Cooked Vegetables

Ingredients

• 2 tablespoonfuls butter in skillet
• half cupful rice
• one tablespoonful but- ter
• one cupful boiling water
• three-quarters cupfuls hot stewed tomatoes
• a tablespoonful of flour
• one teaspoon- ful of flour
• 4 large tomatoes
• 2 lbs
• 5 persons $0
• four large tomatoes
• five people
• 30 min
• 20 min
• six
• salt
• pepper
• parsley
• paprika

Directions

1. SALSIFY. Escalloped Salsify.

2. Boil with ^4 the quantity of onions, drain, mash, moisten with milk, sea- son with butter, salt and pepper and put in baking- dish. Cover with crumbs and bake in a quick oven 10 minutes and serve. — Mrs. Williams.

3. Boil salisfy in salted water and drain. Put 2 tablespoonfuls butter in skillet, when hot add one teaspoon- ful of flour, brown, turn in your salsify, stir, add salt, pepper and chopped parsley and serve. — Mrs. W. W. Williams, 1044 Rodney avenue, city.

4. Second prize — For the best recipe for cooking- any vegetable to use as a side dish, or accompaniment of meat at a dinner was won by Mrs. Hugh Latimer, 768 Johnson street, city, with the following recipe:

5. Mrs. Latimer says: We have sev- eral meatless days and I am sending you our favorite substitutes.

6. Fried Tomatoes.

7. . , Cost.

8. 4 large tomatoes (2 lbs.) $0.1500

9. 1 t salt 0003

10. Ys t pepper 0010

11. 2 T corn meal 0035

12. 2 T Crisco 0174

13. Cream sauce — ^ of Mrs. Spen- cer's recipe 0415

14. Gas to fry 20 minutes 0085

15. Cost for 5 persons $0.2222

16. Or 4% cents each.

17. Take four large tomatoes, slice them about % inch thick, salt and pepper them liberally; dip in corn meal and fry in hot Crisco or bacon grease; lay on toast and pour cream sauce over all. Serve hot. Enough for five people. — Mrs. Hugh Latimer.

18. Tomatoes as a Meat Substitute.

19. ,_ , Cost

20. 2 c broken macaroni $0.0500

21. 1 can tomatoes 1800

22. 2 c cheese 1500

23. 1 t salt ]0003

24. Gas, 30 min. (top) 0057

25. Gas, oven, 15 minutes 0190

26. Cost $0.4050

27. Boil macaroni in as little water as possible for 25 minutes. Put the toma- toes through colander and add to macaroni; heat through, then add cheese and stir until melted. Put into a greased baking dish and place in oven for 15 minutes. — Mrs. Alice Kin- ney.

28. Fried Tomatoes.

29. Now is the season for half-ripe to- matoes. Herewith is a splendid way to cook them: Cut firm tomatoes in inch thick slices; sprinkle with salt, pepper and a little sugar; dip in flour or bread crumbs, and fry brown

30. in hot fat. Remove carefully to slices of buttered toast, and into the liquid left in the frying pan stir a tablespoonful of flour; then add milk sufficient to make a cream sauce. Season to taste; pour over the to- matoes; sprinkle with chopped par- sley and serve. — Mrs. Roberts, 1310 Clay street, city.

31. Turkish Pilaf. Cost

32. Y2 c rice $0.0250

33. 1 T butter 0156

34. 1 c water 0000

35. 1% c tomatoes 0581

36. 1 t salt 0003

37. Vs t pepper 0010

38. Wood to cook 20 min. (% use) .0051

39. Cost of pilaf to serve 4 $0.1051

40. Half cupful rice, washed and drained, and one tablespoonful but- ter. Cook rice in the butter till brown; add one cupful boiling water and steam until water is absorbed. Add one and three-quarters cupfuls hot stewed tomatoes; cook until rice is soft. Season with salt and pepper and serve. — Mrs. Welch, 1351 East Lincoln street, city.

41. Tomato Cup with Corn Cream Filling.

42. 1 can corn $0.1800

43. 2 lbs. tomatoes 1000

44. 1 T butter 0156

45. 1 t salt 0003

46. % t paprika 0032

47. Fuel (wood) y2 hour .0085

48. Will serve six for $0.4114

49. Mix corn and well beaten eggs to- gether, add the salt and paprika. Wash and wipe tomatoes (there should be a dozen), cut a slice from the stem end and with a teaspoon re- move greater part of pulp, dust inside very lightly with pepper and salt, fill with the corn, cover with bread crumbs, dot with the butter and bake % hour; remove to hot platter and garnish with parsley from garden; or they may be served on rounds of but- tered toast. — Mrs. M. E. Dittman, 971 East Taylor street.

50. To use tomato pulp from above:

51. Escalloped Tomato and Cheese.

52. Cost. 1 lb. tomatoes $0.0500

53. 1 c grated cheese 0750

54. 2 T butter or drippings 0312

55. 2 T flour 0018

56. 1 c bread crumbs 0150

57. % t salt 0002

58. V4, t paprika 0032

59. 1 c hot water 0000

60. Fuel (wood) y2 hour, % use.. .0085

61. Cost to serve 3 or 4 $0.1849

62. Make a sauce by blending flour and butter together, add the hot water, salt and paprika. Let come to a boil. Put layer of bread crumbs in buttered

Nutrition, whole recipe (rough)

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.