Evening Republican, Volume 18, Number 49, Rensselaer, Jasper County, 26 February 1914 — NEW IDEAS FOR MENU [ARTICLE]

NEW IDEAS FOR MENU

VARIETY OF WAYS TO SERVE THE VEGETABLES/

Changes Wilt Be Welcomed by AN, add a Little Thinking Is All That Is Necessary to Insure ' Success.

If we cannot find new vegetables we Mn at least endeavor to cook the old ones in such a variety of ways that they will seem quite new. Instead of the everlasting boiled and mashed potatoes try, for instance, potatoes hashed with green peppers. Add to your hashed potatoes about one slice of chopped bacon to each person and minced green peppers; about a sixth of a pepper for two people. The pepper is better if boiled before using.

Or try curried potato. Melt three tablespoons of butter, add two slices of onion, and cook two minutes, stirring to prevent the onions from burning; then add three cups of cpld boiled potatoes cut in cne-half inch cubes. Pour ovet one cup of chicken or beef stock —if you have no beef stock on hand use beef extract —and season with one teaspoon of salt, one-eighth of a teaspoon of pepper, and one teaspoon of curry powder. Cook until thoroughly heated, when the potatoes will have absorbed the stock.

If you have mashed potatoes try this cheese sauce to be served with them: Melt one tablespoon of butter in a double boiler, add one tablespoon of flour and thoroughly blend. Add one cup of hot milk and season with paprika and salt to taste. When this is smooth stir in a cup of cheese which has been put through a meat chopper and stir until the cheese is entirely melted. Serve in a gravy boat. Potatoes with this sauce are particularly good with steak. This is perhaps enough just now for potatoes, but there is a recipe for fried tomatoes which is much the best I have tried. Cut your tomatoes in rather thick slices without peeling. Roll each slice In flour and fry them in butter, salting and peppering them as you fry. Turn with a griddle cake turner, and when both sides are done take out and lay on a hot platter. Now pour milk slowly on the flour left in the pan, ’ stir continually to prevent lumps, brown and pour the sauce thus made over the tomatoes and serve. Speaking of frying, have you ever cut summer squash in thin slices and fried them in butter? It makes quite a different vegetable of it Baked summer squash makes a pleasing variety. Butter a baking dish and put in a layer of inch thick slices of squash seasoned with butter, ealt and pepper. Continue with layers of squash and seasoning until the dish is full. Cover and bake in moderate oven three hours.

The following recipe for cucumbers is extremely nice to serve with fish: Peel three or four cucumbers and cut them in quarters lengthwise, taking out the seeds. Then cut the quarters into inch lengths. Put these into boiling water that has been salted. Boil ten minutes, or until tender. Take out and carefully drain. Put in a saucepan three tablespoons of butter, a little chopped parsley, the juice of a lemon and some paprika. Put in the cucumber, and when hot serve. The menu of one of the really good hotels seems to have about twice as, many vegetables as are known to exist, but a little study will show that it is only infinite variety in cooking the few we all have on our own tables and some thought amd attention will give us a list as long as theirs.