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Show Fall Vegetables From Your War Garden After the almost endless variety of fresh vegetables from the summer garden have passed out cf season, the war garden on the back lot begins to yield forth its more staple varieties variet-ies of fall. No need to worry because greon peas and string beans have gone. They havo had their fling, and now the squash, root vegetables, late cucumbers, and poppers find their way to the table. There arc many ways of preparing these vegetables. Here arc a few suggested by the United Stales food administration. ! Baked Winter Squash, j Cut in pieces two inches square, rc-imove rc-imove seeds and stringy portion, place J in a dripping pan, sprinkle with salt and pepper, and allow each square teaspoonful of molasses or sorghum and J teaspoonful of melted butler or j butter substitute. Bake fifty minutes or until soft, in a moderate oven keeping keep-ing covered the first half-hour of cooking. Servo in the shell. Cauliflower au Gratin. Place a whole cooked cauliflower in a dish for serving, cover with crumbs and butter or butter substitute, and place on an over grate to brown the crumbs. Removo from the oven and pour one cup of thin white sauce around the cauliflower. |