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Show Eo rj Q g g r a Q Q u s apvC fC3 itwuszaoiD jyn wntchsl ! ' -V . i ' f-rv m4t rf - . t - 4 ' - 7 A 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 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's no disputing the fact that radish roses, celery curls, cucumber wheels and the like are very attractive. at-tractive. And that's the thought of many a smart homemaker who whips these fancy, easy-to-make vegetables into a centerpiece for mealtime. Fancy gew-gaws that have been centerpiece standbys 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 unwilted leaves. Wash thoroughly thor-oughly 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-tlncd 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 car-rota car-rota and cut in eighths, then cut in narrow strips 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 cauli-flower into flowerets. Chill in salted ice water until crisp. Scalllons Wash well, trim green stalks. Peel onion it skin is loose or shrivelled and chill in Ice water. Celery Hearts Wash celery carefully. Remove outer stalk and save for salads or use in cooking. Trim root and cut into an oval shape. Cut through in thlrda or quarters. Crisp In ice water. llc.RH ARE WAYS to prepare attractive at-tractive platters of vegetables: natter I Place cauliflower flowerets in one corner of platter, against this the carrot curls, then radish roses. Around this one corner may he placed in sections, the following vegetables: Carrot strips, cucumber wheels and celery hearts. riatter II Place well chilled ripe olives and green stuffed olives in center of large platter and separate these with carrot strips and celery hearts. Divide Di-vide rest of plate into four sections and in each one place the following: Tomato slices, cucumber wheels, scallions and radish roses. COOKED VEGETABLES also may be used for pretty platters. Each vegetable should be cooked only until it Is tender, and served at once. Iterc'i a lovely platter which may be used as a main dish: LYNN CHAMBERS' MENU Vegetable Centerpiece Sliced Roast Beef and Cheeses Potatoes Au Gratin Toasted Rolls Beverage Raspberry Pie Recipe Given Cauliflower Slivered Green Beans Tomatoes stuffed with Corn Wash cauliflower and let stand In salted water for one-half hour to remove any insects. Cook In salted water for 25 to 30 minutes. The tomatoes 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 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 with4 melted butter. ANOTHER PRETTY SUMMER platter uses entirely different vegetables vege-tables but is very colorful: Cabbage with Sliced Carrots Lima Beans Fried Parsnips Parboil a large head of cabbage for 10 minutes. Remove all the inside in-side leaves, so that only a few of the larger ones remain, leaving a huge cup. This is filled with carrots which have been sliced, or creamed if preferred, and cooked for 20 minutes. min-utes. Sprinkle with parsley. Around this place parsnips which have cooked for seven to 15 minute 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 minutes min-utes in boiling, salted water. Another platter uses a combination combina-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. 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 fill with peas. Place the potatoes in the center cen-ter of the platter, carrots around those, and the beets and peas around the carrots. IF YOU HAVE a sectioned vegetable vegeta-ble dish, you may like to serve a variety of sauces with your vegetables. vege-tables. Here is a nice variety from which to choose to add more snap to vegetables: Vinegar-Bacon Sauce Simmer one-fourth cup minced onion in one-fourth cup bacon drippings' drip-pings' until tender but not brown. Add one-fourth cup vinegar, one and one-half teaspoons salt, one-eighth one-eighth teaspoon pepper and one-eighth one-eighth teaspoon sugar. Heat and pour over green beans, , brusscls sprouts, cabbage, kale or other greens. Cheese Sauce Place one-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. fUltufd bt WNO fMtuiw |