The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

. White Sauce Plan To Serve Vegetables In a Variety of Ways No. 1 Thin No. 2 Medium No. 3 Thick Asparagus Creamed, buttered, cream soup, salad. 1 T. flour 2 T. flour 3 or 4 T. flour Beans-green Seasoned with bacon or ham fat, creamed, buttered, com- 1 T. butter 2 T. butter 3 or 4 T. butter bined with corn cream soup salad % t. salt 14 t. salt V, t. salt " . , , . Speck of pepper Speck of pepper Speck. of. pepper --lima Buttered, cream soup. 1 c. liquid 1 c. liquid 1 c. liquid " -ntrtly Seasoned with butter or bacon fat, baked with tomato sauce Liquid may be milk or milk and vegetable stock. " . and bacon, yy? Method #1. Melt butter and stir in flour and seasoning. Cook until frothy. --kidney Seasoned with butter or bacon fat, baked. Add liquid gradually and cook until there is no taste of raw Beets Buttered, pickled, Harvard, salad. starch. Cabbage Buttered, creamed, escalloped, au gratin, sala.j. Method #2. Mix flour to a smooth paste with a little cold milk. Heat rest of Cauliflower Buttered, creamed, escalloped, au gratin, relish. liquid in a double boiler. Add to the thinned flour and stir Carrots Buttered, creamed, souffle, with peas, in stew, glared, salad. over the fire until mixturethickens. Add butter last. With this Celery Ih.1ttyed.,.c.reamed, cream soup, escalloped, au gratin, souffle, method, a smaller quantity of fat may be used. salad, relish. . . Uses: I. Forms the basis of cream soups. . Corn On cob, pudding, buttered, escalloped, corn fritters, souffle, 2. Is used for escalloped or creamed dishes. chowder. . " 3. Forms the foundation of croquettes an.d.souf1es: Egg Plant .Boi.led and mashed, escalloped. Salted and drained, dipped Variations: 1. Tomato sauce-substitute 1 c. tomato Ju1ce for the milk. Good m batter and fried. . with cabbage, onions and lima beans. _ Greens Buttered, with bacon, creamed, cream soup, garnished with 2. Cheese sauce-add 1/3 c. grated cheese to the white sauce. Good . egg, moulded and garnished with egg or cheese. on string beans, potatoes, rice or macaroni. Onions Boiled or steamed and buttered, creamed, escalloped, baked, Escallope d steamed with meat, salad. . . Parsnips Boiled then browned in butter or in bacon fat buttered, . Escalloped vegetables are creamed vegetables put Into. a buttered baking creamed with pot roast ' dish, covered with buttered crumbs and browned. Sometimes the product IS Peas Buttered, creamed, cream soup, with carrots, salad. arranged in layers, a layer of cooked vegetaplle, 1: layer (if sauce, 'lr:."'?? 1layer Potatoes-Irish Baked, boiled, mashed, riced, stuffed, au gratin, creamed, of vegetable. Vegetables may be escallkopeF W in (:0ng IprOtraw. t bl”; c. escalloped, cream soup, with roast meat, croquettes, salad, grated cheese were sprinkled on top, t e renc wou ca 1 vege a e an in stew, potato puff, french fried, shepherd pie (baked dish gratin. Baked made of a layer of mashed potato, then one of diced meat . . and gravy, then another of potato). Wash and scrub the Vegetables if” and :l,adce:r,1,eac,rk:trhituapg.nai,i1, a Potatoes-sweet Buttered mashed glazed soufBe moderate oven. Cook until tender. emove a . . . ey . a , , . b 1 be cut into small pieces or mashed. Pierce the skin of Salsify Creamed, cream soup, escalloped. may e served who e or h en to revent so iness Squash Boiled, baked, steamed, souffle. Summer squash can be potatoes when you remove them fromt e ov ' P gg . sliced, dipped in eggs and crumbs and fried. Glazed Tomatoes Stewed and thickened or just buttered, escalloped, baked Use whole cooked onions (large or small), cooked carrots, parsnips, turnips T . with onion, corn, rice .o.r macaroni, cream soup, salad. or sweet potatoes cut in half lengthwise. Place in a syrup made by heating wrmps Mashed, combined with potatoes and mashed, buttered, together 1/ c. water or meat stock, 1 c. brown sugar and 1A1, c. butter. Cook in a _ creamed, escalloped. casserole 'fi an oven or in a skillet over the fire until glazed and shining. Add Buttered 1 T. chopped fresh mint leaves to the syrup for carrots. Add a little grated One of the most wholesome, appetizing and attractive methods of serving , orange to the sweet potato. Buttered Spinach cooked vegetables is with plain butter. Use 3/4 T. butter to 2 cups of hot vege- 1 ck s inach 1 t. salt . tables, whic.:h IS approximately 1 t. to 1 serving. Spread the butter over the top 112 y. butijer . and allow it to run through as it melts. If necessary, mix lightly with a fork. Method-Pick over spinach and remove stems. Clean thoroughly by wash- Sw.eet cream may be used instead of butter or for a part of it. Cabbage, ' ing in lukewarm water. Rinse several times to remove all dirt. If necessary, soak onions, beets, carrots, cauliflower, (peas, string beans, celery, potatoes, squash, for at least one hour in cold water. Lift out of water into a 3 or f. qt. 1t-b.ot- etc., are particularly good buttere . tomed kettle. Place over fire and cook 1,,1,r1c,tt,itgl, as quickly as P3331316 ulrtitil in“ tender---3-5 minutes Turn to prevent She Ing or urning. sa W en Creamed . . . . . tt . D A vegetable is creamed when served with a white sauce. Practically all $153th is l:,vsitl.tees dRe'mngf 5:11; 2:: ge/:,eraitT.'riA/':tt,r; c-liggilrzgt :3:st vegetables may be served In this way. They are usually cubed or sliced, but . Kim . e t, u rm f1 okin .Bits of fried bacon and baron fat or ham may be served whole, e.g. new potatoes Use 1/ c medium white sauce to 2 c spinach will be sufficient or co g boiled or steamed vegetables. . 2 . . may be substituted at times for butter. 6 7 l -...._, _--------.--,