240 



THE GARDEN MAGAZINE 



June, 19 1 



A vegetable chowder 

 (no meat or fish ) . Pota- 

 toes, onions, seasonings 

 and frnilk — (very deli- 

 cious) with accompani- 

 ment of shredded let- 

 tuce (the green portion) 

 and shredded cabbage, 

 and (riced egg over — ■ 

 French dressing 



mineral content as un- 

 healthful; present day- 

 advice is to conserve it, as 

 of value. A delicious and 

 unique soup is made by 

 simmering potatoes diced 

 with skins left on, peas, 

 onions, and seasonings, 

 and making of the product 

 a thick puree which is 

 combined with a thin 

 cream sauce. Peapods, 

 cobs from which uncooked 

 corn has been cut, the 



Casserole of vegeta- 

 bles — with small amount 

 of meat added in a good 

 gravy — 



At right, an escallop 

 of creamed parsnips, 

 with grated cheese 

 over — 



At left— Salad of 

 cooked beets, hollowed 

 out, and filled with 

 crarrots and peas. 

 French dressing — may 

 be filled with a creamed 

 or buttered diced vege- 

 table, and served hot, 

 as a vegetable. Latticed 

 cucumbers with French 

 dressing as accompani- 

 ment 



excellent results; and I 

 venture to predict that a 

 gain in the family health — 

 as well as purse — will be 

 noticed as a result of the 

 increasing use of vegetable 

 combinations; and also we 

 have the primary and 

 great satisfaction of know- 

 ing that we are helping 

 save the meats for the im- 

 perative present need of 

 the troops. 



Those vegetables useful 

 in scallops are summer 

 squash (seldom prepared 

 in this way but very delicious) boiled, mashed, 

 seasoned and covered with crumbs or cheese; 

 winter squash, cubed, boiled, covered with 

 highly seasoned cream sauce, crumbs, and 

 butter substitute, and browned; tomato, 

 escalloped in the usual way, or with the addi- 

 tion of minced onion and green sweet pepper, 

 corn, or sieva beans; corn — especially delicious 

 — combined with one or two beaten eggs, salt, 

 a bit of sugar, butter substitute, milk and 

 baked until "set"; a combination of corn and 

 beans, or corn, beans, and tomato, cabbage, 

 brussels sprouts or cauliflower; potatoes, celery, 

 and onions — particularly 

 savory. 



All the above, seasoned 

 and baked to perfection, 

 make perfectly good main 

 dishes, taking satisfac- 

 torily the place of meat. 



The various vegetable 

 loaves should be planned 

 for. Different varieties of 

 beans are largely used, 

 combined with cereals, 

 nuts, seasonings, and other 

 flavoring vegetables — on- 

 ions, tomato, etc. — and an 

 egg and crurpbs to " bind." 

 Carefully prepared and 



roasted, these combinations are both valuable 

 and delicious. 



The Place in Soups and Purees 



' I *HE use of vegetables in soups and 

 A purees is universal, and a matter of 

 course. In this connection, save the water in 

 which vegetables are boiled, for use in soups. 

 Much of the sugar and mineral content, so 

 valuable and pleasant to the taste, is lost 

 in even careful cooking, and should be con- 

 served. Some authorities have advised the 

 thick peeling of potatoes to eliminate this 



green outside leaves of lettuce, are deliciously 

 utilized in soup making. 



Carry the Thought to Your Neighbor 



'TpHE more extended use of vegetables as 

 *■ "substitutes" should be re-urged and 

 reiterated in your community — both for 

 meat dishes and as supplying to the diet the 

 various elements, so valuable always, and es- 

 pecially now. Sugar is scarce: there is much 

 in vegetables. Carrots, corn, peas, beets, 

 are rich in sweetness. See that we conserve 

 it for our advantage. Salines, potash salts, 



Vegetable loaf, with 

 small amount of meat 

 flavoring added (which 

 may be omitted if 

 wished.) Serve hot, 

 with garnish of mound 

 of peas and carrot 

 alternating 



A vegetable salad- 

 lettuce, cucumber, 

 (latticed) peas, carrots, 

 tomato, and beets, with 

 cheese rolls and toast 

 strips 



starch, organic acids, are 

 all most valuable. Make 

 it a point to see that 

 none of these elements 

 are wasted. Cook spin- 

 ach always in its own 

 juice, and save every 

 spoonful. Also remem- 

 ber to save onion water 

 for gravies and soups. 

 Carrots, peas, and many 

 other vegetables may be 

 carefully cooked in as 

 little water as possible 

 and that remaining, if 

 any, made into an ac- 

 companying sauce, or 

 saved for soup flavoring 

 as suggested. 



