Vegetables
Reading edition
Serving vegetables in an attractive form is an important part of cookery because of the value of vegetables in the diet. They add the necessary bulk, some contain energy yielding material, some furnish tissue building material, but their greatest value lies in their rich mineral and vitamin content, both of which are essential for growth and for health. Doctors and dietitians advise the daily serving of at least two vegetables besides potato, one of these to be served in the raw form, as in a salad.
In order to prevent loss of minerals and destruction of vitamins it is best to cook the vegetables in the shortest time possible and in a small amount of water. Since the water in which vegetables are cooked or canned is rich in minerals it should never be discarded. It can be used for soups and for creaming the vegetables.
SPINACH AU GRATIN
3 tbsp. butter 3 tbsp. flour ½ tsp. salt ⅛ tsp. pepper ½ cup Carnation Milk 1 can Spinach (No. 2) ¾ cup Spinach liquid ¼ cup grated cheese Stir ½ cup dried bread crumbs in 2 tbsp. butter, melted
Melt the butter; add flour and seasonings and mix thoroughly; add Carnation and the liquid drained from the can of spinach. Stir constantly until smooth and thick. Add the grated cheese and as soon as this is melted add the spinach. Put the mixture into a casserole, cover with buttered bread crumbs and put in the oven for 10 minutes or until the crumbs are browned. Serves 5.
SCALLOPED CABBAGE
1 medium head of cabbage 3 slices of broiled bacon 1 cup of White Sauce No. 2 (see page 7) ½ green pepper ½ cup bread crumbs stirred in 2 tbsp. melted butter
Cut cabbage in quarters, cook in boiling salted water (using 1 tsp. salt to 1 quart water) until tender—about 15 minutes. Cut the broiled bacon in small squares, dice the green pepper, and add both to the white sauce. Put alternate layers of cabbage and white sauce in a casserole, shaking salt over each layer of cabbage before adding the white sauce. Cover the top layer with buttered crumbs and brown in a moderate oven. Serves 6.
CORN SOUFFLE
3 tbsp. butter 4 tbsp. flour 1 tsp. salt ⅛ tsp. pepper ¼ tsp. celery salt ½ cup Carnation Milk ½ cup water 1 cup canned corn 2 tbsp. chopped pimiento 3 eggs
Make white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Add the corn, pimiento, and beaten egg yolks. Fold in beaten egg whites and pour into buttered baking dish; bake in a slow oven until firm (about 30 minutes). Serves 5.
12
CREAMED VEGETABLES
Use 2 cups of vegetable to one cup of white sauce No. 2 (see page 7). In making the white sauce use the water in which the vegetables have been cooked, rather than plain water. Pour the white sauce over the vegetables and mix gently with a fork so as to preserve the dices, squares, strips, or slices of vegetable. Variety may be obtained by adding grated cheese, diced pimiento, shredded green pepper, chips of broiled bacon, or celery salt to the white sauce.
STUFFED BAKED POTATO
6 medium sized potatoes 2 tbsp. butter 1 tsp. salt ½ tsp. pepper 2 tbsp. Carnation Milk 2 tbsp. water 1 egg white 2 tbsp. grated cheese
Bake potatoes in a hot oven for 45 minutes or until soft. Remove from oven and cut off the top third of each; then scoop out insides. Mash potatoes, add seasoning, and then the Carnation and water heated together; beat well; add egg white well beaten. Refill potato shell; sprinkle top with grated cheese and put into a hot oven to brown. Serve at once. Serves 6.
BAKED CAULIFLOWER
1 medium cauliflower 1 cup white sauce No. 2 (see recipe page 7) ⅓ cup bread crumbs stirred in 1 tbsp. melted butter
Remove leaves and trim off stalk from the cauliflower. Soak in a solution of 1 tbsp. vinegar, 1 tsp. salt, and 1 quart of cold water for 5 minutes to remove dirt and insects. Cook whole, stem up, in boiling salted water until tender (about 10 minutes). Put cauliflower in a buttered baking dish, pour the white sauce over it, and cover with buttered bread crumbs. Brown in a moderate oven. Serves 6.
13