| Show MaYS By Dy SISTER SIS LUtY Do you ever ver bake sour our vegetables bles Lies bles in place of always boiling them Most delicately vege ege sege- sege vegetables tables keep their or better letter when baked and more mineral mineraI salts salt ara ar preserved While the oven Is going tor for ml meat t tor or some hiking L kl g tho the rest of I meal can lust just as IS well be prepared II by the same bame ame heat Or jt if you ha base havea basea a 0 tireless fireless cooker use it for ege tallies tables The slow cooking with lit lit- littie lit little I tie lie water presents pre the escape of any of the thO A AI I Ic c is ideal for oven OVin use useI I I It If are arc boiled it should I I be In aS little water as possible that none need be drained off oft In Inthe inthe InI I InI the dressing for tor toe table Keep clos close 1 watch atch and add boiling water to pre present ent burning while cooking Ia D Q I IDIa One bunch carrots 1 teaspoon sugar 1 I teaspoon oon salt t I 1 tablespoon flour lour 1 I cup milk Butter a Put in a layer ot of carrots sprinkle lightly with wilh 1 salt sugar and flour lour Dot with butter blotter Add another layer laver a ver of carrots and I sea seasonings Continue till all is used Pour oser o 0 cr er milk and bake In Inn ina Ina n a r rather ther slow oven forty Jorty minutes fused CO CORN This Thi-s Is A L a substantial dish that might well ell be used as the tho ho main I dl h for luncheon your Pour cais cals corp corn 1 t l-t cup eliI bread breadcrumbs breadcrumbs crumbs 2 eggs 12 3 cup milk tea tea- teaspoon teaspoon tea teaspoon spoon salt 1 teaspoon sugar but but- butter butter but butter ter Cut tho th top of the kernels ot 0 corn and scrape out the Test rest II Mix corp corn bread crumbs salt and sugar Beat eggs until very light with milk mill and add to corn mix mix- mix mixture tore ture Turn linn into a 0 welt well ell buttered baking dish dh dot with bIt hits bits of but but- butter but butter ter and bike e forty minutes In tn a moderate osen o B KID C Cn tIm n GE One-half One head cabbage 2 eggs 1 cup milk 1 1 teaspoon salt 4 teaspoon pepper J 2 l tablespoons lemon juice 4 l it cup broad bread Crumbs I Parboil cabbage coURe for tor five minutes In boiling water to which lemon has been added Drain and plunge into cold water ater Chop or shred Beat Heat eggs well nell rth milk Add salt and pepper and mix with Ith cabbage and crumbs Turn Into a awell awell welt well buttered baking dish dot with butter and bake forty five minutes In n a hot oven The Th eggs egg's make this a a sustan- sustan su substantial stan stan- dish iery ery acceptable in a meal scanty In protein B KEI B U JU C C One head I 1 o cups mill milk 2 tablespoons butter 2 table table- tablespoons table spoons pepper 4 tablespoons grated cheese buttered c crumbs um s Break cauliflower er into small Boil In 1 I cup slightly silt silt- silted silt silted led ed water ater fur twenty minutes from water and sa sa e e tho the water i Put ClU cauliflower II fI 0 er In well buttered l bilking baking dish and poor over a 0 sauce made bv by melting the butter JUer stir stir- stirring stir stirring Ur- Ur ring In the flour Jour and slowly slow Iv adding milk and the water from the Cauliflower I When hot and aile thick stir i TUne nIne cheese Cover er the cult er flower floer and sauce with l crumbs and bake bale half halt an hour bour tn in a Ina moderate moderato osen o 0 en I A Copyright 1 1923 23 Service lie Ill |
