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Show Vegetables for Warm Days jfopir.ghf. i New York Kvs-ilag t World i by I'ress I'uhltshlng '. Til- ;t)p(ft becomes a ...pibloMS ' I h lug In summer t Inn- W h n one ! comes home front b:iins o er heated ami greatly fatigued It all d'-pi lil upon th foil aerd whether on Hill ; eat or l ot. If there Is a hot Soup, betvv frtrd meal, with the usual vegetables vege-tables and pl and hot cuff ', It will i robabiy he a case of noi eattng. Hera i In re tii vegetaMe dinner will le appreciated- ly a judicious chub- of ( tegetahlte and the addition of cheese and nu'.k to furnish the essential protein, pro-tein, u well-balanced dinner r.tn be svrved A variety of vegetables 'Tiny If iiRfd at one meal. Vur Instati' e, there may be a cooked vegetal le be-sbbs be-sbbs the potatoes, a vegetable salad ar.d at uf. ad t otn a toes The milk can be served Tn the form of baked custard or sum cooling dessert with fruit. TIM II I K 111- l'Kl Iriin and rinse one enn of pe.is. or use fiesh cooked peas, and nui through sieve. rlcaaon pulp lo taste with salt, pepper, cayenno pepper and a few dropa of onion Jub e. To ne Cu;i nf ; this mixture add two beaten etfx and two ttibleapoontula of melted buttur. Mix Hell and pm Into greused Clips or moulds. set In pan of hot water, ivnr ulUi greased paper and j until firm. Herve with a white sauce to which haa been added a few inblj-iapooufulrt inblj-iapooufulrt of peaa cooked very soft. I ;i.KTltt.K I nout KTTt-.H. , 'arloia comblnarions of vege'.nbles mav be used. feas and carrot blend nicely. I se one cup of each. i ook then. (leftover may be used and press through a sieve. Melt one good Uit'le-apoonfiil Uit'le-apoonfiil nf putter, add one lablehjtOt n (lour, m-niuti with salt and pepper and grnduallv stir In the milk. Add one c-.p of this hituce to the vegetabia pulp, llBo one unbeaten egg. Mix woll and set j aaide t- cool. Korm Into crotiiietteJ, ' roll In egK and cruuitis and fry In deijj i fut I wTI I'r-KII TtlMtTtlKI. Tiiere are vartoua stuffings for to-mat to-mat ot s. I aT Kt er cerea is a re oft en usid for this, hits of leftover m ;it aiitl Vegetables may be utlllied. 'fba top of the tomato must be sliced oft and contents carefully scooped out. A good filling Is made by chopping .he pulp flnl. then adding a lew '.ible-apoonfuls '.ible-apoonfuls of grated cheese and making n rather tt Iff mixture with iIim addition addi-tion o' dry twilled rice or bread iTiimi s i'lll the tomato with the miituri and buke fifteen minutes In mod rule oven |