pepper 1 teaspoons sugar 2 J. J tablespoons tablespoons tablespoons table table- spoons butter l a cups cup cracker cracker crumbs Slice and soak eggplant Vt 4 hour hourin in cold salt salted d water Peel and dice Cook in boiling salted water Drain and nd mix with tomatoes Sea Sea- son Pour alternate layers of vegetable vegetable vegetable and cracker crumbs into buttered baking dish Dot with but but- ter Bake in a moderate oven degrees F F. 25 minutes Diced Beets in Butter Dutter Serves four to six Peel raw beets and cut in small cubes Saute 20 minutes in butter add adding ng a a. tablespoon water lemon juice or vinegar occasionally to prevent sticking Season and s serve in their own juice Casserole of Vegetables And Bacon Dacon Serves four to six One cup string beans 8 small onions 4 small new potatoes 4 young carrots 2 tablespoons butter 4 thick slices tomatoes salt and pepper 3 2 cup vegetable water 4 8 slices bacon 4 mushrooms Cook beans onions potatoes and carrots in boiling salted water to cover until tender Save vegetable water Arrange vegetables in buttered buttered buttered but but- casserole pour o oVer er melted butter and enough vegetable water to moisten Season with salt and pepper Put a slice of of- tomato on each then 1 or 2 slices of bacon and top with a mushroom Put 3 inches under broiler a and Ii d c cook ok turning bacon once for about 10 minutes Mondays Monday's Menu 1 BREAKFAST Sliced fresh pineapple oatmeal muffins boiled eggs jam coffee milk LUNCHEON Casserole of vegetables vegetables and bacon whole wheat bread frosted sponge cake squares tea milk DINNER Broiled s steak tea k Fr French fried potatoes diced be beets ts in butter carrot and l lettuce let lettuce let let- t- t tuce salad orange tapioca pudding pudding pud pud- ding coffee cottee milk