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Show iVary the Way of Cooking j Winter Vegetables j Winter vegetables need not become monotonous if one takes pains to vary the way they are cooked. Here's a combination of two good foods that can be found In every country storage stor-age cellar and on any grocer's counter In the country. Yet, when put together they make a tasty dish that seems like something new. This is an excellent accompaniment to roast pork or roast beef In fact, to any meat dish which gains savor by the addition of cooked apples. The bureau of home economics econom-ics of the United States Department of Agriculture enumerates the ingredients ingredi-ents needed : 6 medium-sized car- 2 ths. fat rota 1 tbs. supnr 6 tart apples 4 tP- salt Scrape the carrots and cut them lengthwise into thin slices. Pare the apples or leave the skin on, as preferred, pre-ferred, core, and cut Into slices about a fourth of an inch thick. Place a single layer of the apples and the carrots in a large skillet with the fat, cover tightly and cook until well browned, turn and brown the other side. Just before the cooking is finished fin-ished sprinkle with the sugar and salt. Serve on a hot platter, first a layer of carrots, then a layer of apples, so the two can be lifted together. |