Show 41 harvest foods late summer is the truck gardeners paradise and this summer we might well say the victory gardeners I 1 paradise for or there are many gay and attractive foods ripening now which may make a truly appetizing appearance pe arance on your table for example the seasons choicest tomatoes in in i 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 appearance most of you are undoubtedly familiar with eggplant served sliced and fried and theres 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 minutes for boiling the eggplant in rapidly boiling water and then 25 minutes baking in a moderate oven stuffed eggplant serves 6 to 8 L 1 eggplant I 1 cup bread croutons 4 strips bacon cut in squares 1 tablespoon onion minced I 1 teaspoon salt JJ teaspoon pepper I 1 begs eg 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 add cr croutons fry bacon brown onion on 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 cora flake crumb topping 2 cups corn flakes I 1 egg yolk vi teaspoon dry mustard I 1 teaspoon lemon juice vt teaspoon salt paprika butter roll corn flakes to fine crumbs combine with egg yolk mustard this weeks menu stuffed eggplant head lettuce salad with french dressing caramel Cinn cinnamon arhon muffins sugared peaches beverage recipe given lemon juice and salt cover cove r stuffed eggplant with crumb mixture dot with butter and sprinkle with paprika bake in a moderate oven degrees for 25 minutes serve on a platter with corn on the cob and fresh sliced tomatoes english baked squash serves 6 equart 1 quart peeled thinly sliced hubbard squash teaspoon salt 4 tablespoons sugar vt cup rich cream I 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 sour cream cabbage serves 5 to 6 1 head of cabbage 2 tablespoons butter I 1 clove garlic vz cup sour cream I 1 tablespoon vinegar 1 tablespoon sugar 1 teaspoon salt 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 vt cup water cover tightly bring to a quick steam reduce heat and coole cook for 10 more mm e utes just before removing from range add sour cream sauce made by mixing together the sour cream vinegar sugar salt and egg beaten light pour over cabbage and bring to a quick boil serve at once caramel cinnamon muffins makes 1 14 dozen 2 inch muffins 2 cups sifted flour 2 teaspoons baking powder 1 teaspoon cinnamon I 1 teaspoon salt I 1 egg 2 tablespoons light corn syrup or honey I 1 cup milk 2 tablespoons melted shortening 1 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 moistened bake in a moderately hot oven degrees 20 minutes prepare muffin pans as follows for these muffins into each muffin cup put ih teaspoon butter or margarine and 1 teaspoon corn syrup FW fill with batter ah of an inch full are you having a time stretching meats write to miss aliss lynn chambers for far practical help at western newspaper union south desplaines street chicago III dont forget to enclose a stamped self addressed envelope for your reply released by western newspaper union |