‘VEGETABLES

DOUBLE- BOILER CREAMED

POTATOES
1/2 cup ary skim milk
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. grated onion
3 cups finely diced raw
potatoes
1 tbsp. margarine
1 1/4 cups water

Mix dry skim milk, flour and
seasonings. Add potatoes and stir
until coated. Add margarine and
water. Cook over boiling water for
about an hour, stirring often.

- L. Van Druten.

TURKISH RICE
1 cup rice
1/2 onion

1 1/2 tap. salt
1 or 2 cups of hot water or stock

2 tbsp. butter
2 cups tomatoes: (or tomato
soup) *

11/2 cups grated cheese
A little red pepper

. Mix liquids and seasonings, includ-
ing onion, in top of double boiler.
Add rice and steam until iiauid is

nearly absorbed and then add cheege
end butter. Hix with fork and serve
very hot.

- Mrs. H. Le Webber.

Wash spinach in warm water first.
This helps to loosen all the sand
and grit. Then wash in cold water
twice.

115

VEGETABLE LOAF

1 1/2 cups each - celery, carrots,
peas

2 1/2 cups soft crumbs

3 eggs

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 cup milk

3/4 cup nutmeats

4 tbsp. melted butter

Combine and bake 35 - 40 minutes
at 375°.

- F. A. Cartwright.

BAKED STUFFED TOMATOES

6 tomatoes

3/4 cup bread crumbs

2 tbsp. butter

1/2 tsp. grated onion

l tbsp. chopped parsley
salt and pepper to taste
2 egg yolks

Wash and dry tomatoes. Cut off tops.
Remove pulp and rub through sieve.

Ada parsley, onion juice and season

to taste. Stir in the egg yolks and

fill the tomatoes with the mixture.

Melt butter, stir in bread crumbs

and cook a few minutes. Top tomatoes
with crumbs and place on buttered

tin and bake half hour.

- Sylvia Burnip.
POTATO PATTIES

To left-over creamed potatoes and
peas, add grated onion to taste.
Deep fat fry in Mazola oil until
golden brown.

- Lucille Buttress.