Show DOMESTIC SCIENCE DEPARTMENT Conducted u t 1 It by byc MRS KIRK I c k Vegetables for Midsummer the methods of or cookIn cook cook- tT HE un simpler 1 the thC 1 In fn trig and nerving ln er vegetables th Z In iii this mann manner r. r i a better If treat treated aw selected properly grown rOwn an and Veil ll cool cooked cd vegetable will be most pal- pal a and read readily II digestible called so-called digestive e di- di dl- dl Most X Jt lost of the i and which are nrc frequently traced t badly t are arc readily tp Jc cooked c vegetables with all nourish nourish- drained awa away The back to tho the thoC nature people who are cultivating C little garden arden should remember that turnips onions radishes lettuce beets carrots for Cor summer and fall faU use URO wand quick growing ro Kind should be he of the I tand anti and not allowed to grow to great l size i I for for the best besL flavor Sow ow them frequently during the season and ond the moro moru rapidly therlOW they ther krow lOW th the more tender the they will bo Chy shy a every two weeks then th the fr fresh h tender ones ma may be Le in constant use and the older ones left to mature so the they will keep well when stored for winter use US H In lu preparing the tho summer Rummer ve vegetables vegetables eta eta- c econOmical economical bles for the table the careful housekeeper will remove an all mical un edible portions and will see that the total amount of refuse Is as ui small asIs as Vis us consistent with good quality ol lu nt oJ The paring of ot potatoes and other othor which it is vegetables Is an economy e-conomy worth while to practice and an easy Then inen wa way of decreasing useless loss lose loge as little as possible in cooking for Cor Instance a n potato boiled with the skins on has a loss of or food value which is too trifling to mention hut but when peeled and anI soaked for tor several hours and boiled tho the loss Is about 50 Si per cent of ot nitrogenous material and 40 per pcr c cent nt of the mineral mineraI mate mate- rial nj Peeled and nUll placed at once in water to boil the loss is nl about half halt as great Every Ever housekeeper should hould know these things and follow them for the health of herself and family arnn There are ale new vegetables constantly coming coining into the market each day so 50 sowe sowe we e have ha only to choose the ones which combine and fit with 1 other foods and then tl know how to cook them with the l 1 least ast possible loss lose of the real food This IK is what we nave have pam pacu our for Some of the toe best vegetables now are arc cabbage egg plant summer squash carrots beets be leeks peppers ls l's green corn kohl rabi radishes and let- let us tuce ceo Egg Materials Materials Egg g plant ono one talc stab white brt bread ad crumbs one cup En English lIsh walnuts one half cup butter one ono tablespoonful chopped onion one tablespoonful e egg one chopped parsIe pars- pars Ie Icy one tablespoonful salt pepper Directions Choose Directions Choose a full rull dark purple c egg S' S plant Ccok in plenty or of boiling water fifteen minutes V. V while hll boiling shell and chop the nuts nut grate grato the thc bread crumbs r and nd chop the onion When the egg eg- plant has boiled the re required ro- ro time remove e from the kettle and cut lengthwise In halves and with witha a R. pointed knife cut out tho ho pulp about one half Inch from the outside and with a spoon poon remove It from the shell Chop this fine Put Tut the butter r into the spider melt add the onion and cook it until It Il Is yellow but not brown Then add the egg egg- eggplant plant and cook a moment then the remain remaining In Ingredients except ingredients except th the egg mixing egg mixing all nil together tog hen When thoroughly heated remove from the theire theire ire fire and add the well-beaten well egg egoS Stand the egg plant shells shell In a buttered pan and refill with hit his mixture heaping well wen on the top 01 and sprinkling with bread crumbs Baste with melted butter butter but but- ter and twice a again aln while baking In a a- moderate oven o three-quarters three of oC an hour This Is a n. nice luncheon dish and anda a perfect substitute for Cor meat Summer r Squash This belongs s to the pumpkin family but hut resembles cucumbers cucumber and vegetable vegetable vege vege- table marrow When carefully cooked It forms torms a a. delicate easily dl digested ested succulent ve vegetable This as with egg eggplant eggplant plant Is low In nutrition but gives rives va variety va- va to our daily bills of or fare tare and these foods have their place In our di dI- dI When baking dO do not pare paro It t is 19 al also o very er nice cut Into strips without with wIth- out paring steamed and then scraped 1 from the skins and washed WA or p peeled seeds needs removed and cut in small pieces and steamed or boiled in salted water When lien tender drain and press through h hn a n colander n Return turn It to a slow fire In a sauce pan to evaporate excessive moisture then season cason with butter pepper pepper pepper pep pep- per and salt |