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Show &WOES lgc- BY.. .... HELEN HALE PRESERVE fresh green colors In vegetables by cooking without the cover. Some vitamin loss will occur, but short cooking can prevent pre-vent much of this, and vegetable will be eaten if it's more attractive. Freshen cold baked potatoes for a second meal by dipping in cold water and then place in a moderate oven until heated through. Use fresh drippings to season your cooked vegetables if you're trying to save on butter. More salt and pepper may be needed for next day servings. Stale vegetables are freshened If they're soaked in cold water to which lemon Juice Is added. Don't soak too long, however, or food values may be lost. Cabbage and cauliflower should be washed carefully to prevent any worms from lodging in the vege- Recipe of the Week Cream Cole Slaw (Serves 6) 2 hard-cooked egg yolks teaspoon dry mustard teaspoon sugar teaspoon salt V4 teaspoon paprika 1 tablespoon vinegar V4 cup sweet or sour cream Rub the yolks of the hard-cooked hard-cooked eggs through a sieve, then rub smooth with a spoon. Add seasoning, then vinegar. Next add cream slowly, beating until smooth. Add cabbage and blend lightly. table. If placed in cold, salted water wa-ter for a short time before cooking, worms can be drawn out. Mashed potatoes should be as light and fluffy as it's possible to make them. Older potatoes should be boiled In water to which some milk and lemon juice is added to prevent darkening. Use hot milk In which butter is melted to make them fluffy. Strings from green beans should be removed to prevent them from being tough. Pour boiling water on the beans before cutting and the string comes off readily. Combine leftovers of vegetables to achieve colorful triumphs like peas or corn in scooped-out beets, lima beans in squash nests, carrots car-rots in green pepper, spinach molded in rings for creamed onions on-ions and cauliflower with pimiento ; strips. |