20 Marketing and Meal Planning

—  Celery—Raw. Plain, with salt. Cut in lengths and “‘curled’’ for the
hors d’oeuvres dish or salad plate; stuffed, with cheese, fish pastes, ete.
Finely cut, for salad. mixtures.

Cooked—stewed, scalloped, etc., as hot vegetable. Rather a good sub-
stitute for mushrooms when more convenient.

Chard—Cooked. Hot as vegetable. In main-dish combinations with
cheese, bacon. Cold—moulded, for salads.

Corn—Cooked. Served with butter; creamed, scalloped, etc.; - com-
bined with lima beans, making ‘‘succotash.’’ Excellent in various vege-
table mixtures, or in combination with creamed salmon or other fish,
creamed dried beef, etc. Also given main dish nourishment by combining
with eggs in corn custard, timbales, etc. Added to pancake and waffle
batters, to plain muffins.

Cress—Raw; as salad green, garnish, sandwich filling. |

Cucumbers—Raw—Thinly sliced, soaked in salt and water, piotuatdd
—for use in salads, sandwiches, with fish, etc. Cooked—steamed or
baked, etc., with sauce, as delicate hot vegetable.

Egg Plant—Cooked—after cutting slices and repiling with salt between
and weight on top for an hour. Fried plain, in batter, or coated with fine
crumbs; or dipped in melted butter and lemon juice and broiled; scalloped
with cheese sauce. Stuffed and baked.

Endives—Raw—Two varieties—curly and plain, excellent salad green.

Kale—Cooked, as cabbage.

Lettuce—Raw; invaluable salad green. Garnish. Cooked when older,
or too coarse—creamed, scalloped, etc.

Onions—Raw; juice, scraped pulp, minced, chopped or sliced onions,
as flavouring in salads, etc. Very thin slices as sandwich filling.

Cooked, as hot vegetable, flavouring ingredient, etc.

Parsley—Raw, an edible garnish.

Parsnips—Cooked, as hot vegetable. Cold, as ingredient in mixed
vegetable salad. |

Peas—Cooked, hot as vegetable. In combination dishes. Cold, in
salads, moulded mixtures.

Peppers—(Sweet). Raw—chopped, in piquant cocktails, salads, sand-
wich fillings; stuffed and sliced, for salads. Chopped or cut in strips or
shapes—a colorful garnish, red or green.

Cooked, scooped out, parboiled, stuffed and baked. Chopped and added
to any savoury made-up dish. Made into relishes.

Potatoes—Cooked: hot as vegetable. Cold, diced, as salad. Useful i in
many made-up dishes.

Pumpkin—Cooked: in pie filling, desserts.