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Show S;rino; Vectahlcs Banish Cy '.r:--:::r' : :::!:or D:.. (7 U:-.i:! h :::::, :e A rr you lip" Iniiii: ( f 'j i 1 li:.','. your ny.U arc in n rut n vnoornble rut, ! ; i,s? IT you h:uv' a h:::-i,M nn your arm sornr- fine n:ornir:r arid trior a t:'r to m:r !: t lo your l:;-oi'l;o y( .' I' Me hip. or to the farmers' n';:;;'. t if there is one in your town, Iln a little window shopping, l-'oayt your eyes en tlip cri p. fr'sh vcet;ljlr" in tilth' bright yellows, soft greens, red and whites. You'll he reminded, I'll wasrer." of vegetables you haven't served for some time. Then step inside and make your choice. Sprini? is vegetable time and there's nothing like luscious, fresh vegetables to dispel the menu blues and 'nspire you with menu ideas instead. Here are a few menu suggestions with recipes, just to help you get started. 1 1-If-. ; i I; ' - Canned Grapefruit Juice Lamb Chopa 'Curried Onions and Rice Old-Fashioncd Spring Salad Bread Butter Coconut Layer Cake Coffe Meat Loaf Mashed Potatoes Savory Cabbage Bread Butter Rhubarb Betty Coffe Broiled Bluefiah New Potatoes Bermuda Onions Piquant Asparagus Salad Heated Rolls Butter Bnow Pudding Custard Sauce Coffee KATHARINE FISHER ' Director ot f3ood Housckrcping Institute Curried Onions and Riee (Tested by Good Housekeeping Institute) tjge Institute-approved measuring cups and spoons. Measure level. t large onions, 3" in diameter Pinch mace or nutmeg 1 c. cooked white rice tsP- salt '4"c. evaporated milk or top milk 8 tbsp. butter or margarin tsp. curry powder Peel and slice the onions fchick : conk until tender, then drain. Artfl the remaining ingredients and heat well. Serves 6. To serve 2, make one-third one-third this recipe. - ' OId Fashioned Spring Salad (Tested by Good Housekeeping Institute) Use Institute-approved measuring cups and spoons. Measure level. 1 clove garlic 1 hard-cooked egg, shelled 1 large head lettuce and sliced c. sliced unpeeled radish . $ SE' ' . Vh bunch) Speck'pepper c. sliced pared carroU 14 tap. celery seed 2 carrots) tbsp. olive or salad oil 8 scallions, sliced S tbsp. lemon juice .. Rub a large salad bow with the clove of garlic cut In half. Cut the lettuca Into 12 pieces, then place it in the bowl with the radishea. carrots, scallions, ' nd egg. Just before serving add the remaining ingredients. Serve at the table, tossing the salad "fixin'a" well. Serves 6. To serve 2, make one-third thij recipe, using 1 egg. Tomato sections and sliced cucumbers may be added. Savory Cabbage (Tested by Good Housekeeping Institute) Use Institute-approved measuring cups and spoons. Measure level. I 6 strips bacon, diced 1 c. boiling water l1' c. sliced peeled onions 2 tsp. salt 8 los. cabbage, shredded 6 tbsp. vinegar Cook the bacon and the onions In a large covered kettle until they are a delicate brown. Add the cabbage, boiling water, and salt: cover and cook , over low heat for 20 to 80 min., stirring occasionally. Just before serving ' add the vinegar. Serves 6. To serve 2 or 3, make half this recipe. Bermuda Onions Piquant ( J" (Tested by Good Housekeeping Institute) Use Institute-approved measuring cups and spoons. Measure level, 4 Bermuda onions 1 tsp. Worcestershire sauc 2 c. grated American cheese Speck pepper ' 1 tbsp. butter or margarine 6 slices buttered toast ' Peel the onions, slice Vt," thick, and cook until tender. Drain, reserrlnf Ifa e. of the liquor. Combine the onions, the onion liquor, the cheese, batter. Worcestershire sauce, and pepper, and stir gently over low heat until tha eheesa melts. Serve immediately on the toast. Serves 6. To serve 1 v 1, make half this recipe. |