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Show DiSllES THAT SUIT SUGGESTIONS FOR SERVING CANNED VEGETABLES. Properly Prepared, They May Be Made as Tasty as the Fresh Variety Some Good Ideas for the Mixing Mix-ing of Salads. (From Industrial Journalism Department, Kansas State Agricultural College, Manhattan, Man-hattan, Kansas.) Canned vegetables may be served In such a way that the hungry man may be fooled into thinking he Is 'eating them in season. The ftirmwife must resort to canned vegetables in winter because it Is necessary to utilize the surplus foods of the summer, but she can serve them In pleasing and tempting tempt-ing forms with a little extra time and expense. Canned peas In pastry cups make a pleasing dish well worth the extra' trouble. Salmon loaf covered with creamed peas will make a filling lunch dish. Peas and onions cooked with cubed salt pork add variety to the usual usu-al vegetable dish. Tomatoes or corn may be baked in individual ramekins or in a large baking bak-ing dish covered with brown buttered bread crumbs. Corn may be made into fritters, fried in deep fat and served with maple or brown sugar syrup, or It may be mixed in a milk and egg custard and served with unsweetened whipped cream over the top. Souffles may be made of available vegetables. These are prepared with yolks of eggs mixed with a white sauce well seasoned and combined with the desired vegetable and folded into stiffly beaten whites of eggs and baked to a pretty crispness. Spinach with cream sauce is oftea a pleasing change. The sauce of cream, butter, and flour is added to the spinach just before serving. Canned beets may be served in butter 'as a vegetable or may be cooked in a vinegar white sauce. Other vegetables such as string beans and asparagus may be served as a salad with French dressing. Peas and peanuts in mayonnaise topped 4 with whipped cream is a pleasing salad eaten with cold meats. Combinations of string beans and peas, red beans and cucumber pickles, and other vegetables vege-tables carefully selected make excellent excel-lent salads served with cooked salad dressing. Peas' and potatoes cut in1 balls before cooking, marinaded in French dressing, and served with mayonnaise may-onnaise dressing is an appetizing salad. Cubed celery may be added to many : salads and the leaves may be used as a garnish for them. |