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VEGETABLES
Potato Ribbons

EEL the potatoes, then go on cutting round and round as thinly as you can, to make
long ribbons (just as you would peel an apple). The longer the ribbon the smarter
the effect. Drain them dry on a clean cloth, and fry them in deep, hot fat.

Baked Pumpkin

[F the Thanksgiving Pumpkin is to appear in the vegetable rather than the sweet

course, serve it in this way: cut a good sized pumpkin into quarters or eights
or any convenient size. Remove the seeds and put into a baking pan, rind down. Bake
until tender and serve with butter or good gravy.

Stuffed Baked Onions

Bolt or steam mild-flavoured Bermuda or Spanish onions about one hour or until some-

what tender. With a thin teaspoon, remove the centre and fill with fine fresh
crumbs, seasoned with salt, cayenne and chopped pickle, and moisten with rich gravy
or with a little cream. Grated cheese may be used if liked. Dot with butter and bake
to a rich golden brown.

Creamed Celery in Tomato Cups

Cur out pieces from the stem end of large, firm tomatoes and remove some of the

pulp. Have some stewed celery ready. Drain it, add enough cream to moisten,
allow about half a teaspoon melted butter to each tomato, and season to taste. Fill
into the tomato cups, sprinkle the top with dry, fine crumbs, dot lightly with butter
(a sprinkling of grated cheese will add decided piquancy if the cheese flavour is liked),
and bake in a slow oven for thirty minutes.

Fried Cauliflower

Boll the cauliflower about twelve minutes. Let it get cold, cut it down in slices,
dip it in batter and fry it in a deep pot of boiling fat.

Fried Cucumbers

MANY people overlook cooked cucumbers in favour of the more familiar vinegar-
soaked slices so commonly used in salads and as a garnish. Cooked cucumber
closely resembles vegetable marrow but is more delicate.

Pare the cucumbers and cut in rather substantial slices. Soak for a short time in
salted water, brown a little butter or butter-substitute in a frying-pan, sprinkle the cu-
cumber slices with salt and pepper and cook until tender in the hot fat. When they
are almost cooked, add a little shredded onion, a very little gravy, and, if necessary
a little more butter. Dredge lightly with flour and when this is brown, serve the cu-
cumbers with the gravy (which should not be too thin), poured over them.