Evening Star Newspaper, April 5, 1929, Page 41

New and Appetizing Ways to Prepare the Spring Vegetables and Greens Are Suggested for Home Cooks. Cream of ' asparagus or cream of spinach soup is popular in Spring. An asparagus or fresh tomato omelet is liked at this season for luncheon better than a heavier dish. A luncheon or supper composed of grilled tomatoes and bacon on toast, with a lettuce and cottage cheese salad flavored with finely cut chives, and fresh fruit in season, accompanied by a piece of light cake, such as sponge or angel cake, will be found to be appetizing and nutritious. Preparing Vegetables. Add a little butter when boiling onions, carrots, turnips, artichokes or celery, as these vegetables contain very little natural oil. Dripping is also good to use. Tender asparagus does not have to be scraped, but the scales on the stem should be removed. Wash in cold water and drain thoroughly. Tie in a bunch, stand up in a tall kettle and fill to within one inch of the tips with boiling water. Cover aud cook gently for 15 minutes, leaving the tips to cook in steam. Add one teaspoonful of salt and cook for another 5 or 10 minutes, depending ‘upon the thickness ‘of the asparagus. Lift out, drain, untie and remove to:s hot plate. - Save the water for soup oF sauce. This is a tasty way to serve beets: Scrub_the ‘beets well and:cut off the tops, leatifig at least an inch of the stem. Dgop into boiling water and cook until tender. Choose small, young: beets, as large oOnes . take so long to ‘cook. Drain, saving one-fourth cupful of the water in which the beets were cooked. Drop the beets into cold water, slip off the skins and cut in neat dice or tiny balls withia vegetable cutter. Pour over them the following sauce: Melt one tablespoonful of butter, stir in one tablespoonful of flour, and slowly add one-fourth cupful of beet liquor. Add one teaspoonful: of grated orange skin, half a cupful of orange juice, one- fourth cupful of cream, half a teaspoon- ful of salt, a pinch of pepper and one . teaspoonful of sugar. Cook, stirring constantly until thick and smooth. Add the beets and heat very hot to serve. Young Cabbage.—Cook one and one- half quarts of shredded young cabbage for two minutes in three eupfuls of hot | good milk. Add one cupful of cream or-rich milk, two and one-half tablespoonfuls of butter blended with two and one-half tablespoonfuls of flour, a seasoning of salt and pepper, and cook rapidly for about four minutes. The result will be a crisp vegetable, delicate in flavor and color. Baked Cucumbers—Wash three good sized cucumbers and cut them in halves lengthwise. Scoop cut as much as pos- sible of the pulp without breaking the skin. Brown one and one-half table- spoonfuls of chopped onion in three tablespoonfuls of butter, add the cu- cumber * pulp, three-fourths - cupful of fine bread crumbs, half a teaspoonful of salt, one and one-half teaspoonfuls of finely chopped parsley, three tea- spoonfuls ‘of chopped celery and one cupful of tomatoes cut in pieces. Stir constantly and_cook for five minutes, or until dfy. Place: the filling in the cucumber shells and bake until the shells are soft and the mixture is brown ON tOP. pogms 7o s Useful Tomato. The tomato is a food which almost every one likes, and although not one of the most nutritious, it contains vita- mins and has a supply of mineral salts. Raw, it makes an attractive and refresh- ing salad, and may be served alone or in combination, with other vegetables with meat or with fish. As a vegetable the tomato may be prepared in_many ways. It makes a good foundation for soups and sauces. The addition of a little tomato gives an agreeable, acid flavor to many soups and sauces and also to meat, fish and vege- table dishes. The’acid contained in tomatoes J)revenks the destruction of vitamins during cooking and. tends to conserve the vitamins in other foods cooked swith them. . Do not overcook tomatoes, as this spoils the flavor and color of the vege- table. The tomato sauce, made as de- scribed, is very useful to keep on hand. It is easily made and can be kept for some time in a cool place in bottles. It is best to use fresh tomatoes for making, if possible, but canned ones can also be used for the purpose. The Tomato Sauce—For this you will need one-fourth cupful of butter, half a cupful- of chopped raw ham, two sliced carrots, three sliced onions, two branches of parsley (shredded), one stalk of chopped celery, one chopped green pepper, two quarts of tomatoes, our tablespoonfuls of flour, one table- ~zpoonful of salt, one scant tablespoon- ful of sugar and one quart of cold water. Place all the ingredients except the tomatoes, water and flour in a saucepan, and with a wooden spoon stir and cook for about 15 minutes. ‘Then add the flour slowly and boil for five minutes. Then add the tomatoes and cold water, stirring thoroughly. Let it boil for one and one-half hours, stir- ring occasionally; then strain through a sieve and then, through- cheesecloth. Bottle this sauce.and keep in a co0l place. It is very good to use as a meat luuoe. Other Ways to use are as fol- ows: 1. Poach as many eggs-as desired:in some of the sauce and serve the eggs on toast. Then strain and cool the sauce not absorbed and return to the bottle. 2. Boll and drain -some macaroni, add enough of the tomato sauce to cover well, heat and serve. 3. Mix three-fourths cupful of boiled rice with one and one-fourth cupfuls of the tomato sauce, half a teaspoonful of salt, a pinch of pepper, one teaspoonful of grated cheese and one teaspoonful of butter. Mix well and put into a baking on top, bake for 10 minutes and serve. 4, Trim_some veal cutlets. 1 inch' wide and 5 inches long. Roll and pin with toothpicks. Season with pepper. and salt, Toll in cracker crumbs fry to a light brown. Drop the cutlets into the tomato sauce and let simmer for three-quarters of an hour. with the sauce. The usual method of cooking greens ATWOOD GRAPEFRUII dish. Sprinkle bread or cracker crumbll 1s to boil them in a small amount of salted water after they have been care- fully washed and picked over. They are then drained, ped and sea- soned with butter, Sometimes the cooked combined with other ¢ select very young leaves, wash boil, then chop them fine. Add butter, pepper, salt and half a cupful of dry bread crumbs. Fill ramekins, dot with butter, sprinkle with grated cheese and a few chopped pine nuts and bake & delicate brown. If kale is tough after being cooked, it is because it has been overcooked or else left in the water when cooked. If it is a bad color, it has been cooked in an iron Saucepan or.lemon juice has not been added to the water in which it was boiled. Always drain kale as soon as it is cooked, and if not ready to serve immediately keep it hot in a heated vegetable dish or colander placed over a pan of boiling water. A crust of bread boiled with greens of any kind or with cabbage or cauli- flower does away with the disagreeable odor of the water after cooking. To keep the bread from boiling:into a pulp among the vegetables, put the bread in a small gauze bag. Knot the bag Joosely at the end. The bag can be saved to use again. Many people like vinegar served with hot. greens which have been seasoned with butter, salt and pepper, and white sauce is sometimes an addition pre- ferred to plain butter dressing. either case they may be served on hot buttered toast with or without poached eggs on top. A variation of the egg-on-greens dish is as follows: Fill individual oiled bak- ing dishes about -one-fourth full of cooked greens. Drop an e&w in each baking dish on top of e greens, sprinkle the egg with salt and pepper and cover with white sauce. Cover the top with buttered crumbs and bake until the egg is set. Wild greens may be combined with tamer greens. The more highly fla- vored wild greens, such as mustard, are cooked with spinach. Dandeloins, cooked, drained and chopped, are good seasoned with a sparing amount of mustard and vinegar, besides the usual salt and pepper. Wild greens and rather highly flavored meats go well er. Ham and bacon are liked with most varleties of greens, and to cook dandeloins in the water in. which ham has been boiled is a good plan. Corned beef, mutton and lamb are other appropriate meats to serve with wild greens. Salads With Greens. Season some chopped boiled greens well and mix them with some chopped dill pickle. Pack In molds and put away in a cold place. Then turn out onto & bed of cress or shredded lettuce and serve with any preferred salad dressing. A simple salad from wild ns is made by chilling the cool greens, then pouring over them a French dress- ing. QGrated hard-cooked egg yolk or grated cheese may be added to the dressing. To make another nutritious salad add to cooked greens some cottage cheese blended i with the boiled salad dress- ing or whipped cream dressing. Home in Good Taste" BY SARA HILAND, If you have & sun room you will find 1t difficult to resist this unique but un- usually attractive little table; and if you have no sun room, you will probably find a place for'it in your living room. The ework is all of iron, and on the crossbar below the top are three iittle shelves on which to place potted Emu. And, since the top of the table of glass, these plants are sure to get lots of sunshine and lend a decorative touch to the table. +The finish of the iron may be just black (plain and dull) or it may be touched up with gold, red, green, yellow or blue. It you wished, however, the table could 'be finished in plain red, green, yellow or blue; and:there is a further opportunity for a colorful touch by the right choice of pots for the plants. On the black table, each pot might be of In| 5 different color, one being red, another yellow and the third one blue. MENU FOR A DAY. BREAKFAST, ‘Toasted 3 Chocolate blancmange. Spice cookles, Tea. DR, en pea soup. Hamburg steak. Brown gravy. Baked macaroni with cheese. String beans. Red cabl salad. Pineapple taploca, Whipped cream, Coffee. CORN MEAL MUSH WITH CREAM. ‘Three cups boiling water, salt- ed; into it sift slowly one cup meal, stir well; cook in double boller about one hour, Eat with milk or cream, RAISIN RICE CREAM. One cup cooked cold rice, one- half . cup seedless raisins, one- half cup whipped cream, two ta- . blespoons powdered st and " one teaspoon vanilla. d ral-- sins, sugar, whipped cream and vanilla into cooked rice. Heap in glass dish or sherbet cups and serve very cold. RED CABBAGE SALAD. Shred a red cabbage and EL'““ in bowl of ice water for an T, Mix with mayonnaise dressing and serve. Tempting Combinations Pique Dulled Appetites BY JESSIE A. KNOX. Vegetable cocktails as an appetizer are still new enough to give an unusual touch to a meal, Now. that the young Spring vegetables are’ available, the April hostess has & good opportunity of making use of them.in this way. Both raw and cooked vegetables are used, either alone or in combination, and are served with the same kind of a cocktail sauce that is used for clams or oysters. There are also several spe- clal dressings that are used for variety. The vegetables may be mixed with the sauce and served in cocktall glasses or they may be. arranged on crisp, small letty leaves and dipped in the sauce ey are eaten. This is, I think, a much more attractive way. Diced - cucumbers, boiled chilled as- paragus, cooked young string beans, beets, artichoke hearts, raw or cooked Jerusalem ' artichokes, - sliced radishes, boiled mushrooms, diced celery and raw or boiled green pepper offer many pos- sibilities in the cocktail line. Cooked vegetabies generally have a better flavor if they are marinated for a short time in French dressing.. When a combination of vegetables is used each should be marinated separately. All the vegetables should be thoroughly chilled and served on cold plates or in a well chilled sauce. * = CCSED Here, in the form of cheese, is not only a most remarkable new dairy product but a most delight- ful food. We ask you to com- pare the smooth velvety texture of Velveetaand the newly created deliciousness of its flavor with any cheese product you have ever known. Velveeta will win your instant approval. , Velveeta is a food for young or old; it is as digestible as milk it- self. For Velveeta represents the latest contribution of science to the art of cheese making. Through the research work of our own laboratories we are at last able \ Some good combinations are as tol- lows: l.mflmempewer!urthue‘ minutes in bolling salted water. Drain, chill, remove seeds and cut in strips. Mix with one-half cupful of diced celery and oné cupful of young string beans cut in pieces about 1 inch long. Mix one-half cupful of cocktall sauce with these and arrange in four chilled cock- tail glasses. Garnish with two or three :51"18; of watercress and two small rad- es. 2, Cut asparagus into inch pieces, boil, chill and marinate in well sea- soned Prench for half an hour. Fill a small lettuce leaf with the aspa- m and another with small slices of beets. Garnish with curled riecel of celery and serve with indivis por- tions of cocktail sauce. 3. Sliced cucumbers, cooked string romaine leaves around the cocktall sauce. o 4. Boiled mushrooms, chilled aspara- gus stalks and strips of green pepper, ml:eeld with the sauce or served sepa- rately. small ones, peel them and boil in salted water or chicken stock for 10 minutes, then drain and cool. Canned mushrooms may be used instead of fresh and have the added convenience of needing no furtheér cooking. ‘S to combine in Velveeta each of those health-promoting elements of rich whole milk,. We have found a way to extract from the fresh whole milk additional Vitamins, Lactose (sugar of milk), Calcium and other milk minerals heretofore impossible’ under old methods, and these we include in making Velveeta. The result is this marvelous: new dairy product that looks like cheese, tastes like cheese, but be~ cause of this added food value really should be called a super- cheese, You can use Velveeta the same as'you would use cheese. It spreads like butter. It can be sliced when chilled. It melts, dis- solves and blends so readily with other foods that for cooking pur- poses it is superior to any cheese . | made under the.old methods. | You should try a package of - Velveeta, You'll like it and the children will like it; and it's an excellent food for both. You'll find it at your dealer’s, “For new and original’ send to Home Economics' 401 ‘Rush Street, Cluluuvm.‘ beans, boiled Jerusalem artichokes, ar-| ranged in separate plles on lettuce or| . ‘To boil mushrooms use the| ntly | P ake Tempting Displays wm,! at least until convenes A when merchants will again become ac- tive. in Wi o sants ot Vislors, A" Vel ot grech and balmy weather > all and The tourist season does not affect the purchases of the housewifé, how= ever, and prices remain about the same. While there are no’ new- kinds of produce on the market, that which is on display is temptingly fresh. Even vegetables seem to sense that it is Spring. Fruits are plentiful and excel- lent looking. There is delicious-appear- ing grapefruit selling for 10 cents apigce, which is low. Other fruits are strawt berries, 40 to 50 cents a box; pears, 10 cents each; apples, 8 to 10 cents each; bananas, 25 to 30 cents a dozen; large oranges, 50 cents a dogen; cranberries, 20 cents a pound; South American pes, 75 cents to $1 a pound; Cali+ lornia- grapes, 25 to 40 cents a pound; Argentine melons, $1 aplece. Vegetables, like fruits, are being received from distant ts-—namsely, ‘Texas, California, ida and South America—although it will not be lang wers wiil e tabies sec on small ery, 10 cents & bunch; California peas, 30 cents a pound; Mexican peas,:25 Biie”and pellow ‘squasts 10 %0 and yellow pound; furnips, 4 pounds for 2 nds _for 25 IOMBINE with a can of| “‘Show-You'".Chow most tempting, substantial . It's inex- | B “Philadelphia” Cream Cheese has the unusual distinction of possessing a particular appeal to the child’s appetite, while at the same tim# being' one of the most healthful Py | ot Y B0 \rol $1.75 1o, $2, Hothouse portion, 60 eg-pu rk, 32 cents; pork chops, 40 cents; ham, 30 cents;-round steak, 50 to 53 cents; sirloin, 58 cents; porterhouse steak, 60 cents; chuck roast, 35 cents. . . Pineapple Vitdmins. At the University of Hawail studies have been made to deterthine the nu- tritive value of pineapple, and Have shown that it has a very high vitamin content—so high, in fact, as to give it a place among the.most valuable of the D foods im -this: respect. These studies have also shown that ‘R:nupple possesses decided .value in treat- ment of some kinds of acidosis. In addition to*these it has long been known that,this fruit aids in the diges- tion of protein foods when it is eaten raw. The canned pineapple loses most of this power in the process of canning, but retains, its. high . vitamin. content. From a nutritive standpoint, therefore, it is wise to include a generous supply of pineapple on your fruit ilst. § § TP §ig b H i : i . Make these new tempting sandwiches With Jovoeeoaes Sdmuflefi .« Peanut Butter 1. Combine equal parts of Schindler’s Peanut But- ter, chopped celery and cteam cheese, and use as a filling for any bread wich. FERR] . Equal’ quantities of Schindler’s Peanut But- ter and minced olives seasoned with lemon juice and sale. . Equal parts of Schind- ler’s Peanut Butter and chopped, stoned, cooked prunes or che:ped raisins. e “That fresh roasted flavor” They won first prize in California's ‘;ftfieée wondq-rful peaches now making -a sensation in Washington At the celebrated California State Fair in Sacramento is found the world’s most magnificent display of fine fruits.. And there, last fall, these superb peaches bore away a blue ribbon! Libby’s DeLuxe California Peaches, so big, so mellow, so exquisitely ripe! - For years this wonderful fruit was known only to the fortunate few. For yearsit wasa rare luxury. Then new trees came.into bearing out in the California orchards. Trees laden with great peaches that could :Now' Libby’s:DéLuxe California Peaches can be offered at a price within the reach of all! The first For your family—a delightful surprise. Your grocer can:gupply: you with Libby's DeLuxe California iisby, MENeill & Libby, Chicago | Local address: 526 Light Street, Baltimore ) - Phone—Plaza 1441 &