This Meal All Vegetables

[Welland Telegraph December 27, 1941]

By Betsy Newman

If you have a guest who is a vegetarian, or merely decide that the family has had enough meat for awhile, a vegetable meal is an interesting and delicious change.

Today’s Menu
O’Brien Au Gratin Potatoes
Spinach   Buttered Beets
Carrot and Celery Salad
Sliced Bananas and Oranges
Cookies
Yea Coffee or Substitute

O’Brien Au Gratin Potatoes
6 potatoes
2 tablespoons of butter
1 1/2 cups of milk
1/2 cup cheese, grated
2 tablespoons of flour
salt pepper
1 green pepper or pimiento

Boil potatoes with jackets on, peel and chop quite fine. Make a cream sauce: Melt butter, add flour, blend until smooth, add milk gradually until well blended and cook until somewhat thick. Add seasonings and cheese and pepper or pimiento cut in tiny pieces, cook until cheese is melted, pour over potatoes and stir until all are well blended, then pour into well buttered casserole, cover with bread crumbs, dot with bits of butter and bake until brown-about 15 minutes.

Seed Cookies
1 cup of buttered or substitute
2 cups of sugar
2 eggs
1/2 cup of water
3 cups of flour
1/2 teaspoon of salt
2 teaspoons of baking powder
2 tablespoons of caraway seeds

Cream butter, add sugar gradually and cream well; add well beaten eggs and water. Sift flour, sift again, after measuring, with salt and baking powder, then add to creamed mixture, lastly adding seeds. Turn onto well floured board, roll out thin, cut into rounds and lay on greased flat pans. Bake about 10 minutes in moderate oven (375 deg F)