COOK VEGETABLES DIFFERENTLY TO GET VARIED MENUS

By Betsy Newman

[Welland Tribune October 20, 1943]

Cooking vegetables in different ways is a help in varying the menu. If you roast meat serve stuffed green peppers, stuffed tomatoes, carrots or onions so as to use the oven for as many foods as possible and save gas or electricity.

Today’s Menu
Roast Chicken
Bakes Sweet Potatoes
Stuffed Carrots
Onions or Tomatoes
Grapefruit Salad
Ice Cream or Sherbert
Cake or Wafers
Coffee

Stuffed Carrots
Choose large carrots. Clean and boil and when tender cut off tips and scoop out centre to form a cup. Fill with peas and serve garnished with parsley.

Stuffed Tomatoes
6 good sized tomatoes
2 tablespoons of bread crumbs
1/2 scooped out tomatoes,1 tablespoon of butter
1/2 teaspoon of sugar
1 teaspoon of salt
1/8 teaspoon of pepper

Cut off stem end, slice off top of tomato and scoop out inside; fill with the above ingredients mixed together. Heaping the top. Bake 1/2 hour in moderate oven. Put butter on top when nearly done.

Baked Onions
One of the simplest ways to bake onions is to wash, place in pan without peeling and bake in a moderate oven until tender; then strip off outer skin and serve with melted butter.