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Show EFTOVERS EITOTERS , HA HAVE HAVEPLACE HAVE'PLACE HAVEPLACE VE VEPLACE ' PLACE ON MENU MENUL MENUf MENUfes MENUses tses L t- t - f fes ses to Be Made of Unused r rVegetable Vegetable Dishes . | By EDITH M BARBERt BARBERET BARBER AR ER ERfETUS fETUS t ET us consider the range of ve vegetables vefie vege e etables tables possible for luncheon whenran whencan when whencm cm ran can use them either fresh cooLertr cooheclas cookedas coohecl cooked u as leftoversAI leftoversMy leftovers leftoversily , AI ily My , first 9rst firs ! cnoice clJOlce cboice at this time of the ther theits theMr r its is a mixture of seasonable season'1ble season1ble ' vege vegeles vegeles vegcSilcS les cooked In to olive oll\"e oll "e e \ " oil according to to'recipe to'recipe toi'rtdpe toirtdpe ' ' 'recipe recipe of [ Italian tnh'm tnhm ' source [ In n usmg using usmg'E usingre usingIre \'E 'E E re \ ' ! oil 011 flrst first tIrst put In the veget\bles veget bles vegetables vegetablesill vegetablesal ' \ 81 al require the longest cooking thEnothers thenothers then : others are added . . Onions gl green greenpeers gicenippers een eenppers ppers peers , . squash , . corn and tomatoes tlrf are areded areliiefl > ded In order , v . veil ell seasoned Wlth with WlthIt withIt withIt , It and nd paprika paprlka and we 11'1\ 11'1 111 hi\e hi e 11'1e hate ' \ \ e a full fulll fullexi I l luncheon dish Fried PrIed corn lorn by bye byit e way . , Is not as well l.nowns known l.nown lnown . ' \ as \s s It ItDd Ituld Iticnid Dd uld ! be be . . If U you have h'1\"e h'1 h1 "e e ' \ " anv any coohed cooked cooLedn coohedrs cookedra ; rs ra left o\er o er oser 01 \ er Jou 'ou ou you ' lice uce use : them In this " nay "ay ay or the raw corn Is perhaps perll'1s perll1s ' [ ) eVE even evenbetter evenbetter > n nI nbetter I better It may be fried In butter or orb or011 orbacon orbicon b bacon \011 011 \ ( ' fat and should be liberally IIber'llIy IIberllIy ' sprin sprn sprinleled sprnIcled sprinkled ( leled Icled with paprika paprila , It may be used Ilsed nq av nqa ava aqa a foundation found'ltion foundltion ' for poached eggs egs ; and we wehtn wehale weImp htn hale E . > still stili another luncheon 1unrheon dishA dishA dish dishA A most attracts uttractl\ uttractl uttractle attractise \ c e main maID lunchpon iclncheon lunchpondish iclncheonllsh luncheondish dish llsh ( Is made by hollowing holloIng hollo\\ hollo \ Ing out shht sliht shhtIy slihtly slightly , . ? Iy ly a small new cabbage and nnd steamlnJ steaminl steamingit . , , It until it is just jU5t tender The center centerIs centeris centeris Is then filled flled ! with peas pe'1S pe1S ' beets or strmg string strmglIe'1ns stringbeans stringbeans lIe'1ns lIe1ns beans ' in a cream sauce saUl ( If you have havesmall havesmall havesmall small amounts of two or tlnee tluee three cooled cooked cooked.begetahles cooked\cgetaliles cooked cgetaliles , , egetnhles .begetahles begetahles \ . they the } may be put into a wIute white whitesauce whitesauce . sauce or served around an omelet or orscrambled orscrambled , scrambled eggs One of our good hotel hotelrestnurants hotelrestaurants hotelrestaurants restnurants restaurants makes mahes a special spechl summer summerluncheon summerluncheon summerluncheon luncheon dish of creamed mixed vege vegetables vegetables Tegetables tables served in patty shellsTom'ltoes shellsTomatoes shells shellsTomatoes Tomatoes Tom'ltoes Tomltoes ' perhaps furnish furmsh us with withour withour withour , our greatest variety v'lrlety vlrlety ' of luncheo luncheon luncheondishes luncheondishes ' } dishes I wonder wonler ( If you have 11ave e\er e er eser eserserved e\ersened e ersened \ , ser\ ser sered served \ ed a whole baked b'1hed b1hed ' tomato . with v.lth vlth a aI ar'lreblt ararehit ararebit I r'lreblt rlreblt rarehit ' sauce S'1uce S1uce ' or If you ha\f ha f haH lease \ made madei madegrilled madegrilled madegrilled i grilled tomato tomlto : ' slices 'SUces SUces on toast tO'1st tO1st ' the theI theCound'1tlon thefoundation thefoundation I Cound'1tlon Cound1tlon foundation ' for poached pO"lched pOlched " eggs Another AnotherI Anothersuggestion Anothersuggestion I sugestlon suggestion ; Is to hah halve hahe e tomatoes tom'1toes tom1toes ' and andI androver andcover andcover I rover cover them \ with ssitb lth small sm'lll smlll ' pieces of bacon baconbefore baconbefore baconbefore before baking b'1hmg b1hmg ' In a hot 0\ 0 o\en o en 0en oien \ en Toma Tomatoes Tomatoes Tomatoes toes , green peppers , egg plant pl1nt and andsqu'1sb andsquash andsquash squ'1sb squ1sb squash ' ' stuffed 'StutTed StutTed with a nee rIce or Hr bre'1d bre1d bread bre'1dcrumb breadcrumb breadcrumb ' crumb dre dre&sing dresing dressing & slOg are always popular popularD popularEery popularE\ery popularE ery D\ D Dery Eery \ ery kind h111d of lefto\ lefto lcfto\er lcfto er leftoer leftoser \ er meat me\t me t ' \ or fish or orone orone orone one of the canned fish p\ p pastes ptes ' \ < : ; tes add addsa addsasor addsa\or addsa or sa\ sa saor sasor \ or to the stuihng stufilDg stuffing Sometimes a acream acream acream cream sauce Is sen sers served ed with the tom'l toml toms tom'ltoes tomstoes tomatoes ' toes or os tomato s'wceItb sauce s'wce swce s'iuce siuce ' \ with \\Itb Itb \ the peppers peppers"Iuch pepperswhichare pepperswinch-are pepperswinch are "Iuch Iuch "Iuchare which-are which are " -are are - also sometimes sometlme slmnl sprinkled sprinkledwith sprinkledwith led ledvith vith with , cheese before they are bakedBoth bakedBoth baked bakedBoth Both fresh and cooked coohed . . , segetables segetablesfind \ vegetablesfind gctnbles gctnblesnnll nnll find many uses uscs in salads with well wellflllored wellfiasored welllayered flll\ored flll ored fiasored ( \ dressings recsmgs : or jellied and nnd senel1 sersed sersedmolded senel1molded servedmolded molded on lettuce with mayonn'iise mayonniise ma mayonnaiseor mayonn'iiseor onn'1lse onn1lse onn'1lseor ' or russian rus < ; ian lan dressing drecssIDg Sometimes II a IIjellied ajellied ajellied jellied cheese or tomato tom'lto tomlto ' ring rmg is 1 & sel seived seivedaround seivedaround ve around a mixed mb-.ed mb.ed mb .ed ed - . vegetable veetable ; salad s'll'ld sllld ' ' for the themain themain theI main dish of a noonday noomhy meal me\l me l ' \ on a s v . vrm warmday \rm rm arm armclay ' \ rmday day clay Sliced cold meats can be arranged 'lr lr ar 'lrranged ' orranged ranged rangedrollnd ' \ around \rollnd rollnd this if you want a more moreehborate moreelaborate moreelaborate ehborate elaborate meal me'll mell ' One of the most rc re rcfre refreshing refreshing fre freshing < : ; l1lng of all nIl the s \ vegetable egetable salads salnds is ism'lde ismade ismade m'lde mlde made ' by lIy dl diessing dressing essmg the vegetables veget'1bles veget1bles ' sep sep'irately < ; separatcly ep ep'irately 'irately irately ' and "Irl Irl " ananging arianging angmg them In mounlJs mounds moundsin mounlJsm m in much the same fashion f'1shlon f1shlon fashlon ' as a hot t r ' saladis s'llndIs vegetable veet'1hle veet1hle Veetahle " , ? ' plate pnte ! Thit ThIq Thici type ot of s'llnd sllnd salad . ' Is a n sp specialty ( > chlty of an au old French r'rench rrench trench ' hotel during hotelduring the ( he summer season se'1son se1son ' The . > vcgf vege ' vogptables vegetables fionchdressing cn'hdressing benchdresshig t\hles t hles tables ' \ are nre marinated mnrln'1ted mnrln1ted mnrlnated ' . with v.llh vllh pith fl bench cn'h cnh ( ' dressing dresshig ouse touse ' and 'lnd lnd Ind mayonnaise mlivonn'lIse mlivonnlIse mavonnaise ' is passed plissed to ( use If J 3ou you 011 desire e'3Ire e3Ire ' ItWhile ftlVhile it ft itWhile \c"utables c"utables cutables cookedc"utables cget'lbles Segetables While lVhile v . we e delight In cooked coohl'd coohld ' \ Sege cge " t'lbles tlbles tables ' , don dont t forget that mn1 & roaci ma&3 ma3 y mor more moreare moreare are Uced used u : ed raw rnv ran . than previouslyTender louslTender preslousivTender \ were sere ere pre\ pre prelousl preslousiv \ lousl\ lousl \ " Tender canoLs carrots cut rut Into matchlike matchlikestrips mat matchlikestrlpa ch 111 < e estrIIS strIIS strips ) , , or young c1ullflo\\ c1ullflo cauliflower c1ullflocr caullfiower \ cr separited & , sepantc &epnntell epnntell &epnntellInto separitedInto Into flowerets are 'lre lre ' recent additions 'ldtJltions ldtJltions 'idditlons idditlons ' to the tothe raw vegetables vegNabpq ! which whleh we wc are fiC ac fiCcustorned accustomed nccustomcd custorned customed to use U'3e U3e ' in salads sahds sands and nnd as I1S tIp op petl7ers pethers appethers tIppetl7ers oppethers Any ' vegetable egetable egetabie v . whicn nhica hl11 ( ' Is ten tender ' " "enough enough " der and delicate deliC1te clelic'ite clelicite ' 'nough nough enough ( ' to be he pal palntable palahble palatable ahble atable will probably lend Itself UceIf ; to tosen toserS toservice sen serS Ice of this sort . . , String SIring Beans With Punicntoi PllnlcntOl Punientos ! % ; cup white hlte sauce 1 egg yolkNutmeg yolkNutmeg yolk yolkNutmeg Nutmeg 3 pimientos plmientos 3 cups cooked cooled , string strmg beansrrench beansfrench beans beansFrench French rrench toastStir toastStir toast toastStir Stir hot white willte sauce snuce Into beaten bC'1ten bC1ten ' eg egg egyoHs eggyolks eggyolks [ { yoHs yolks , Season well weU " with "Ith Ith nutmeg nnd and nndadd andadd andndd add minced pimientos pimlentos Add coohed cooked coohedstrIng cookedstring cookedstring strIng beans beansand beansnnd - -and and -nnd nnd - simmer gently ten tenminutes tenminutes tenminutes minutes Serve on frcnch french to'1st to1st toast toast.Stuffed toastStuffed ' . . Stuffed Stuffed0010ns Onions 0010ns 1 quart medium onions1y onions 1 1y cup minced ham h\01 h 01 ' \ 1 cup CUI ) soft bread bre'ld breld ' crumbsSalt crumbsSalt crumbs crumbsSalt Salt ' and 'lnd lnd pepperButter pepperButter pepper pepperButter Butter ButterParboil ButterParbon Parboil Parbon onions and remove part p'1rt p1rt ' ot of otcenter ofcenter ofcenter center , leaving the root end int'1ct int1ct intact int'1ctrIB intactFill IntactFill ' rIB Fill cavity cnvlty with onion pulp mInced mIncedbarn mincedham mincedham barn ham and bread crumbs seasoned wIth wIthsnit withsalt withsalt snit salt and pepper and moistened with withmelted withmelted withmelted melted butter Place Pl'1ce Pl1ce ' the onions clo close closetogether closetogether < ; ( ' together In a greased grc1sed batln baking , dish dishPour dishPour dishPour Pour one fourth cup of water aronnd around aronndand aroundand aroundand and dot with butter Bake naI-.e naI.e naI .e e - . in a mod moderate modcrate moderate erate crate oven o\en o en oxen \ (175 175 'i75 i75 ( { ' 1i5 degrees I'nhrenheiO InhrenheiO Fahrenheit I'nhrenheiOuntil ' Fahrenheituntil ) ) until brownetJGreen brownedGreen browned brownetJ brownedGreen Green Peppers Stuffed Sluffed With Wllh RIceG Rice RiceG G 0 lar large e green peppers 1 cup uncooked uncooleed rice flCC 2 medium sized sI7ed sl7ed onions onions2 2 stalks stalls , celeiy celelY 1 small sm\ll sm ll ' \ can tomato sauce 2 tablcspoons tablespoons melted butter or s'11'1d s111d salad saladoil saladoil saladoilSalt ' ' 011 oil 0115nlt oilSalt Salt 5nlt ' and 'lnd lnd peppercup pepper % cup rolled cracker or bre'ld breld bread bre'lduumbs breadcrumbs breadcrumbs breadcrumbsPapril ' uumbs crumbs uumbsPaprll crumbsPaprll Papril Paprll aI aWash aWash a aWash I Wash peppers , slice off tops and rt- rt rtmo.e re- re remove re remove ' - - move mo.e moe . seeds Cook Cooh rice until nntn soft and anddrain anddrain anddrain drain Add onions ODlons , celery and toma tomatoes tomatoes tomatoes toes to hot butter or oil 011 In frying pan panPry panCry panFry Pry Cry slowly until delicately deh1telv ( , ' 111 hlowned hlownedMil InowncdMix 0\\ 0 0ned ' \ ned nedMI Mil MI " { rice flce ' and 'lnd lnd fried vegetable's vegetables vegetable ' and andseason andseason andseason season with salt S'11t S11t ' and pepper rm rill rillpepper rmpepper Fillpepper pepper cups with mixture mhture mxture top with n a nfew afew afew few fine crumbs , a bit of butter and anda anda a dash d'1sh d1sh ' of papnl pnprll papril a 'l l ' and bake bnlce until untildelicately untildelicately untildelicately delicately bra browned-about browned about browned " ncd-1bout ncd 1bout - ' about ten Dunutes minutes DunutesIn minutesin minutesIn In a moderate oven (350 350 ( $ O degrees F H Fahrenhelt ah ahrenhett ahrenhelt renhett renhelt ) . Q @ li33 1933 Bell SyndicateWNU Syndicate -WNU WNU - WNU Service Scrvtc Servlc * . . . . |