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Show I Variety in Vegetables Is Good Plan : (Prepared by the United States Department of Agriculture.) WNU Service. In our large city markets many of the best liked vegetables are to be had the year around. But this is not the case in smaller places, and sometimes some-times the family gets very tired of the repetition of the few that are available. A little ingenuity, however, will dress some of these up so that they seem like entirely different foods, suggests the bureau of home economics econom-ics of the United States Department of Agriculture. Take carrots, for example. Carrots sliced and fried with apples are a pleasant change. Or scalloped in layers lay-ers with apples. Or mashed carrots. Instead of sliced carrots or carrots in "shoestring" pieces carrots served whole with parsley butter are attractive. attrac-tive. The flecks of green over the yellow give a pretty color combination combina-tion and the lemon In the parsley butter but-ter adds a pleasing flavor. Celery need not always be served as raw, crisp hearts, with salt. The outside stalks are often better cooked. They may be cut In inch lengths, mixed with well-seasoned meat drippings, drip-pings, put in a shallow pan and baked or "braised" until tender. Celery fritters frit-ters are another possibility. Have plain stewed celery once in a while, either seasoned with butter, salt and pepper, or served with a white sauce or a sauce made from the liquor in which the celery is cooked. Celery and canned tomatoes are good cooked together to-gether in about equal parts, or celery and sliced or diced white turnips. Cabbage has no end of possibilities. Try it shredded, simmered in milk for five minutes, then thickened slightly with blended flour and butter salt and a little cream added. Scalloped cabbage cab-bage and apples may be new to you. Cabbage, spaghetti and cheese, covered cov-ered with buttered crumbs, will appeal ap-peal to everyone. If you can get red cabbage or Chinese cabbage once In a while, you have what seems like a brand new vegetable. Don't forget cabbage salads. Chopped raw cabbage cab-bage with cream cheese dressing Is delicious and so Is pineapple and cabbage cab-bage salad with mayonnaise. Cabbage slaw, hot or cold, is a form of cabbage cab-bage salad. Canned corn should be kept In mind. Besides using it in corn custard and corn fritters, you can combine it with tomato and grated cheese and serve it on toast. Corn chowder is made of milk, potatoes and canned corn, with onion, salt pork and parsley for flavor fla-vor and color. Onions we have always with us boiled, baked, creamed, french fried, stuffed, or combined with tomatoes or fried with apples. There are still other ways in which onions can be used as the main vegetable. Salsify or oyster plant; parsnips; beets, both stored and canned ; Jeru- salem artichokes; mushrooms; and some of the dried legumes, such as lentils, dried Iimas, dried navy and kidney beans and peas are among the winter vegetables which vary monotony. monot-ony. Not all of these furnish vitamins in amounts comparable to the vegetables vege-tables of green or yellow color, so they are better looked upon as supplements sup-plements to other foods. With a raw vegetable salad, however, any of the last list may be introduced from time to time for the sake of change. |