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I Vegetables Take the Spotlight .
or Just Accompany. ;.
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Blue Ut beans art tht feature of spring salad that makei use of thrat kinds of greens,
cress, lettuce and andiv. The dressing is used first as a marinade for the beans, than poured
ever the salad, greens and all.
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SImiiii. Salriii, lrl.. Apr. 20, (Sir. Ill) IT
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Canned corn here helps green peppers to make a main diih. The deviled corn which fills the
pepper scoops, Includes deviled ham and a bit of onion for high flavor.
Greengrocers Soon
Offer New Produce
Br MAXINC lU'RFN
Matrtraaa Weaae'e Kdlter ,
Vegetables, now that spring li here, play an ever-Increasing part
In tha daily menus. Salads lake top billing when wealher warm),
Hishrs ol crisp, fresh vegetables are alto important in tha daily
f . t r-e mfnui. And vfgrlablra bacome main dunaa la
- mony households too, as a change from meat or
V bth dihe.
, Soon frenh tomaloaa iB be Joining greaa
t C ' onions' raduhes. cucumber and odm-vegetabWa ta
.1 y', brighten up menus, but cvea bow the assortment'!
If pretty over helming.
really intriguing combination of whole kernel corn,
deviled ham, and a smottering of onion. Each
HieU blends will with the flavor ol green
peppers.
Yorkshire Goes Along With Meat
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liKVII ED CORN IN PEPPER SCOOPS
1 large green peppers 2 tablespoons grated onion
1 (an UJ oi. whole kernel corn Dash pepper
2 cans (2'i to 3 ot. each) deviled ham
Cut peppers in hall and remove seeds. Cook in boiling salted
water for t minutes; drain well. Combine corn, deviled ham. onion
and pepptr. Stuff pepper sheila with corn mixture. Tut in shallow
baking dish with a small amount of water. Bake In a hot oven
(400 degrees) about 20 minutes, until peppers are tender. Four
ervings. - ' , , , , ,
Recently a woman I know even used mashed cooked carrots
Instead of applesauce in her caka recipe. It sounds good, though wa
haven't tried it. Her recipe for applesauce caka uses lots of raisins
and nuts. . '
Though spring greens are not yet coming late tha markets
locally, many canned enes are good and beam are especially prac
tical for salads. Here we're one that takes the beans and dressing
made especially.
BLIC LAKE GREEN BEAN SALAD
1 No. 303 can Blue Lake ' cup chopped plmlento
green beans U teaspoon oregano
cup wine vinegar teaspoon' pepper
1 tablespoon salad oil V teaspoon salt
H cup minced onion 1 4uart mixed salad greens
Dram liquid from Blue Lake green beans. Combine vinegar,
oil. onion, pimiento, oregano, pepper and salt; pour over beans.
Refrigerate about 20 minutes. Place greens in salad bowl. Arrange
Blue Lakes in sheaves within rings of onion and pimiento. Toss
before serving. Makes 4 servings.
(This recipe has been developed and tested by a graduate borne
economist.)
JUST ADD
Grated lemon or orange rind
or both can do wonders for
canned applesauce. Add the cit
rus rind, too, when you are pre
paring the applesauce at home;
stir it m. after cooking the apples,
when you add the sugar.
SWEET DRESSING
A little currant jelly leftover?
Mix it with salad oil, lemon juice
and a dash of salt; use it as a
IIERB-CROTONS
Butter slices of bread; cut each
into aix eqaal strips and sprinkle
with celery seed. Bake in a mod
erate oven until crisp. Nice to
serve Vith soup or salad.
RIGHT CUT
In cutting out biscuits, be sure
Gourmet treatment Is given
round steak In braised beef with
Yorkshire pudding. Two pounds of
the plentifully available and at
tractively priced round steak are
tenderiird. cut Into "fingers,"
then cooked In an herb and mush-
room flecked sauce until tender.
The savory combination Is spooned
over well-browned squares of crus
ty Yorkshire pudding for serving.
For either the guest supper or
family dinner, accompany the
braised beef and Yorkshire pud
ding with lemon buttered fresh as
paragus, and salad greens toeted
with radish and cucumber slices,
tomato wedges, and oil and vine
gar dressing. For dessert, serve
cubed fresh pineapple with atraw
berry halves and rhubarb sauce,
accompanied by coconut cookies.
If you like, prepare the braised
beef early In the morning and re
heat and pour Into chafing dish for
festive service. Prepare the York
shire pudding Just before serving,
for the crusty bread Is best when
piping hot.
BRAISED BEEF WITH
YORKSHIRE PUDDING
I pounds beef round steak,
1 inch thick
cup , flour t '
H cup bacon drippings or
other fat
I can (ltt cups) condensed
consomme or 1 cups
bouillon -14
cup water
1 large onion, chopped
1 bay leaf
to teaspoon each, thyme and
marjoram
1 teaspoon salt
U teaspoon pepper
1 4-ounce can mushroom stems
and pieces, drained
2 tablespoons chopped parsley
1 recipe Yorkshire pudding
Trim excess fat from meat.
Sprinkle half of flour over one aide
of meat and pound it with a meat
hammer, or edge of heavy plate
until Dour is taken up by meat.
Turn and repeat with remaining
flour. Cut meat into strips to inch
wide and 2 inches long. Brown
thoroughly in hot fat; add con
somme, water onion, -pay km,
stir la mushrooms and parsley.
Serve with Yorkshire podding, t
servings.
YORKSHIRE PUDDING
1 cup sified all-purpose flour
to teaspoon salt
S eggs, slightly beaten
1 cup milk
to cup drippings or other
Sift flour with aalt. Combine
eggs and milk and add flour, beat
ing until smooth. Heat drippings
and pour Into hot rectangular bak
ing pan (lit by Tto by I In
ches): Pour la pudding batter.
Bake Immediately la preheated
423 degrees even IS to 40 minutes.
Cut Into squares and serve at
once topped with braised beef.
CHILI BUT HOT
Add chill powder to canned
stewed tomatoea for extra up.
RIGHT TIME
You'll need to bake two-Inch
thick crater-cut slice ef ham from
14 to S hours. Be euro to cut
slashes la the fat edge ef the meat,
about two Inrnee apart, before
baking: this will prevent curling.
Insert whole cloves la the fat and
baste the ham with sweetened
pineapple juice several timee dur
ing the baking.
MANY WAY!
There's more than eoe way to
beat ready-to-eat fully cooked
ham: bake, pan -fry or broil It
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Though stew and yorkshire pudding are tha features of this menu, it takes it train npntj i
and tha tossed salad to make It meal of special merit. Vegetables play that Important rcla
In every meat, whether for tha fanciest company or (uit for hungry family.
Olive Oil Cook's Good Friend
Olive ad Is the moat easily dig
ested of all cooking oils, and la
particularly easy to use because
It dare not smoke at normal cook
ing temperatures, does not slick to
the pan, blends flavors perfectly,
and sears meats evenly and thor
oughly. One ef the arte of the master
Spanish cooks la the ability to
bring out all the flavors ef a food,
and one way to see how effectively
olive oil ran do this is la add a
little to olive after they have been
drained ef the salt liquid la which
tbey are parked.
Superb with soups and delicious
as cocktail snack are cubes W
bread fried to a goldea brown la
a half-cup ef olive ell. In Spain,
the bread la plucked into bits with
the fingers, rather than cubed with
a koife, and two doves of garlic
are added la the oil for extra
tanglnesa. Sprinkled with paprika,
the croutons are served as is, or
with cheese dips, anchovtea, or
cocktail aaiuagea.
riNCEft FOOD
Marinate cookeJ shrimp Is)
well seoa4 French drenlng.
Impale each shrimp a a toain
pick with a wedge ef avocado.
Serve ae a first course with to
mate Juice.
lit! VEAL
Nice te serve with a veal roast:
egg aoodlee tossed, aHer cooking;
with poppy aeeda, blanched aW
monda and melted butler. SprtnMa
the aoodlee with paprika before
serving.
to flour the cutter each time you ana season.nB5. vu.c. .
use it. And don't twist the cutter simmer 1 hour, or until meat is
if you want your biscuits to look tender. Stir frequently, adding a
their best: use the cutter "straicht little water If gravy becomes too
dressing over a salad of romaine'on" and pull it straight up when thick during cooking. About S min
and fresh pear. lyou remove it. lutes before end of cooking time,
IV. A. ' K t
Isww-Jr
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ram,
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XV7
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(0)1
New, Mild Dressing for
Salads and Sandwiches
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A mtSlwetlty JAUSSCamOU (rem Nolley's Heme Economics Deportment:
- NIW MAISI IAIAD
2 tabUipooni (hopped Nollty't
lnojua dillpW .".v.;i,'i":":":
1 lablnpoon grattd onion
H laaipoon tall
.'4 tup PRAISI
I can (1 1 oi.) mandarin orangti
1 ... in., o i 'li. jt '1'iL'lLI'J.il. '
.mi iiw. r m w.iiwu pinafjpt
'fC 1 t"P thrafdd rad cobbagt
3 cupt ihrtddtd whit cabbag.
Drain orangtt and piiraappl whilt prtparing rttl af tolad Combin
tabbagt, pintappl. oranges, dill pitkla, anion and salt Tots, mining
will. Chill. Mfore Mrving, add Vi tUp PRAISE and loit again
rang Mrtiont and all white cabbage may be used
Wriu PSAISt tit NALIEY VALLEY, TACOMA. WASH., lor isecicl PRAISE op, told,,
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