SMUGGLING VEGETABLES INTO THE DIET

Wanganui Chronicle, Volume 74, Issue 114, 16 May 1931, Page 3 (Supplement)

SMUGGLING VEGETABLES INTO THE DIET

By Barbara B. Brooks (Home Economies Department, Kellogg 0 Company). is, Coaxing the various members of the u- family to cat vegetables is often a diffir. cult task. Although one minute, young rc Johnny hears his mother say, “Eat your d carrots, dear”—the next minute he sees m his father surreptitiously push his share !C of the vegetable aside. It is then n question, with young son, “to eat vegem tables or not to cat them” and usually his decision is in the negative. n If the same two vegetable abstainers y mentioned in the above paragraph were ie given a stew with onions, carrots and ie potatoes in its savory juices they prolc bably would cat it; or a spaghetti combination, rich with tomato sauce; or a s . meat pic with plenty of vegetables hidden under its crusty cover. Ln It is often through these combinae _. tions that people learn to eat certain foods which they think they dislike. We arc giving here several recipes for n smuggling vegetables into the diet. • t Stuffed Peppers.—l cup cooked ham It (ground), 1 cup cooked pork (ground). 1 . 1 cup corn flake crumbs, | teaspoon salt, few grains pepper I-3rd cup to,t mato juice, 6 green peppers. n Mix ham. pork and corn flake crumbs. Moisten with tomato juice. Cut stem • t end from peppers and remove seeds. Parh boil three minutes and fill peppers with stuffing, bake in a moderate oven (350 ’J deg. F.), for 30 minutes. Note: It is not necessary to have two kind: of meat for this recipe. Two cups of ham will make a delicious recipe. ' Casserole a la Bourgeoise.—3 cups e diced left-over pork, } cup chopped onion. 1/3 cup fat, 2 cups tomatoes. 4 e cup chopped green pepper, } teaspoon a pepper, 1 teaspoon saP, 4 bay leaf, .1 l! cup rice krispies, 4 tablespoons chopped a parsley. 4 cup stuffed olives. Add meat e and onion to fat and cook until onion is golden brown; add tomatoes, green 1 pepper, pepper, salt and bay leaf. Let p come to boil. Turn into casserole, cover “ with rice krispies and bake in a mody crate oven (350 F.) for 30 minutes. Re-

l ; move from oven, sprinkle with parsle L and garnish with olives cut in hal lengthwise. Braised Beef.—2 to 3 pounds briske 1 or round of beef, drippings or other fa » for sauteing, 2 tablespoons butter o 1 other fat, I chopped onion, 1 ctioppei carrot, 1 tablespoon chopped parslej - 4 cup diced celery, 1 cup canned toma i toes, salt and paprika. Cut the mea - into cubes, brown in hot frying-pai , with drippings. Stir the meat so J will cook quickly and not lose it: i juices. Tender cuts can be cookei ; whole. Remove the pieces 1o a closeh ) covered kettle that can be used eithe: on top of the range or in the oven i Rinse the pan with a quarter cup oi i boiling water to save al. browned bits : and pour this over the meat. Covei tightly and cook slowly for two hours For tho sauce, melt butter or other fat and brown the onion and carrot in it. Adil parsley, celery anad tomatoes. Heat thoroughly. Add seasonings. Pour the sauce over the meat and continue cooking for another hour. COOKERY ADVICE TO A BRIDE Find out what his mother cooked. Find out what dishes he orders in restau rants. Start with ease, and introduce new dishes gradually. Dont’s talk about his prejudices before him. Don’t make him plan the meals. IDon’t camouflage flavour. Use tested recipes. Collect a lot. Then rotate them. Disguise white sauce with meat stock Or meat flavour. Don’t attempt too many dishes. Make your meals well-balanced. Keep him healthy and really well fed. When you put a new dish on the table be nonchalant. Train yourself to like his dishes. Make your food attractive, hot and prompt. Try simple dishes, plainly cooked, well seasoned and varied. »Serve vegetables buttered. Try puddings for dessert. When in doubt give him crackers und cheese. Avoid elaborate dishes, too much tinned food and food smothered in white sauce.