VEGETABLES

‘BEETS, SOUR SAU CE
Boiled Beets, cubed ¥% cup vinegar
2 tbsp. butter % cup cream
2 tbsp. flour 1 tsp. sugar
% cup water in which % .tsp. salt
beets were cooked Few grains pepper

Melt butter, add flour, and pour on beet water.
Add other ingredients and re-heat beats in sauce.

STUFFED GREEN PEPPERS

1 head of cabbage 1 teaspoon cinnamon

2 tablespoons sugar 14 teaspoon cloves

2 tablespoons white 14 teaspoon pepper
mustard seed 8 large green peppers

1 tablespoon celery

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4

2 red peppers
seed 2 tablespoons grated
tablespoon salt horseradish

onions

Wash and wipe dry the red and green pep- —

pers, cut in halves lengthwise, remove seeds and
keep the two halves of each pepper together.
Chop fine the red pepper, onions and cabbage;
add salt, sugar and spices. Mix thoroughly. Fil
the green peppers with mixture, fit the two
halves. together and tie securely with a clean
white string. Place the stuffed peppers in a
erock or glass jars and cover with cider vinegar,

to which has been added 3 or 4 hot Italian red
peppers and 1 clove of garlic. Cover jars and
Bie in a cool place.

CREAMED SPINACH

Run chopped cooked spinach through the vege-
table chopper and reheat in a double boiler with
a little thick cream sauce. ‘The spinach should
be drained thoroughly after it is chopped.

NOODLES

One egg, 1% isp. salt, flour. Beat egg slightly,
add salt, and flour enough to make very stiff
dough. Knead, toss on slightly floured board, and
roll paper-thin. Cover With towel and set aside
20 minutes. Cut in fancy shapes, using sharp
knife or French vegetable cutter, or roll like jelly
roll, cut in as thin slices as possible, and unroll
pieces. Dry and when needed cook 20 minutes in
boiling salted water. Drain and add to soup.

Noodles may be served as a vegetable.

TOMATO AND CORN

5' slices bacon 14 can tomato sauce
1 onion Bread and grated
‘lL medium size can cheese

corn

Dice the bacon and onion and saute until the
‘bacon is crisp and the onion is golden brown.
Add corn and tomato sauce.
and season to taste. ‘Toast slices of bread on
one side. Turn over and sprinkle the untoasted
side generously with grated cheese. Melt under
broiler flame. Arrange toast on a hot platter and
pour corn and tomato mixture over it. This
makes a substantial luncheon or supper dish.

Hot lemonade is considered an excellent drink for improving health and looks.

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EGETABLES |

(Continued)

‘thick sauce.

Heat thoroughly —

PEPPERS STUFFED WITH CABBAGE.

y head cabbage .

1 teaspoon prepared

146 cup minced celery mustard
1 cup chopped left- 4 to 6 sweet green
over meat peppers |
12 teaspoon salt Coarse bread |
4g teaspoon pepper crumbs :
|

1 tablespoon butter —

Drop cabbage in boiling water and cook ten
minutes. Drain and chop. Combine with celery,
meat, salt, pepper and mustard. Cut stem ends
from peppers and remove seeds and white fibre.
Fill with cabbage mixture and cover with crumbs |
Dot with bits of butter and place in a shallow
pan. Cover bottom of pan with boiling water
and bake 20 minutes in a moderate oven. |

CELERY AU GRATIN

2 cups cooked celery 3 tablespoons flour
cut -in 2 = inch 1 teaspoon lemon —
lengths. juice |

114 cups veal or Salt, pepper, nutmeg
chicken stock ; to taste

Lay -the celery in baking dish, cover with
white sauce made from the other ingredients,
sprinkle with grated cheese, and put in a mod-
erate oven, 350-375 degrees Fahrenheit, for 30
minutes, or until sauce is thick and cheese is a
delicate brown. This serves six persons.

MUSTARD CELERY
Cut celery stalks into tiny sticks about the
size of matches. Pour the following mustard
sauce over the celery and serve as an hors
d’oeuvre or relish with meat:

1 cup milk Salt to taste
2 tablespoons flour 1 teaspoon dry
2 tablespoons short- mustard
ening 1 teaspoon prepared
1 egg yolk mustard

Melt shortening, add flour; then the milk
whipped with the egg. Cook until it makes a
Remove from fire and add the
mustard.

oat

CORN AND EGGPLANT

can corn or shortening
cup thin cream % cup crumbs ;
Saute coarsely chopped pepper, chopped pi-
mentoes and diced eggplant in butter or shorten-
ing until slightly brown. Add corn, cream and
seasonings, Pour into buttered casserole. Cover —
with: buttered crumbs made by adding crumbs —
to two tablespoons melted butter. Cover and —

bake in a hot oven (375 degrees F.) for about 45 ©
minutes... Remove cover at the last to brown ~
the crumbs, . i

1 green peper 2 tablespoons salt

2 cans pimentos 14 teaspoon pepper

3 cups diced egg- 14 teaspoon celery
plant salt

3 tablespoons butter 2 tablespoons butter

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