Show VEGETABLE ABiE PLATE FOR HOME DINNER From Three to Five Vegetables Vegetables Vegetables Vege Vege- tables Are Served Prepared by tho United State Department of ot Agriculture Perhaps youve you've you e eaten the combination tion known In restaurants as ns a vege vegetable e able plate Many a n homemaker has found this tills l kind of a meal on the home table very popular The Thc special plates divided by little ridges Into separate compartments one for each vegetable e are not needed These plates add 1 novelty but a vegetable dinner tastes tastes' I Just as good w when en served In the usual I. I way The markets at this time of year with variety of are re most t tempting a fresh vegetables such as peas string beans eans slicing tomatoes asparagus s summer squash egg plant and lima Uma beans eans Also AIso the tile g good od things in cans need not b be overlooked As the summer summer summer sum sum- mer advances your choices for tor a dinner dinner dinner din din- ner of this kind will Increase and youcan you youcan youcan can then have one often with so many different combinations that they will I never need be twice alike nUke That isOne is isone about using a one ne of the treat great rent things 1 variety of vegetables Hardly any two vo look or smell or taste Just the same 1 I With all the different colors and textures tex tex- textures textures tex tex- texI tures and flavors of vegetables the meals can cali be kept varied and appetizing ing and well balanced too from the standpoint of food value From three to five vegetables are re usually served In a vegetable dinner There should be at least one hearty kind that Is one that contains a rather high proportion of protein and starch either In the v vegetable getable Itself or In the other foods combined with It There should also be variety In something flavor something crisp texture and flavor something soft something mild flavored flavored flav hay acid and at least one ored something pronounced flavor avor to give zest to the We entire combination And there should be enough richness In the seasoning of the vegetables or the way they arc are cooked to make malce them substantial enough for the main course at dinner Some people complain that a vegetable vegetable vegetable vege vege- table dinner does not stick to the ribs and that It Just fills up the stomach with bulk It Is of ot course true that vegetables contain a high proportion of cellulose and wa water er an and I that they do not riot stay In the stomach I so sn long as meats and other foods rIchIn rich richIn richIn In fat tat The vegetables however can bu bl easily enriched with enough butter make malce them cream or other fats tats to satisfy the appetite And what Is Ismore Ismore ismore more they contain an abundant supply supply supply sup sup- ply of the tile needed much and minerals Three hot cooked vegetables and andone andone one raw one are arc suggested for today's menu Potatoes delicately browned In butter or other fat shredded ded carrots In milk asparagus oi or new peas spring onions or radishes Contrasts in texture texture tex tex- ture lure color and flavor are arc all given Inthis In InI I this his simple combination The browned potatoes are starchy rich and crusty the colored orange carrots cooked In milk mUle are soft and slightly sweet the asparagus or new peas seas are fresh green tender and Juicy and the onions or radishes are so crisp and succulent that they give the teeth good ex This Tills i Id only one of a great many equally good vegetable combinations that might bo be chosen |