24 EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK

VEGETABLES

SAUCY BEANS

Cut fresh green beans. Cook in salted
water until tender. Make a white sauce,
add enough tomato soup to make a bright
color. Pour over cooked beans and serve.
— cheese over top (if desired), or pars-
ey.

YALE BEETS
6 medium-sized beets
3 tablespoons sugar
1% tablespoons flour
¥% teaspoon salt
6 tablespoons orange juice
2 teaspoons lemon juice
1% tablespoons melted butter

Peel the uncooked beets and slice thinly.
Arrange in a casserole. Combine the re-
maining ingredients, mix and pour over
the beets, cover and bake for 1 hour and
15 minutes in a 350 degree F.. oven.

“Beets are especially nice done with fruit
juice—it’s my favorite beet recipe.”

Mrs. D. MacDonald, 462 East Seven-
teenth Avenue, Vancouver, B. C.

BEETS-THAT-ARE-DIFFERENT

Peel as many beets as desired, cut into
slices or dice, and put into casserole, add-
ing water just to cover. Add a little salt.
Cover and cook in moderate oven until
tender. When done, mash and add butter,
salt and pepper.

“This way to cook beets may not sound
very different but, really, it makes a far
nicer flavor.”

Mrs. N. Swift, 467 Elmer Street, New
Westminster, B. C.

CANNED SPICED BEETS
4 cups cooked beets
2 cups white vinegar
1% cup sugar
14 teaspoon salt
14 teaspoon white mustard seed
2 teaspoons cinnamon
%4 teaspoon whole cloves
1 teaspoon celery seed

Place cooked, skinned beets in sterilized
pint jars. Boil other ingredients for a
few minutes and pour the spiced vinegar
over beets. Seal.

%

5-MINUTE CREAMY CABBAGE

2 cups milk
6 cups shredded cabbage
1 cup top milk
3 tablespoons butter
3 tablespoons flour
- Salt and pepper
After shredding the cabbage fairly fine,
and well packed down, measuring the cup-
fuls. Add to heated milk and cook for 3
minutes. Blend the flour into the top
milk, add the butter and cook with ‘the
cabbage for another 2 minutes. Stir con-
stantly, add seasonings and serve at once.
“This is a very nice change from ordi-
nary boiled cabbage and the milk adds
extra vitamins.”
Mrs. Stewart Burridge, Box 394, Revel-
stoke, B.C.

REVELSTOKE BAKED CARROTS

3 cups cooked carrots
~ Y% small onion, minced
% cup grated cheese
l cup carrot water
_ 4 large soda crackers
Salt, pepper, butter
Bread crumbs
Slice the carrots and cook until quite
tender. Mash and measure. Mix in onion,
cheese and carrot water. Roll the crackers
into crumbs and mix in with other ingre-
dients. Season with salt and pepper. Turn
into buttered casserole. Dot with a little
butter and sprinkle with bread crumbs.
Bake in moderate oven about 40 minutes,
or until top is browned.

CELERY AU GRATIN

3 cups cooked celery
1% tablespoons fat
1% tablespoons flour
14 teaspoons salt
Dash of pepper
1% cups milk
2 hard-cooked eggs (sliced)
1% cup bread crumbs
14 cup grated cheese
Dash of paprika
Dice celery and cook in boiling salted
water until tender. Drain. Melt fat in heavy
saucepan; blend in the flour and season-
ings; cook and stir for 3 minutes. Slowly
add the milk; cook and stir until smooth
and thick. Fill casserole with alternate
layers of cooked celery, hard-cooked egg
slices and sauce. Cover with mixture of
bread crumbs and cheese; dot with butter.
Bake in a moderate oven until golden
brown.