Vegetables

BAKED CABBAGE

1 cabbage, shredded fine
Salt and pepper to taste
Butter

Arrange shredded cabbage in casserole,
season, and dot with butter. Cover and
bake in moderate oven (325° F) for 15
or 20 minutes. ‘Toss two or three times

og cooking. -CONNIE HAMMONDS

BAKED STUFFED ONIONS

5 or 6 large yellow onions

12 large mushrooms

1 small green pepper

3 tablespoons shortening

14 cup bread crumbs

1 teaspoon salt

lg teaspoon pepper
Peel onions and cook in boiling salted
water for 10 minutes. Take out centres,
being careful not to break the shells.
Drain well. Parboil pepper and remove
seeds. Peel mushrooms. Chop pepper
and half the mushrooms, and saute in
shortening with onion scooped from cen-
tres. Add bread crumbs, salt and pepper.
Fill onions, dot with butter and place
a mushroom cap on top. Put in baking
dish with a little water, cover and bake
in moderate oven (350° F.) about | hour.
Remove cover during last 15 minutes to
brown.

—Kay ROHRER

FRENCH FRIED ONIONS
(Serves 8)

8 large Spanish onions
Milk

1 cup flour

1 teaspoon salt

1 egg, separated

2 cup milk

1 tablespoon melted butter
Peel, wash, and cut the onions crosswise
into 4” slices. Separate the rings and
soak in milk for 1 hour. Sift the flour
and salt together. Add the egg yolks and
the 3 cup of milk. Beat in the butter.
Add the egg white beaten stiff. Dip the
rings in the batter and fry in deep fat
at 365° F. until the onions are lightly
browned. Drain on absorbent paper.

—EvA MORRISON

BAKED TURNIPS

Slice raw turnips and place in layers in
a greased casserole. Sprinkle each layer
with salt, pepper and very little nutmeg.
Add milk to half fill the dish. Top with
crumbs and dot with butter or grated
cheese. Bake in moderate oven 375° F.
until tender, about 1 hour.

—MyYRTLE PLANT

DINNER CHOWDER

2 cups diced raw potatoes
34 cup minced onion
14 cup diced celery
214 teaspoons salt
214 cups boiling water
4 tablespoons Mazola oil
4 tablespoons flour
14 teaspoon pepper
14 teaspoon mustard
114 teaspoons bottled thick meat sauce
2 cups milk
1 cup grated cheese
1 tablespoon minced parsley
1 cup canned tomatoes

Combine potatoes, onion, celery, 1 tea-
spoon salt and the water in deep kettle
cover and simmer until tender about 20
minutes. Meanwhile heat Mazola oil in
top of double boiler, stir in flour and
rest of salt. Stir until smooth; add next
four ingredients, stirring constantly. Cook
till thick, add cheese. Stir in potato mix-
ture, add parsley and tomatoes. Heat
and serve. A can of minced clams may
be added for a delicious clam chowder.

—ELVA DENNIS

THE USE OF HERBS

Add dill to potatoes.

Cook Dill with hubbard squash

Cook basil with tomato.

Cook Tarragon with beets, spinach,
fresh mushrooms.

Cook thyme with carrots, peas, egg-
plant, onions.

Cook savory with peas, lima beans,
string beans.

Cook marjoram with spinach.

Cook rosemary with string beans, spin-
ach, peas.

Add sage to onions to fry.

—PEARL LONG

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