Show r r- r rDo Do 0 H SOME VEGETABLES HEN one realizes what n W WHEN wealth of ot h healthful qualities are arc grown In our gardens what a n comfort It is to step Into them and pull a n few fresh radishes or an onion or two for flavor fla it would seem that everybody with a foot C-foot plot would try to to grow some of the fresh tresh green things Did you ever hear anybody complain of a ameal ameal ameal meal having too many vegetables One may begin a u meal with a vegetable vegetable vege vege- table cocktail and end It with a salad dessert The main dishes may maybe maybe maybe be beeg vegetables eg tables the entree and the drink If so desired Scalloped Egg Plant Cut a large egg plant into ha half t. t Inch slices pare them and place In salt water for a few minutes then rinse nn and cut into cubes Cover with boiling salted water and anel and cook until tender Drain well wen add one small onion chopped and fried In butter a tablespoonful each of ot chopped parsley and flour lour cook stirring for a few moments Pour In a cupful of rich milk mUk add salt snIt and paprika when thick add the egg plant and turn into a n buttered baking dish Cover with buttered crumbs or dot with butter and bake to a nice brown Minted Carrots In every garden even small ones a bed of ot mint Is treasured A small root will live lI from year to year and it will wm always be ready for mint sauce or to add to Juleps or punches as well wen as to garnish dishes Boll BoIl young tender carrots until tender in very little tittle water Add butter sugar a little vinegar and two sprigs of ot mint Q 1932 13 W Western tern Newspaper Union |