Show w 79 7 i 9 v LIM m W all 11 akl A af 4 pt r al kv al 11 stuffed eggplant will keep your points down see recipes below harvest foods late summer is the truck gardeners paradise and this summer we might well say the victory gardeners paradise for there are man many 9 gay ay and attractive foods ripening V now which may make a tru ly appetizing appearance pe arance on your table for example the seasons choicest tomatoes in their fullest ripest red make merry at the table now theres also golden eared tender sweet corn at its best when picked not more than half an hour before eating and one of the most dramatic vegetables to do justice to fall dinners is the eggplant smooth deep purple and shiny in m appearance most of you are undoubtedly familiar with eggplant served sliced and fried and theres rio no doubt its good that way but for a change try it baked with a savory stuffing and make it a main dish feature of your dinner the total cooking time for preparing it in this new way is only 35 minutes 10 n minutes for boiling the eggplant in rapidly boiling water and then 25 minutes baking in a moderate oven stuffed staffed eggplant serves 6 to 8 1 eggplant scup 1 cup bread croutons 4 strips bacon cut in squares 1 tablespoon talle spoon onion minced mince d 1 teaspoon salt t ys J teaspoon pepper I 1 egg cook whole eggplant in boiling water for 10 minutes cut lengthwise slice from top of eggplant remove pulp with a spoon leaving a substantial shell chop pulp pul P add croutons fry bacon brown onion in bacon fat add to eggplant pulp add the egg and season with salt and pepper fill eggplant shell with the mixture and top with the following corn flake crumb topping 2 cups corn flakes IL 1 egg yolk vt 12 teaspoon dry mustard I 1 teaspoon lemon juice vt 14 teaspoon salt paprika butter roll corn flakes to fine crumbs combine with egg yo yolk ak mustard lemon juice and salt cover stuffed eggplant with crumb mixture dot with butter and sprinkle with pap pa p rika bake in a moderate oven 35 0 degrees for 25 minutes serve on lynn says color in your meals do you realize that your eyes eat that food before you actually eat it yourself if food looks dull and unattractive your appetite lags and the food if eaten is consumed without much relish the eye wants contrast pick foods that go well together you can serve several green vegetables for one meal but not several allwhite all white vegetables or allred combine meat and vegetables on one platter to get a design and save plates besides use garnishes with care and give them an opportunity to bring out the most in your foods sprinkle beets with a little lemon juice to make them a more intense red cook green vegetables only until done to assure them of being crisp green A dash of lemon juice on apples pears or other fresh fruit will prevent it from darkening this weeks menu stuffed eggplant head lettuce salad with french dressing caramel cinnamon muffins sugared peaches beverage recipe given a platter splatter with corn on the cob and fresh s sliced tomatoes english baked squash serves 6 I 1 quart peeled thinly sliced hubbard squash va teaspoon salt 4 tablespoons sugar Vs I 1 cup rich cream 1 teaspoon cinnamon place squash in well greased baking dish sprinkle with salt and sugar add cream and sprinkle with cinnamon bake covered in a slow degree oven for about 50 minutes another vegetable comes in for honors and very different but delicious is this dish tool sour cream cabbage serves 5 to 6 1 1 head ot of cabbage 2 tablespoons butter I 1 clove garlic vy cup sour cream I 1 tablespoon vinegar I 1 tablespoon sugar 1 I teaspoon salt I 1 egg shred the head of cabbage medium fine heat the butter in skillet and cook in it slowly the clove of garlic minced fine add cabbage and Vs cup water cover tightly bring to a quick steam reduce heat and cook for 10 more minutes just before removing from range add sour cream sauce made by inix mixing ing i together the sour cream vinegar sugar salt and egg beaten light pour over cabbage and bring to a quick boil serve at once heres a spaghetti dish that has a fall tang to it and is excellent served with fried eggplant and apricot upside down cake sausages and spaghetti serves 6 8 link sausages I 1 small onion sliced I 1 green pepper chopped vt teaspoons salt 34 4 teaspoon pepper 2 tablespoons flour wt cups tomatoes idt cups spaghetti cooked cut sausages in inch lengths fry until golden brown add onion and green pepper and brown lightly lichtl Y 01 I 1 add seasonings q and flour and blend add tomatoes and spaghetti bake in a greased baking dish in moderate e degree oven 30 minutes caramel cinnamon muffins Aluf fins makes dozen 2 inch muffins 2 cups sifted flour 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon salt begg 1 ess 2 tablespoons light corn syrup or honey acup 1 cup milk 2 tablespoons melted shortening sift together flour baking powder cinnamon and salt beat egg add syrup milk and shortening blend thoroughly and add to flour mixture stir only until flour is most moistened ened bake in a moderately hot oven degrees 20 minutes prepare e muffin pans as follows for these muffins into each muffin cup put teaspoon butter or margarine and 1 teaspoon corn syrup fill with batter 23 of an inch full are you having a time stretching meats write to miss lynn chambers for practical help at as western newspaper union south desplaines street chicago in dont forget to enclose a stamped self ad dressed envelope for your reply released by western NeW newspaper union |