. |
|
1
|
|

iis: AROSE a eat PEER Es RI om A Ee

50 Blue Ribbon Cook Book

Curried Eggs—3 hard-boiled eggs, 2 tablespoons butter, 2 tablespoons

flour, { teaspoon salt, } teaspoon Blue Ribbon curry powder, 1% teaspoon .
pepper, 1 cup milk.

Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs

in eights lengthwise, and reheat in sauce.

Devilled Eggs—Simmer 6 eggs 30 minutes, take from water and remove

shells, cutting the eggs in halves lengthwise, remove yolks while eggs are
hot, and add 1 teaspoon butter, a pinch of salt, } teaspoon Blue Ribbon
mustard mixed in vinegar. Mix together and press back into the white
part, and serve on lettuce leaves. These are nice for a picnic lunch.

Chia ao

VEGETABLES

Vegetables are a very on tech part of
our diet, and the leafy ones have been called
“protective foods.’’ They are valuable for
the mineral salts and vitamins, and also
supply bulk. The legumes rank high in
aang roots and tubers high in carbohydrate. .

erve vegetables every day. They are neces-
sary to good health.

General Rules for Cooking Vegetables

. Buy vegetables in season.

. Select medium-sized vegetables in good condition.

. If vegetables are wilted, soak in cold water to restore crispness.

. Wash thoroughly, pare or scrape if skins are to be removed.

. If vegetables are to be boiled, have water boiling; when added use 1

teaspoon salt to 1 quart water.

. Steaming is better than boiling, as the soluble matter is not lost.
. Never allow vegetables to stand in water after they are cooked. . Drain,

and keep hot over boiling water.

. Cook strong flavored vegetables uncovered.
. To conserve fuel satisfactorily, vegetables may be baked in a small

amount of water in a covered pan in the oven, if the oven is being used
for something else. '