Show f RV 1 MIS I 1 0 9 X F kj k J crisp vegetables serve as centerpiece see recipes below summer vegetables ARE YOU MAKING the most of your garden there are so many ways to serve vegetables especially it if you have your own garden fresh variety on hand of course you can prepare them with enchanting sauces or toss them crisp and icy into salads but have you ever thought of using them in a centerpiece that can be eaten there theres s no disputing the tact fact that radish roses celery curls cucumber wheels and the like are very at and that s the tho thought aught of many a smart homemaker who whips these fancy easy to make vegetables into a centerpiece tor for mealtime fancy gew gaws that have been centerpiece standbys tor for too long a time should be retired as strictly summer style creations of fresh vegetables put in their place will give the family a combination eye and appetite teaser try these tricks radish roses select firm rather long radishes with leaves wash thor hughly and cut tops leaving about one inch of stem on each with a thin sharp knife cut thin slices lengthwise through the radish chill in ice water cucumber wheels peel cucumber using a four tined fork score the cucumber lengthwise then cut in thin slices chill in ice water to crisp carrot curls wash and scrape tender young carrots using an apple corer shave off thin pieces lengthwise curl each piece around your finger and drop into ice water carrot straws wash scrape tender young carrots and cut in eighths then cut in narrow straps about three inches long cover with a damp cloth and chill in refrigerator cauliflower flowerets wash carefully by running under cold water then separate raw cauliflower into flowerets chill in salted ice water until crisp scallions wash well trim green stalks peel onion if skin is loose or shrivelled shrivel led and chill in ice water celery hearts wash celery carefully remove outer stalk and save tor for salads or use in cooking trim root and cut into an oval shape cut through in thirds or quarters crisp in ice water 0 0 HERE ARE WAYS to prepare at platters of vegetables platter I 1 place cauliflower flowerets in one corner of platter against this tho the carrot curls then radish roses around this one corner may be placed in sections the following vegetables carrot strips cucumber wheels and celery hearts platter 11 place well chilled ripe olives and green stuffed olives in center of large platter and separate these with carrot strips and celery hearts dl DI vide rest of plate into f four ur sections and in each one place the follow following ng tomato slices cucumber wheels es s scallions and radish roses COOKED vegetables also may be used tor for pretty platters each vegetable should be cooked only until it is tender and served at once heres here s a lovely platter which may be used as a main dish LYNN SAYS keep kitchen cool during hot days its best to do the main part of the cooking early in the day before I 1 it becomes so warm for example roast meat or bake meat loaf in the morning and serve cold for evening in meal eal au gratin potatoes may be cooked the cheese melted in a hot sauce then mixed with potatoes and the whole dish heated for IS 15 minutes in the oven LYNN CHAMBERS MENU vegetable centerpiece sliced roast beef and cheeses potatoes au gratin toasted rolls beverage raspberry pie recipe given cauliflower silvered slivered green beans tomatoes stuffed with corn wash cauliflower and let stand in salted water tor for one half hour to remove any insects cook in salted water for 25 to 30 minutes the to matoes should be firm wash and scoop out insides leaving the shell fill this with seasoned kernel corn to which has been added some chopped green pepper these should be baked with just a little water in the bottom of the pan the green beans should be washed carefully and picked over for any hard ends then sliced lengthwise they will take 30 to 40 minutes nu to cook the cauliflower should be placed in the center of the platter then banked with green beans and the tomatoes with the corn and green pepper are placed around the green beans serve with melted butter 0 ANOTHER PRETTY SUMMER platter uses entirely different vege tables but is I 1 very colorful cabbage with sliced carrots carro is lima beans beam fried parsnips parboil a large head of cabbage for 10 minutes remove all the in side leaves so that only a few of the larger ones remain leaving a huge cup this Is tilled filled with carrots which have been sliced or creamed if preferred and cooked for 20 min utes sprinkle with parsley around this place parsnips which have cooked for seven to 15 minutes then fried until golden brown and crisp in a buttered skillet lima beans are shelled and placed around that after cooking for 20 to 30 min utes in boiling salted water another platter uses a bombina tion of colorful white green yellow and red vegetables creamed potatoes carrot strips beets with peas the potatoes are cooked after peeling then cubed and creamed it if they are small leave them whole the carrots are cleaned cut in strips and cooked just until tender about 20 minutes the beets are cooked with skins which are slipped off in cold water after cooking scoop a small hole in the beets and till fill with peas place the potatoes in the cen ter of the platter carrots around those and the beets and peas around the carrots IF YOU HAVE a sectioned legeta ble dish you may like to serve a variety of sauces with your vege tables here is a nice variety from which to choose to add more snap to vegetables vinegar bacon sauce simmer sunnier one fourth cup minced onion la in one fourth cup bacon drip pings until leader tender but not brown add one fourth cup vinegar one and one half teaspoons salt one eighth teaspoon pepper and one eighth teaspoon sugar heat and p pour our over green beans brussels sprouts cabbage kale or other greens cheese sauce place one halt half pound of processed cheese in the top of a double boiler and add one half cup of milk as soon as cheese melts this is good with potatoes cauliflower and broccoli released by features Fea turea prepare dinner during the early morning hours so that it will be crisp and cold when served cut fruit or vegetables for salads make dessert and store in refrigerator during the morning many casserole dishes can be cooked more quickly if partially prepared on top of the range thus saving oven time tune use refrigerator desserts made early in the day which save time at the last minute and which are re freshing |