OCR Text |
Show ISHOPPER'Sl CORNER By DOROTHY BARCLAY VEGETABLE PROBLEM STUCK (or ideas for fresh vegetables vege-tables to serve that hungry family of yours? Want to give them that special treat, as a variant vari-ant from those far-sighted canned and frozen products you either processed yourself or bought at your favorite market, and put tiway for a rainy day? Save 'em, lady, for you'll find . I some excellent " buys In fresh vege- MAIN tablPS i 1 "'" Just look around, j STREET and take counsel FEATURE with your grocer. You 11 find onions, to taste up any meal. You'll find celery, so delicious deli-cious In soups, or stews, or cooked alongside your Saturday night pot roast. You'll find carrots galore, for creaming, for sticks, for that savory "sweep-the-kitchen" stew. You'll find turnips and rutabagas for whatever purpose you use 'em. You'll find Brussels sprouts and cauliflower, and beets and snap beans, and some peas. You'll even find sweet potatoes and their cousin, cou-sin, winter squash. So don't be downhearted you can have your vegetables. Those carrots will keep, too, if you store them properly. For that hardy root can be left in the ground and survive several hard frosts without harming, and then dug and moved into a cave or storage room. For the best results, authorities tell us, remove the tops to within an inch of the fruit, and choose for storage only those carrots that are free of blemish and disease, and in good condition. Eat the others immediately. im-mediately. Moist sand is recommended recom-mended as the best preservative for storing carrots, as it prevents shrinkage. So there you are, for plentiful supply for now and then. Sweet potatoes, on the other hand, need dry, tepid storage. Don't leave them anywhere damp or cold, and don't bruise the skins. Your own home-grown ones can be left exposed ex-posed to wind and sun long enough to dry, before you bring them inside. in-side. But whether grown or bought at your store, treat 'em gently, for the skin is of a baby-like delicacy. Sort the dried potatoes and store them in slatted crates that allow free circulation of air. The best storage place for sweets is your furnace room, which normally maintains the Ideal temperrture of about 55 degrees. SOLVE WITH SQUASH Top solution of your fresh vege table' problem is winter squash, a favorite with the average American appetite. It's plentiful and economical, economi-cal, and lends itself to everything from a main course, an accompanying accompany-ing vegetable, or a pie for desert. You'll find all varieties at your grocer's, from the Acorn, ideal for the small family in a rush, to the larger Hubbard, Buttercup and Butternut, and the generous Mar-blehead, Mar-blehead, for the large family dinner din-ner or company. Squash abounds in vitamin A, that essential builder of growth and good eyesight. Bake it, or mash it, or glaze it, to suit your family's preference, and you'll get cheers from the well-fed, at very little cost. |