Show I MEAT i FOR VEGETABlES I I I IBy By GUDRUN CARLSON Director of Bureau Home Eco Eco- nomica Institute of Amer Amer- American AmerI I ican Packers Stuffed vegetables although h they arc ae not sen served cd ass as aa often as they mIght be bo h have hale 0 gained In 1011 pop during recent r ent years vears cars which Is not at all aU strange when ore Ole on con con- considers siders the reasons why shy hy they should do so To t those Itoe who oho feel that the taste ot of onion pepper or cabbage cooked alone Is rather added I theo theao same vegetable will III appe eal when their flavor flator Is ls I blended wll lIh 1 rent t rice bread nd other ther vegetables The Ife often finds that pet her er family faintly hill III II eat cat with Ith greater te e table tables cooked In t this b Is a v She Sho Shi also to fin find such sub sub- subs s enough for the main lISl of lunch or supper and id yet et m of them not too h 1 Y to sen sem serve e w Ith th the meat course courso at dinner Sue S Is also nho assured that in s sen r hit Inor t id tI Pc se sed d shea hes fhe she 1 la 15 helping milo make the famIly diet well swell balanced Among the vegetables beat hC t suit suit- suited ed for stuffing are aro to- to tomatoes tomatoes tomatoes matoes onions egg plant green peppers pepper cucumber end and Y V which are to be stuff roe ale not boiled but scalded for la III i few minutes and ancL In the case casi ea of t tomatoes and onions onion dipped In cold rold cater and peeled The cente or sleds seeds are scooped out and the cas Wes filled th a dressing or stuff stuff- stuffing slurrIng Ing The scooped out centers of cabbage onions colons Ions or tomatoes may mayhe mayho ma ho he used In fn the stuffing h Otter fter the have hasp ha e been stuffed an after buttered bread crumbs ha has been spread pread 0 over oser er the top they are ar placed In the oven to ba bake ke keThe The stuffing q at b bo be marled but I If the vegetable Is to be the main mall mallk malli k i part ot of the meal It should contain such Ingredients as a meat chicken fish bread rice and macaroni The meat may be either fresh 01 or left left- 0 ei I but It ft Is best to ha have se e It at least part cooked since the sege ege tab does not need to be cooked a as along long as a the meat Met Meat stock stoc or extract Is I excellent tor for moi the stuffing Seasoning carefully CAI used adds much to the tastiness ot of othe the dish Those most commonly used Include tomato Juice grated onion or hh chiles e garlic ga chopped parsley cel- cel celery ry ery salt sl summer savory marjoram More specific directions directions for or some recipes follow I Select Selee large potatoes of ot uniform rm n size Bile lash Vash thorough thoroughly Remove the center center portions with an apple corer Fill each ench cavity canny with Ith a small porI sausage Place the potatoes In a shallow baking pan and bake balIn In a hot hOI oven osen 0 tn until done Potatoes may be pared at first but then should be bo rubbed with butter buttor or ba- ba baon ha b eon con on fat and basted once or twice a during baking bilking O ONIONS IOS Select large uniform-sized uniform on- on onIons lone Ions Remove Remote the outer skin and parboil for tor or 20 to 30 minutes In slightly salted td water Oller Turn the on Ions upside down n to remove am water present and allow to cool Carefully take tahe out the center ot of each anlon so ao as to form a Q cavIty rill the entities cavities cn with th a a stuffing g made of ot chopped onion remove from the he centers of or the onions cup Clip soft bread crumbs 1 cu cup chopped chopped cooked meat ment 1 teaspoon chopped chopped parsley 1 tablespoon melt melt- melted ed butter stock or water to moist moist- len I en Vt teaspoon tea sAlt i ll teaspoon pepper Chopped mushrooms mushroom bro browned nd may be he added This amount will fill at least 1 12 large onions Spread the top the top with ith tot tot- tottered tere 1 and seasoned 1 bread brend or crack crack- cracker er crumbs then place the onion lose close MII r in a II greased baking or Of casserole dish Bike Bako In a mod mod- modI modems ems 0 oven Olen en for or 20 to 30 minutes Un- Un UnI UntIl un until I tIl the onions are light to gol golden I brown bro n In color Serve Serse Sen e hot with Ith while sauce I A verv erv attractive e variation of ot tbs th's dish lIsh may be made b by pouring a aI athIn athin I thin white while sauce around the onions I and hiking biking slowly Iy in a n casserole I dish Servo Sen 0 with boiled carrots carrols and peas or baked squash Nor 1 or i a aThan Than Thanksgiving Ing or Christmas dinner onions may be stuffed Bluffed with Ith port and served with Ith the chicken or roast curl LD TO TOTO TOM TO I Select firm toma tomatoes os of ot uniform size Ize and wash ash thoroughly Do not notI I peel but carefully cut a Q slice alico t two twi 0 Inches In diameter from the blos- blos blossom blos blos- s id nd with som lJ ep eps e a n teaspoon le scoop ol out t the pulp pUli being careful to lea e the shell fIrm irm rill nil the ca tIes II with Ith a Stressing made of ot 1 cup chopped hopped cooked meat t a cup fresh fresn rear soft oft crumbs 1 tablespoon chopped celery teaspoon paprika tea tea- teaspoon teaspoon teaspoon spoon pepper 1 tablespoon butter e teaspoon salt Any kind hind of o lett-o left over er meat mOl man be used also fIsh fish or or chicken Veal or chicken livers Ih ers are especially lly good I Put the end which a was remove i back on the tomato or cove covey cover the thi thI I top with buttered bread or cracker crumbs Place th the tomatoes In a a baking pan and bike biko for 20 min min- minutes utes Jn a moderately hot oven o To Tt pre prevent present ent burning pour 2 or 3 ta- ta tai tablespoons i of ot water In the bottom of ot the pan Serve with white sauce sauco or creamed corn or celery tomatoes are arc an especially root 00 1 vegetable to accompany broiled or Of b biked ham Select uniform sized gr green en pep pep- peppers pep peppers pers pera Cut oft off the stem end and remove the setd seeds Parboil the tho pep pep- peppers pen pers for tor 5 S to 6 minutes In slightly salted water aler Flit Fill with stuffing The same Bimo stuffing may be bo used USO aitor astor as asfor for tor tomato tomatoes adding cooked rico rice as In place of the bread brend crumbs and S Jf egg egg beaten Chicken veal or lamb are the Ibe best bet meats meat to use uso ten Mol Plates i Plate with stock Mock or tomato Juice dish cov cov- cover cover cover the peppers pepper In a a baking baIting er the bottom with a small amount of water and and bake In a moderatelY hot 0 oven osen en for 30 to 10 40 minute Al- Al Allow Allow low to brown slight slightly and serve as the main dish diah with Ith crisp bacon PL PUNT T Wash egg plant and parboil It for tor 16 to 20 minute In slightly lIghtly salt salt- salt salted ed water ater Cut In halt half lae and remove the tho pulp leaving leasing I Inch thickness of ot pulp and skin In in- in intact tact Make a stuffing of ot the pulp chop chop- chopped choi I ped cup minced ham veil or chicken cup bread crumbs crumb t L tablespoon minced onion 14 12 tea tea tea- teaspoon teaspoon spoon salt alt teaspoon pepper dish sh of ot cayenne ca enne combined or moistened I with Ith either stock or tomato juice One halt beaten egg or a beaten yolk will sill ill Improve e the consistency o ot of the stuffing rill Fill the halves hah es ol ot of the egg plant and sprinkle the top topI with buttered bread or cracker I crumbs Place In a 1 baking dish Into which has been poured 2 cups ot of stock or thin tomato tomito Juice Cook CookIn Cookin In a oven osen for tor 50 minutes to ode one hour Baste Dilate occasionally during the th baking A gravy may maybe maybe be made of the juice In the bottom of pan by hy thickening It with flour adding more liquid If It necessary and seasoning 00 ro |